Soon Wah Seafood Restaurant

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The last dish to arrive was the fried vegetables. The waiter recommended us to order this as the vegetable has just arrived to the kitchen and is very fresh. It was definitely good, still crunchy as the vegetable is still young. Fried with some garlic, it was full of wok hei and very delectable. Slightly oily, but that is expected. Overall a very good meal. Will definitely recommend other friends to patron Soon Wah Seafood Restaurant in the future.

The claypot tau foo in Soon Wah Seafood Restaurant is quite nice. The soft tau foo is deep-fried before being cooked in delicious brown gravy, giving it a good-bodied mouth texture. The gravy is slightly salty, but it was great when eaten with a bowl of rice. There were some fried baby anchovies garnishing the top, which gives the dish a crunchy texture. Overall, quite recommended.

We ordered a steamed fish with dace, and it was quite an interesting dish. I have not had freshly steamed fish with dace before, so I was looking forward to this. The fish is relatively fresh, with a slight muddy taste, but it was still OK, as the garnishing on top was enough to get rid of the taste. The garnishing was aplenty. There were dace, chopped birds eye chilli, julienned ginger, fried garlic as well as Chinese parsley. Served on a bed of soya sauce, the dish is quite delectable.

The Singapore Style Fried Meehoon in Soon Wah Seafood Restaurant is just so-so. The meehoon was fried OK, but slightly dry and bland. There were lots of ingredients in it, which was good. There were prawns, beansprouts, eggs, julienned carrots as well as chopped cabbages. Not much wok hei either. I needed to put some herbal chicken gravy and some soya sauce on it before eating due to its dryness.

I have never had meat served together with fruit, so when my friend suggested we order the spare ribs and watermelon balls, I was intrigued. The dish came, and it was presented very creatively. Half a watermelon skin was carved to resemble a bowl, and in that bowl contained tender and juicy spare ribs cooked to perfection. Slightly salty, but it was a good complement to the ten big-sized watermelon balls on the side. Definitely a must-order, even if it was just for the decoration alone.

The herbal chicken is served wrapped in a large foil. The foil is broken right in front of us, just before serving. The herbal chicken is well marinated before being cooked. Juicy, sweet and tender, the chicken is drenched is soupy herbal goodness. The only grouse was that the chicken was slightly small, but it was OK since we had other dishes coming. Topped with some Chinese parsley, the dish is most recommended.

The dry butter prawn in Soon Wah Seafood Restaurant is definitely top-notch. The prawns were fresh, full of prawn-y goodness. The prawns were still in their shells, and the prawn heads were juicy and succulent. The butter, sugar, salt and egg mixture was crispy and delectable. Once peeled, prawn and mixture together in a mouthful created a very pleasant sensation. Definitely well worth the amount paid.

A few of us were at Taman Berkeley in Klang visiting some friends. We were told that Soon Wah Seafood Restaurant serves really good food, so we headed over there for dinner. The food came fairly fast, and the first item that came was the Kam Heong Crab. We ordered 1kg worth, and there were only two crabs in the dish, which meant that the crabs were fairly large. The crabs were fresh and juicy. The shell was a bit thick, so we had to use the hammer to crack it open. The Kam Heong taste was pungen