The perfect snack to have before heading to the cinemas, at least that's what I always do, the Sweet Plum Potato Fries from Shihlin has undergone a "makeover". With an improved recipe to give out that extra kick, the improved sweet plum potato fries is now softer and more fleshy on the inside. Covered in crunchy and flavoursome light golden batter, and dusted with plum powder, do try out this snack the next time you drop by this eatery.When the Seafood Tempura was served, I was a bit taken aback by the look and taste. Probably I was too used to the japanese tempuras served at other eateries, that the one served here looked more like our local version of the "keropok leko". Crispy on the outside, while soft and tasty on the inside, I did like this dish. Served straight from the fryers, the Seafood Tempura would cater to most diners.Served on a huge platter, the newly launched Crispy Salt Pepper Mushroom came off looking really crispy. Deep fried to a crisp, each golden mushroom is coated with a light golden batter, then sprinkled with some of their signature flavoring. I did like the crispiness of the dish, but it could do with slightly less oil, and thicker mushrooms.

Since we were already at the outlet, we might as well try out all of Shihlin's signature dishes, which was exactly what we did. If you're one who craves for large oysters in every dish, then go for their Handmade Oyster Mee Sua. Served with really large oysters and chicken meat pieces, in a tangy sourish soup, it was tasty to say the least. Unfortunately I'm not a big fan of oysters, hence I just took the mee sua. It was my first time trying out their Crispy Floss Egg Crepe. With generous amount of chicken floss wrapped in egg crepe, this rather sweet dish added a savoury touch to the otherwise high flavour deep fried dishes offered by Shihlin Taiwan Street Snacks. One serving was enough to satisfy your cravings for chicken floss.Up next was one of my favourite. Personally, everytime I drop by Shihlin Taiwan Street Snacks outlet, this XXL Crispy Chicken dish would be my choice snack. Served whole, with bones and all, the giant piece of crispy chicken is both tender, deep fried to a crisp and smouldered with spicy powder flavouring.

Previously the restaurant was known as Ah Yat Abalone Forum Restaurant PJ, a name most have heard of and I'm sure have had the chance to dine there too. We were given a taste of some of the unique dishes that The Elite Seafood Restaurant has to offer. The first dish that came out was the Portuguese Roast Piglet served with Hokkaido Crab Leg Avocado Salad shown above. The portuguese roast piglet was carved out and served in this really thin crispy piece on bread, which tasted divine. The accompanying Hokkaido Crab Leg Avocado Salad was basically mashed avacado served with rather exotic crab leg, shredded cabbage, in light mayonnaise sauce.The second dish served was the Double-boiled Chicken Soup in Coconut which came rather creatively served in a coconut. This clear double-boiled chicken soup with nutritious sea coconut and lotus seed has got a very light flavor to it, with a hint of natural sweetness from the coconut itself. I have always loved double boiled soups as they really bring out the taste and essence of the chicken.

In celebration of their 8th anniversary, Enak KL introduced their five course menu beginning with the delicious and tempting Udang Kepompong Daun Selasih. In fine dining fashion, the deep fried prawns came beautifully decorated, but unlike usual small portions usually found in fine dining dishes, here they prepared two pieces, which satisfied both my senses and stomach. Wrapped in fresh basil leaves and strips of wonton skin is paired with Enak KL’s signature dipping sauce, I do like the savoury freshness of this prawn dish. Did you know Enak KL's logo itself is symbolic representation of the wild ferns? It came together with this fish dish offering, the Ikan Bakar Kulat Paku. Using the butterfish, grilled and laden with wild ferns, wild forest mushrooms, and a touch of light lemongrass and coconut milk gravy, it was delicious to say the least. Grilled, without being over cooked, I like butterfish because they taste good, and do not leave that fishy taste in your mouth. Also the wild ferns and wild forest mushrooms were a nice touch, sun dried before being cooked and added to this simply but yummy dish.
Up next was the Sotong Sumbat Kelapa Muda, one whole piece of grilled fresh squid stuffed with young coconut and chilli. Even though I wasn't a very big fan of squids, but this one had this creamy savoury flavour to it attributed by the combination of creamy sauce, chilli, and coconut. Sweet and savoury, the dish came in a rather large serving, a good thing if you asked me. Next was the poultry dish, served in fine dining fashion, the Ayam Lengkuas Bayam Merah. The boneless chicken leg was simmered then grilled then served on a bed of sautéed red spinach. Stacked up, with the spinach sandwiched in between, it was a rather pretty presentation. Personally I loved the fact the chicken was so tender and felt apart at the first bite. The sweet sauce added zing to this succulent and rich dish. Dessert came last, in the form of the Manisan Kelapa Muda Enak Pisang Raja. It was indeed a sweet end to a night of good food. The banana used was the really sweet Pisang Raja, lightly caramelised. It was a marriage of classical favourites with a dash of contemporary delight. The Manisan Kelapa Muda was really sweet too, made from creamy custard with rich young coconut flesh.

Janice was elated to savor some of the wonderful dishes with lots of Ginseng inside, one I'm not too fond of, but I do appreciate the healthy aspect of these delicious dishes. Our first single portion serving dish was the Double-boiled Fresh Ginseng Chicken Soup with Dried Scallops & Golden Corn. The name itself was a giveaway to its ingredients, which was basically double boiled chicken soup with a heavy flavour of Ginseng. The dried scallops and golden corn thrown inside added to the flavour, giving a sweet and savory taste to the dish. Almost similar to the first dish, the Double-boiled Fresh Ginseng Chicken Soup with Rose & Snowy Lily Bulbs had an even stronger taste of ginseng, probably due to the rather big piece of ginseng root thrown inside the soup. Double-boiled and brewed for a very long period, what differentiates this dish was the Rose and Lily bulbs contained inside. Pretty good stuff here I would say, and lovers of Ginseng soup would love this. If you're not so into soups, then go for their other choices on the Tai Thong Nourishing Ginseng Series menu. At a similar price of RM18++ per portion, you can choose the Fresh Ginseng Broth with Dried Scallops & Bean Curd. I personally liked this dish more, as the dried scallop added flavour to the dish, with the bean curd giving that extra texture without being overpowered by too much Ginseng taste. The Ginseng taste is still there, but slightly milder compared to the previous soup dishes. Even though they came in single portion servings, but I would think the servings were rather large, good to be shared by two persons, or when sharing just order two different dishes instead. Our next dish served that night was the Fresh Ginseng Broth with Duo Scallop, perfect for diners looking to have the luxury of eating huge fresh scallops served together with really nourishing Ginseng.