Dengkil Seafood Restaurant is located in a small Chinese township nearer to the KL International Airport than the city proper. Considering its remote locale and rather spartan "kopitiam" atmosphere, the prices of its famous list of steamed freshwater fish dishes can be astoundingly high.
Our lunch today consisted of:
- Steamed patin fish (around 1kg) with soysauce, topped with crisp-fried ginger and fresh coriander leaves, which costed RM360 (USD115). The fish was utterly fresh and sweet-fleshed, whilst the balance of flavors were perfectly controlled by the chef.
- Braised spinach with Asian yam, salted duck's egg-yolks, century egg and hen's egg. Again, a simple dish perfectly executed here.
- "Sung har" lor mein: large freshwater prawns with braised egg noodles. This dish was subtle, given a spike of flavors with the addition of slivers of fresh ginger and a generous dash of Shaoxing wine. The prawns were extremely fresh.
- Poached, slightly salted "Kampung" (free-range) chicken, which packed quite a bit of flavor. The minced ginger-scallion dip complemented the chicken perfectly.
- Steamed frog's legs, topped with minced ginger. Utterly delicious!
It was a relatively long drive from KL (1 hour or so) but well worth it.
Be forewarned - do check the prices of the fish first. The top range ones like the "empurau" can cost up to RM750 (US$240) each.
Dengkil (Ng) Seafood Restaurant
51, Jalan Besar Dengkil
Tel: +603-8768 7868
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