boatHouse restaurant, TTDI


boatHouse in TTDI is one of those places which you assume is the local watering hole but actually serves excellent food! I have heard good things about boatHouse and marvelled at their interesting bar when I walked past.

aquarium bar

They actually have a fully functional aquarium as a bar so you can watch the fishes swim along while you’re in your cups. πŸ™‚


boatHouse also has a lot of ship related dΓ©cor, which probably explains the name. I bet you can get the β€œI’m on a boat!” badge on 4sq just from checking into the place. Heh.


oysters with caviar

Oysters with lumpfish caviar
One dozen oysters with lumpfish caviar (both black and red) is presented on a bed of shaved ice. I love oysters and it’s a stroke of good luck that not many of the others are, so I ate more than my fair share. πŸ™‚

oyster lumpfish caviar

I had 6-7 of these lovely things and boatHouse dishes up really good oysters. You’ll think that oysters is fairly easy to do but there are flavor and texture nuances that adds a lot to it – for this, it was the two types of lumpfish caviar and the generous scallion (spring onions) and caper bud toppings. When your slurp the oyster, you’ll bite down into the juicy flesh, with the caviar popping on your palate and the spring onions bringing a nice crunchiness to the table. It’s delicious.

pig skin balls

Pig skin & balls
This decadent appetizer is made of pork wrapped in bacon. It goes very well with the dipping sauce and there’s a side of salad with cherry tomatoes, grapes, and other palate cleansing ingredients that diffuses the strong taste of the pork. I liked it, but it’s a bit too heavy as an appetizer for me. Your mileage may vary though.

caramelized roast pork

Caramelized roast pork
This is basically char siew. Lovely.


Spaghetti Scallop Olio with Poppy Seeds

Spaghetti Scallop Olio with Poppy Seeds
The presentation of this pasta dish is great – note the edible ornament and the sprinkling of poppy seeds (no, that isn’t pepper) on top of the dish. The olio (olive oil) based sauce is light on the palate and there is a generous portion of scallops lining the bed of the plate. I popped two of the scallops into my mouth and they were fresh and juicy!

Hollard Pork Belly Ribs

Holland Slow-baked Pork Belly Ribs
A feast for porcine lovers! I like how the pork belly is not excessively lean, but has a healthy layer of fat on it.

Fettuccine Pesto Beef Rocket Leaves

Fettuccine Pesto Beef with Rocket Leaves
I’m not sure why but every time I hear (or read) the words β€œrocket leaves” in a dish, it just somehow puts me off. I think it’s coz rocket leaves are the β€œin” thing right about now, and it seems that everyone is trying to incorporate it into their menu. It has become kinda gimmicky in the F&B industry.

rocket leaves

However, boatHouse surprises again by having a really good reason for putting rocket leaves into their pasta. The choice of fettuccine is perfect, as it absorbs the sauce well and we were told to eat the pasta with the rocket leaves. I did just that, and I was blown away. The contrasting textures plays a delicious medley in your mouth and for once, I have to agree wholeheartedly that the rocket leaves adds a lot to the dish.


Steak au Poivre a la Gueridon
This is hands down my favorite dish at boatHouse! It doesn’t look like much…yet, but wait!

flaming steak

It’s prime fillet steak flamed with brandy right beside your table. Just look at the pyrotechnics!

charbroiled steak

I rant a lot about how restaurants in Malaysia do not understand what β€œrare” means in steak parlance. boatHouse is not one of these places. They know what rare means and they do it very well! The steak practically melts in your mouth, even after I asked them to sear it three time so I could get a shot of the flames.

Steak au Poivre a la Gueridon

The charbroiled steak is served with a VSOP (Very Superior Old Pale) cognac gravy which adds a lot to the flavor. It’s not just a visual feast but an epicurean one. I highly recommend this dish!


chocolate souffle

Chocolate Souffle
Oh, how do I describe the awesomeness that is boatHouse’s chocolate souffle? It’s hot from the oven and the melted chocolate with hidden cherry treasures inside is simply orgasmic! Add a bite of the lightly grilled banana and you’re in pure heaven. The hyperbole is justified. I haven’t had a souffle this good for a long time. πŸ™‚


Crepe Suzette
This is an excellent option for those who’re not big fans of chocolate. The orange slices are flambeed right beside you. That’s right, I said orange slices. A lot of Crepe Suzette uses orange juice with liquor but not boatHouse. They use actual orange slices, and a lot of it to boot!

Crepe Suzette

I love the light and fluffy crepes that goes into this dish. There just a hint of bitterness from the orange rinds that tops it, but that is offset by the scoop of vanilla ice cream. It all works together to create a complex flavor profile. It’s magnificent!


I was there for a food review session courtesy of MilkADeal and Nuffnang. This is the first time I’ve met the guys, it was a pleasure. I remember a discussion about the drinks that we had too – I think it’s a grape soda based concoction and it sure brings back childhood memories.


I enjoyed the dinner, particularly the oysters, steak, chocolate souffle and Crepe Suzette. Those were the highlights of the meal. I wish I could have tried the cempedak chicken too, but no worries, there’s always time for another trip there. It’s not too far from my place. Thanks for having us, boatHouse! πŸ™‚

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28 thoughts on “boatHouse restaurant, TTDI”

    • They taste delicious too! πŸ˜€

      The caviar is awesome but IMHO the thing that really seals the deal is the spring onions – there’s A LOT of it.

      Who would have thought that it would taste great with raw oysters? πŸ™‚

    • Delicious stuff bff! πŸ™‚

      Thanks for passing me the nifty USB to add to my collection. Yay!

      I’m craving for the oysters now. I can probably eat two dozen of those things, no problems. πŸ˜€

    • Haha! That was supposed to be for the oysters.

      There are lemon wedges and Tabasco sauce to go with it.

      However, I usually eat raw oysters as it is. Maybe I’ll squeeze a bit of lemon but never Tabasco sauce.

      I much prefer to eat it as it is. I love the taste of raw oyster. πŸ˜€

    • Alas, the oysters and steak was really good!

      I was surprised by the rocket leaves too, goes really well with the fettuccine, instead of just being gimmicky. πŸ™‚

      Both the desserts are awesome too. πŸ˜€

    • Yeah, it was awesome!

      I particularly liked the oysters. I stuffed myself with those, it was so good.

      I ended up having just a bite from the char siew before getting my pace on and eating the rest of the food. Haha! πŸ™‚

  1. HB, when I dine in one of many fine French restaurants I had crepe with cherries in it. Never had it with orange since they do not have in San Francisco. As for rocket leaves that Arugala very popular for mixed green salad in California now .

    • Well, Crepe Suzette is supposed to be made with an orange based sauce. πŸ™‚

      I thought California has a lot of oranges! Navel and Valencia oranges that is. I was under the impression that California and Florida are the two major orange producers in the US.

      Yeah, rocket leaves are getting very popular around here too. πŸ™‚

      …and cherries with crepes sounds awesome bro! πŸ˜€

    • Haha! Yeah, I know what you mean, looks a bit similar eh? πŸ™‚

      The prices are pretty reasonable – standard for places like these. RM 20 average for starters.

      Yeah, the food is pretty amazing. I plan to go back and try the cempedak chicken. πŸ˜€

    • Hello Ian!

      It was an invited food review, but I looked at the menu and the prices are average RM 20 for starters. It’s pretty reasonable for a place like this.

      Standard prices, pretty much what you’ll expect. πŸ™‚

  2. HB, here in the states rocket leaves are called Arugula. If you ask for it calling it rocket leaves no one would know what it is. When I was in Hong Kong I order some food and said To Go worker did not understand me. I learn it Take It Out there. So different states is For Here or to To Go. Hong Kong Eat In or Take It Out.

    • Yup, it’s like okra for lady fingers and eggplant for brinjals. πŸ™‚

      BTW, they only call it arugula in the US. Australia and NZ calls it rockets leaves too, saw that in the menu last time I went to Byron Bay. It was also in the hospital cafeteria’s salad of the day when I was in Auckland a while ago to see my sister. It’s just regional variations like the above.

      I use the word “to go” instead of “take away” and people understand me fine…even the minimum wage clerks at fast food places.

      I guess it depends on who you talk to. πŸ˜€

    • Yeah, it is delicious! I love oysters and having it with lumpfish caviar and spring onions (that’s the most intriguing ingredient actually – gives the oysters a nice, fresh crunch when you slurp it) is awesome.

      Rare meat is the only way to go, I don’t like well done meat – can’t taste anything and all the juices are gone. It’s either rare or medium (at the most) for me.

      Glad to see that you enjoy your steaks rare too Irene! It’s the only way to go for meat lovers. πŸ™‚

      BTW, MilkADeal just came out with a promo for this – – it’s a pretty good deal. πŸ˜€

      • oh yes i can imagine how the caviar adds to the whole experience!

        as for meat… most of the local establishments i frequent for steak know that i love my meat bloody and barely introduced to flame – it’s fucking wrong to cook a good juicy piece of beef to death and kill all the flavour and reduce it to the texture of a shoe sole.

        some of those who dine with me get squeamish when i cut into my steak though… πŸ˜‰

        OMG that milkadeal promo looks awesome. buy buy buy! thanks!

        • Yeah, it’s simply decadent! πŸ˜€

          Nice! I imagine you can do that if you’re a regular at a particular establishment. I know some people who don’t eat raw steaks too – a couple of the ones with me that day didn’t like the pinkish red color, but I loved it. πŸ™‚

          Cheers Irene!


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