Mr. Dakgalbi @ Citta Mall

MrDakgalbi Korea

It was just after work and we were at Citta Mall to grab a quick bite to eat. My better half actually wanted to eat something else but I saw an advertisement for this outlet at the escalators and we decided to check it out.

Mr Dakgalbi Citta Mall

Mr. Dakgalbi is a franchise from Korea with a pretty descriptive name – it tells you what’s on the menu, dak galbi. Dak galbi is a Korean dish from Chuncheon, Korea (just like how okonomiyaki is associated with Osaka, Japan) that involves a hot plate and chicken.


The process of ordering at Mr. Dakgalbi is pretty simple:

  1. Wear your assigned aprons to avoid splash damage
  2. Choose one of chicken, octopus, or seafood dak galbi
  3. Choose combination of rice, ramen, cheese add-on

Mr Dakgalbi

I went for chicken since dak galbi is traditionally made with chicken. The Mr.Dakgalbi (RM 19) option is their flagship – chicken marinated in traditional Korean chilli paste, potatoes, onions, spring onions and tteok (rice cake). It’s a very common Korean ingredient, I’ve had tteokbokki while in Pusan.

MrDakgalbi Chicken

The chicken marinated in gochujang is then sliced into small pieces and fried together with the accoutrements. You don’t have to do it yourself – the staff will cook everything for you, much like Palsaik. It seems like full service Korean restaurants is very big here.

Mr Dakgalbi Rice

Next up, is choosing the carbs. I asked for rice (RM 6) and cheese (RM 6). You can also ask for ramen (RM 6) if you like. This is fried together with your chicken and then the entire thing is ready to eat!

MrDakgalbi Frying Rice

The staff will also portion your chicken into two portions just in case you want to add on, and if you don’t, your leftover rice will be made into a sort of pizza. It eats like the bottom of claypot chicken rice – the caramelized and crispy bottom is nice.

Pizza Rice

It’s pretty decent but if you don’t like gochujang or have small kids, you might want to order something else since the signature fermented Korean chilli paste can be quite spicy for sensitive palates.

Seafood Jeon

We also ordered Seafood Jeon (RM 19) – a crispy Korean style pancake. It looks nothing like what the menu promised (the picture in the menu had large octopus tentacles practically burying the jeon) and it tasted about as appealing as it looked. Dismal. action

Dak Galbi

I guess we should have stuck to ordering the namesake from Mr. Dakgalbi. Their dak galbi is alright and it can feed two people easily. You can also add rice, cheese or ramen as much as you want at a price of RM 6 per portion/plate. Thus, our dak galbi is actually RM 30 (RM 19 chicken + RM 6 rice + RM 6 cheese).

Mr Dakgalbi Us

It’s not good enough to make me want to make another trip back soon and their menu is pretty one dimensional. However, I’ll drop by if I have a dak galbi craving (or have an urge to dress up in aprons) since it’s quite close to us. The Mr. Dakgalbi restaurant in Citta Mall is very empty though – it was just the two of us inside before another couple walked in.

Red Lobster @ quill

Red Lobster Malaysia

I didn’t really pay attention to the launch of Red Lobster Malaysia so I was quite surprised to see the Red Lobster marquee while at Quill City Mall. I was there with a friend and wanted to see if it was the same Red Lobster as the US casual dining restaurant so we popped in to check it out.

Lobster Tank

They have a very misleading lunch promotional menu which says “Value Lunch RM 28.90 with 6 delicious options”. The Fine Print (TM) of “starting from” really pushes the definition of the term but who in their right mind would think lobster would come at less than RM 30? I had browsed the menu and spotted the same item I wanted to order at RM 84 but I feel that this has created a lot of ill-will among the public.

Red Lobster Value Lunch

It seems that Red Lobster Malaysia has some teething problems which resulted in a lot of angry customers but most of that seem to be price or service related. It’s been proven that good service actually increases the enjoyment of a meal and we had great service from the wait staff. Granted, we were the only ones there and the staff to customer ratio was 4:1.

Red Lobster Cheddar Bay Biscuits

We were seated inside and provided with complimentary Red Lobster Cheddar Bay Biscuits. I love the warm and cheesy biscuits, but the presentation could do with a bit of work – it was served on a tray with serviettes (!!!). I would have expected something a little better from a place like this, at least spring for a nice piece of linen to keep the biscuits warm. The complimentary soup wasn’t interesting at all but that wasn’t why I came here.

Red Lobster Lobster and Steak Burger

I ordered the Lobster & Steak Burger (RM 81.50). It’s a dish of “tender juicy beef burger patty paired with grilled Maine lobster tail and French fries”. I loved my burger! I had ordered it medium and it came out exactly medium. It was succulent and juicy and positively dripping with bovine goodness. The grilled Maine lobster tail was awesome too, especially with the butter sauce. The hot sauce was addictive as hell too!

Red Lobster Bar Harbor Lobster Bake

My friend went for the Bar Harbor Lobster Bake (RM 127.90). This is supposed to be a sharing dish but we were still quite surprised at the portion. It’s a “roasted, split lobster tail, tender shrimp, sea scallops, mussels and linguine in a savory broth”. I can’t say I enjoyed the pasta much, it was slightly gloopy but the lobster was good. The sea scallops and mussels were on the small side (especially the former) and didn’t add much to the dish. It was still better than the appalling Lobster Thermidor I had in Harrod’s KLCC.

Red Lobster

I thought Red Lobster Malaysia does what it does very well – lobster! The other dishes aren’t that great. I went for the burger coz there was a LongHorn Steakhouse directly beside this outlet sharing the same kitchen and it was super! I feel that if you go, knowing that it’s a casual dining restaurant that doesn’t accept reservations (like Chili’s), stick to what they know best (lobsters) and don’t mind the high prices (use a corporate expense account) you’ll love the food. I sure did.

Ah Po Estuary Grouper, Ma Yau and White Pomfret Fish Noodles @ Kota Damansara

Ma Yau Fish

This is my favorite place to eat fish noodles! It’s really fresh as they source the fish directly from fishermen and slice it on-site. That’s a whole Ma Yau (Threadfin fish) above. You have to go really early in the morning before they run out of fish so the long weekend was a great time for me to eat all the types of fish noodles they have. Haha!

Estuary Grouper Loong Tan

Ah Po Fish Noodles carries a lot of different types of fish with prices ranging from RM 14 – RM 22. You can ask to have a peek inside their cooler to see what they have. Yes, one of those plates equals one portion of fish! This stall is actually at the *same* coffee shop as Min Yee Estuary Grouper. However, you get more options here and (arguably) better quality fish.

Estuary Garoupa Fish Noodles

Their flagship dish would be the Estuary Garoupa Fish Noodles (RM 22). This is RM 4 more expensive than Min Yee but the cuts of fish are better. Ah Po uses the prime cuts with lots of fatty collagen and it’s really good while Min Kee seem to use offcuts. I prefer the fish from this stall but the cleaner broth from Min Kee.

White Pomfret Fish Noodle

The cheapest fish noodle you can get here is the White Pomfret Fish Noodles (RM 14). This is a whole fish and since it’s a white pomfret, it can be really bony so watch out for bones! If you love eating fish noodles though, that wouldn’t be a problem.

Ma Yau Fish Noodles

The mid-range offering is Threadfin Fish Noodles (RM 18). This is better known as Ma Yau (馬鮫) or Senangin locally. This is pretty decent and the fish is pretty fresh but for that price, I’ll rather eat the Estuary Grouper Fish Noodles at Min Yee or fork out an additional RM 4 for Ah Po’s top of the line Estuary Garoupa.

Estuary Grouper Collagen

They also have Red Grouper Fish Noodles at RM 18 but it seems to be permanently sold out and the owner and owner’s daughter has confirmed this on numerous occasions (something to do with Chinese New Year and demand for the fish). I would personally suggest coming here for their awesome RM 22 Estuary Grouper (Malabar Grouper/Greasy Grouper/龙趸) as they have the best cuts in town!

Just look at the sheer amount of collagen in the picture! :)

Ah Po Estuary Grouper

Ah Po Fish Noodles
Restaurant Big Family
Lorong TSB 10A, Taman Industri Sungai Buloh
GPS: 3.166326, 101.569765

Chee Keong & Mei Sze’s wedding @ Summer Palace

Chee Keong Mei Sze Wedding Banquet

This is the first wedding we attended this year! I had missed a friend (and co-worker) wedding in December 2014 due to prior commitments, so this is the first wedding of 2015. It’s a bit unusual as the traditional Chinese wedding banquet dinner was held on a Sunday night and the restaurant was quite far in Putrajaya Marriott Hotel so we got home quite late yesterday.

Summer Palace Putrajaya Marriott

The bride and groom had a ceremony earlier in the day which culminated in this wedding dinner. I knew the couple from a previous trip to Bangkok and the 9-course banquet was held at Summer Palace – the Chinese restaurant at Marriott in Putrajaya.

HB Ling Wedding

It’s a very nice place for a wedding – I’ve eaten here before at a company dinner and the food wasn’t too bad but the scenery and service is the main selling points. The servers are very conscientious about changing your plates after every course and I had a glass of The Macallan 12 year old for my drink.

Deluxe Five Happiness Combination Platter

Deluxe Five Happiness Combination Platter

This is the first course and instead of the traditional “Four Seasons” plate with four food items this has five different hot and cold elements. There’s also the increasingly common theatre that goes with the first course, with the servers getting in line and doing a performance before grandly putting the first plate on your table.

Deep Fried Salted Egg

I first saw this at my sister’s wedding in Sibu but it wasn’t present at her wedding in KL. We thought the cold pork belly/duck breast slices were the best part of the dish – it was lying on a bed of pickled jellyfish which provided a wonderful acidic element. We also loved the boiled and deep fried salted egg.

Double-boiled Chicken Soup with Baby Abalone, Top Shell & Chinese Herbs

Double boiled Chicken Soup with Baby Abalone

Shark’s Fin Soup has gone out of vogue since the environmentalist types and the wannabes/sheep started a crusade against it. I’m personally ambivalent about the issue, as most people who really understand the issue, with the entire hypocrisy (and racism) of Sea Shepard and other militant environmental organizations on one side and the heritage of Icelandic culture (hákarl – fermented Greenland shark), Canadian legal seal meat and Japanese/French proudly unapologetic cuisine on the other.

However, I think the substitution of shark’s fin soup with a clear soup with premium ingredients like abalone, fish maw, top shell (magpie shell) and such is a good thing too and it tastes better and there was been a spate of fake shark’s fin going around in the few years before it became the “S-word”.

This is a good example of a nice clear soup which highlights the abalone, top shell, chicken and fish maw and it’s individually portioned beforehand.

Roasted Sesame Chicken & Roasted Chicken

Roasted Sesame Chicken

The chicken done two ways is a nice twist on the traditional roasted chicken. However, I’m not a huge fan of chicken done this way – there’s no sea salt or plum sauce for the slightly overcooked and dry roasted chicken and the roasted sesame chicken wasn’t much better.

Steamed Mandarin Fish “Unicorn” Style

Steamed Unicorn Fish

This seems to be the latest trend in serving fish at Chinese banquets! The fish is totally de-boned and filleted. The fillets of fish is then wrapped around a long, tubular “fish ball” and presented on the carcass of the fish so it looks like rolled up fish flesh.

Unicorn Fish

I’m a purist so I still prefer steamed fish served whole but I have to admit, this “unicorn style” platters of fish is very easy to eat, and the fish ball inside makes it taste artificially good with lots of MSG!

Chilled ‘Ming’ Prawns with Mayo & Stir-fried Prawn Balls with Butter Cream

Chilled Ming Prawns with Butter Cream

This is the best dish that we had the entire night! There’s huge prawns done two ways, and they’re all de-shelled and de-veined. One is cooked in a sweet and wet butter/mayo sauce and the other is deep fried in butter. It’s very creamy and I love the huge, juicy prawns – I had three and my better half had two.

Braised Assorted Dried Seafood with Broccoli

Braised Assorted Dried Seafood with Broccoli

I love the texture of sea cucumber! I’ll actually order this if I see it around. There was a RM 60 PNG (Papua New Guinea) sea cucumber promotion at Glory Cafe in Sarikei when we went but I was too full to order it. The sea cucumber here is done well, thickly sliced and full of slippery and chewy collagen. I also liked the mushrooms – very flavorful, especially with the bits of dried and rehydrated scallops in the reduced sauce.

Special Three Layered Fried Rice

Special Three Layered Fried Rice

There’s nothing special about this dish – it’s just rice done three ways. There’s plain fried rice on top, rice fried with light soy sauce in the middle and cooking caramel (dark soy sauce) fried rice at the bottom. That’s what causes the layered coloration and it was very oily – this is a dish for people who’re still hungry to fill up before dessert is served.

I know people who eat this way – main dishes only (fish, chicken, pork etc) with no accompanying rice in a multiple course banquet where they fill up on fried noodles or rice as the last course, it’s a different style of eating but we were too full at this point to eat more than a spoonful of the rice to taste it.

Special Dessert Combination

Special Dessert Combination

This is actually pretty decent! They made the crushed peanut covered mochi to be flavorless (except for the smoky and nutty accents from the peanuts) so the sweet component comes from the mung bean shaped and moulded into a cartoonish ear of corn.

It’s meant to be eaten together and it’s a good pairing.

The Chinese characters makes a lot more sense than the English translation though. Haha.

Chilled Mixed Fruits with Avocado Cream

Chilled Mixed Fruits with Avocado Cream

This is the highlight of the dish and it was what we had saved up space for. We both thought an avocado based dessert sounded delicious and we’re glad we waited for this even though a lot of people were leaving at this point to beat the traffic and try to get home before a work day. It has a wonderfully rich mouthfeel and a nutty flavor that’s very morish. Delectable!

Chee Keong Mei Sze Wedding Photo

Congrats and all the best to the newly-weds! :)

Min Yee Estuary Grouper Fish Noodles (RM 18)

Garoupa Fish Noodles

Min Yee is located at the same coffee shop which hosts Ah Po Grouper Noodles so it has some stiff competition. However, their estuary grouper fish noodles are cheaper at RM 18 compared to Ah Po’s RM 22. The portion seem to be slightly larger too, at least at first glance – this is due to them not slicing the fish too much and presenting beautifully thick slabs of fresh garoupa.

Min Yee Grouper Fish Noodles

They’re also known for their fresh handmade grouper fish ball noodles too! The Estuary Grouper Fish Ball Noodles are RM 6 per bowl and the fish balls have that prized bouncy texture:

Grouper Fishball Noodles

I ultimately found that each stall has its own charms. I’ll go for Min Yee’s Estuary Grouper Fish Noodles if I want a simple clear broth, untainted by soup stock, that allows the thick slices of estuary grouper (also known as “Loong Tan”/King Grouper) to shine through. The fish slices are equally fresh but this stall does it thicker so it’s more satisfying to eat.

Loong Tan Fish Noodles

I love eating fish noodles, and I don’t mind paying the higher prices, especially if it’s good fish. There’s a RM 30 fish noodle in Sibu but the fish noodles I’ve eaten here is a lot better, and more reasonably priced too.

Estuary Grouper Noodles Me

My current favorite is Ah Po Grouper Noodles but Min Yee Estuary Grouper Fish Noodles does a more than satisfactory job too, especially if you prefer a blander broth with no MSG that allows the estuary grouper fish slices to shine through.

Estuary Grouper Noodles

Min Yee Estuary Grouper Fish Ball Noodles
Restaurant Big Family
Lorong TSB 10A, Taman Industri Sungai Buloh
GPS: 3.166326, 101.569765

The Joy of Sharing, Kota Damansara

pulau ketam set

I wanted to bring my better half out to a new fish head place last night that I’ve been meaning to try for a while but it was raining heavily so there were no tables outside. It was also the Deepavali public holidays so a lot of people were out eating that night.

the joy of sharing

Unable to get a table, we went for a steamboat dinner instead at The Joy of Sharing. This is a very popular hotpot place that’s constantly packed but we managed to get seated. I always say that I’m not particularly fond of soup dishes or tofu (and steamboat has both in spades) but truth to be told, my palate has changed a lot as I’ve grown up.

joy of sharing

I’ll eat anything and enjoy it nowadays. We decided to go for a mixed Seafood Superior Soup and Tomyam Soup combination in our hotpot. The Seafood Superior Soup is the flagship of The Joy of Sharing and it’s actually quite nice. I also upgraded our order from the Pulau Ketam Set (RM 33.60 for 2 pax) to the Special Mix Set (RM 37.60 / 2 pax).

joy of sharing hotpot

The latter has everything the former seafood heavy option has, plus some pork offerings which you can cook shabu-shabu style in the hotpot:

  • Thick cut bacon
  • Pork balls
  • Pork slices
  • Scallops
  • Prawns
  • Fish balls
  • Fish noodles
  • Tofu
  • Eggs (quail and chicken)
  • Enoki mushrooms
  • Vegetables
  • Homemade dumplings
  • Rice vermicelli
  • Noodles

…and that’s just the ones I can remember. smirk

homemade dumplings

It’s actually a pretty good deal and I can see why the place is packed all the time. The service is good and refills for soup comes pretty fast too.

thick cut bacon

I found that I actually rather enjoy eating hotpot/steamboat during a rainy night and having to build up the flavors of the soup in the pot by gradually adding in ingredients is fun! The Joy of Sharing also has a new “soup” called Silky Porridge which is an innovative congee based soup for steamboat!

hotpot noodles

Parking can be a bit of a pain in that area, especially if it’s raining but as per custom with steamboat places over here, the staff actually helps you with parking. You can double park and block someone else’s car and if they finish before you, one of the waiters will come and get you to shift your car.

joy of sharing us

Our car was also blocked when we were done but the diner came out in less than a minute so I thought the system works really well. It’s a good dinner and we enjoyed the 2 hour respite from the rain, eating hearty and warm hotpot – the Seafood Superior Soup is really good.

scallops prawns

We’ll be back to try the new Silky Porridge “soup” when we feel like eating something more substantial. The bill came up to RM 48.40 for two, inclusive of drinks, which is quite cheap considering the items bundled into the set.

The Joy of Sharing
(also known as Ba Sheng Zai Huo Guo)
15, Jalan PJU 5/3
Dataran Sunway
Kota Damansara

Waterfront Restaurant @ The Rocks

seafood platter

Waterfront is impossible to miss – it’s built with a distinctive replica of a square-rigged colonial sailing ship mast at the external dining area. This is a full scale replica so it looks like a ship actually ran aground. I thought it was built around a real ship but one of the waitresses told me it’s a replica – another one of which is inside the main dining area.

waterfront ship

The location is on prime Sydney real estate – look outside and you’ll see breathtaking views of Sydney Habour – right from the Opera House to Harbour Bridge. The Sydney Opera House is all lit up since I went during Vivid Sydney – will write about the complete experience soon.

vivid sydney opera house

This restaurant is owned by Dockside Group and there’s actually five (5) interconnected restaurants, cafes and bars inside. I walked around the nautical themed interior of Waterfront, got a little lost, and actually exited from another bar and had to double back to my seating area.

I mentioned that I had the second best seafood platter in Sydney at Vues on the Bay in Port Stephens – this is the best one.

Hot & cold seafood platter for two (AUD 195)
A succulent selection of crayfish, blue swimmer crab, tiger prawns, Balmain bugs, oysters, mussels, baby calamari, market fresh fish & smoked salmon served with fries, mixed leaf salad & tartare sauce

hot seafood platter

The crayfish has been poached and then shocked in ice water. It’s served cold, just the way I like it. BTW, I use the terms interchangeably coz crayfish in Australia actually refers to spiny lobsters in a lot of places – like this one! It’s one of the larger specimens I’ve seen and each person has ½ lobster. I managed to eat 2 lobsters coz some of the people in our group has shellfish allergies and others didn’t really like crayfish that much (heresy!).

It’s really the best crayfish I’ve ever had and that’s coz the lobster was so fresh it tasted sweet and succulent! I just couldn’t have enough.

On the other hand, the Balmain bug (it’s a type of slipper lobster, which is different from a Moreton Bay Bug) tasted positively stale. It seems like it has been caught for a long time, defrosted, then cooked in the same way. I was *not* impressed.


However, the seafood platter has way more hits than misses – the blue crab was delicious, the oysters and mussels divine, and I really liked the baby calamari. The “market fresh fish” (they use Murray Cod, Golden Perch and Australian Bass – the Barramundi is cooked as a separate a la carte item) was absolutely delicious! It was Murray Cod that day and it’s made into long, thin cigar shaped pieces which were breaded and fried to perfection. It’s definitely my favorite out of the hot platter.

flourless chocolate cake

Dessert was a bit of a letdown though. I didn’t quite like the Flourless Chocolate Cake – and judging from the rest of the group, I wasn’t the only one. The cake itself was dry and hard and the best thing about the plate is the quenelle of vanilla bean ice cream.

waterfront sydney

I had a few glasses of local Pinot Noir to go with dinner and it complemented everything nicely. I dove in so fast that I didn’t even think about getting the best pictures. All I wanted to do was to get at the sweet poached and ice shocked lobster meat! I would say that the delectable crayfish and deep fried battered Murray Cod was so good that it made the little misses seem like nitpicking.

waterfront the rocks

Waterfront restaurant serves up good seafood and although it may look like a tourist trap on the outside, there are actually a lot of locals who eat here due to the ambience. I would recommend it if you like romantic dinners by the harbour. We were seated outside, but since it was a chilly autumn night, the place was buttoned up with see-through canvas for heating but I bet it’ll be perfect in summer.

replica ship

It can be a little bit pricey though (and there’s also a AUD 5 surcharge on weekends), but I guess that’s due to the location – you’re paying for the wonderful view of Sydney Harbour during dinner too, which isn’t a bad thing.

waterfront restaurant

Waterfront @ The Rocks
17-27, Circular Quay West
Sydney, New South Wales

Seafood platter @ Vues on the Bay, Port Stephens

me seafood platter

This is the very first meal I had during my recent trip to New South Wales! We arrived at Sydney in the morning and drove 2 ½ hours to Port Stephens for lunch. I’ve had quite a few seafood platters in Australia and it always has a hot and cold component.

seafood platter cold

I thought I saw a Moreton Bay Bug at the bottom left of the cold platter and I asked about it. The waitress wasn’t sure so she went to ask the cook, who came back with the answer – it’s a Balmain Bug! It’s also another species of slipper lobster and looks a lot like the Moreton Bay Bug but the Eastern Balmain Bug (officially called butterfly fan lobster) is more common around NSW.

fresh oysters

The cold components of the dish are mud crabs, the Balmain bug, plenty of oysters and prawns with a side of salad and fresh fruits. I’ve eaten several seafood platters during my time in Australia and these ingredients are always the same, although sometimes you’ll get a regular lobster as well as the bug.

vues on the bay

The seafood items in this platter are all boiled and shocked in ice water so it’s eaten cold and I’ve always like the style of this execution. The oysters are a little small in this case, but they’re all local and not flown thousands of miles away coz oysters don’t taste good after a long journey. This was at Vues on the Bay, a very playfully named Australian cuisine restaurant right in the middle of town. Yup, this is the hub of Port Stephens with a wonderful view of the pier.

vues view

Interesting fact: Port Stephens only has one (1) traffic light in the entire township and it’s right in front of this restaurant. The residents petitioned very hard against it since they didn’t want any traffic lights in their town. :)

seafood platter hot

This being Australia, the hot component of the seafood platter has plates laden with thick cut chips, like the ones you’ll get at the local fish and chip shop, and calamari (battered and fried squid). I like how modern Australian cuisine don’t do it in ring shapes but either cigar shaped (very nice) or thick curly (like this one).

I love the calamari here, it’s so fresh that you don’t get the off-putting taste of squid and it’s soft and practically dissolves in your mouth the moment you bite into it.

The infamous RM 35 bowl of noodles in Sibu!

big prawn noodles

Yup, it’s the most expensive noodles in town! RM 35 for a bowl of big prawn noodles and RM 30 for a plate of fish noodles. It’s ludicrous!

(but quite a satisfying indulgence)

peeled big prawns
They even peel the prawns for you – including the “claw” of the freshwater Tiger shrimp

The last time I ate here was in 2008 and at the time the big prawn noodles are priced at RM 20. There’s been a RM 15 increase in just five (5) years for the same dish! In comparison, the big prawn noodles were just RM 15 in 2005. We just came back to Sibu to visit my mom and decided to have lunch here. I told my better half about their ridiculously priced noodles just earlier in the day before we flew over.

most expensive noodles

Min Kong is famous for their Foochow style fried and cooked noodles (char chu mee) and it usually comes in a huge bowl (but the portion is just enough for one person). My girlfriend went for the plate of tapah fish noodles (RM 30) while I went for the big prawn noodles (RM 35).

min kong couple

I must admit, we received absolutely *fantastic* service the moment we stepped into the door and asked for the high flying dishes. They also have normal versions (sans fish or prawns) at much more reasonable prices.

We both enjoyed the RM 67.30 lunch though – it does taste good, albeit overrated and overpriced. The extra RM 2.30 is for a glass of iced Milo – yeah, Sibu prices are much more expensive than the going rates in KL for brewed drinks.

sibu foochow noodles
Portion is for one, despite the high price

My dad tells me no one (locals or visitors) actually orders this nowadays due to the absurd cost. I guess we were the first in quite a while – we certainly did got top notch service. ;)

Wonderland Food Store Seafood, Langkawi

wonderland langkawi

This is supposed to be one of the best seafood restaurants in town. I say this based solely on the fact that a lot of people like taxi drivers in Langkawi use it as a landmark/drop-off-point. Wonderland Food Store is just one of many seafood restaurants along the waterfront in town.


There are Thai style seafood restaurants, Malay seafood restaurants, and Chinese seafood restaurants, but many of the last don’t serve pork anyway. We decided on Wonderland Seafood coz we’re never eaten there before and a lot of people talks about it so we checked it out.

wonderland food store

It was a huge disappointment!

wonderland seafood

The mantis prawns were frozen instead of fresh, most of the dishes are unappealing with no plating considerations and even though it was packed, the clientèle seems to be mostly tourists – Japanese, Chinese, Korean etc.

wonderland coconut

To add to the list of sins, they hired an unlicensed taxi for us – which costs RM 1 more than the standardized fare – and is a highly unusual practice in Langkawi since the taxis are heavily regulated.

Kam Heong Mantis Prawn

mantis prawn

This is deep fried since they didn’t have any fresh ones. The proprietors said that the fishermen didn’t have any catches since it was the Hari Raya Aidilfitri holidays. The frozen mantis prawns tastes alright but I was looking forward to fresh steamed ones so it was slightly disappointing.

Fried Squid


The squid was too chewy and just wasn’t fresh – it’s exactly the *opposite* of what I had hoped to eat in Langkawi, which is famous for their seafood since it’s a duty free island.

Soft Shell Crab

soft shell crab

This was fried the same way as the other two dishes so it’s quite jelak to eat so much deep fried battered seafood, even if all three are very different creatures. I thought it was mediocre.

Seafood Fried Rice

wonderland fried rice

RM 8 a plate and it comes with lots of squid! I suspect that the “seafood fried rice” contains whatever surplus seafood that you ordered. It’s oily and repetitive.

Steamed Sea Bass (Siakap)

sea bass siakap

This is the saving grace of our seafood dinner. I liked it so much I ate all of the fish – mostly by myself. Haha. The rest of the food we tapau and took it back to the hotel coz there were so much leftovers it was obscene.

wonderland bill

The bill costs RM 99 which was pretty reasonable. However, dinner wasn’t what we expected – we had been looking forward to a nice seafood meal in Langkawi. It could be the lack of fisherman’s produce due to the Hari Raya holidays as the restaurant didn’t have fresh seafood and had to resort to frozen ones. Or it could be just the wrong place to eat.

wonderland us

I can’t say I recommend Wonderland Seafood from our dining experience but I had a lot of fun with the kids and my better half! That’s all that matters. :)

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