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| At the entrance of Xin Shan Long-Sobasei Fusion Restaurant at Le Grandeur Palm Resort |
When
Daphne told me about this seafood spread, I did not hesitate to accept
her invitation to join her and a few friends to taste what Chef Steve Chew is
serving in a mouthwatering menu that features whole fish, crabs, prawns, squid,
clams and lala shellfish.
I’m
familiar with this Fusion Restaurant which has sections designed to serve both
Chinese and Japanese cuisine, including live-cooking stations to enjoy
Teppanyaki.
Outside
the restaurant, I pause to watch as a staff member is writing out on a chalk
board, the options for recipe flavours in the choice of preparation for live
Meat Crabs.
I
read as he writes out the various options like the ever popular crabs in Chilli
sauce, Kam Heong, Black Pepper, Salted Egg sauce, Cheesy Cream and crabs stewed
in a Claypot with Chinese Wine.
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| A whole fish in the Seafood Combination Hot Pot |
Mmm…
I’m glad there is my favourite choice for crabs in this list but it will also
be good to taste what Daphne has ordered for us to enjoy in this lunch.
I
look closer at the display and am able to see the said Meat Crabs, some moving
about and are very much alive, within an acrylic covered showcase!
With
all of us seated at a round table, we ask the waiter to let the kitchen know
that we are ready for the first course of our meal – the Seafood Combination
Hot Pot.
I’m
told that this serving is recommended for a minimum of four diners but of
course, there is no such limit if two diners have a good appetite for seafood!
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| Chilli Crabs are served with a side of mantou fried buns |
The
hot pot is in fact, a rectangular shaped platter presented with a lightly fried
whole Seabass simmering in a rich stock, surrounded by seafood and ingredients
like prawns, squid, lala, mushrooms, Chinese cabbage, white radish and chunks
of corn on the cob.
The
soup stock is a hit among us and we cannot have enough of its rich flavour
tinged with Chinese herbs and wolfberries, and the natural sweetness from the
variety of seafood and vegetables.
As
we tuck into the first dish, I make a mental note not to fill myself up with
too much soup. I should pace myself as there are seven more items to enjoy in
the menu and this is not counting the dessert!
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| My portion of the fiery pepper-hot Black Pepper Crabs |
As
a dessert person, I always look forward to the sweet ending of a meal and I
must say that the dessert I was to enjoy later, is an absolute must-have in a
Chinese restaurant.
When
I look at our meal menu, I discover that there will be two dishes of Meat Crabs
served in two lip-smacking flavours: Chilli Crabs and Black Pepper Crabs.
Eagerly
anticipating this crab experience, I’m ready to roll up my sleeves and dig in with
my fingers because crabs should be enjoyed, certainly not with forks or
chopsticks!
The
Chilli Crabs are served with a side of deep-fried mantou or buns, to dip into the tasty gravy.
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| Deep-fried Salted Egg Prawns |
Later
on in the meal, when I ate the Black Pepper Crabs, I was amused to find that
this dish tasted so much more spicy-hot than the Chilli Crabs! It was fiery
pepper-hot!
For
the preparation of the prawns, there are options to cook them in Egg-Yolk
Butter, Creamy Butter Sauce, coated with Cereal, Hot and Spicy, Black Pepper or
in Salted Egg.
Our
choice of prawns, deep-fried with Salted Egg, turn out to be so tasty that the
crunchy prawns can be savoured along in its crispy shells!
This
mild flavour is just a temporary respite from the explosion of appetizing
flavours in the next few dishes.
 |
| Sambal Squid stir-fried with long beans |
They
are Sambal Squid stir-fried with long beans in fragrant belacan or fermented prawn paste, Kam Heong Bamboo Clams with a
hint of curry powder, dried shrimps and lemongrass and Lala shellfish stir-fried
in ginger and onions.
Everyone
agreed that these flavourful dishes are best savoured with steamed white rice
and we are happy to share a few bowls of rice among us.
Then
someone asks, “Where are the vegetables?” That’s because, so far the entire
menu is mainly seafood and there was no sign of a vegetable dish yet.
This
question is answered when the next item served is whole sprigs of Siew Pak Choy
stir-fried in garlic.
I
sit back with a sigh of satisfaction while I listen to Daphne’s dessert
recommendations and the others’ responses.
 |
| Adding a trickle of evaporated milk to my Mango Pudding |
Then
she turns to me and tells me pointedly that I must taste their Mango Pudding.
I’m
no expert but I know what a good Mango Pudding tastes like.
Over
the years, I have come across Chinese restaurants serving various versions of
this pudding (that do not meet with my expectations!) so I should be forgiven
for feeling rather skeptical about her recommendation.
I
am however, open to trying what this restaurant has to offer and gratefully
accept her suggestion.
When
my portion of Mango Pudding is served, I’m glad it looks authentic enough.
As
I top it with a trickle of evaporated milk, I’m hopeful that it will taste as
good as it looks.
Then
with the first spoonful still in my mouth, I turn to Daphne with a smile and a
nod of approval because finally… I finally found a real Mango Pudding here!
Xin Shan Long - Sobasei, the Halal Chinese-Japanese Fusion
Restaurant at Le Grandeur Palm Resort Golf and Country Club, is located on the
lobby level, at Jalan Persiaran Golf, off Jalan
Jumbo, 81250 Senai, Johor.
The Auspicious Seafood promotion is on throughout the Lunar New Year festive season.
The Auspicious Seafood promotion is on throughout the Lunar New Year festive season.
For reservations, Tel: +607 – 599
6000. Website: www.palmresort.com
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