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Steamed or salt-baked crab is best because there is no sauce to interfere with the main event. (KY Speaks pic)

As far as food is concerned, crab must be one of the strangest-looking – a sea spider with a really tough exoskeleton and claws that can snap off a baby’s finger.

But looking past that, as most Malaysians do, crab is perhaps one of the most popular delights the ocean has to offer.

Earlier this year (when the world was still relatively normal, pre-Covid-19), a collective craving for crab ended at one of the more famous spots in Klang for a dinner at which this crustacean took centre stage – Restoran Sheng May.

The place is one of those unremarkable house-turned-restaurant set-ups common in Pandamaran. Plastic chairs, a zinc roof and ceiling-mounted fans – zero luxury but adequate for a meal.

The availability of crabs is not a given here (as with Kali Little, another great spot for crabs in Klang), so it is best to call ahead. Even then, sometimes one just has to get lucky.

On this occasion, fairly large crabs were available – 900 g each at RM130 apiece.

There are many ways to have them prepared here, this time the choice fell on steamed and sweet and sour.

The sweet and sour crab at Sheng May Seafood was delicious. (KY Speaks pic)

Both were delicious due to the freshness and how juicy and sweet the crabs were but, in hindsight, for a pure crab taste, steamed or salt-baked are recommended. Any sauce only serves as a distraction to the main event.

As for other dishes, the banquet included fried tapioca noodle (a Klang speciality, think bubble tea bubbles but in noodle form), fried meehun, a Chinese interpretation of Indian mee goreng, and a Hokkien mee that was too wet. All were decent though none could be described as outstanding.

Steamed lala and fried baby octopus. (KY Speaks pic)

Steamed lala with superior soup was spicy and fresh with a strong flavour, as good as at many of the other restaurants better known for this dish.

The fried baby octopus too was sweet, crunchy and rather delicious, though some rice with it would have been nice.

The ginger chicken, though fragrant with a generous use of ginger, could have been chopped up better for fewer bones.

(Clockwise from left) Ginger chicken, sweet potato leaves, mantis prawn with dry chillies and green dragon vegetable. (KY Speaks pic)

The mantis prawn with dried chilies (kung-pao style) was outstanding. The combination of the chillies’ hotness married with the sweetness of the sauce and onions worked well with the preparation of the dish, resulting in a crisp outer layer that remained juicy within – awesome.

Overall, it was not a cheap dinner, the bill for 16 people came to RM1,740.50, but it was very satisfying. Way too many crabs were ordered under the assumption that everyone needed an entire crab for themselves, not wise. For fans of big crabs, this is certainly a place to have them at a reasonable price.

Restoran Sheng May
22A, Jalan Woo Ten
Pandamaran
42000 Port Klang, Selangor

GPS: 3.015277, 101.418394
Tel: (016) 635 6268

Read the original article here.

Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.



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