Let’s Wok with Fisherman’s Cove
Night Market Talking Menu!
Ever
since my first dining experience at Fisherman’s
Cove at Feast Village in Starhill Gallery, I have nothing but
raved review on the food at this fabulous seafood restaurant. The memorable dish
was Pan Fried Fillet of Coral Grouper
with Pipi Clams and Blue Mussel in Citrus Butter Sauce. A dish executed to
perfection by Executive Chef Wai who
heads YTL restaurants at Starhill,
the splendid sensory dining experience and taste has left me craving for more
at Fisherman’s Cove.
Fisherman’s Cove, an intimate fine dining seafood
restaurant takes on an East meets West
ambience and menu. The seafood restaurant takes pride in serving up sumptuous
seafood dishes to impress gourmands. At Fisherman’s
Cove, there is a nostalgic appeal in its ambience. The whole restaurant is
modeled after traditional fishing villages in olden times. Lots of woodwork and
bamboo finishes run everywhere from the walls to the furniture. The restaurant
also has an open kitchen concept with lots of live tanks of seafood. Seating is
available in two levels so head up to the level above for private dining or
simply take the seating downstairs and enjoy some kitchen actions.
We
were here for Fisherman’s Cove Night
Market Style Seafood promotion available every Friday from 6pm onwards that
just started this November. Boasting a talking menu with the freshest Poseidon’s
catch of the day, the promotion is certainly an exquisite gastronomical
experience for seafood lovers. Going all out, Fisherman’s Cove brings in an abundance of varieties of seafood
showcased on ice and in live tanks.
That
evening, the array of seafood was certainly a showstopper. Glorious Coral Grouper, Oil Grouper, Red Snapper,
Golden Snapper, Rainbow Trout, Giant Clam and Venus Clam, Blue Mussels, Squid, Jumbo
Tiger Prawns, Pacific Fresh Oyster and other live seafood like Canadian Lobster, Sri Lankan Mud Crab and Freshwater Prawn is certainly a
kaleidoscope of colors and choices.
Unlike
other dining experiences, guests can establish the quantity of seafood they
would like to consume for the night. Pricing for each dish will be based on the
quantity of food selected. A staff will be on hand to weigh the seafood
immediately, allowing the guests to make quantity adjustments as seen
necessary.
Once
you have selected your seafood, the host of the restaurant will be at your
service to make recommendations on the best way to cook your seafood. Executive
Chef Wai has prepared countless ways from international to local cooking method
and flavours to cater to everyone. That evening, we took on almost all the ways
of preparing these luscious seafood from the standard grill, steamed, oven
baked to pan fried. Traditional method like ikan bakar with banana leaves is
also available upon request.
As
soon as we had entered Fisherman’s Cove
that evening, we were greeted with a beach-inspired welcome drink created especially
by the beverage manager at Feast Village. The welcome drink is totally fruity
and refreshing. From its minty flavours to perky tang together with slivers of
coconut meat, it’s a great way to put a smile on anyone’s face!
Fresh
baked Focaccia was served with
balsamic vinegar and olive oil. Fluffy with a lovely herb note, these were gone
in a jiffy.
Besides
seafood, salads are also available with meat or seafood. Our Organic Romaine Lettuce ‘Caesar Style’ with
Smoked Duck Breast is made even better with a molten centered egg yolk.
Slices of rich smoky duck paired well with crisp lettuce dressing in a nutty
and creamy Caesar dressing together with croutons, anchovies and shavings of
Parmesan. This is almost a main dish on its own and perfect for those who loves
a good salad.
First
seafood dish up was Deep Fried Calamari
with Sweet Turnip and Mint. It’s back to basic for this squid but
beautifully executed with precision. The golden crispy squid rings are light,
tender and wonderfully seasoned. A side of cubed sweet and crunchy turnip in a
creamy and mint dressing makes a great sidekick for the squid.
Sometimes
when the seafood is so fresh, one should never do anything with it except
served it on ice like the Pacific Rock
Oysters with lemon wedges. These aphrodisiacs are gorgeously briny with
salty notes. The squeeze of citrus brought an oceanic sweetness as well.
When
we ordered the Venus clams, we were recommended the Clams in Fresh Momotaro Sauce. Steamed cooked, the clams were
lovely and went well with the sweet tomato broth. The broth is not overpowering
but lightly flavoured to compliment the clams. One can also have other seafood
prepared with this broth as well.
There
is also the Classic Moule Mariniere
Normandy where blue mussels are lightly cooked in broth and completed with
a light flavouring of chives. This has always been a French classic that many
enjoy as the sweetness of the mussels really stands out well. I was wishing for
some crispy baguette to go with this dish…
The
dish that I had raved earlier in my first visit showed up with a different fish
that evening. We had Red Snapper with
Pipi Clams in Lemon Butter Sauce. Two big fillets of the whole red snapper are
seared with a crispy skin and moist flesh. The fillets are then smothered in a
sour and buttery sauce cooked with clams before being finished with minced
chives. Citrus based sauce goes superbly well with seafood. Utterly beautiful again…
Since
there were so many choices of fish, we also ordered the Threadfin, Silver Pomfret and Sea
Garoupa.
Our
Threadfin was Crispy Threadfin with
Coriander Chili Lime Sauce. Two firm flesh Threadfin fillets pan seared and
sat on a pool of robust coriander chili lime sauce. The sauce has complex
flavours of sour and savory with a bold hint of spice. Fresh cherry tomatoes
are added to balance out the richness. I enjoyed the pairing of the firm flesh
fish with the bold sauce.
For
the Silver Pomfret, we took the traditional classic method of Steamed Silver Pomfret with Superior Sauce.
It’s a dish that shouts comfort food. The fish is steamed till just right in a superior
soy sauce and dressed with some mushrooms and broccoli. The classic way allowed
us to savor the fresh sweetness of the pomfret with a light savory boost from
the sauce. I almost wanted to order some rice to go with this dish.
The
kitchen team at Fisherman’s Cove
obviously mastered the art of preparing fish well. Every fish we ordered has
been cooked just right. Even our Spicy
Nyonya Steamed Fillet of Sea Garoupa is steamed to perfection. The thick
moist fillets of sea garoupa is dressed in a spicy piquant Nyonya sauce which
tasted of lemongrass, chili, garlic and many more herbs and spices. The delicate
fish is partnered with sautéed assorted vegetables for a lighter touch.
We
ordered a large mud crab and our host recommended the Singapore Chili Crab. We loved it. The large and meaty crab is
still surprisingly sweet in the pungent garlic and chili sauce. The balance of
sweet, savory and spicy was lovely in the sauce and we almost wished that the
restaurant would serve toast bread to mop up all that deliciousness. We spied
another table having a steamed version which seemed to be equally good since
the crab is so sweet.
Crustaceans
are up next and a list of Jumbo Tiger
Prawns, Tiger Prawns, Freshwater Prawns and the king of Canadian Lobster sets the list of the
evening. There are endless ways to prepare these crustaceans but we settled for
the host recommendation of mixing some classics with some modern preparation.
Sizzling Salt Water Jumbo Tiger
Prawns with Garlic Butter
had us all lusting after it as soon as it was placed in front of us. These large
crustaceans are simply grilled with garlic butter and kept warm on the
hotplate. The hotplate also managed to amp up the aroma of the heavenly garlic
butter with great effects. The jumbo prawns are super sweet and thoroughly addictive
with a juicy bouncy texture. Simply a Must-order!
Indulgence
comes to mind when I saw the Canadian Lobster prepared two styles – classic Lobster Thermidor and Lobster Mornay.
Lobster Thermidor oozed with a rich béchamel cream sauce studded
with plump mushrooms and comes with a gratinated crust. Lobster Mornay also has a cream base sauce but has loads of cheese
in the sauce. It was a hard decision to choose which one I like because both
has its own deliciousness. The lobster meat is beautifully sweet and tender
too. Freshness is obviously a key point because I can really taste the sweet
succulent lobster despite all the heavy cream sauces. One really can’t go wrong
with either sauce.
We
also savored Grilled Tiger Prawns
and Kam Heong Tiger Prawns.
Grilled
Tiger Prawns proved that when the ingredient is fresh, one only needs to go
basic in cooking the ingredient with minimal seasoning. Halved and cooked in shells,
the prawn flavours and texture reign supreme here. The more robust flavours of
the Kam Heong Tiger Prawns did mask
the sweet prawns but I didn’t mind because the aromatic and moreish Kam Heong
sauce is lovely and very good.
Fancy
some pasta? Fisherman’s Cove does a Seafood Pasta that is also worthy of
your order. It has all the essential markings of a great pasta dish with al
dente texture pasta, well-seasoned and succulent seafood. Another classic pasta
dish cooked well to show off the fresh seafood!
Though
it may be a seafood restaurant, there are meat and poultry dishes available
too. Our Five Spice Rack of Lamb and
Wagyu Beef Cheeks have proven that
they do whip up meat and poultry dishes as good as their seafood dishes. The Five Spice Rack of Lamb is nicely
grilled till medium pink and comes with a black pepper sauce. Tender, moist and
flavourful, the quality of the lamb is marvelous.
The Wagyu Beef Cheeks are braised for long and slow hours till
fork-tender. It has a rich wine sauce with lots of great depths of flavours and
a subtle smoky note. Gelatinous bits run through the beef cheeks and these
provided the signature gelatinous texture blending well with the meat.
What
a feast! The evening ended with five scrumptious desserts of Crème Brulee, Tiramisu, Banana Split, Chocolate
Lava and Chocolate Mousse.
Classic
Crème Brulee and Tiramisu proved its mark that classics
rule! Luscious cooked cream with caramelized sugar top is made better with
French macaron while Tiramisu in a glass has soft silky mascarpone cream with
coffee soaked sponge, chocolate soil and topped with a French macaron too.
Banana Split makes a play for the old school
dessert featuring three scoops of Chocolate, Vanilla and Strawberry Ice Creams
with Caramelized Banana with wafer rolls and chocolate balls. We love the
caramelized banana touch in this one.
Chocolate Lava has a nice crusty cake outside and
oozy chocolate lava center served with ice cream and chocolate soil while Chocolate Mousse takes on white and dark
chocolate mousse served with brownie squares, chocolate soil, chocolate balls
and French macaron. Both are equally sinful and sexy desserts!
This is a promotion
not to be missed! The Seafood Night
Market menu allows lots of options and variations for gourmands to try and
the best pairing possible by the chefs at Fisherman’s Cove. I even heard that
there is Japanese style hot pot syabu-syabu with three different choices of
soup - spicy tomyum, herbal and Japanese miso to go with all the fresh seafood
available. Whether you are dining for two or dining or in a big party, the Seafood Night Market promotion is a
sure winner with its composition of the freshest catch of the day made better
with their talking menu concept!
FISHERMAN’S
COVE
Feast Village,
Starhill Gallery
181 Jalan Bukit
Bintang,
55100 Kuala Lumpur
Tel: +60 3-2782 384
Website: www.feastvillage.com
Facebook: www.facebook.com/feastvillage
A cholesterol laden dinner, hehe :P
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