Kuala Lumpur - Cantonese dinner at Overseas Restaurant (海外 天)
Fabulous Cantonese dinner at Oversea's Imbi outlet this evening. Every dish was competently turned out & I found the meal as a whole quite enjoyable:
- Slow-boiled farm chicken with dried mustard leaves and mushrooms - the consomme had a deep, wonderfully rich flavor. Chicken-meat was dry-ish as all the flavors had been extracted from the long, slow-boiling process.
- Char-siu (caramelised BBQ pork) - the typical "scary" ultra-sweet, ultra-charred Oversea version here. When it was first introduced a few years back, this treacly, gooey version took KL by storm. I think the novelty should have worn off somewhat by now. Please, please give me some "normal" char-siu!
- Siu-yuk (crisp-skinned roast pork) - not the best version I'd had in KL, but the biscuit-thin, crackly skin was a delight;
- Stewed skin of the King Grouper or "Long Tan" (龙旦) fish. Yep, this was a signature dish of the Oversea restaurant chain: thick, gelatinous fish skin stewed in a complex brown-bean sauce. Strong sweet-salty flavors tinged with ginger, scallions and Shaoxing wine. Incredible texture from the fish skin. Unforgettable!
- Braised bean-curd with snake-gourd. Very traditional dish - the snake-gourd had a slippery, slimy texture and earthy flavor. Delish!
- Caramelized king prawns - must be the sweetest, most decadent prawn dish I'd ever had.
Overseas Restaurant (海外 天)
84–88 , Jalan Imbi
55100 Kuala Lumpur
Tel: +603 21487567
Was that chicken soup "slow boiled" or was it "tun t'ong" ? In either case perhaps one is meant to simply drink the soup alone.
Interesting, char-siu and siu-yook is a perennial favorite order of yours at a great number of Chinese restaurants all over. :-)
Heh, those caramelized prawns at Overseas were either a delight or a trial for me depending on my mood.
You're right, huiray - the soup did look double-boiled, what with whole chicken & all.
I didn't have a say in the ordering of the dishes this time round, but I did notice that Malaysians inadvertently go for "char-siu" and "siu-yuk" when they order, whilst in Singapore, we normally did not, unless that restaurant was particularly famous for its roasts.