Becky’s 1 Minute Summary:
What: Porky outlet. One of the long-standing banquet style dining Chinese restaurant in PJ, with an irrefutable reputation of consistently dishing out marvellous chinese cuisine.
What to order here: This review is particularly for the 2014 CNY set menus so do refer to the menus and prices in the attached menu below.
I saw, tasted and found no fault in my meal this evening!
For fish, remember to select the Steamed Long Fu (hybrid of the dragon garoupa & tiger garoupa breed) stuffed with pork & prawn paste (refer my picture below).
Overall experience: This is my 1st time savouring Chef Wah’s dishes and I’m impressed. Based on feedback of the photos I have posted on FB/Instagram, many concurred with me that the food here is superb.
Price: RM838++ to RM1488++
Valid: Now – 14th February 2014.
For the long story, read on.
Restaurant Extra Super Tanker @Damansara Kim has been in business for nearly a decade and its popularity has shown no signs of waning.
It is still packed almost every night; a testament of its excellent food.
Dishes are served family-style, meant to be shared by everyone at the table. However I trust that a minimum of 2-3 pax would still be able to enjoy a meal here, since there there are small portioned dishes on the menu such as the fried rice and noodles.
Besides, you can always request for small portions of individual meat/seafood dishes, as well as roast pork/char siew to share.
The helpful wait staff would be able to assist.
For example, this is the roast pork for 2 pax. Well, for me, this is for ONE. 😀
Over 3 hours of good company and easy conversation we sampled both the dishes from the ala-carte menu as well as from the Chinese New Year set menus.
Below are the 3 sets offered this year.
You swap items from one set to another but there will be adjustments in the pricing of course.
Chef Chin (I like to call him Ah Wah kor like everyone else at the table that evening) believes in using the best ingredients and if possible to prepare every component of a dish in his kitchen. For example the yee sang plum sauce was made in-house and even the sesame seeds used are of the finest quality.
Chef had said these are smaller and more fragrant. He ordered these from his long-term supplier months in advance to ensure he has enough to serve the swarm of hungry diners flocking into Restaurant Extra Super Tanker during the Chinese New Year period.
But what really impressed me was the fish. This is the Steamed Long Fu (hybrid of the dragon garoupa & tiger garoupa breed) stuffed with pork & prawn paste (RM228). I thought it was unique and pretty value for money considering that you get both the fish flesh and additional pork and prawns paste stuffed within the folds of smooth, sweet fish.
The topping of crisp garlic and tobiko added wonderful aroma and crunch to each morsel. This fish is also prized for its skin, one of the reasons this breed is highly sought after. According to Vincent, part owner of the restaurant, Restaurant Extra Super Tanker is one of the first dining outlets to offer giant garoupa on its menu and that was one of the reasons for its rise to fame.
One of the most popular item this year is the Spanish Iberico Pork Ribs. While a Chinese restaurant are expected to master the traditional recipes of suckling pig, roast pork, steamed fish, braised duck and double boiled soups it’s refreshing that Restaurant Extra Super Tanker is keeping updated to the changing times, and more “modern” ingredients like Spanish Iberico Ribs is making it’s way into the menu. A good balance of the old & new I’ll say! 🙂
It was sinfully good with the fats of the pork melting out on the tongue! Diners can choose to eat it on its own; smoky caramelized skin and all or choose to pair it with the peanuts that it was served with for some roasty-crunchy mouthfeel.
Individual servings of sea cucumber and abalone was next.
The sea cucumber was meant to be crunchy to bite (not soft nor should it be hard) and a lovely firm prawn paste filled its cavity. This is a unique execution from the usual sea cucumber & broccoli dish commonly served at such Chinese New Year dinners.
At RM55 per serving this offers a much viable alternative (both in terms of taste & economy) compared to having one big dish in the middle of the table.
Half the group could opt for this, and the other half could sample something else from the menu. And everyone could share! 🙂
For additional fibres we were treated to a nice stir-fry mixed vegetables dish with black moss and fish paste. Again I noted on how the dishes we had that night filled the usual requirements of meat, fish, vegetables and seafood but steered clear from the old, ordinary preparation methods of the said ingredients.
Last but not least was the Lap Mei Fun, another old time favourite for any Chinese New Year dinners.
As expected this was faultless with whole, fluffy rice flavoured with imported waxed meats and Chef’s own sauce. My favourite waxed meat is the liver sausage and I love the ones served here!
Dessert: Japanese mochi and Chinese New Year cake.
My advice? Stick to the traditional soup desserts instead.
I have scheduled a return visit next week for their ala-carte dishes; namely the noodles, fried rice and a pork dish. I seldom plan for Chinese style dinners but I can’t wait to sample more of Chef Chin’s creations.
Join me if you’re up for it! You know my FB/Whatsapp/email/number! 🙂
Restaurant Extra Super Tanker @Damansara Kim
48, Jalan SS 20/10,
Damansara Kim, 47400 Petaling Jaya, Selangor, Malaysia
+60 3-7726 7768