Don’t you just love Fridays? I do.
Well, here’s another reason to add on to why I love Fridays. Fisherman’s Cove, that stylish rustic restaurant in Feast Village in Starhill Gallery has started its Night Market style of dining every Friday. So how does that work?
Basically, the concept adopts a “free and easy” style of dining where diners can choose their fresh seafood from the huge selection in the glass display and the quantity. Prices of dishes will be based on weight of the seafood chosen. They then let the chef know how they wish the seafood to be cooked – steamed, fried, grilled, baked etc. Of course, if the diners are hesitant about the mode of cooking, the chef will be most happy to recommend the best ways certain seafood should be cooked and served.
So, it’s kinda like in a pasar malam where you select your seafood on the spot and get it cooked however you like. There really is no fixed menu. So you can have your fish grilled on banana leaves a la “ikan bakar” style side by side with French-style moule marinier followed by Singapore style chilli crabs. Yes, design your own seafood meal!
For those who are not so keen on seafood, diners can still order the regular dishes listed in the menu of Fisherman’s Cove. Salads, lamb, beef, chicken and desserts are all available.
Seated within the warm intimate confines of Fisherman’s Cove, we settled down to our customised meal. Kicking off our dinner with some warm freshly-baked bread dipped in olive oil and vinaigrette, we polished off our starter of a gorgeous Caesar Salad that’s laden with slices of pink moist smoked duck breast.
More starters came… I couldn’t resist the plump squids and ordered Deep-fried Calamari and they came with pretty slivers of sweet turnip and a cool refreshing mint salad. The crispy light batter coating the succulent calamari rings was really tasty. To counter the fried squids, I had freshly-shucked Pacific rock oysters which slid down my throat so effortlessly.
Clams in fresh momotaro sauce
I couldn’t say ignore the fresh mussels I saw on the ice bed. The chef suggested they be done the classic moule marinier Normandy-style. Cooked in a light broth redolent of white wine and subtly fragranced with some spices, it’s one of the best ways to savour such fresh shellfish. And then there’s also the Clams in fresh momotaro sauce – something that’s very light and easy on the palate.
The handsome Canadian lobster
Canadian lobster – thermidor and cheesy mornay styles
Oh, did I mention that there are also tanks of live seafood lining one side of the restaurant? That’s where I spied some beautiful Canadian lobsters and tiger prawns. I loved all the blue and green hues on that little beast of a lobster but of course it turned a bright shade of red once it’s cooked. The lobster was done in 2 styles: thermidor and cheesy mornay. Sadly, it was a little bit overcooked, so the texture leaned towards “rubbery”.
Sizzling Tiger Prawns in butter garlic sauce
Tiger prawns kam-heong style
Singapore Chilli Crab
The tiger prawns fared better – I had some sizzling with garlic butter on a hotplate and some done the Chinese kam-heong style. I wish they hadn’t removed the shells though, for the kam-heong style – somehow, sucking out the heads and shells covered with hot chilli spices would have been more enjoyable.
Crispy Fillet of Threadfin with coriander chilli lime sauce
I love fish and I totally spoiled myself trying out several fish dishes here. The thing is that all the fish looked so fresh that it was quite difficult to limit myself to just one or two choices. Good thing that I had several dining companions then so we all shared the various plates of fishy goodness.
Steamed Silver Pomfret in superior soya sauce
Spicy Nyonya Steamed Fillet of Sea Garoupa
Pan-fried Red Snapper Fillet with Pipi Clams
Our selections include Crispy Fillet of Threadfin with coriander chilli lime sauce, Pan-fried Red Snapper Fillet with Pipi Clams and lemon butter sauce, Spicy Nyonya Steamed Fillet of Sea Garoupa and Steamed Silver Pomfret with Superior Soya Sauce. Truly it was a grand fishy session. Because the fishes were all extremely fresh, nothing can be faulted as the marine sweetness of the fish won hands down. If I have to pick a favourite, the steamed silver pomfret has to be it as I always prefer my fish to be cooked as minimally as possible where condiments are concerned. In this case, the superior soya sauce was just perfect to gently boost the natural sweet flavour of the pomfret.
5-Spice Rack of Lamb
Wagyu Beef Cheek
For those who wish to have a meatier meal, check out the 5-Spice Rack of Lamb or Wagyu Beef Cheek from the regular menu. A pasta dish is always welcome and going along with the seafood theme, the Mixed Seafood Pasta in fresh tomato sauce was really good with its light zesty flavours.
Although I was already bursting at the seams, my dining companions had to have some desserts. So we had the works: Creme Brulee, Tiramisu, Chocolate Lava, Banana Split and Chocolate Mousse – a magnificent end to a sumptuous seafood banquet!
There’s a danger to this “night market” style of dining though. Just because everything looks so sparklingly fresh on the bed of ice, one tends to get reckless and order everything in sight, especially if you are a seafood lover! So, be warned.
Feast Village, Starhill Gallery
181 Jalan Bukit Bintang
55100 Kuala Lumpur