BIG MOUTH SEAFOOD, Bandar Botanic, Klang

I’ve often wondered what inspired the amusing name “Big Mouth” for this fairly new restaurant occupying a corner shoplot in Bandar Botanic, Klang. Does one need to have a big mouth to gobble up what they serve? It has been drawing in the crowds almost every evening since it opened a few months ago. With such a catchy name on its huge signboard, it’s easy to spot the place coming off the Kesas Highway.

You can’t miss the big welcoming signboard!

Naturally our meal here started off with seafood.

First on the table was their popular Chilli Crabs. Smothered with a thick sweet spicy sauce, the crabs looked very tantalising with an equally enticing aroma wafting from the plate. The 2 medium-sized crabs were packed with creamy roe and tender sweet meat. Even the crab legs were fat with meat and we took our time cleaning them off the shells. We had some fried mantou as well to mop up the delectable eggy sauce. Those 2 crabs, weighing a total of 1.2kg cost RM80.

Chilli Crabs – be sure to order some mantou to mop up every drop of that delicious sauce!

Still craving for crabs, we had another serving of the crustaceans – this time cooked in the simplest way: steamed with ginger and eggwhites. With no thick sauces in this dish, the natural sweetness of the crabs shone through deliciously. That eggwhite custard was divine too, having absorbed much of the crabs’ natural juices and we cleaned out the plate totally!

Steamed Crabs with Eggwhite – quite possibly the best way to savour fresh crabs!

The Prawns in Herbal Wine Broth (RM35) packed a good deal of warmth and comfort in the bubbling pot. Chinese herbs like angelica, red dates and wolfberries together with ginger strips brought out the best of the fresh prawns.

The piping-hot tasty herbal wine soup will warm your tummy and soul!

There were several options of fresh fish available and our whopper of a Steamed Seabass Teochew-style (RM60) was cooked perfectly. Flavours of the broth were light and appetising, contributed by tomatoes, sour plum, tofu, minced pork and pickled vegetables (“kiam chye”).

Perfectly steamed, the fish was sweet and tender, delicately enhanced by the tasty tangy broth

We love the Fish Fillet Fried Meehoon (RM30) – it’s fragrant with “wok hei” and with generous portions of crisp beansprouts and fresh tender fish fillets.

Big Mouth-fish fillet Meehoon: A must-order here!

Salted Egg Squids (RM22) was another big hit

As some of us were particularly hungry, we ordered 2 braised dishes to go with white rice. The first claypot was full of collagen goodness: pig tendons! These succulent tendons were braised to the right degree of tenderness in a rich umami gravy.