The last time I dined at Dancing Fish was when they first opened, some 5 years ago. As one of the few restaurants around town serving good Indonesian fares, they have been doing well. And in fact, the restaurant just bagged the “Rising Star” Platinum Business Award 2016 bestowed by the SME Association of Malaysia. That’s a testament of the restaurant’s unique local expertise on the verge of making their global presence in the near future.
Certainly, Dancing Fish has been maintaining its standards and quality, as I discovered in a recent dinner there. There has not been many changes to their menu as they obviously believe in doing (and continuing to do) what they do best. After all, their success has always been from the food they serve and only some new tweaks are done to present some refreshed options.
Emping with Sambal Terasi – slightly bitter crackers made from Melinjo nuts
After munching on some crispy emping crackers, I had some Chicken Satay which were delightfully tender with smokey bits from the charred edges. The Belimbing Ikan Masin served with it was a refreshing combo of crunchy tangy starfruits, fresh herbs and vegetables with a light sweet-sour dressing.
Chicken Satay with Belimbing Ikan Masin
The star of the restaurant was of course, its Dancing Fish. Known as “Nila Goreng”, the crispily deep-fried red tilapia is usually served with Sambal Terasi and Kicap – the popular regular version. I had that and it tasted just like it did 5 years ago, every part of the fish being super crunchy and totally edible – bones, fins and all!
Dancing Fish with Sambal Terasi & Kicap
Then I tried the Dancing Fish with a new twist – served with Sambal Tempoyak. Now, fermented durian is of course an acquired taste – you either love it or hate it. When made into a sambal by adding chillies and lime, it’s totally another level of “acquired taste”! Let’s just say I definitely prefer the original version with the sambal terasi and kicap.
Dancing Fish with Sambal Tempoyak
Besides Dancing Fish, I enjoyed the Ikan Seabass Bakar with Sambal Cobek Merah, which I was told, was just introduced recently in the menu. The grilled seabass was smothered in a fragrant red sambal paste which called for lots of rice. Check out their Nasi Kuning Berempah also – it’s amazing.
Ikan Seabass Bakar with Sambal Cobek Merah
Nasi Kuning Berempah
The dinner called for some of their other popular dishes. The Gulai Pucuk Paku – jungle ferns cooked with coconut milk and tumeric remained a firm favourite with me.
So were the Buntut Goreng Enak – chunks of Australian oxtail, marinated and braised in aromatic herbs and spices which were then barbecued over charcoal fire to intensify the flavours. These had to be eaten with their special vinaigrette chilly spicy sambal for full satisfaction!
Buntut Goreng Enak
I tried their spicy version – the Buntut Spicy Chilli Herbs Belado and found it to be equally appetizing.
Buntut Spicy Chilli Herbs Belado
Udang Masam Kedondong – fresh bouncy prawns cooked in an asam and kedondong gravy… very addictive!
Udang Masam Kedondong
Bebek Goreng Bali with Sweetcorn Kerabu – marinated with special mix of Bali herbs and spices for 24 hours and deep-fried till crispy. I found this to be a bit dry though.
Bebek Goreng Bali with Sweetcorn Kerabu
I’ve always enjoyed desserts at Dancing Fish – could never choose which was my favourite of the Trio of Lemongrass Jelly with Pop Pops, Mango Lolo and Cendol Coconut Ice-cream – had them all!
Dancing Fish is still the restaurant to head to whenever cravings for Indonesian food emerge.
Lot T120-122 3rd Floor
Bangsar Shopping Centre
59000 Kuala Lumpur
Open daily 11.30am till 10.00pm