Tuesday, May 20, 2014

Crazy Fish Korean Seafood Restaurant @ Solaris Mont Kiara

Crazy Fish beckons us back, this time for its cooked creations. Earlier entry on Crazy Fish's raw seafood recipes: May 18.

This marine-themed Korean restaurant's most memorable offering might be 'sannakji' (chopped-up octopus served with its body parts still moving), but patrons who prefer their food to be entirely immobilised can order a super-hearty serving of Korean-style pan mee soup with a whole cooked small octopus instead.

Snip, snip! The unkindest cut: Sharp scissors make short work of eight tentacles (as well as every other part of the octopus).

Easy to eat, supplying many mouthfuls of octopus meat that could scarcely be springier or fresher. RM30 for a portion for two.

With our weather blowing hot & cold this month, Crazy Fish promises something suitable for every temperature. On blistering afternoons, beat the heat with this 'mulhoe,' an icy Korean summertime speciality with sliced fish, crisp veggies & kimchi paste. Not exactly cooked though; the fish is raw, sashimi-style.

RM50 might sound pricey for this, but the big bowl features many slices of halibut & other fish (sometimes flounder & more).

When it's not sweater weather, stay warm with this steaming-hot fish egg soup, comfort food that's ideal for cold, lonely nights. The perfect gastronomic response when somebody begs you, "Come out, come out, won't you turn my soul, into a raging fire?"

RM18, something of a steal (once more, sufficiently nourishing for two customers or more), bobbing with numerous blobs of roe in savoury, spicier-than-expected broth (blame it on chilli powder). Founded on Korean flavours but tastes quintessentially Asian.

Something simpler? Whole grilled yellow corvina (RM15), moist but distinctively salty, with creamy, seaweed-tinged porridge.


Scallops are sometimes available as a weekly special.

Happy as a clam? A giant one, soaked in a thick, tangy sauce that proves ferociously fiery.

Crazy Fish serves sea urchin roe (RM58), though this is something that the mainstream Japanese eateries fare a bit better at.

For now, there's no corkage fee at Crazy Fish, so bring a bottle of white or bubbly.

Or not: We're mad about Crazy Fish's maesilmaeul plum wine; makgeolli & soju are available too.

Crazy Fish
9-G, Jalan Solaris 3, Solaris Mont Kiara, Kuala Lumpur
Daily for lunch & dinner (until 2 a.m.), except the first Monday of each month. Tel: 03-6211-7313

Stay up to date: The Eat Drink KL newsletter is sent by email to subscribers every Monday; it's the Klang Valley's foremost weekly round-up of new restaurant openings (even before they're featured on this blog), F&B promotions & other tasty tidbits.
Subscribe to Eat Drink KL Weekly for free via this following link: 
Note to subscribers on Gmail: The newsletter will be in the Promotions folder of your inbox.

Sausages to sambal. Muffins to marshmallows. Peanut butter to mango chutney. Cornflake ice cream to honey aloe yogurt. Lavender-laced lemonades to lychee-&-guava juices.
Eat Drink KL: Small Businesses, Huge Flavours is the first eBook to help customers navigate the diversity of independent F&B entrepreneurs who bake & boil in their own kitchens, offering some of Malaysia's finest, most fascinating food products.
This is a catalogue of insights into what inspires our contemporary culinary craftspeople, from Elsie & her sister Jennifer's experiments with tong yuen at home to Eugene & Emrys' escapades with hand-crafted sodas in Tokyo.
This resource will be continuously updated with new listings, so bookmark the following permanent link & check back regularly to find out what's fresh: www.eatdrinkkl.publ.com/businesses

Also, take a look at the latest edition of Eat Drink KL: 100 Favourites, completely redesigned with a revamped look, featuring 100 recommended restaurants for April-June 2014, including more than 30 new entries for this quarter. This eBook is available to read or download at this link: http://eatdrinkkl.publ.com/Eat-Drink-KL-100-Favourites-Apr-Jun-2014 (Link expires June 30, 2014; see blog entries after that date for new link).

Check out EAT DRINK, a new F&B website jointly run by The Expat Group (TEG) & Eat Drink KL. This website features all of our up-to-date reviews, plus exclusive weekly articles & a searchable database on restaurants in KL & Selangor: EatDrink.my

16 comments:

  1. You like this place very much ya! Hehehe.
    That mulhoe sounds and looks very interesting, cool!.

    ReplyDelete
    Replies
    1. CK: heheh, it's a good korean outlet for people who prefer seafood compared to beef/pork/chicken :) and ya, the mulhoe tastes very refreshing. deliciously tangy :)

      Delete
  2. Tat icy 'mulhoe' sounds mighty interesting indeed...RM50 is worthy value based on ur chilling description of the many slices of halibut & other fish...hehe =)

    ReplyDelete
    Replies
    1. Ulric: yeah, it's ideal for these sultry afternoons ... and it could be a refreshing order to perk things up in the evening. a fun way of eating sashimi :)

      Delete
  3. I am a bit too squeamish for this, dear Sean, as you know. The tables are beautiful, though. :)

    ReplyDelete
    Replies
    1. Linda: true, these are offbeat orders ... but thanks for pointing out the tables! :)

      Delete
  4. Free corkage is always welcome! I'm not so sure about having the octopus legs cut directly into my soup bowl though. Eek!

    ReplyDelete
    Replies
    1. The Yum List: true, i really hope they maintain that no-corkage policy :) heheh, we were surprised by how the cut the octopus up at the table, but we found it fun to watch, heh :)

      Delete
  5. Replies
    1. Unkaleong: roe roe roe your boat :)

      Delete
  6. Interested to that octopus panmee, how's the taste like?

    ReplyDelete
    Replies
    1. Choi Yen: the octopus tastes really fresh and bouncy, the pan mee is good also, it has a home-made feel :)

      Delete
  7. Wow!! Your food looks so gourmet and delicious!!

    ReplyDelete
    Replies
    1. Cquek: it's an interesting change from the usual stuff, ya :)

      Delete
  8. scallops only sometimes, why not all the time!

    ReplyDelete
    Replies
    1. KY: heheh, depends on supply, i think :)

      Delete