Seafood restaurant serves it Hong Kong style<\/p>\n
Maria Endah Hulupi, Contributor, Jakarta<\/p>\n
In Hong Kong, there is a fishing village which for over a century
\nhas been famous for its seafood restaurants. What makes Lei Yue
\nMun in Kowloon special is that customers can choose the type of
\nseafood they want, and then have it cooked fresh before their
\neyes.<\/p>\n
Customers first stop in at the huge fish market nearby to buy
\nfresh seafood and then take it to one of the seafood restaurants
\nto be cooked the way they want it.<\/p>\n
Jakarta residents need not go all the way to Hong Kong to
\nenjoy such an experience (and the experience of picking one's own
\nfish fresh from the pond is also offered by many a local
\nSundanese restaurant).<\/p>\n
Lung Mun seafood restaurant in the Wisma Standard Chartered
\nBank Building on Jl. Jend. Sudirman, Central Jakarta, professes
\nto offer as close to the Hong Kong experience one can find in the
\nmiddle of the city.<\/p>\n
The modern Chinese restaurant, a branch of Lung Mun restaurant
\nin Hong Kong, offers a range of locally caught items like fish,
\nlobster and shrimp, as well as some much sought-after imported
\nones, including abalone, snow crab, king crab, whelk and
\nscallops.<\/p>\n
\"We try to maintain one shipment from Hong Kong every week to
\nprovide favorite items, including seasonal items,\" said the
\nmanaging director of PT Aneka Selera Boga, which runs the
\nrestaurant, Lim Ai Djun Sam.<\/p>\n
Since the key to delectable seafood is its freshness, the
\nrestaurant keeps the different creatures in tanks at specially
\ncontrolled temperatures, for those which live in more temperate
\nclimates and also cold water fish.<\/p>\n
The former are attractively displayed in tanks near the
\nrestaurant's entrance.<\/p>\n
The restaurant has four cooking teams, including one in charge
\nof dim sum, each of which is headed by a chef from Hong Kong. For
\neach seafood item, the kitchen team can come up with over 20
\ndifferent ways of cooking it.<\/p>\n
For those spoiled for choice and unable to make up their
\nminds, the staff will also give recommendations on how a selected
\nitem can be best enjoyed.<\/p>\n
\"This is because some fish are good for steaming, some others
\nare delicious for stir fry or for soup,\" Sam said.<\/p>\n
Despite the extensive methods of cooking, customers are free
\nto request an item cooked the way they want it, including if they
\nhave special dietary needs.<\/p>\n
\"Anything they would like to try, they only need to discuss it
\nwith the kitchen staff,\" he said.<\/p>\n
To give the dishes their distinctive flavors, Sam explained
\nthat the oil and the sauces that the restaurant uses have been
\npreprocessed with the addition of several important ingredients
\nin them.<\/p>\n
The restaurant also ensures that its customers get their
\nmoney's worth by making sure that no parts of the sea creatures
\ngo to waste.<\/p>\n
For instance, a plate of lobster sashimi does not mean that
\nthe lobster meal ends with the last piece of the raw, succulent
\nflesh that you swallow.<\/p>\n
The diner will be offered another delectable dish, prepared
\nusing the remaining part of the lobster, its head, which can be
\ncooked into other mouthwatering dishes.<\/p>\n
\"Nothing is wasted and this way guests can get the most out of
\neach of the items they order in several ways,\" Sam said.<\/p>\n
Charges are not based on the elaborate meals but by the weight
\nof the chosen seafood items. There is no additional fee for
\ncooking each of the items into different dishes.<\/p>\n
For dessert, the restaurant serves a selection of treats to
\nsweetly end the seafood experience. The dessert list include
\npopular onde-onde (round-shaped treat with sweet filling) and
\nfreshly made kembang tahu (bean curd with brown sugar sauce).<\/p>\n
To ensure novelty value for regular diners, the list is
\nrenewed every two months.<\/p>\n
Its modern interior is suitable for business luncheons,
\nelegant enough for fine dining yet also a cozy corner to have
\nlunch or dinner with family and friends. In marking its first
\nanniversary, discounts from 15 percent to 20 percent are in
\neffect throughout June.<\/p>\n
Its wine cellar houses at least 400 bottles of around 60
\ndifferent types of wine from France, Australia and California,
\nbut customers can also bring their own tipple of choice.<\/p>\n
\"Some people who have favorite drinks, which we may not have
\nhere, can bring along their own bottles. We just want to make
\nsure that they enjoy everything,\" Sam said.<\/p>",
"url": "https:\/\/jawawa.id\/newsitem\/seafood-restaurant-serves-it-hong-kong-style-1447893297",
"image": ""
},
"sponsor": "Okusi Associates",
"sponsor_url": "https:\/\/okusiassociates.com"
}