Well stocked for seafood adventure


Grilled Octopus with Roasted Potatoes and Side Salad.

SABAHANS tend to have exacting standards when it comes to seafood as the Land Below the Wind is, after all, known for its bountiful treasures of the sea.

Having grown up on fresh catch of the day, the guys behind Poseidon’s Reserve were eager to make quality fresh seafood available to everyone.

Brothers Patrick Devendran and Charles Devan took it upon themselves to find ways and means to do this.

“Growing up in Sabah, we could not wrap our heads around the fact that we had to fly home to have fresh seafood found in abundance everywhere, ” said Poseidon’s Reserve director Patrick.

“We were keen to share the joy of being able to enjoy good seafood right here in Kuala Lumpur.”

Today, the brothers together with their friends Andy Hiew and Steve Lau have realised this dream as Poseidon’s Reserve imports seafood from around the world, namely Spain, the United States, Norway, New Zealand, Japan, the United Kingdom, Ireland, France, Iran, Russia and China.

As importers of premium quality seafood, it made sense to venture into food and beverage to promote their air-flown products.

At Poseidon’s Reserve Caviar & Oyster Bar, endless surprises await as treasures of the sea are treated with care to impress discerning taste buds.

In fact, feedback is important to improving what the restaurant has to offer.

“We once had a customer who placed an order for octopus.

“It was so chewy that his dentures came off!

“Today, we serve top grade octopus from Spain, and it is definitely not chewy, ” said Patrick with a laugh.

True to his word, I was spared from having to exercise my gums while appreciating freshness in the Grilled Octopus with Roasted Potatoes and Side Salad.

The fairly large octopus with that slight char on its surface was just lovely.

Poseidon takes pride in its range of oysters and caviar.

The beluga sturgeon (huso huso) from Iran, priced at RM4,000 for 30g, is considered top notch but if this is too stiff price-wise, there are caviar varieties from France, Russia and China.

The other interesting caviar finds are the log-shaped roe-filled Bottarga caviar from Norway and Kaluga caviar from China.

The Kaluga’s briny and alluring taste got Atlas Gourmet Market executive chef David Wong thinking out of the box on ways to diversify its use.

These platinum-hued jewels star in the wood-fired Caviar Pizza which is priced at RM500.

The creamy salted egg base pizza comes studded with prawn, squid, marinated scallops, smoked salmon, mussels with sun-dried tomatoes, anchovies, wasabi mascarpone, grated salt egg and a tin of Kaluga caviar.

“It is a promotion to highlight Kaluga caviar. A tin of Kaluga is actually priced at RM700.

“We have also taken it a step further by adding caviar on char kuey teow, ” said Wong.

Caviar Char Kuey Teow may sound a little extravagant but the little pearls of grey dotting the simple hawker fare is rather interesting, taste-wise.

Then we laid eyes on the oysters.

Varying in size, the molluscs are sourced from the US, UK, Ireland, France, New Zealand and Japan.

The oysters can be relished plain or with condiments such as lemon, tobacco, raspberry vinegar and sea grapes.

The taste of the ocean in the Fine de Claire from France and Canadian Rock Oysters had me going for seconds as they were superbly fresh.

Another dish that impressed the palate was the Sailor’s Gravlax.

The intense colour of beetroot together with salt, sugar and orange zest penetrates into the fish lacing it with subtle sweetness.

Ingredients such as potatoes, leek, crumbled salmon and roe come together nicely in the delightful Fisherman’s Soup.

Sashimi Scallops coated with golden raspberry vinegar and ume sesame seeds is light and easy to enjoy, as is the St Basil’s Scallops featuring Japanese scallops in creamy basil pesto.

The seafood adventure continues with New Zealand mussels lending seafood goodness to a red tomato-based broth.

Of course, a seafood indulgence is not complete without prawns. Creamy Prawns with pan-seared baby tiger prawns with potatoes and cayenne lemon cream is a dish even children will like.

As a tribute to their state, the guys have included Tamarind Prawn featuring Sabah tiger prawns tossed in tamarind sauce then garnished with almonds.

Seafood Spelt with mussels, prawns, clams and capsicum as well as Grilled Lemon Sole with Asparagus and Roasted Capsicum Sauce are among dishes with health-minded folk in mind.

This seafood aficionado had no complains after such an appetising indulgence.

POSEIDON’S RESERVE CAVIAR & OYSTER BAR,

Level B1, Shoppes at Four Seasons Place,

145, Jalan Ampang, Kuala Lumpur,

Kuala Lumpur. (017-252 6206)

Business hours: 11am to 10pm, daily

This is the writer’s observation and not an endorsement by StarMetro.

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