Fresh And Affordable Seafood Restaurant In Kuala Lumpur, Malaysia That You Can't Resist

Mei Keng Fatt Restaurant

Mei Keng Fatt (MKF) Seafood Restaurant is a Chinese restaurant that serves seafood over 30 years in Ampang, Kuala Lumpur. They offer both outdoor and indoor seatings. There are ample car parking located directly across the restaurant. In 2000, MKF expanded to two levels with a newly renovated interior fully equipped with private dining rooms and karaoke facilities. It is not a fancy restaurant for hot dates but suitable for family dinner outing and those who love Asian-style seafood and other Chinese Malaysian dishes. There are nice selection of live fish, crabs, fish, shellfish and geoduck kept in huge aquariums where you can choose. You may order how they are being cooked according to the food menu printed in English and Chinese. If you are a tourist, bear in mind that public transportation is not convenient in Malaysia. You need to book a cab or drive a car to go to this restaurant. 

Baked Oysters with Cheese

Baked oysters with cheese was recommended by the waitress. After trying the oysters, these delectable oysters were baked with butter, cheese, garlic and curry leaves to enhance the flavour. This dish was appealing and mouth-watering. Size of the oyster was average. There are other methods to cook oysters in MKF excluding eating in raw with lemon; oyster with mashed garlic and chilli, and salted baked oysters. 

Steamed Bamboo Fish with Soya Sauce

They assure the seafood freshness by keeping wide variety live seafood in 10 large glass tanks. Tanks are filled with popular, seasonal seafood such as Bamboo Clam, Tiger Grouper, Australian Lobster, Canadian Geoducks, Tiger Mantis, Philippines Slipper Lobster and Alaskan Spider Crabs. No wonder the steamed bamboo fish was fresh and very delicious. It was very easy to eat the fish as they split the fish meat from the bone. I ate steamed bamboo fish with coriander, gingers and some soya sauce.  

Chilli crab

Crab is one of their signature dishes. They cook high quality "Australian Oversized Crab” and "Sri Lanka Crab" that weighed approximately 2 to 3kg and 1kg respectively. The crabs can be cooked with variety of ingredients. The most common flavours are butter milk, chilli, sweet marmite, black pepper and salted egg yolk. We ordered the smallest crab with chilli gravy because only two people wanted to eat chilli crab. They provided a hammer and a piece of plastic. One of us wrapped the crabs in the plastic, then hammered it. The appearance and taste of the gravy were different from Singapore chilli crab. Colour is darker  and amount of gravy was lesser. The eggs were not dispersed evenly. Singaporeans don't garnish chilli crabs with sliced cucumbers and chopped spring onion. Singapore chilli crabs were more spicy and MCK chilli crabs were sweeter. 

Stir Fried Lotus Roots with Pine Seed

Stir fried lotus roots with pine seed is a signature dish under vegetable category in the food menu. It's also all-time favourite local food in Kuala Lumpur. Stir fried lotus root comprises assorted types of vegetables and each of them has its sweetness. If you haven't tried it, you are missing out. Lotus root is crispy yet tender with sweet and savoury flavour. This dish is inexpensive and very common that can be found in most Chinese restaurants.

Mixed Vegetables Curry

Mixed vegetables curry in a claypot is a popular dish among Chinese Malaysians. In this claypot, there were long beans, cabbage, tofu puffs, eggplants and tomato. I would say mixed vegetables curry was moderate in terms of taste, ingredients quality and look. Overall, the food didn't look very beautiful in the pot. Some cabbages and long beans were not fully cooked until it had become soft. Curry was not thick, taste was not strong and lack of coconut milk. Afterall, I think this dish was decent, nothing special about it and slight overpriced. 

Broccoli with Fresh Scallops

Stir fried broccoli with fresh scallops is great for all occasions. It is a popular dish during family gatherings and especially Chinese New Year because this is an auspicious dish that symbolises prosperity and abundance. However, it is not cheap because of the fresh scallops. The scallops were fresh, juicy and absence of fishy taste. Texture was shiny and tender. It had distinctive seafood taste and sweetness. A bed of fresh broccoli was the perfect complement to scallops. Broccoli was so delicious when coated with some thick gravy. 

Homemade Beancurd

Not all tofu are bland, depending on how the chef cook it. Homemade beancurd is fried tofu, sprinkled with succulent minced meat and chopped spring onion. It is favourite dish among Chinese in Malaysia. This dish was more delectable than what it looked like. Fried tofu was crispy and soft inside. It was a wonderful mixture of texture and taste from the pork and tofu. It was great to eat with a bowl of fragrant white rice. Some spinach were placed at the bottom of the plate, which made me more hungry.

Enoki with Baby Pak Choy

Enoki with baby pak choy is a common dish available in many Chinese restaurants. Pak Choy is another type of Chinese cabbage. It is used in many dishes due it its crisp texture, sweet flavour and nutritional value. Overall, food quality and taste was above average and I will come again due to food variety. Please take a look at Mei Keng Fatt Seafood Restaurant's Food Menu. Their menus offer a variety of food selection such as seafood, pork, poultry, vegetables and many more with reasonable prices. 

Location:
No 1, Lorong Awan 6,
Kuala Ampang,
68000 Ampang,
Selangor, Malaysia
Opening hours: 12pm to 2:30pm and 5pm to 12am
WhatsApp: +6012-2442983
Tel: +603-42566491 or +603-42534049