Sunday, 5 August 2012

San Low Seafood Restaurant 三楼海鲜园 (Malaysia, Johor Bahru)

San Low Seafood Restaurant 三楼海鲜园 with over 30 years of experience first started out in a small hawker stall  before relocating to where they are now at Taman Pelangi. The current location is around 15 minutes journey from City Square / Causeway and will cost less than RM10 (make sure you request for the metre to be activated when you board the cab). It can difficult locating this restaurant as it is sited at a private residential area. 
Besides serving fresh seafood, San Low Seafood Restaurant 三楼海鲜园 is also well known for their  signature San Low Fried Bee Hoon. Alight and when you see the place above.
Even on a weekday evening, there were several Singapore plated cars parked on the sides of the restaurant. 

Big, wide and spacious open concept kitchen that allow customers to have fully visibility of the chefs and the ability to cope with the orders when there is a full house. As you may notice, it was not crowded on a weekday. However, I have heard that on weekend nights, this place is likely to be a full house with a mixture of Singaporeans and locals.
Menu
Menu (a)
Menu (b)
Menu (c)
Selected portion of the menu.


Chinese Tea 
San Low Fried Bee Hoon RM12 (L)
When the signature San Low Fried Bee Hoon (rice vermicelli) was served, my first thought was that it look so ordinary. It was another case of 'never to judge a book by its cover'. It was fried with prawns, vegetables (chye sim), egg, fish cake and chicken meat. The bee hoon was infused in seafood broth and fried to perfection. It was charred and crisp on the outside, yet moist on the inside. Furthermore, it was not oily. An unique dish that was incredibly delicious despite the simplicity of the ingredients! A must try. 

The San Low Fried Bee Hoon most essential step towards the end of the cooking process is to press-fry the bee hoon under high heat to get this end result. This dish is so appealing that many other restaurants in Johor Bahru has copied the cooking method and serve this dish.

I did not know that there are so many methods of cooking delish bee hoon! Another bee hoon dish that has impressed  me is the one by Sembawang White Bee Hoon (in Singapore).
Hong Kong Kai Lan RM12 (S)
Stirred fried Hong Kong Kai Lan was ordinary. It was well fried and the vegetables still retained the crunchiness. However, it was on the salty end. 
Chilli Crab RM98
We also ordered, two Chilli Crabs weighing close to 1kg. San Low Seafood Restaurant serves a mean plate of Singapore-Style Chilli Crab that will put some of our Singapore restaurants to shame. 

I was most impressed with the gravy. Robust spicy, sweet eggy gravy with the right amount of starch (to thicken the sauce). The spiciness and sweetness were perfect for me with the spiciness kicking in towards the end. Slices of onions were add and cooked along in it too (probably to enhance the sweetness). Moreover, the crabs were fresh and meaty. The meat easily pulled out from its shell was sweet, juicy and tender. Furthermore, the meat had absorbed the wonderful gravy. It was a delight savouring this dish! 
Man Tou RM2
The Man Tou (Buns) to complement the chilli crab gravy. Heavenly, yummy.

My day trip to JB certainly did not disappoint! Cheap, good and fresh seafood again. The two must order dishes here are the  San Low Fried Bee Hoon and Chilli Crabs. No wonder Singaporeans keep visiting JB for seafood haunts. 

San Low Seafood Restaurant 三楼海鲜园 (Malaysia, Johor Bahru)
Jalan Biru off Jalan Merah, Taman Pelangi
80400 Johor Bahru
Tel: 07 332 3869 / 07 334 3623
Opening Hours: Daily 430pm to 1am

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2 comments:

  1. You seem to be crossing over to Johor for food venture. As usual, the chili crabs are my fav and yes, even over here its served with man tou but we prefer to eat crabs just by itself.

    ReplyDelete
    Replies
    1. Hi Nava

      Went across on the same day as I ate Hiang Kee (Butter Crayfish). Since, I made a trip down, I tried to plan such that I eat as much as possible =P.

      Went over to JB 2 separate occasion in total. A few more posts coming.

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