Abalones for special occasion

AH YAT ABALONE,
Lot 9B, Jalan Kemajuan, Section 13,
Petaling Jaya.
Tel: 03-7960 4988, 03-7960 4288
Business hours: 11.30am to 2.30pm, 6pm to 10.30pm.

Abalone is often regarded as a dish that is savoured for special ocassions as it does cost quite a bit to indulge in this gastropod mollusc.
And since it is not a dish that is eaten ever day, one of the best ways to appreciate the delicate and silky taste of abalone is to have it sashimi style.

Cooked abalone: Stewed Dried South African Abalone is quite different from the sashimi styled abalone.

Ah Yat Abalone Restaurant operations manager Nikkie Pang said although abalone could be cooked, the taste was far better when relished fresh.  “Abalone is a delicacy many of our customers prefer to have for special ocassions such as weddings, engagements, birthdays or important Chinese festivals,” she said.
This prized sea creature is found in most of the oceans in the world and are popular in Japan, Tasmania in Australia, New Zealand, California in United States and South Africa.
“While fresh abalone or the canned variety can burn a hole in the pocket, the other option lies in the more affordable copper brown dried variety which can be stewed or even used in stir-fry dishes,” Pang said.
To introduce the difference between dried and fresh abalone, Pang served The Stewed Dried South African Abalone and Mexican Abalone in Sashimi Style.
The difference in taste was quite interesting as the sashimi styled (which can be priced between RM438 to RM638) abalone was delicate and slightly rubbery with a faint brine aftertaste while the stewed dried abalone was dull looking and a lot chewier.

Sweet difference: A touch of bird’s nest in these two dishes — Fresh Almond Juice with Bird’s Nest and Baked Egg Tart topped with Bird’s Nest (right).

Pang also served other signature dishes which the restaurant is famed for such as Golden Salad Roll accompanied with Smoked Duck Breast, Braised Superior Shark’s Fin with Chef’s Signature Stock (RM190) and Double Boiled Fish Maw with Shark’s Fin in Superior Soup (RM68).   She then stir-fried rice with scallops, egg and scallion in an effortless manner so we could have a taste of the simple but tasty Fried Rice Ah Yat Style which is the signature fried rice dish here.
Other popular dishes include Cripsy Peking Duck in Two Variety, Pan Fried Sea Cucumber stuffed with Minced Pork in Traditional Style, Braised Japanese Sea Cucumber accompanied with Goose Web and Baked Egg Tart topped with Bird’s Nest as well as Fresh Almond Juice with Bird’s Nest.
This is the writer’s personal observation and is not an endorsement by StarMetro.