Truth be told, I never really fancy oysters. Even those big and fresh raw oysters, I still haven’t acquired the taste for them. Most of the time, I just squirt lemon on top and quickly swallow it! *LOL* But oh-chien, or fried oysters are a total different story. They’re easier to eat since they’re smaller in size, and they’re fried with eggs with starch, making the dish savoury and delicious.
Recently, Coco invited a few (read: 20!) bloggers to Oyster King in The Gardens Mall, Mid Valley. It was my first time visiting this restaurant, and all the bloggers practically hogged the stall area for the night! There were so many of us until there was not enough cutlery to be passed around. *LOL*
Oyster King at The Gardens, Midvalley
The menu was fuss-free with just one page of illustrated food.
Saucer and witch
Before long, we were served the main dish of the night, Fried oysters! I have had fried oysters plenty of times when I was in Penang, and the price was always RM5 and above, at hawker stalls. This was just priced at RM6, in a premium shopping mall with air-conditioning! Really reasonable, I’d say. Plus, the oysters were huge and juicy and fresh, I couldn’t stop myself from eating them. The aroma of fried oysters was unmistakable, I could smell it even before the plate was served to us. Simply impressive and delectable. This was easily comparable if not better than those oh-chien in Penang hawker stalls.
Fried oyster (RM6)
Fried oyster (RM6)
Apart from fried oysters, another specialty was Garlic oyster noodles. Though the picture didn’t look very tantalizing, the noodles were actually really smooth! And of course, juicy oysters were sitting on top, accompanied by loads of garlic. Garlic is high in anti-oxidants, if you don’t know yet. 🙂
Garlic oyster noodles (RM6)
Next, we had Wun-chai-kou, which was a sort of savoury ‘kuih’. The smooth wun-chai-kou was also loaded with garlic on top, giving it a fragrant aroma, however, the ‘kuih’ itself was pretty bland, in my opinion. You’ll need the gravy to make it taste good.
Wun chai kou
The pumpkin cake tasted pretty similar to wun-chai-kou, even the gravy itself, except that the texture was slightly rougher. The texture was very similar to yam cake, in fact.
Pumpkin cake (RM5)
For something more filling, one can opt for the Dried oyster glutinous rice, which was very identical to ‘loh mai kai’, without the ‘kai’. 🙂 The rice was sticky and flavourful with lots of nuts and garlic on top, served with a side of ‘acar’, which is mixed pickled vegetables. Loved the ‘acar’ because it’s slightly spicy and sour, kept me asking for more! One thing though, I think the oyster in this dish was pretty minimal because I don’t remember tasting oysters in here. Garlic was plentiful on the other hand.
Dried oyster glutinous rice
Fried carrot cake is another Penang specialty, so I was really happy to be rekindled with it! The dish was fried with enough ‘wok hei’ and lots of egg, albeit a tad oily. But who cares about oil when you’re eating yummy-licious food eh? *LOL*
Fried carrot cake
Oyster King is located just outside of Din Tai Fung, with an open kitchen concept, where customers could see the cooks preparing dishes.
The open kitchen
All of us bloggers practically hogged the dining area until other patrons had to sit at the counter! Oh dear!
Eating at the counter
At the end of the meal, we had another surprise birthday celebration for Wilson, this time together with his wife Rachel. Look at how happy he was.
Wilson and Rachel
Dining in The Gardens mall always gave me the impression that it would be expensive. With more food stalls that serve affordable and delicious food here, dining doesn’t have to burn a hole in our pockets anymore.
LG, in front of Din Tai Fung
The Gardens Mall