‘Lou Yeh’ (aka ‘Old Man’) Seafood Restaruant
The name of the restaurant ‘Lou Yeh’ (aka ‘Old Man’) was given by youngsters who patronised the stall during its early days, as the stall attendants were all seniors. The owners decided to continue with their nickname when they moved and relocated as a restaurant.
‘Lou Yeh’ Seafood Restaurant is currently run by the second generation chefs. Despite having to relocate from their old riverside stall to its current address in Bandar Baru Bangi, Kajang, patrons still flock to the restaurant. It’s also a favourite amongst the local university students and graduates.
Braised soup is the restaurants specialty. Apart from soups, patrons will be spoilt for choices with over 300 dishes to select from. To avoid disappointment of missing out on the house specialties, patrons are advised to pre-book their menu selection two to three days ahead.
Following are some of the chef’s recommendations:
Signature Sand Fish Braised Soup
The restaurant serves a different soup each day, and this is but one of them. Braised in a crock pot for eight hours, over simmering charcoal fire, every essence of the soup’s ingredients is retained and served for your enjoyment. If you are after a specific braised soup, it is recommended to pre-book two days ahead.
Iron Chef Fried Rice
Unlike the typical seafood fried rice that uses fish slices, prawns and squids, their signature fried rice is topped with caviar. Mixing in the caviar with the fried rice adds flavours, tastes and uniqueness, brining it from good to great!
Fried Mushroom Vegetables Mix
Fried with a mix of abalone mushroom, cloud ear fungus, celery and carrot; the uniqueness is the inclusion of a specialty mushroom ‘Cha Shu Gu’ (directly translated as ‘tea tree mushroom’) from China. That alone makes this dish a must-try!
Mongolian Chops
Pre-seasoned chops cooked to medium rare and topped with the house’s special Mongolian sauce, its ordinary looks deceive the taste that beholds partakers.
The Peacock Show
Using Red Talapia or any marine fish that weighs about 1kg, the chef will carefully debone the fish on its sides. Using cabbages and cloud ear fungus, the chef creatively decorates the dish like a peacock flaunting its tail. The fish is steamed with chrysanthemum giving it a unique fragrance and taste. It is recommended to pre-order this dish if you are visiting between Mondays to Thursdays.
Pay the not-so-old Old Man a visit at:
https://www.facebook.com/pages/Old-Man-Restaurant/82329379245
老吔海鲜饭店
“老吔”这名字源自当年到档口光顾的年青人，因看到店里帮忙的老人家，便把这地方称为“Old Man”，所以开店时索性用“洋名”取名“老吔”，沿用至今。
老吔海鲜饭店第二代掌厨人与掌管人曾子栊与曾子祥，将加影市区河旁的老档口搬到现址后，顾客还是一样摸上门。不说不知道，老吔也是附近不少大学毕业生的美食回忆。
煨汤是该店的招牌，其他的美食也超过300种，从大炒到小酌任君选择。为免白跑一趟，一些特色菜肴汤类都要在2、3天前预订。
招牌沙鱼骨烩汤
用瓦罐炭烧烩汤8个小时，将每盅煨汤的精华都留住，而招牌汤每天都卖，也卖其他不同的煨汤。若想喝其他烩汤，至少需要提早两天前预订。
食神炒饭
如果只是配上自制的鱼滑、虾和鲜鱿，与一般海鲜炒饭无异，但配上铺得均匀的鱼子酱，开动前将鱼子酱与炒饭搅混，带咸的鱼子酱才能与炒饭混合，味道将更可口。
翡翠炒生菌
菇类就是菌类。用国内最新种植成功的茶树菇，配搭鲍鱼菇、木耳、西洋芹与红萝卜而成。源自中国的茶树菇，茎长有咬劲，与各材料配搭，别树一帜。
蒙古肉扒
将腌后的猪肉煮成七分熟，再加上自制的蒙古酱料，外表普通却脆口。
孔雀开屏
将重约1公斤的非洲鱼或海鱼，以刀工将鱼身两边切片，缝隙中加入白菜与木耳，才能做出“开屏”的效果。经腌制清蒸，加上杭白菊，味道带清香。这道菜逢星期一至四要吃需预订。
https://www.facebook.com/pages/Old-Man-Restaurant/82329379245
