Dancing Fish Malay-Indo Cuisine

The Dancing Fish is a new restaurant in Kuala Lumpur serving delicious Malay-Indo cuisine. Chief Chef is Mr Hi WK who believes in coaxing flavours out of all their dishes by relying on the freshest and highest grade of ingredients in order to bring out the true unadulterated and uncompromising flavours of Malaysia and Indonesia.

The evening took off with a generous serving of Grant Burge Sparkling Pinot Noir Chardonnay NV, a sure winner to set the mood for a spicy dinner.

The dinner started with satay and charcoal grilled calamari. This was followed by three dishes: golden wrappers stuffed with fresh prawns, water chestnut, herbs & spices, soft shell crab with mango kerabu and –finally- the Dancing Fish!

The signature dish & namesake of the restaurant - Dancing Fish is a delightfully fried Red Tilapia so skill fully fried till the entire fish can be eaten, bones, head and all. With accompanying ladies fingers, long beans and tomatoes and served on a sweet/sour tangy sauce, the cleverly-contorted fish looked ready to dance!

The next set of dishes:  Bebek Goreng Bali (Fried Duck) marinated with a special mix of Balinese herbs and spices for 24 hours then fried until the skin is crispy, Belimbing Ikan Masin (Star fruit with fresh herbs and vegetables), Buntut Belado (Charcoal barbequed oxtail) and Udang Sambal (Fresh wok fried tiger prawns with homemade sambal goring mixture) and Javanese Salad in Asian Lime Vinaigrette was a delicious combination of flavours provided a full array of flavours.

The wines accompanying the dinner superbly were:

• Trimbach Gewurztraminer, Alsace, 2008. This wine has the intense aromatics to go brilliantly with Asian food
• St Clair Block 6 Sauvignon Blanc, NZ 2009, a wine that fully lived up to its WS91 pts rating.
• Grosset Polish Hill Riesling, Clare Valley, 2008, widely recognised as one of Australia’s best white wines with its “remarkably generous tangerine mineral and iris flavours which linger forever on the dry finish.” (Stephen Tanzer, 93 pts, and finally
• Malgra Gaiana Barbera d’Asti, Piedmont, 200.4. “Intense perfumed black cherry and mineral with Silky, green texture, and pinpoint fruity intensity. Still tight and will age. Drink from 2008.” Decanter, 15.25pts on 20 pts scale

For those who had room to spare the night finished off with Dessert: a Trio of Lemongrass jelly with Sour Plum Burst, Crispy fruit roll & fruit Gelato followed by Coffee or Tea.