#476 Restoran Tong Sheng / 东升园海鲜家 @ Taman Melaka Raya, Melaka

Posted by swisscheese on Aug 19, 2017 in malacca, milk crab |

People usually head to Penang and Ipoh for delicious Malaysian food and Malacca is of no exceptions. One difference between consuming food from the former and the latter is that the lineups to dining at places that serve good food for Penang and Ipoh is pretty quick, while the lineups for the latter take hours. So after an entire day of roaming around Malacca and having our very own photoshoot at Casababa Gallery, Sui Qian and I went to meet Mel and her husband at the highly raved zi char restaurant named Tong Sheng.

Restoran Tong Sheng / 东升园海鲜家
No. 377 & 378, Taman Melaka Raya,
75000 Melaka, Malaysia
+60 16-776 7811

Restoran Tong Sheng is located near Malacca Central so it cost both Sui Qian and I RM5 to go there from Jonker Street via GrabCar. We saw Mel and her husband along the way and the uncle was nice to pick them up without charging us extra. We met at 6:30pm but only managed to sit down at about 7:45pm due to the long lineup depicted in the second picture. It is so hilarious as the same two people who were queuing in front of us for an hour at Chung Wah Chicken Rice in the afternoon, were also queuing in front of us at Restoran Tong Sheng. What a coincidence! Malacca is so small that you are able to see the same tourists in all sorts of attractions.

Anyway, to take you on a trip down memory lane, Restoran Tong Sheng was founded by a culinary talented chef, Master Lee Swee Meng, who has expertise cooking Hokkien Mee since the age of 12 and experienced cooking in dining places at Kuala Lumpur. Thankfully, his son Chef Lee managed to inherit his father’s talent and even came up with new dishes that cater to the modern day food trends such as the Cheesy Prawn with Rice Vermicelli / 芝士生虾米粉 shown in the third picture, which is inspired by the Hong Kong “Lobster Cheese Noodles” but Chef Lee used crayfish instead of lobster for this pioneer “Cheese Prawn with Rice Vermicelli” dish. All of us took the first bite of this dish and felt the cheese melt in our mouths. I am not a hardcore fan of cheese but the creamy cheesy soup is not too dense and you will not have the “jelat” feeling even if you took many mouthfuls of it. The next recommended food would be the Salted Egg Yolk Beancurd / 金沙豆腐, which is a dish consisting of soft and silky tofu filled with a tinge of salted egg yolk flavour that is not too overwhelming. The last signature dish that we tried is the Fresh Milk Crab / 鲜奶炒螃蟹 that is the star dish in our opinion. I dislike milky ice-cream and milk but this dish is one of a kind as you would not really taste the milkiness or dairy flavour of the crab. Instead, you will enjoy the spicy and sour taste of it due to the green chili. Totally orgasmic! We also love how the restaurant uses toasted bread instead of the usual mantous to dip into the sauce. This may be an acquired taste for some but it was a truly unique taste for us. Mel and her hubby who are from China but lived in Singapore for a period of time enjoyed it and even Sui Qian who only lived in Singapore for a year loves it! What more does this tell you?

The total bill came up to RM 424.63 for three dishes. We were surprised on the cost of the crabs since the small portion of the Cheesy Prawn Meehun and Salted Egg Yolk Beancurd cost RM35 and RM15 respectively. Thus, the cost of two crabs is about RM300+.

Opens everyday except for Monday from 5:30pm-11:00pm
Payment Methods: CASH/CREDIT

Ambiance: 6/10
Service: 6.5/10
Food (taste & appearance): 8.5/10
Value: 8.5/10

Total: 7.38/10★

I have tried curry crab in Bangkok, black pepper crab in Jakarta and chili crab in Singapore but nothing beats the milk crab at Malacca!

*swisscheese

 

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