Restaurant offers discounts on crabs in conjunction with its anniversary - The Star

May 12, 2008 By THO XIN YI (thoxinyi@thestar.com.my)

Good combination: Sweet & Sour Crab served with homemade man tou.

HERE’S a piece of fabulous news for crab lovers – Green View Restaurant is serving its famous crab dishes at a discounted price!

Its director Tan Jau Wey said the not-to-be-missed promotion is held in conjunction with the restaurant’s 15th anniversary.

“The usual price for our green crabs is RM60, RM70 or RM80 per kg depending on their sizes, but now it’s only RM40, RM50 or RM60 per kg. This is our way of showing appreciation to our loyal customers,” he said.

The promotion, which would go on for the next three months is valid for dine-in only.

Tan said they have 10 ways of cooking crabs and the Salted Egg Yolk and Sweet and Sour styles come highly recommended.

“For the sweet and sour version, we use tomato, chilli sauce, cubed ginger and sliced chilli. And it’s served with pan-fried man tou (bread rolls) for customers to dip in the sauce. It’s really tasty,” he said.

A good way to start the meal: Crispy Honey Sotong.

As for the Salted Egg Yolk Crabs, the crabs are covered in thick salted egg yolk paste cooked with margarine, ideal milk and curry leaves.

“Our crabs are imported from Indonesia. When the crabs are delivered to us, we check thoroughly to make sure that each is full of flesh,” said Tan.

Other than crabs, the restaurant is also renowned for its Sang Har Mien – deep-fried wan tan mee topped with king sized udang galah and served in stock gravy.

“Our Sang Har Mien is different because we cook the noodles in boiling water before frying it slowly with oil. And our gravy is sweet as the stock is made from boiling old chicken and bones,” said Tan.

The other signature dishes include Crispy Honey Sotong (squids) and Crispy Pork Knuckle.

Rich creation: Salted Egg Yolk Crabs covered in thick salted egg yolk paste cooked with margarine, ideal milk and curry leaves.

“Only tentacles of certain sizes are used to ensure the right level of crispiness when we deep-fry the squids. They are then tossed with our special honey sauce which contains bird’s eye chilli,” he said.

The pork knuckle is marinated with coarse salt for two hours and it is braised for another two to three hours.

The sauce from the braising is served together with the dish later.

“You can either eat the pork on its own, dip it in the sauce or the Thai chilli sauce,” said Tan.

GREEN VIEW RESTAURANT, No.6-8, Jalan 19/3, 46300 Petaling Jaya. (Tel: 03-7958 1076/7954 9263). Business Hours: Daily, 11am-11pm. NON-HALAL.