CRC Restaurant

This is the first restaurant I have eaten immediately after my landing in Malaysia. When I plan this trip, I did not expect got an invitation to my niece wedding. She has her wedding banquet held in this restaurant. I cannot say the time is impeccable. From my plane landing and to walk in the restaurant they just serve the first course.
This is a seafood restaurant. My niece has invited 400 people to her wedding. Each table has 8 course meals. I will not describe each one of them but will mention several dishes that I like. They have served the steam fish. Most of the steam fish is in ginger stallion with soy sauce and sesame oil. This restaurant adds a twist with sour plumb. This method is typical Teow Chieu cuisine in Quantong China. We cannot find that type of cuisine in U.S. They are some street food prepare by Vietnamese is from that region can be find in Golden Phoenix in Tampa.
I also like the crispy pork they have prepared. The best crispy pork is prepared in piglet (small pig before they grow up). The different is the meat is much tenderer. If the chef did it correctly, the crispy skin supposes to be melting when you put on top of your tongue. This chef did it good.
I also like the sea cumber with shiitake mushroom and hairy seaweed. This dish is depending on the sauce and the broil technique. Correct broiling will soften the sea cumber. Too much broiling will resolve the sea cucumber. It has to be right. The sauce is stir fried and drip over the food.
I like the desert at the end. I never have the lychee in the melon soup before. The soup is actually made from honey dew and chills a bit and the lychee is included for your pleasure. This is very unique dish that I have tried it first time. Please refer to my pictures for reference of the above food.