seafood season!

having experimented with all the different sort of meats, pak law decided it was time to shake up the repertoire at restaurant one six b with a seafood dinner. dia’s guess is that pak law was somewhat inspired by the good meals he had in china that he decided to whip up a slightly fusion style seafood meal.

starter was an outstanding squid salad. salads at one six b have always been my favorite, with fresh greens and refreshing dressings. this time around, the salad had an added dimension of fresh sotong, adding a nice crunch to the salad, drizzled with sweet chilli lime dressing with lots of fried shallots.

mains consisted of mussels in a white wine and butter sauce. pak law was slightly disappointed for not being able to get the mussels from the greenwood fish market. nonetheless, the local mussels were still good as the gravy pretty much was the main highlight of the dish. most mussel places serve it only in a white wine sauce but pak law simmered the green guys in butter and white wine as well as with a whole lot of fresh onions, adding a whole new burst of flavor to the mussels.

heading back to our chinese roots, pak law steamed up fantastic fresh cuts of seabass. no tricks or gimmicks here just steamed fish, marinated with salt and a touch of pepper and garnished with good old home-fried shallots. the fish was steamed to perfection…very smooth with an almost melt in the mouth sensation!

the dinner staple was a chinese-italian inspired dish of garlic prawns in basmati rice done risotto style. this, in my opinion, was a whole complete meal on its own! the fresh prawns, all shelled by the way *grin*, were stir fried in garlic and dressed the rice which was cooked in a seafood stock, producing a risotto-mui fan like gravy. a very simple dish, as pak law would say, but very very good as the sweetness of the prawns and seafood stock infuse the rice. Complemented with malborough’s golding outstanding sauvignon blanc, the regulars at one six b all had seconds and we managed to polish off the entire pot of rice!

dessert as always is dia’s personal highlight of dinner at one six b *grin*. auntie ta also somewhat went back to her good old baking roots and served up a simple warm pineapple crepe dessert. the crepes had a nice texture and thickness, encapsulating the stewed pineapples. topped with a scoop of haagen daz’s old fashioned vanilla and drizzled with homemade pineapple sauce, the dessert was yet again another fantastic ending to the seafood meal.