Thursday, December 04, 2008

DINNER @ AH KA SU SEAFOOD, JALAN GREEN HILL, KUCHING

Turtle Soup

This place has always heavily advertised its suckling piglet, not the imported Chinese ones, but locally bred variety... it's a bit bigger than the imported ones. On its walls, there are newspaper write-ups on its accolades, and some visiting H.K. chef (the fat one on T.V. by the name of Hugo Leung, I think)... more superlatives, I suppose.

On this night we were invited to a dinner here on the upper floor of the restaurant. It seemed we were the only 2 tables on this floor, kinda spooky. I think our host ordered most of its signature dishes.

Salt Baked Chicken

Whomever the owner/chef might have rubbed shoulders with (from the photos), it doesn't deviates from the fact that this is no place of fine dining. Its dishes are more akin to your zhi-char, rough around the edges... probably a notch or two above the average zhi-char.

Suckling Pig

Its turtle soup is different from the usual heavy herbified one. Instead, it has a strong scent of old ginger infused the soup; better than the ol' mama's secret surefire cure for cold.

The foil wrapped chicken is baked in hot coarse salt, but with none of the salty taste you would expect: more like a cross between poached and barbecued.

If there is such a thing as over-hyped hog, this is it. The imported piglets roasted elsewhere taste better, in its skin and the texture of the meat.


The fish curry is actually good... mildly hot, and favorably coconut scented curry that is good to drink on its own. The fish itself is actually very good, if not overshadowed by the curry.

Curry Fish Head

Fried Midin

The two remaining vegetables are your ordinary local ferns, and the ever trusty homemade tofu. Good enough to provide some roughage after all the meaty stuff to help ease the morning workout.

Braised Homemade Tofu

Whomever the owner/chef might have rubbed shoulders with (from the photos), it doesn't deviates from the fact that this is no place of fine dining. Its dishes are more akin to your zhi-char, rough around the edges... probably a notch or two above the average zhi-char.

9 comments:

Lisa said...

looks very tempting!

Kong-Kay said...

certainly does... that's why they are still in business. i think it's your pup that's scaring ppl away.

We Teck said...

i thought this place famous for the curry fish head only...who knows so many good stuff to eat as well

Kong-Kay said...

we teck, long time no hear... one can live on "hu-tau" alone, their frogs are humongous too.

suituapui said...

Ooo...Ah Kasu! Love the suckling pig! Yum! Yum! I hear its curry fish head the best in town...had it once. Can't remember how good it was. Suckling pig...ooo.....!!! LOL!!!

Kong-Kay said...

joyous shanghai still beats this suckling pig here. people clamor for the pig here 'cos it's one of the cheapest in town. sometimes people equate cheapness to goodness...

We Teck said...

hey Kay I was just back in Kuching last saturday now fly back to cold grey england already damn. Kuching changed a lot ah especially with the 2 new shopping centres opening. Spring is cool then one thing i Notice the women there do dress up quite fancy style and have this sombong air about their persona. Hahaha. So Kuching is getting more 'forward' now eh...this is what it means. Yeah one of the 'last' dinners was at ah ka su we went to the one in BDC is this the same one? Good enough ambience.

Kong-Kay said...

just of a week? if you'd stayed longer you'd find that the girls are not sombong at all, just a bit tau-hong.
i haven't tried the BDC one but according to the host who invited us, he said it isn't up to par with the one in town.

Anonymous said...

i was also disappointed with the born again ah ka su. it was a great place to eat out when they were operating zhi-cha style out of a coffee shop style set up and charging normal zhi-cha prices. then they 'upgraded' their premises and prices but unfortunately the food quality went in the opposite direction.

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