Ara Damansara’s Lek by Lalachong will be your new favourite spot for seafood including a surprise fried chicken dish

Lek by Lalachong, a new entrant linked to the renowned Lala Chong Seafood Restaurant, has quickly gained popularity despite being only a month old.

Helmed by Chrysann Yim, this establishment offers a unique menu that infuses local seafood favorites with Thai and Indonesian flavors.

Noteworthy dishes include an opening special on extra-large crabs and an array of other seafood delicacies, complemented by attentive service amid a lively atmosphere.

The restaurant operates in Ara Damansara, Petaling Jaya, drawing crowds particularly on Sunday evenings.

PETALING JAYA, Sept 21 — It’s 5.30pm on a Sunday.

You walk into Lek by Lalachong, which is said to open at 5:30pm, but almost every table is filled with diners. Some are already tucking into their dinner.

Barely a month old, the newcomer is pulling the crowd with its family ties to the 31-year-old Lala Chong Seafood Restaurant (Lala Chong) which built its reputation on fresh seafood.

The face behind Lek is Chrysann Yim, the daughter of Lala Chong’s owner, Yim Sie Chong who picked up the nickname “Lala Chong” for his expertise in handling clams.

She brings a fresh perspective to typical seafood establishments with a menu that blends local favourites with Thai and Indonesian flavours.

On every table, a plate of crabs takes the prized centre spot like a favourite child as it’s their grand opening special: two extra large crabs cooked with your choice of flavour from the menu for RM88, valid until September 30 or as they disclaim in the notice till stocks last.

It’s a steal worth ordering as the sweet flesh is easily extracted from the crab’s body and claws.

However, you won’t get orange roe, as these are not that type of crab. But hey, it’s probably better since the roe is armed with cholesterol that could possibly make you start taking statins.

Familiar choices like salted egg, chili sauce, sweet and sour, buttermilk and kam heong (fragrant sauce) can be ordered. Since Thai-style curry isn’t your typical pairing, that was what we focused on.

It’s a drier curry that may disappoint those looking forward to copious sauce drenching the crabs for dipping their fluffy deep fried mantou buns.

Instead, it’s more like a fluffy omelette scented with a sweeter Thai spice paste stir-fried with the crabs and a jumble of curry leaves, onions and chili.

This may be a neat freak’s dream crab dish, since it doesn’t leave your fingers covered in sauce as you extract every bit of flesh.

Seafood-focused restaurants often dismiss other proteins, making it seem like an unwritten rule not to order side dishes like chicken.

Ayam Goreng Kunyit Sambal Merah (RM20) defies that.

Use your fingers to tear through the golden fried chicken dusted with turmeric powder to discover a juicy chook that will leave other famous chicken brands crowing away.

The secret is probably a freshly slaughtered chicken at its prime since the bone is pristine and not darkened with time.

It doesn’t stop there as next to it is a bright red chunky chilli sauce with head-blowing heat that is strangely reminiscent of ayam gepuk , the darling of the F&B scene that people love to squander their time for in long queues.

Who doesn’t love flame licked seafood and protein, the popular supper dish when night falls?

BBQ Stingray Fish (RM60) hits hard; its time over the fire imparts an unmistakable smokiness clinging to its flesh.

The fish is cut into pieces, allowing the smoky flavour to penetrate better and making it easier for many hands to share communally, and cooked with a spicy sauce, a squeeze of lime and raw onions for freshness.

We also dutifully ordered their signature Superior Soup Lala (RM25) with plump molluscs cradled in thick white shells, swimming in a milky looking broth laced with sesame oil and whole green chilies.

Sharp-eyed diners may notice the disparity in the number of clams if they place the Superior Soup Lala side-by-side with their Lala Kuey Teow (RM30) but the latter dish seems to celebrate the flat ribbons more with its smokiness and eggy sauce, making the clams just a side act.

Greens tend to be an afterthought, more like a chore one orders to appease the elders to be “healthy,” but their Paku Cold Salad with Ikan Bilis from Pulau Pangkor (RM20) is a worthy dish to get the good-for-you fibre you need.

Tangy. Crunchy. These fern fronds get a hit of flavour with the fried ikan bilis lightly coated with sugar for a shattering crispy bite.

Thai Lemongrass Prawn (RM55) is for those tired of working their fingers on the crabs as it’s shell-less and coated in a lemongrass sauce, making it easy to pop in the mouth.

Weekends see overwhelming crowds especially on Sunday nights, when almost every family declares the home kitchen is on holiday.

Thankfully, it was quieter on a Friday evening.

If you sit outside, there’s more space to stretch out and you won’t feel packed in like sardines in a can, especially when a child decides to throw a screaming fit while you’re struggling to eat your noodles.

Gigantic stand fans are also around, blowing air to cool you down as you slowly savour every bit of the sweet flesh from the crabs.

What’s most amazing is how the service staff remain serene amid the chaos while food comes out quickly from the kitchen.

That kind of service is probably why many, including us, will keep returning again and again.

8, Jalan PJU 1A/42A,

Ara Damansara, Petaling Jaya.

Open: 11am to 2.30pm. 5.30pm to 10.30pm. Closed on Tuesdays.

Facebook: @Lekseafood

Instagram: @lekseafood_

* This is an independent review where the writer paid for the meal.

* Follow us on Instagram @eatdrinkmm for more food gems.

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与著名的 Lala Chong 海鲜餐厅有关联的新餐厅 Lek by Lalachong，虽然开业仅一个月，却迅速获得了人气。

这家餐厅由 Chrysann Yim 主理，提供独特的菜单，将当地最受欢迎的海鲜与泰国和印度尼西亚风味融合在一起。

值得一提的菜品包括开业特供的特大螃蟹和各种其他海鲜美味，再加上周到的服务和热闹的氛围。

这家餐厅位于八打灵再也的阿拉达曼萨拉，尤其在周日晚上吸引了大量顾客。

八打灵再也，9月21日讯——现在是星期日下午5点30分。

你走进Lek by Lalachong餐厅，据说下午5:30才开门，但几乎每张桌子都坐满了食客。有些人已经开始享用晚餐了。

这家新店开业仅一个月，就凭借与拥有 31 年历史的 Lala Chong 海鲜餐厅（Lala Chong）的家族渊源吸引了众多顾客，而 Lala Chong 海鲜餐厅以新鲜海鲜而闻名。

Lek 背后的掌舵人是 Chrysann Yim，她是 Lala Chong 的老板 Yim Sie Chong 的女儿。Yim Sie Chong 因其精湛的蛤蜊处理技艺而获得了“Lala Chong”的绰号。

她为典型的海鲜餐厅带来了全新的视角，菜单融合了当地特色菜肴以及泰国和印尼风味。

每张桌子上，一盘螃蟹都占据着最显眼的位置，就像最受宠的孩子一样，因为这是他们的盛大开业特惠：两只特大螃蟹，您可以选择菜单上的口味烹制，价格为 88 马币，有效期至 9 月 30 日，或如他们在告示中声明的那样，售完为止。

这道菜非常划算，值得一试，因为很容易就能从螃蟹的身体和蟹钳中取出鲜美的蟹肉。

不过，这种螃蟹的蟹卵不是橙色的，所以你吃不到橙色的蟹卵。但话说回来，这样或许更好，因为蟹卵里含有胆固醇，吃了可能会让你开始服用他汀类药物。

常见的配料包括咸蛋黄酱、辣椒酱、糖醋酱、酪乳酱和甘香酱。由于泰式咖喱并非常见的搭配，所以我们重点品尝了咖喱。

这道咖喱比较干，可能会让那些期待螃蟹裹满浓郁酱汁，蘸着蓬松的炸馒头吃的人感到失望。

相反，它更像是蓬松的煎蛋卷，散发着甜美的泰式香料酱的香味，与螃蟹、咖喱叶、洋葱和辣椒一起翻炒。

这可能是洁癖者梦寐以求的螃蟹菜肴，因为在取出每一丝蟹肉时，你的手指上不会沾满酱汁。

以海鲜为主的餐厅往往会忽略其他蛋白质，这似乎成了一条不成文的规定，即不能点鸡肉等配菜。

Ayam Goreng Kunyit Sambal Merah (RM20) 违背了这一点。

用手指撕开撒着姜黄粉的金黄炸鸡，你会发现里面是鲜嫩多汁的鸡肉，会让其他知名炸鸡品牌相形见绌。

秘诀可能在于选用刚宰杀的、正值最佳状态的鸡，因为鸡骨洁白无瑕，没有因时间流逝而变黑。

但这还没完，旁边还有一种鲜红色的块状辣椒酱，辣得让人头晕目眩，奇怪地让人想起了炸鸡块（ayam gepuk），这是餐饮界的宠儿，人们喜欢排长队浪费时间去品尝。

谁不喜欢火焰炙烤的海鲜和肉类呢？这可是夜幕降临后很受欢迎的晚餐菜肴！

烤魔鬼鱼（RM60）味道浓郁；在火上烤制的时间赋予了鱼肉一种独特的烟熏味。

鱼被切成块，这样烟熏味就能更好地渗透进去，也方便大家一起分享。鱼肉用辣酱烹制，挤上一些青柠汁，加入生洋葱，增添新鲜口感。

我们还点了他们的招牌菜——上等啦啦汤（25令吉），汤里有饱满的啦啦，包裹在厚厚的白色贝壳里，浸泡在呈乳白色、加入了芝麻油和整根青辣椒的汤汁中。

眼尖的食客可能会注意到，如果将上等啦啦汤和啦啦粿条（30令吉）放在一起比较，会发现两道菜中蛤蜊的数量有所不同，但后者似乎更注重扁扁的粿条，以烟熏味和蛋黄酱汁来衬托，使得蛤蜊只是配角。

蔬菜往往被人们忽略，更像是为了取悦长辈以求“健康”而不得不做的苦差事，但他们的邦咯岛江鱼仔冷沙拉（20令吉）是一道值得一尝的菜肴，可以为你提供所需的有益纤维。

酸甜酥脆。这些蕨菜叶搭配裹着糖的炸江鱼仔，带来令人惊艳的酥脆口感。

泰式香茅虾（RM55）适合那些厌倦了用手指剥螃蟹的人，因为它没有壳，并且裹着香茅酱，很容易一口吃掉。

周末人潮拥挤，尤其是周日晚上，几乎每家每户都宣布家里的厨房放假。

幸好，周五晚上比较安静。

如果你坐在外面，会有更多空间伸展身体，不会感觉像沙丁鱼罐头一样拥挤，尤其是在你努力吃面条的时候，孩子突然大哭大闹的时候。

周围还有巨大的落地扇，吹着凉风，让你在慢慢品尝螃蟹鲜美肉质的同时感到凉爽。

最令人惊叹的是，在混乱的情况下，服务人员依然保持镇定，而食物却能迅速从厨房端出来。

正是这种优质的服务，可能正是包括我们在内的许多人会一次又一次光顾的原因。

8, Jalan PJU 1A/42A,

阿拉达曼萨拉，八打灵再也。

营业时间：上午11点至下午2点30分，下午5点30分至晚上10点30分。周二休息。

Facebook：@Lekseafood

Instagram：@lekseafood_

* 这是一篇独立评论，作者自行支付了餐费。

* 关注我们的Instagram账号@eatdrinkmm，获取更多美食资讯。

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