Muhibbah has been around for as long as I can remember, back when I first moved to Taman Tun. A quick Google search tells me that Muhibbah Seafood has been serving since 1986. However, I only started going there regularly in my late 20s or early 30s. Let’s be honest: when I first started working, dining at restaurants wasn’t exactly affordable for me.
Over the years, I’ve developed a love for many of Muhibbah’s dishes, especially their Pucuk Paku. I adore the sweet and sour combination from the fresh lime, paired with dried shrimps, bird’s eye chilies, and the crunchiness of fresh pucuk paku. But today, we didn’t order that. While you can ask for less chili, the original recipe is the best, and unfortunately, my husband and son can’t handle spicy food.
For this visit, we ordered Kailan Ikan Masin, Buttered Prawns, and Lala in Sweet, Sour & Hot Sauce (less hot, of course 🤣), along with rice (not for me, though). We stuck to plain water since everyone in the family is trying to be mindful of their diet. My son, however, isn’t exactly a willing participant – he loves canned drinks, and we all know how bad those can be in the long run.
Kailan Ikan Masin features leafy kailan (or gai lan) sautéed in oyster sauce with salted fish. My husband ordered it straight from memory, barely glancing at the menu – that’s how often we’ve been to Muhibbah over the years! As expected, the kailan retained its crunchiness and was cooked perfectly, with no hint of bitterness. But the best part of the dish was the salted fish. It was rich without being overly salty, just right to balance out the oyster sauce.
Another of our family favourite is, Lala in Sweet, Sour & Hot Sauce. The portion for small is generous. So even small serving is meant for 2-3 people, provided you also ordered other dishes.
Lala is A a term for local clams in Malaysia, which can refer to different species depending on the region. Lala clams are a popular shellfish in Malaysia and are commonly found along the coastal regions. But the one in this dish is specifically paratapes textilis.
The Lala is generously covered in the sweet sour sauce, slightly spicy sauce, I can taste Garlic, and my guess is, also ginger and tomato sauce. The best way to enjoy asian dishes is always with hands, If the lalas are still in their shells, you can use your fork or fingers to pry them open. Use your hand to pull the meat out and eat it directly, dont forget to sedut (sip) the gravy from the shell. Thats how you should enjoy lala in my opinion. But, If you really have to use fork and spoon, you can also pry open the lala and pull the meat out of the Shell. The gravy has chopped birds eye chillies too, so just be careful unless you are a fan of spicy food.
Another staple on our table is the Buttered Prawns. These large, fresh prawns are coated in what I assume is cornstarch (a common technique for buttered prawns) and lightly seasoned. The prawns are fried with their shells intact, giving them a crispy, flavorful texture. What truly enhances this dish is the topping of seasoned egg floss, deep-fried in butter for a crunchy, melt-in-your-mouth experience. Curry leaves add a fragrant, slightly spicy note, tying the dish together beautifully. This one pairs perfectly with rice, though my complicated relationship with rice keeps me from indulging.
I’m sure we’ll be visiting Muhibbah Seafood again soon. Next time, I’ll make it a point to try and review other dishes on the menu. With just the three of us in the family, ordering too many dishes often leads to leftovers, so we tend to keep it simple. Until next time, Muhibbah Seafood – see you again soon!
If you are planning a visit to Muhibbah Seafood, here’s their menu for your reference! Note: These photos were taken at the end of 2024, so prices and items might have changed if you’re reading this much later.
Muhibbah Seafood Restaurant
Jalan Seri Penchala, Kampung Sungai Penchala, 60000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Contact Number : 03-7727 3153
Opening hours : Daily 12pm – 2pm & 6pm – 10pm
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