Rootian Seafood Restaurant Langkawi – Year-End Celebration
Rootian Seafood Restaurant in downtown Kuah is a popular choice for delicious fresh Chinese style seafood for a year-end dinner celebration.
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Where to eat Chinese Style Chu Char in Langkawi?
Langkawi is not just all about island hopping, sun, sea, and sand.
There’s plenty of savory local noodle dishes and glistening fresh seafood to enjoy when on the island.
Seafood is plentiful, cheap, and abundant in Langkawi. The seafood restaurants in Kuah town near the duty-free shops are always packed with tourists at mealtimes.
Reservations and ordering ahead is an excellent idea in getting a good table.
The time spent waiting is wisely utilized to get some good duty free wines.
There was a fabulous year-end dinner with my excellent and generous hosts who bought a year-end dinner at Rootian Seafood Restaurant on my last trip.
Chinese Style Zhu Zhar in Rootian Seafood Restaurant Langkawi
Rootian Seafood Restaurant is famous for plentiful fresh seafood cooked Chinese style dishes.
The restaurant serves various food, including pork, chicken, duck, lamb, beef, frog, and bean curd dishes at reasonable prices.
Rootian Seafood Restaurant, with its red tablecloth and pink walls, is unmistakably easy to identify.
Downtown Kuah at Night
The corner coffee shop style restaurant located is smack in the middle of downtown Kuah, right next to the intersection and traffic lights.
The place is down to earth and friendly with a casual environment.
They arrange all the tables along the verandah way.
The shop’s interior is a prep area, the cooking area with the hiss of the roaring fire, the wok, and steamers are at the back of the shop.
You can’t miss it.
Our host KC and KS brought excellent red wines to start the celebration dinner.
Master Chef cum owner Mr. Jacky popped in to check on our orders.
His recommendations are good and definitely whet our appetite for more.
A Blue Ribbon chef, Mr. Jacky, remains humble about his cooking skills.
Chinese Dinner with Duty-Free Red Wine!
Dinner with the boys is great. We were sitting outdoors, under a cooling fan. Lots of laughter after a long day in the sun.
KC and KS always start dinner with some chocolates to munch on.
The pralines in pastel wrappers are nice starters.
This cabernet sauvignon has a lovely bouquet, which I enjoyed.
Rootian Seafood Restaurant Menu
As always, my host ordered directly based on Chef’s recommendation.
Hokkien Style Fried Thick Noodles
To whet our appetite, the first dish was a simple Tai Lok Mee.
Fat and flavorful with lard oil, this dish can rival that in KL.
Hokkien Style Fried Thick Noodles. Photo: Doris Lim
Fried Squids with Salted Egg
Coastal ports in every country around the world have different ways of preparing squids. In Langkawi, squid fishing boats dot Pantai Cenang with their green blinking lights to attract the squids.
The squids are a fresh staple in seafood restaurants.
The famous recipe is for fried squid (fried calamari).
The squid rings are tender and sweet.
Generally, squid has no unusual odors but takes on the crispy fried batter coating well.
There are two Asian preparation styles; ‘salt and pepper fried squid’ or ‘squid with salted egg.’
Our order of ‘squid with salted egg’ had curry leaves, chili, and salted egg yolks.
Often served as a starter or a bar snack, eating fried squids is an experience not missed.
Prawn Spring Roll
This version is made of stir-fry the vegetables, chilies and coriander and prawns cooked in a thin batter in a disk-shaped like a pancake.
It is cut to bite size and served with sweet chili sauce. Overall, this is a pretty good dish.
Prawn Spring Roll is like a nuge cracker. Photo: Doris Lim
XXL Tiger Prawns the Size of a Dinner Plate!
They serve the prawn split in half, batter-fried, and then stir-fried in a creamy butter sauce.
The flesh texture is dense, like a lobster, and the prawn head is full of orange roe.
Master Chef Mr. Jacky wasn’t kidding when he said two people could share a tiger prawn.
Each prawn fills up our dinner plate! This is a rare pricey treat and very delish! Great for a celebration dinner!
XXL Tiger Prawns. Photo: Doris Lim
XXL Tiger Prawns are bigger than my 10″ dinner plate. Photo: Doris Lim
Chai Por Hoo
Chai Por Hoo is a popular dish and not to be missed.
Rootian serves the deep-fried fragrant, crunchy chai por (sweet preserved radish bits), garlic chips, and little chilly bits separately.
The crunchy chai or is salty, sweet, garlicky, and fiery from the chili padi. We enjoyed munching on the crunchy chai por.
Chai Por Hoo. Photo: Doris Lim
Steamed Dao Tay Fish
The fish, a giant Dao Tay, is a big fresh fish. Its flesh is silky, tasty, and smooth.
Doused with premium soy sauce and fragrant oil, this goes well with white rice.
Steamed Dao Tay Fish. Photo: Doris Lim
Braised Pork Trotters In Brown Sauce
Slow cooking makes Braised Pork Trotters an irresistibly tender and juicy dish served with rich gravy.
The pork shank, which comes from the pig’s front leg, is preferable as it’s meatier.
The shank is deep-fried until the fat melts from under the skin before it’s braised.
The braising liquid has light/dark soy sauce, Shaoxing wine, black vinegar, and brown sugar.
The result is flavorful meat that falls off the bone and sweet, flavorful ready-made brown gravy that is suspicious!
Plus point, just enough vegetables and plenty of sauce to serve it over white rice.
Braised Pork Trotters In Brown Sauce. Photo: Doris Lim
Omelet with Chopped Onion
This is a classic Chinese dish that every new home chef will cook and the family will crave for.
Getting the Omelet just right is the hardest part of this ultra-easy recipe.
The onions are fried until “soft and brown, “make it sweet as it caramelizes.
They will flavor the Omelet and make it aromatic.
The wok’s fiery temperature transforms the omelet into a more delicious dish than a home-cooked version.
Penfolds ‘Bin 407’ Cabernet Sauvignon
We started with the expensive Cabernet Sauvignon 2008, which scored an average of 90 points in 47 community wine reviews.
For a teetotaler like me, this is a remarkable wine that I finished slowly.
Penfolds is one of Australia’s oldest & most iconic wines.
Bin 407, very GOOD. Photo: Doris Lim
Penfolds Bin 389 Cabernet Shiraz
This Cabernet Shiraz is a marvelous blend that has matured in the same barrels that held the previous vintage of grange hermitage.
Smooth and rich.
Now I know why I don’t drink.
I wasn’t presented with an opportunity to sample some excellent vintages apart from some party celebration.
Supper after Dinner? Why not?
After drinking, our hosts like to order a little something too much on. To line to tummy. Not every dinner needs to end with a Yee Sang toss.
Kiam Hu Beehoon (Fried Rice Noodles with Salted Fish)
Kiam Hu Beehoon is fried rice noodles with salted fish, seafood, and eggs.
The Kiam Hu Beehoon is tasty. It’s fluffy, soft, and airy.
The noodles are delicious, not soggy with oil or clump together.
Topped with deep-fried salted fish bits, a squeeze of lime served with sambal belacan.
A good chef who can control the fire of his work and precise quantity of oil make this bee hoon dish a dream.
Salt Fish fried Bee Hoon
YUMMEH Reunion Dinner celebration with the big bosses! What an honor!
Rootian Seafood Restaurant (NON-HALAL) | 89, Jalan Pandak Mayah 5, Pusat Bandar Kuah, Langkawi, Kedah | Telephone: +6012-474 8838 / 433 3338 | Business Hours: Daily 5.30 pm to 11.30 pm
