Considering the stiff competition from AsiaAir, I thought MAS has ventured into the food and beverage industry. And it would not come as a surprise because I see tour buses packing the front of Fullwealth on a regular basis. I wished it was true. Hey, we need some creativity in order to survive in this tough business (and every other business too), ok?
Now why on earth would we want to eat in a tourist spot, you ask.
Simply because it is a good restaurant. A long standing one at that. Those who had stayed long enough in Kepong will recognise Fullwealth as one of the hot favourites for weddings and birthdays since the eighties. The last time I was here was when my cousin got married in the early nineties. Her children are now in college, I think.
A little too late (this post) but happiness runs all year round and it should be shared. Another yu sang before the next Chinese New Year. Not extraordinary but for a taste of what yu sang has been like for the past 20 years, this is a good choice. That translates into a no-frills toss of dense sweet/sour plum sauce, crackers, assorted colourful vegetables and carp. Salmon came into the scene much later, I believe.
Here’s wishing everyone a stable year ahead.
It was towards the end of the Chinese New Year celebration and they were still eager to boost their specials. You know, dried oysters, black moss, abalone and everything else that rhymes with all things auspicious (literally). We went for the usuals instead. One of them was the Red Wine Pork Ribs which did come with a taste of red wine. If you have been eating dai chow for a long time, you would have realised that all those Guinness/Marmite/red wine/teriyaki ribs taste alike. It’s due to the lack of those aforementioned ingredients and the overdose of caramelised sugar, which made the sauce tasting sweet and nothing else. So, this was quite good. Huge pieces of pork as well.
Ok, I could not resist putting up a sexier shot of the pork.
I am still wondering about the Deep-Fried Cod with Sautéed Onions. Cods are cool for its milky taste and when eaten with the slightly charred, crunchy sweet onions, good stuff. However, adding a sauce that came between Worcestershire and oyster was just too confusing. Ok, the others loved it. And I have been labelled as a purist, which is not true.
Oh-oh-oh, the chicken. The crispy, salty Roasted Chicken. Wonderfully aromatic and tenderly roasted, lip-smacking. Perhaps the chicken pieces were rather hugely cut, bite sizes would have been appreciated. Dip it into the condiment that made mostly of salt for a surge in blood pressure (euphoria, in other words).
A lunar birthday celebration is never complete without the order of longevity noodles. To be consumed at the length it was served, the noodle was well cooked. Fulllwealth’s version was soupy and came with plenty ingredients like pork. Those who like their noodles dry, oil, aromatic (hokkien mee!) will not like this version but if mild is wild for you, then this will be a good choice. Eat it with lots of pickled green chilies.
Surprise came in form of a cake from Miki Ojisan. Instead of the signature cheese, they went for buttercake. Simplistic and subtle, it was good. I should introduce them to the array of cakes from the incredible FatBoybakes.
At RM187 for 5 pax, it was definitely on the expensive side but then again, it was during the Chinese New Year period. We were lucky to be able to get the only few tables left that night, as the rest were fully booked.
Perhaps we should check out this place again, on a normal, clear sky day.
How about today?
Fullwealth Seafood Restaurant
No. 38/40, Jalan Ambong Kanan 2
52100 Kuala Lumpur
Tel: (+603) 62524966/62524977/62524988