If you're on my Facebook you'd probably noticed how frequently I visit this Thai seafood restaurant. I was there almost every other day/week until all my friends think I only eat Thai cuisine, even after I've stopped eating Thai food for a while to save my skin. FYI, too much cockles toxin-ate your liver and therefore reflects on your skin - more pimples. Well to be fair, Thai food has nothing much to do with cockles. It's just me being a huge cockles fan so I'll add them into my order during my visit to any Thai restaurant.
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Size of the claws.
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Here's at night.
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These aren't any kind of cockles that you normally see. The sizes are much larger than the normal large one I've seen. If those are L size these are probably XL. I have a palm similar to the size of an average Malaysian boy with height around 175cm. Only two of these cockles could fit my single palm. See below.
Unless you're a super fan of cockles like I do otherwise you'd find these disturbing. Truth is, they're much tastier than the normal ones and they don't taste 'geli' (gross). They're much saltier and if only you love (literally) bloody cockles like my dad does. Their cockles were cooked in two ways, barbecue or boil with Thai style spices. Not everyone makes good barbecue cockles but they do. The determining factor is, every flesh in the shells sit almost fully in the shell and the juice remains upon chewing. The cockles in the first picture were boiled with spices while the second were barbecued.
These cockles are seasonal so you don't get them often so what they sell on normal days are normal size cockles.
The outstanding factor of this salted BBQ Tilapia is its freshness. Freshness of fish compare to the one served in BBQ Thai were rather closed. I personally prefer the chilli condiment served in BBQ Thai.
Here's salted BBQ Tilapia I had in BBQ Thai. I'm not sure if it is just this one, I and my friend think that the flesh of this fish was much thicker than those served Thai Fish Farm. I've only been to BBQ Thai once so it could be just this one.
The freshness of prawns used in their tomyum soup were rather consistent. I don't usually finished prawns used to cook soups because texture were usually compromised. But the prawns used in their soup were always chewy and sweet.
BBQ Thai serves thicker tom yum soup but prawns used weren't as fresh compare to prawns used by Thai Fish Farm. Generally, I personally think Thai Fish Farm offers fresher seafood than anyone else but in terms of cooking style, some other Thai restaurant cooks Thai food that fits the taste of the local better.
Sorry ah here's part of a super fresh huge grouper cooked in, I am not sure what do you call this gravy, that only frequent customer like myself get to taste! hehehehehe.
Here's squids cooked in Thai style gravy. I love them spicy and sour-ish together with the aroma of the spices. I thought they're overcooked because the texture feels a little rubber-ish. The restaurant owner said these were imported from Korea that's why the texture were different from those we usually had.
I think I'd prefer softer squids to avoid getting huge jaw muscles from too much chewing so if you ask me I'll tell you Nong & Jimmy serves good BBQ squid.
Size of crabs on normal days.
These are seasonal also. I'll show you the size.
Size of the claws.
There's this small dessert stall that sells a variety of Thai desserts made by the Thai lady behind the dessert bar at the entrance of the Fish Farm.
Some of the fishes and chickens were raised by themselves. They use veges that were planted in their own backyard too.
The cozy weather becomes one reason why I was there so frequently. I love it quiet and away from the buzzling city.
Here's at night.
All friends that I recommended to this place were worried because of the quiet road that led into the fish farm. The road to the place might feel a little eerie but the place is absolutely safe for dining. At least, I am still in one piece after so many visits :D
KM 4, Jln Ampang - Hulu Langat, 68000 Ampang, Selangor.
* If you're coming from Jln Ampang, look for a huge sign board not far past Lookout Point.
Operaton Hours : 11am-11.30pm daily
Contact for reservations :
Eugene Ng
019-2606 493
Bua Chan
010-2111 519
William Ng
012 2868 193
Visit http://fishfarmthai.com.my/ for more info.
Follow their Facebook page for instant update here.
I am writing more often at dayre.me/janeschwan
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