Autumn-Winter at Crazy Fish, Solaris Mont Kiara: Restaurant Review

As the seasons change, the menu continues to evolve at Korean seafood restaurant Crazy Fish; with winter coming, we wade back to one of 2014’s most distinctive new restaurants to see what the ocean’s harvest might promise customers for the year’s chilliest, cruellest months.

Charcoal-Grilled Sea Eel

It might be cold outside but Crazy Fish’s sea eel (RM100), charcoal-grilled for a tasty smokiness, will keep us warm.

Firm and Fleshy Gizzard Shad

As will its gizzard shad (RM40 for four) – firm & fleshy fish flown in from the homeland of outlet owners Albert & Anne Kim.

Korean Flower Crab Soup

Crazy Fish’s Korean flower crab soup (RM100) is comfort cooking that four patrons can probably share.

Brimming with roe-filled crab, plump prawns, clams & other seafood for a beautifully briny-spicy broth.

Fresh and Juicy Korean Oysters

Korean oysters prove a pleasure too – juicy & flavoursome, with fresh stock coming in regularly throughout the week.

Baby Octopus

‘One-bite baby octopus’ (RM60) is one of the recent additions to the menu – it’s killed at the table & placed immediately on chopsticks to be consumed whole in one mouthful by the customer.

Korean Herbal Soup

Prefer your octopus bigger & cooked? We spotted another table ordering this: A massive soup of octopus, chicken & abalone (RM250), which takes an hour to prepare after ordering.