聚鲜楼 KL KITCHEN CHINESE SEAFOOD CUISINE

Live Lobster (ginger and scallion)

Whole lobster wok-tossed with fresh ginger and scallion — the canonical Cantonese preparation and the best argument for ordering from the tank

Steamed Whole Fish

Whole fish pulled from the tank, steamed until just set, and finished tableside with a flash of hot oil and light soy — freshness is the entire point

Live Crab (black bean sauce)

Whole crab cracked and cooked in a savory fermented black bean sauce — messy, rich, and worth the effort

Salt and Pepper Squid

Lightly battered rings fried crackling-crisp with jalapeño and garlic — a reliable opener before the bigger seafood hits

Seafood Fried Rice

Wok-tossed rice with shrimp and mixed seafood — a sensible anchor dish for the table when the main proteins are market-priced