Boon Tat Seafood Restaurant — Restaurant in Klang Municipal Council

Not happy with their service, Today I ordered 7 dishes for 5 person, 1 teen, 1 old lady (84) and 3 adults. I forgot their dish size so I ordered 7 and I told her that we are small eaters and she said yes will make it small... However when they served the dish I saw it was a big serve and we couldn't finish 7 dishes. I tried to cancel and they said all have been cooked. I was really angry. They should have advised me not to order so many dishes and should advise me to come back again for other dishes. The Boss is too greedy to make money until he loses a customer. I will definitely not going back. The boss did not come out to talk with me. Anyway, the standard has dropped. Greedy Boss, just want to make more money, never give advice to their customers. At the end I have to say sorry to their staff, it is my fault I ordered too many dishes.🤦 I paid 500++, actually I do not need to spend that much. Lousy...

Came for dinner and ordered 8 dishes:

Chilli crab (spicy with a good kick) 9/10 Sweet & sour crab (sweet and savoury) 8/10 Lala soup (huge clams, fresh and very well cleaned, however broth was lack of taste. Huge portion) 7/10 O-chien fried egg (very huge o-chien and fried till crisp. Taste so good. This is the star dish) 10/10 Bihun steam fish (2 pomfret fish steamed with bihun, the broth was lack of taste) 7/10 Steam prawns (fresh prawns, but rather ordinary and lacking in taste) 7/10 Curry chicken (very spicy with good kick more of Indian style cooking. Portion was huge) 9/10 Vegetables (spinach) - not many options, but the spinach was soft and nicely cooked - 9/10 Mantau (fried mantau was a bit hard) 6/10

Bill came to about MYR720, no taxes. By cash or bank transfer only. No credit cards.

A bit of hit and misses. But may return for some of the...

A very well-known seafood restaurant in Klang that hasn't changed its menu and recipes from day one in 1974 because of its popularity with locals. Its unique Teochew steamed pomfret vermicelli on its own is well worth an hour’s drive (one way) from PJ, including its specialty chili crabs and the dark soya sauce sauteed prawns (har luk).

It’s an all-seafood restaurant with a limited menu that enables the old kitchen to focus on a few dishes to maximize their flavors and textures, relying on traditional cooking styles and recipes. Because the seafood items are larger in size and restocked daily, the higher prices are similar to the infamous “Klang Hilton’s” reviewed earlier, and the food is just as good.

Bring a bottle or two of Cloudy Bay if you prefer it over Heineken to fully...