Tucked away as a destination known for its farm-to-table freshness, Utama Seafood Village has long built its reputation on self-sustained produce—vegetables grown on-site and seafood harvested fresh from their own ponds. Now, with a complete refresh, the restaurant has reintroduced itself as a Muhibbah-style Chinese seafood dining spot, moving away from hotpot and embracing a more communal, cooked-dish experience.

The revamped menu highlights classic Chinese seafood dishes with a creative twist, while still staying true to its roots of freshness. During our recent visit, we sampled a selection of their new offerings—and here’s how each dish delivered.

Stir Fried Kangkung with Cuttlefish. A staple in many Malaysian Chinese restaurants, this dish is elevated with the addition of tender cuttlefish. The kangkung retained a satisfying crunch, while the cuttlefish added a subtle briny sweetness. The wok hei was evident, giving the dish a smoky depth, and the light seasoning ensured the natural flavours weren’t overpowered. A simple dish done right, and a comforting start to the meal.

Thai Style Tofu. This dish leaned heavily into bold Thai flavours—sweet, spicy, and tangy all at once. The tofu was crispy on the outside while remaining soft and silky inside, acting as the perfect sponge for the vibrant sauce. Each bite delivered a punchy combination of chilli heat and citrusy sharpness, making it a standout appetiser that whets the appetite.

Curry Mongolian Bread Seafood Delight. Arguably the most eye-catching dish of the evening, this creation arrives as a crispy golden bread basket filled with rich curry seafood. Breaking into the crust reveals a generous filling of prawns and squid, coated in a thick, aromatic curry gravy. The bread itself is crisp on the outside yet fluffy within, perfect for soaking up every drop of the sauce. It’s indulgent, playful, and highly shareable—one of those dishes that’s as fun to eat as it is to photograph.

Sizzling Banana Leaf Golden Tilapia. Served dramatically on a hot plate lined with banana leaf, this tilapia dish delivered both aroma and flavour. The fish was cooked to a delicate tenderness, with a lightly crisped exterior. The banana leaf imparted a subtle earthy fragrance, while the savoury sauce complemented the natural sweetness of the fish. The sizzling presentation added a layer of theatre, making it a crowd-pleasing centrepiece.

Sweet & Sour Chicken in Ice. A modern twist on a classic favourite, this dish stood out for its unique presentation—served chilled over ice. Despite the unconventional plating, the chicken remained crispy, coated in a glossy sweet and sour sauce that balanced tanginess and sweetness well. The cooling element added a refreshing contrast, especially in Malaysia’s warm climate, making it both a conversation starter and a surprisingly enjoyable dish.

Fried Vegetables in Yam Basket. Ending on a classic note, the yam basket dish combined texture and flavour beautifully. The crispy yam shell was fragrant and slightly sweet, providing a delightful contrast to the savoury stir-fried vegetables inside. The vegetables were fresh and lightly seasoned, allowing their natural flavours to shine while complementing the richness of the yam basket. A well-balanced dish that ties together tradition and presentation.

Utama Seafood Village’s transformation into a Muhibbah-style Chinese seafood restaurant feels like a natural evolution. While the concept has shifted, their commitment to freshness remains the core strength—and it shows in every dish served.

The menu strikes a balance between familiar favourites and creative presentations, making it suitable for both family gatherings and casual dining with friends. If you’re looking for a seafood spot that blends freshness with a refreshed culinary direction, this new chapter of Utama Seafood Village is definitely worth a visit.

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