The cooking style seems totally different from what we had the previous night at Salut Restaurant.
Deep fried butter prawn was my sensei’s favorite, the shell was fried to fragrant crisp with right among of saltiness(RM56 per kg).
The concoction of this hot and spicy crab was appealing too (RM30 per KG).
We had never come across this type of elephant shell 象螺, we’re curious and requested some(RM30 per KG). The waiter advised to steam it with finely chopped garlic 蒜蓉蒸. We assumed the taste would be something close to elephant trunk clam 象鼻蚌 but not exactly. Infact, the garlic had overpowered its natural sweetness. 
Sapak shell fried with scallions and ginger (RM18 per KG).
Ostrich meat cooked with black pepper style (RM25), the meat was well marinated and it's quite tender.
Stir fried butterhead with preserved beancurd (RM15).
Total bill came up to be RM231 including tea, rice and 2 bottles of Carslberg. I won't say it's cheap as there is NO live garoupa. As for the culinary method, doesn't seem to give much surprise as it's very WEST MALAYSIA feel. We prefer steam if the seafood is fresh. This kind of cooking style might not be any WAH factor in KL, but when you look at the numbers of customer dining here , I ponder, it must be something exclussive for the locals. ;-)
Address : New Gaya Seafood Restaurant
Lot A & Lot B, Wisma Lucky Centre,Jalan Kiansom, Inanam, W.D.T.53, 88450 Inanam,
Kota Kinabalu, Sabah, Malaysia.
Tel : 088-426075/76/77 or 088-385020
Situated at the remote Jalan Tuaran Talipok, you may just forget about public transport as it would never get you there! Pay RM60 like us, to hire a van, he will send you to door and pick you up anytime you require with just a call, worries free! All you need to do is, sit back, take your own sweet time and savour the FRESHest seafood! ;-)
See, these cockles are so much bigger than his finger. ;-o
Kiat said it’s best to boil and eat them with chili dip (RM12). 
Sea snails (RM12) are getting expensive in West Malaysia. Kiat said some restaurants charge as high as RM1 per piece.
Sapak shell is BIGGGG too, see the size lying on the palm of Poh Leng. ;-)
Cooked with superior stock(RM14) is not a bad idea!
Deep fried soft shell crab (RM30) was well done too, tasted fragrant and puffy, definitely a superior tidbit to go with beer. 
Here in Sabah, you get to relish steamed LIVE garoupa with reasonable price if you know where to find! No kidding, it was ALIVE before the guy net it from the tank! The restaurant was selling RM60 per 1KG. "Hello, it's live garoupa, why not!?" Kiat chose one with 900gram; he said this is the ideal size to be steamed. 
How true! This garoupa is lip smacking delish when steamed with premium soy sauce. I’d never realize the distinct difference between a live garoupa comparing to the one I carried back from wet market, MAMA MIA!! The one brought back from market, the flesh turns flaky after being steamed while live garoupa is NOT! The flesh is firm, springy and full of natural sweetness, no strange odor found. In fact, this is the most expensive dish on the table yet I still think RM54 is well worth it!
As soon as being seated, we couldn't wait to check out the buffet table. After a round, Moon brought back salad with Wafu (Japanese) dressing, light and refreshing. 
For grill items, we got to place order with waiter. The waiter suggested warming up with assortment of beef & seafood. 
He also explained to us that scallop and oyster are controlled items in this promotion in which each group of customers only allowed to order once, others products are free flow though.
On the other hand, Daidomon is such a heaven for beef lovers as they serve different parts of cow including ox tongue. This was my first experience taking animal’s tongue; the texture was crunchier and chewy, not bad at all!
For desert, they serve ice cream and limited choice of fruit. The peach flavored ice cream was nice!
The verdict is, quality of food is satisfactory but only 1 type of dip being served, should have more choices indeed. Besides, It’s not really that well worth if you are no beef person. Anyhow, the ambiance was great if you are looking for a place to get chatty with your mate.
Being one of the Kwai Lam's signature dish, these "mass -produced" Nan Yue Chicken wings 南乳炸鸡翅膀 (MYR2.00 per piece) are always perfectly marinated and never fail to please. In fact, I can devour 3 pcs of chicken wings at one go. ;-P
Steamed Prawns清蒸虾 with 
I simply could not forget the taste of this creamy butter crab 奶油蟹 (MYR36.00). Apparently salted egg-yolk and curry lefts are added into the gravy for extra fragrance, It’s moist, salty and sinfully yummy with super duper high cholesterol content! ;-P However, to optimize the satisfaction derived from glutting my beloved crab, gotta convince myself to put aside the thought of guilt…If the sin of overdose is still haunting you around, 3 days of fasting definitely would make you feel purified as ever. 
Fried Hokkian Mee (MYR8.00 for 2 pax) is OK, the standard is still maintained. It's not bad to go with their special made sambal belacan.
Fried veggie (MYR7.00) is definitely a must or else we will be branded as carnivores. ;-P
Total bill came up MYR90.80, pretty reasonable I think.
Moon is always kiasu, she said better to secure a table with phone booking, so I called. I didn’t have enough of the crab during our 
Then, we got back to Moon’s house to fetch Moon’s parents. Moon suggested an early departure due the previous photos turned out so dark, she hoped she could get a better snap this time. Since all people heading to Genting, Kesas Highway was clear and took us just 40 minutes to arrive before the sky turned dark. 
Apart from my must order grilled crab, Moon added a few new items namely the salt baked prawn, grilled squid, grilled stingray and oyster omelet.Like I said to Moon, salt baked would never go wrong with fresh prawns (RM19 for 8pcs), the flesh was springy & sweet. 
Grilled lamb is Moon's favorite, we ordered 2 pieces (RM15) for that.
We requested the lamb to be cut into bite size so that Moon’s parents could enjoy it without much trouble. According to Cheong J, the smoky aroma pervaded from the “melt in the mouth” lamb’s fat was divine and this makes him become a fan of it too.
Stingray (RM18) grilled with curry powder was served in one big chunk, flesh was moist and delicate, yet to be frank, I still prefer the one served at Jalan Alor with savored crispy skin.
Grilled squid laden on a banana leave was chewy. It's supposed to be eaten with their special dip. 
Someone recommended me the fried tapioca noodle (RM8). It seemed less popular among all the good food on table probably due to its sticky feature.
The meat of the crab was firm and stuck on the shell, an evidence of true freshness. The smoky aroma was so appetising and I personally think it requires no other seasoning as the meat itself was sweet enough. 
After the meal, we were all bloated. A plate of fruit platter was served as soon as we called for the bill....Over all, this was a satisfying meal for me!*burp*
Since Wong is a resident there, we made him to decide what to have for the night. Grilled crab, grilled ikan kampung and grilled lamb, we had mostly grilled stuff. Well, this is a "grill house", if not grilled stuff, what else would it be!? To make it merrier, Wong ordered a bottle of chilled Tiger… Kanpai, Kanpai, Kanpai( 乾杯)!!!!!
As for grilled ikan kampung, basically Moon and I had the same opinion, think the fish was too thick hence it's moist and not fragrant enough! 
Lamb is also a signature here that wins the vote of most local foodies, Moon loves it too. Apologize for poor picture quality, as we were sitting at the open-air area with no direct lighting.
All in all, this was a pleasant dining session, thanks to Moon who always brings me surprise, & Wong for a sumptuous dinner!
It's been a decade we had not been having a proper seafood dinner, I was raving for SEAFOOD, SEAFOOD & SEAFOOD! Glad that Moon read my mind and suggested to have dinner with Lew at Yong Tat, finally. Yeeaaah!!!
Steamed Mantis Prawn (RM3 per piece, 6 x RM3 =RM 18.00) is also one of their signature. With the length of my palm, I do concur with Yong Tat's culinary method to steam it with 
Sautéed Wong Dai Miu 皇帝苗(RM6.00) ordered by Moon. I think not many including myself would ever appreciate the greasy surface of this veggie. Yes, it's GREEN but for sure I am not likely to order this unless requested by Moon. 
Steamed salted 
From the beginning, we know steamed dish is the strength of Yong Tat. Also because I could hardly see sweet & sour, butter baked or hot & spicy being served on other tables. My instinct told me that Yong Tat could be bad at this kind of fancy cooking style. Out of my expectation, first time among my many dining experiences here, the young lady who was writing the order for us suggested us to try their Hot & Spicy Crab (RM32.00 per KG), Moon was intrigued to accept her proposal. It seemed that Moon had made a right decision this time, the crab infused with mouthwatering aroma imparted from spices and curry leaves was too good to be finished within a blink. 
Fresh coconut (RM3.50 per unit). 
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