Taking over the locally well-known Damansara Village Steamboat Restaurant (owned by Patrick Teoh), is Blue House Steamboat Restaurant. The change of ownership occurred somewhere around late last year when the lease ended for Damansara Village. Signboard’s swapped to a bright blue one, the interior refreshed (part of it rebuilt), but the attraction is still Seafood, prepared in the freshest way possible. New kitchen team has Cantonese cuisine as their forte, and the menu here is big, including steamboat and non-steamboat options.
We visited Blue House on their Grand Opening night, having done their soft launch for a couple of weeks prior. It was a rainy evening, no less, which makes for a pleasant dining experience when it comes to open air restaurant like this one. We took our time to ponder over the menu and decided we would go for their Signature Big Bowl Fish, along with 2 other small dishes.
For our appetiser, the “Crystal Chicken” with Cordyceps Flower (Quarter Portion for RM19). I guess they used Village Chicken, for it’s slightly firmer flesh. The skin is lovely aromatic from the herbs and I enjoyed chewing on the cordyceps flowers (which is actually a type of mushroom).
Kevin ordered the Salt and Pepper Tofu (RM8.80) because he’s partial to that stuff, and this is executed well. Perfectly crispy and well-seasoned, what’s more to ask?
Now, the picture of the Big Bowl Fish on their menu does not do justice at all to this dish. To be fair the staff did warn us that the portion is big, and half a fish (RM88) should be sufficient for 3-4 people, but we sure didn’t expect such a massive bowl!
Actually, the word bowl is misleading. We got a basin full of soup with premium ingredients.
Let’s take a closer look. 
I think this was my first encounter with 鲩鱼, which according to my research is a type of Grass Carp, a freshwater fish native to Eastern Asia. Here, the fish is simply boiled in the stock. The flesh is lovely soft when it’s cooked perfectly, but do turn a little stringy when overcooked. Those who are not used to freshwater fish might be deterred from the distinctive muddy taste as well, though it wasn’t too evident in this case, as I imagine very fresh fish was used.
Other accompanying ingredients include Prawns, Squid, Clams, Fish balls, Tofu, Daikon Radish, Leek, Preserved Vegetable, just to name a few. And the resulting soup is so full of the natural sweetness of the ingredients combined, I was slurping up bowls after bowls. But even that, 3 of us were struggling already halfway through. We were told that if we wanted we could order some more ingredients to add to the soup. Imagine a side of noodles to soak up that lovely broth! Next time we come here, I’m rounding up a bigger group for sure.
This sure was a memorable meal and we will not hesitate to return for another visit.
Blue House Steamboat Restaurant
1067, Jalan Jenjarum, Off Jalan 23/10,
Taman Sea, 47400 Petaling Jaya.
03-7887 6066
Opening hours: 11am to 3pm, 5pm-11pm daily
Kelly Siew Cooks 
Going to have that for Chap Goh Meh! One week to look for the ingredients to go into the pot.
That fish dish looks really good!
I just left the place after having a mother’s day celebration. Unfortunately it turned out to be a disaster. The soft shell crab was a frozen product and it tasted like medicine. The portion of rice served was very small and RM 2.50 a bowl simply did not do the justice. Our fish did not arrive for more than 30 minutes and when we called up the servant to ask about it, he simply told us that they ran out of fish and it wasn’t his fault. However, he did not have the curtosy to apologize or inform that to us until we called out on it. To make the day worst I was charged on items that we were not served on my credit card. I understand that plenty of things can go wrong in a restaurant on a busy day but being rude to your customer is simply unacceptable.
Wow that’s really unfortunate. I didn’t touch on the service standard on my article, come to think about it it wasn’t exactly exceptional the day we visited but then it was the grand launch so we just let it slide. But I guess consistency is an issue too with the food.