What to Order at Unusual Marketplace, According to Team BURO

Team BURO shares their thoughts on Unusual Marketplace, Damansara Perdana’s prime destination for seafood and more. 

With seafood being such a major pillar in Malaysian cuisine, it’s no surprise that we have pretty high standards of what we think is worthy of being served. Unusual Marketplace unequivocally makes the cut as one of the restaurants that we’d bring our friends and family to. Its menu is all about seafood, showcasing the freshest catch day in and day out. Its tanks are filled with all sorts of product from around the region, ensuring diversity and quality. 

 

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Each fish, crustacean, and mollusk is then cooked into dishes that scream comfort. We’re talking seafood congees, tiger prawn udon, clams simmered in their own broth, squid with mala sauce, and more. Recently, Team BURO had the pleasure of dining at Unusual Marketplace and got to try a few of its menu’s best hits. Below, you’ll find our thoughts on the dishes we think are worth adding to your own order when you visit.

MALA SQUID

“Sometimes, when the first dish arrives and it’s a hit around the table, I question if it was tasty because I was hungry or if it was really just that good. For this mala squid, it was without a doubt the latter and I have the second round of our orders to prove it. Sweet, tangy, and just the right amount of spicy, the sauce was the most appetising accompaniment to the fresh and bouncy slices of squid. It’s a great addition to any meal whether it’s happy hour snack time or a full-on family dinner. “ —Amanda Fung, Lifestyle Editor

HOMEMADE CORAL GROUPER FISH BALLS

“As someone whose palate was shaped by store-bought, pre-packaged meals, the homemade fish balls stood out the most to me. Their plump and bouncy texture, for one, made every bite thoroughly enjoyable. It was a pleasant change from the steel-hard frozen version I’m used to. Taste-wise, I quite liked the clean sweetness of the grouper and the flavourful clam broth, but it was the dash of momporok chilli that really brought it home for me.” —Nikita Nawawi, Jewellery, Timepieces & Culture Editor

OYSTERS TWO WAYS

“I’ve always loved eating raw oysters, especially with a dash of Tabasco and a squeeze of lemon. So when I saw them being served, I knew I had to get my hands on some and they didn’t disappoint. They were plump, fresh, and absolutely delicious.”

“But the real surprise came in the form of their fried oysters. I’d never had one before and these were actually really good. The batter was light yet flavourful and didn’t overpower the oyster itself. It added just the right amount of crunch to complement the juicy bivalve.” —Benedict Unang, Fashion Writer

KOREAN FRIED CAULIFLOWER

“It was uncommonly good, especially for a seafood spot. The cauliflower was coated in a light, crispy batter with just the right hit of mala and sweetness. Fair warning though, once you start, there’s no stopping.” —Eve Lyn Lau, Web Graphic Designer

FRIED DRY-AGED CHICKEN

“The humble chicken wing is anything but at Unusual Marketplace. Cooked to tender perfection, the meat peels off the bone and tastes like the kind of dish your loving grandmother spends days preparing with herbs no one really knows the names of. Full of heart and soul, it makes for the perfect accompaniment to an ice-cold glass of beer.” —Jason Lim, Editor-in-Chief

MUSSEL POT

“I’ve had my fair share of mussels, but these were on another level. Bathed in a tomato sauce that delivered zesty brightness and just the right acidity to keep you reaching for more, each mussel was perfectly cooked and coated without being overshadowed. Generous in portion and confident in flavour, it’s the kind of simple pairing that speaks to quality, making it nearly impossible to stop once you start.” —Stephanie Wong, Editorial Assistant

CRAB FAT CAPELLINI WITH SAKURA EBI

“If there’s a pasta dish on the menu, it’s usually what I’m ordering and this fusion plate did not disappoint! Firstly, the flavours in the dish were really well-balanced, with just the right amount of truffle so as to not make the dish overwhelming. Secondly, I really enjoyed the blend of textures—the chewiness of the pasta paired with the crispiness of the teeny tiny sakura ebi was a match made in heaven! It’s a shame it was a sharing plate because I could have just devoured the entire thing by myself.” —Redzhanna Jazmin, Beauty Editor

MIXED SEAFOOD CONGEE

“There’s nothing quite as comforting as a warm bowl of congee, and Unusual Marketplace serves one worth savouring to the very last spoonful. Stone-milled Japanese rice is slow-cooked in a for a flavourful yet balanced base of smoked fish broth and ago dashi until silky. A generous mix of squid, fish, tiger prawn, clams, and scallops added a natural sweetness that complemented the broth. Hearty without being heavy, it’s a dish made to be enjoyed slowly, with each bite warming you from the inside out.” —Stephanie Wong, Editorial Assistant

SPECIAL: SEAFOOD PAELLA

“Ever had a dish that instantly transports you to the seaside? This one did exactly that for me. The first bite was a wave of fresh, succulent prawns brimming with natural sweetness, paired with turmeric squid so tender it seemed to melt before I could even chew. Briny richness from the rice evoked the taste of the ocean, tying every element in perfect harmony. Every mouthful felt like dipping into a postcard-perfect moment, making me linger over my plate and drift into thoughts of my next sun-soaked beach holiday. ” —Jacyln Tang, Associate Editor

SPECIAL: BAKED TOAD FISH

“Okay, we know what you’re thinking. Toad fishes might not look the most appetising when they hit the table but we promise, if you can look past its appearance, it actually tastes delicious! The flesh was cooked to perfection, flaking away with the slightest touch of the fork and melting in your mouth. Paired together with the decadent kombu butter that was flavourful without overpowering the delicate flesh, this dish was indulgent yet light—highly recommend!” —Marissa Chin, Lifestyle and Culture Writer 

For more BURO food reviews, click here.