Last Saturday on (13th June 2009) we revisited Blue Reef, the fish n’ chip joint at 32 Permai off Vale of Tempe that we visited early this year. The revisit to Blue Reef was partially to meet a friend and also to find out whether their quality food is still consistent to that we had early this year. We had to find out for our selves because we have read some ‘not so good’ comments of the place.

It has been almost 6 months since we set foot in Blue Reef, and we didn’t know what to expect from them. Not much has changed since then, the only thing that we notice is the little drawings that were pasted on one side of their wall. It is good to see that our ideas were accepted and used, but the actual idea was to have the photos of patrons and their fun moments captured and enshrine on their wall. At least the idea was used in some way!

Currently there is an offer for a full meal option, excluding dessert, for an additional RM1. It is a good promotional strategy at this current economy phase. Many are looking for bargain and money saving deals for their daily needs and wants. With an additional RM 1 added to the cost of the chosen main course, I was served with a glass of ice-lemon tea and a bowl of the soup of the day.

The soup of the day that we had was their green pea soup. It tasted kind of earthy, nutty and sweet. There was some sandy texture to the soup which I find to my liking. Served with the soup, was piece toasted garlic bread. On seeing it, we thought that the bread would hard to consume due to the thicker shaped. But surprisingly the bread was quite manageable because it was crisp on the surface and moist and soft inside. Thus, it was not crumbly and hard to bite into.


For the main course, I had their Salmon Burger. The flaky salmon patty was well caramelised on the surfaces and yet retaining the juicy moisture. The seasoning of the salmon meat was well choreographed as it did not totally overwhelm the distinct taste of salmon. The crisp and soft sesame seed bun and the sauté onion toppings was a good combination to the salmon patty. There was only one thing that I felt bad about the burger was the amount of tartar sauce. I would personally leave the tartar sauce out and may be sauté the onions with some balsamic vinegar to give the burger some added flavour.


Gill had their Aglio e Olio as usual. But it was a bit of a disappointment for her because they have substitute the pork bacon for the anchovies as they are now a pork free restaurant. With the anchovies, it tasted a bit weird to us. We asked Chris why not use beef bacon, and he told us that it did not have enough flavour. Anyway, I guess we would be going back for try their Aglio e Olio again because the Chris mentioned that they might change it to Seafood Aglio e Olio. The previous trip to Blue Reef, the Aglio e Olio was excellent and the pasta strands were firm and springy.


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