A taste of Greek cuisine in PJ food city


Ammos moussaka of minced beef layered with eggplant, poatoes, minced beef and kefaloytri cheese cream. – The Malaysian Insight pic, June 22, 2024.

A STATUE of Apollo, the sun god, stands at the far end of Aegean Blue, defining it as a Greek restaurant in New Ocean Fine Food City in Petaling Jaya. His image also appears at the entrance.

Two main courses stood out for us here. One was ammos moussaka, with layered eggplant, potato slices, and minced beef topped with cheese, almost like a lasagna.

The other was the pan-fried sea bass fillet with dill sauce and orzo with mushrooms, one of the two main courses offered in a set lunch menu.

We cut through the hot ammos moussaka, sitting on a tomato gravy sprinkled with fresh parsley. The top layer is that of kefalotyri cheese with bechamel sauce, followed by spiced minced beef, potato, and eggplant layers. It was delicious, the meat and vegetables coming together with the tomato gravy and cheese sauce.

Kefalotyri is a hard cheese from Greece and Cyprus, made from sheep or goat’s milk. It’s salty, tangy, and slightly pungent.

The pan-fried sea bass fillet sat on a creamy sauce with hints of dill. Beneath the fairly large fish fillet was orzo, a rice-like pasta, which was lovely with the dill sauce.

Pan-fried seabass fillet with dill sauce and orzo with mushrooms. – The Malaysian Insight pic, June 22, 2024.

The other main course in the lunch set was the roasted chicken leg with mashed potato and barbeque sauce. It came across as ordinary, but the chicken was roasted well, with a smoky aroma. The chicken tasted good when dredged through the sauce of butter, honey, and barbeque sauce.

The lunch set lets you choose between the soup of the day, which was the smooth, flavourful mixed vegetable soup, or the appetiser of mixed Greek salad with grilled chicken and fresh cheese. The chicken was sprinkled liberally with paprika, paired with vegetables like cauliflower, broccoli, and potatoes in a creamy dressing.

It was a rather substantial three-course lunch for RM55+, and it came with a drink.

The moussaka is from the a la carte menu. From this menu, we also had the kolokythosoupa or velvety pumpkin cream, which lived up to its name, with a light sweetness from the pumpkin. It was served with thin garlic toast.

Aegean Blue salad with smoked salmon. – The Malaysian Insight pic, June 22, 2024.

The Aegean Blue salad with smoked salmon was a pretty platter with rosettes of salmon, olives and cherry tomatoes, romaine lettuce, and melon. A streak of balsamico and crème fraîche in the centre brought it all together.

Other dishes to savour on this menu (as recommended by a friend) are the grilled octopus with fennel, stewed lamb leg, Greek style, and the panna cotta ginger and poached pear.

There is a five-course set dinner at RM120+.

The restaurant is pork free.

Aegean Blue is on level 3 of New Ocean World Fine Food City, 15 Jalan 19/1, Seksyen 19, Petaling Jaya. The numbers to call are 012 988 2790 and 03-8408 8030. – June 22, 2024.


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