Thursday, September 20, 2007
Location : Kolam Centre, Jalan Bunga Ulam Raja, Kota Kinabalu, Sabah
Rating : Quite Good
The first thing we ordered and came was the grilled stingray. The fish is marinated and grilled with spices mixed with little bit of curry powder. How do I find this? Maybe I had too high hopes, it turned out to be ok. Quite good, but I find the spices tasted slightly funny. Then we had grilled sotong (squid) in curry sauce. The squid is really fresh and the curry does not over power the meat. But you have to eat them all (squid+sauce) in 1 scoop in order to get the oomph. Because we were so hungry after such a long search, we ordered a fried seafood bee hoon (rice vermicelli). I noted that bee hoon in KK are slightly thicker. The dish looks normal, but it was actually quite tasty. The bee hoon was cooked with enough heat that makes the noodles absorbed the fragrance of seafood. This is the "sign" that we had been looking for the whole 1 hour!With all these info, hope your search will be less tricky :)
Wednesday, September 19, 2007
It was a really grand feast, which made me felt really indebted to this family. They made the orders, and I had the shock of my life when the dishes came one after another.
Location : The Water Front, Kota Kinabalu, Sabah
Rating : Good
The first dish was 10 inches sea tiger prawns cooked in spiced butter. You may not know how huge is the prawn. Maybe the picture below will give you a clue.
The prawns were so huge and they are so fresh that the meat is sweet and springy. I think the cook managed to ensure that the sauce did not over power the fresh taste of the prawns, which was good.
The second dish was also 10 inches sea tiger prawns. This time, it is fried with soy sauce. Sorry, I can't help it but show off how huge the prawn is.
I love fresh sea prawns being cooked this way as it usually retains the sweetness of the meat. Unfortunately, the cook had poured in a bit too much soy sauce. The dish was slightly too salty. It was still good though. One thing about eating huge seafood is that the meat will be quite chewy, but this was ok.
Next we had some rather exotic food. There is this shark's lower jaw's soft bone stewed in clear sauce. Such a long name, even longer jaw.
By the way, this has to be quite a huge shark. Personally, I do not agree in shark killing but since it has been served, I might as well tell you how it tastes. The texture is rather chewy and jelly like. The bones itself is rather tasteless (at least it has no fishy smell). It took hours of stewing to soften the bones and the cook blend it with clear sauce of mushrooms, garlics and corianders to fused the traces of freshness in them. It seems that this is a delicacy favoured by Hongkies, as it offers medicinal values. Shark bones are rather well known among in chinese medicine as good for bones, spines and joints.
Next we have fresh abalone steamed with garlic topping. If you like garlic, this dish is great as garlic draws out the fresh seafood taste.
I felt that the cook has slightly overcooked this dish. It would have been better if the meat wasn't that chewy.
Then came the fresh sea flower crabs. It is difficult to get live flower crab. The dead ones that are sold in the market are the worst type of seafood as the meat would have disintegrated and bacteria would have spread.
I remember a funny quote by a relative: "The crabs are lining up to go into your stomach". Hehehe... she is such a cute and funny person.
That's why I think it was a great idea to order sea flower crab and it was even greater idea to have it steamed with eggs. Simple yes, but the taste of fresh sea enveloped within your mouth was heavenly!
Finally came an unassuming stew. Now this may look small and simple dish to you, but it is actually the fin lining of a 200kg fish they call it "long dun". "Long dun" is a term for fishes that has lived longer than 10 years and grew so huge that man should swim away and leave it alone. Again, I do not condone killing or eating them. But since it is served... The texture is slightly like beef tendons but tasted very strongly of sea blood. Seafood lovers will love the powerful fragrant and tastes.
Our grand feast was wrapped up with 2 coconut fill of pudding made of coconut meat and juice, blended and frozen. The pudding is naturally sweet and fragrant of coconut. This is a great finale to seal off the feast.
- What is good - The cook knows how not to over power the naturally fresh taste of seafood. All dishes are mildly dressed.
- What is not such a good idea - Extinction of certain species.
- A note of heartfelt thanks and gratitude to Ben's relatives for such a grand feast.
We ordered local coffee, hot & cold. Fragrant enough to soothe our thirst.Hungry me ordered "The Rainforest Fried Rice". Nothing to shout about, but decent enough. The chilli here isn't hot, but extremely sour. But mixing with the rice was actually quite nice.
Anyway, I can't give you a fair verdict if the nasi lemak is good. Reason being (1) I was hungry, (2) This is a different method of nasi lemak.
Tuesday, September 18, 2007
The first thing we tried was manggis hutan (wild mangosteen). It actually looked like a ballooned duku/langsat. Even tasted slightly like one, but the look and texture is very similar to manggis (mangosteen).
Location : Kolam Centre, Kota Kinabalu, Sabah
We have ordered the usual beef brisket with flat rice noodles. And a KK usual of bee hoon (rice vermicelli).
It is not hard to find the shop, with its signature yellow and red sign.
Besides burning our tongues with KK's chillis, we manage to scuttle around Sabah for a few days. You might find our journey log in - http://travellogging.blogspot.com/2007/09/to-land-below-wind.html
Friday, September 14, 2007
Location : Cangkat Thambi Dollah, Pudu
Rating : Great
I read an article some time back that double-boiled soup offers enhanced health value. Even fats from double-boiled soup has its nutritional values. We ordered tien chat (notoginseng root) soup shown on top and coconut chicken soup. Tien chat are good for blood circulation. While the bottom coconut chicken soup is good for nourishing the organs.
Thursday, September 13, 2007
Beancurd originated from China and dou hwa are consumed all year round, summer with ice and winter warm syrup.
This uncle has been selling dau foo fa (Ipoh are full of cantonese) and dau jing (soya bean milk) for years. He used to stand all day without sitting. Nowadays, as age catch up, he has brought along a foldable chair to sit when thre are no customers.
Tuesday, September 11, 2007
The shop offers many varities of wan ton mee, from dumplings to roast meat, from stewed meat to fried meat. Hahaha... all meats.