Malaysia - Seafood Indulgence in Malacca, Heritage City

339 SEAFOOD. A seafood specialist restaurant in Malacca’s Portuguese sector.

Foreigner friendly menu in Chinese/English with pictures. Select your seafood fresh off the ice and decide on your preferred preparation in the Malaysian or Portuguese style.

We leaned mostly Malay/Asian prep.

Grouper steamed Cantonese. Drizzle of oil, topped with Cilantro, deep fried Ginger and soy sauce.

Kung Pao Squid. Not too flavorful or spicy, a touch sweet.

Blood Cockles.

Briny with a sweet bite reminiscent of geoduck. Red juice with a slight iron-like crisp succulence. Simply blanched and served with a spicy sauce. Unlike clams, which open when cooked, cockles stay clammed up but are easily pried open with finger nails.

I believe these bivalves are not available for consumption back in the USA for health certification reasons.

Oysters Omelette. Fresh plump oysters plucked and shucked from the nearby sea. Very nice.

Razor Clams with Sambal. I’ve had stingray with sambal before and not a fan. Sambal overwhelms any seafood essence, will avoid in the future.

Wok fried Veggies. Okra, Eggplant, Fava, String Beans and Bird’s Eye Chile. Perfect crunch, chew and flavor. Beautiful colors and balance.

Very enjoyable meal. Didn’t get to the Mud Crab and Horseshoe Crab!!! Already planning our return.

The sun had set during our dinner. Jesus the Reformer bid us safe journey on our Grab ride back to our hotel.

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Malaysians adore their incendiary sambal sauce, omnipresent in any seafood spread. Coincidentally, it was also just mentioned in my latest article on favorite Malaysian sauces. :joy:

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I’ll keep sampling in smaller quantities. Sambal is heavy for my taste, the incendiary component is not the issue.

I enjoy sambal in Nasi lamak, balanced with rice. Slathered on seafood and meat, a bit overwhelming.

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Had these in Thailand a few times. The first time at an impromptu bbq on a Phuket beach well after midnight! At a local reggea bar nonetheless. I liked them but wouldn’t necessarily order them all the time. Didn’t know about any health warning though.

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Way to go!!!

Quite delicious. Quick google turned up some FDA remarks. Once a few years, ok. Not willing to risk my health on regular basis.

Got them for the first time in Sydney. Brought them back to the hotel room, went for it. The first bloody time raw and gushing blood was a trip!!!

There were adult beverages involved.

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I have the same - wouldn’t want all of my fresh seafood smothered with thick, sweet sambal. Maybe if the fish or seafood wasn’t completely fresh but the more alive the more I want to taste them as is. Or at the most Cantonese style with black bean sauce.

I also remember in Vietnam (Da Nang) having clams completely smothered in lemon grass - that was also a bit too much (though easy to eat around).

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