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.
https://maps.app.goo.gl/gYhm37MPU4Z6RduS8?g_st=com.google.maps.preview.copy