More than fire­flies in Kuala Se­lan­gor

New Straits Times - - Jom! -

Sri Shakti Dhev­asthanam Tem­ple was orig­i­nally founded more than 100 years ago.

Fur­ther ahead, an­other man shines a torch­light to il­lu­mi­nate a path up a metal float­ing ramp. Heels clang against iron as we make our way to a boat wait­ing for us on the river. It is dark all around us. A third man shines a beam of light re­peat­edly from the ramp to our boat.

Ev­ery­one climbs aboard safely and a mo­tor whirrs softly.

As we start to move away from the river bank to head for the other side, cool air en­velops my face.

A while later, the boat­man turns down the mo­tor. I hear only a soft hum com­ing from it.

“Ev­ery­body, please keep quiet,” the boat­man an­nounces, “and note that flash pho­tog­ra­phy is not al­lowed.”


Soon, I see the dark sil­hou­ettes of man­grove trees with blinking lights. “Oohh’s” and “aahh’s” em­anate from the lips of sev­eral pas­sen­gers.

The boat con­tin­ues to glide silently on the sur­face of the water, pass­ing one clus­ter of blinking lights af­ter an­other, which have turned the man­groves into Christ­mas trees.

Thirty min­utes later, af­ter pass­ing more lighted man­grove trees, we head back to the jetty. I stroll back to my car parked out­side the com­pound of the re­sort and drive to Pasir Pe­nam­bang for din­ner.

In Pasir Pe­nam­bang, I en­ter Sin Hai Ping Seafood Restau­rant, just two doors away from Tor­na­does Karaoke Lounge.

Brightly lit, the restau­rant is fur­nished with plas­tic chairs and Alt­ings­burg Light­house was built in 1907.

white ta­bles. Floor-to-ceil­ing white tiles on two walls give the place a neat ap­pear­ance.

A wait­ress rat­tles off her rec­om­men­da­tions and I or­der two dishes.

Min­utes later, a plate of oys­ter omelette ar­rives at my table. It’s siz­zling hot and looks like a pizza topped with shrimps. Every bite is a sym­phony of the briny flavour of oys­ters, the mild sweet­ness of the shrimps and the silky-but­tery taste of the omelette.

Next, crab ver­mi­celli, the restau­rant’s sig­na­ture dish, is served. The flavoured with oys­ter sauce and other savoury sea­son­ings. The meat is fresh and meaty.

Af­ter my meal which I rate as 4/5, I drive back to Fire­fly Park Re­sort to call it a night.


Ear­lier in the day, I ar­rived at Kuala Se­lan­gor and stopped at Mak Engku Steam­boat and Grill in Ta­man Ben­da­hara for lunch. Luck was not with me as steam­boat is only avail­able in the evening.

So I set­tled for an assam pedas set which came with rice plus veg­eta­ble­sand half a salted egg.

The dense stingray meat was drenched in tangy gravy, with a strong scent of tamarind. I gave this dish a 4/5 thumbs-up.

For dessert, I headed for the fa­mous Cen­dol Bakar at Kg Assam Jawa.

Sev­eral cars crawled bumper-to-bumper at the drive-through be­side a wooden hut. I no­ticed a sep­a­rate sit­ting sec­tion con­sist­ing of rows of thatched shel­ters fur­nished with wooden benches and ta­bles.

Hav­ing parked my car at the road shoul­der, I joined the queue at a self-ser­vice counter and bought bowls of and

The caramel-like flavour of the palm su­gar ex­uded a mild scorched aroma, and it danced a grace­ful jo­get with the soft cus­tard-like durian.

Fur­ther down the road was a stall called Kari­pap King Kong. Dis­played in a glass case were curry puffs each mea­sur­ing about12cm by 10cm. Both chicken and beef were avail­able.

When I sank my teeth into a chicken curry puff, its pas­try crum­bled like a wafer and the soft fill­ings burst with the aroma of kurma pow­der. I de­cided to buy two more for tea later in my room.

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