Grilled to sizzle
With the sea breeze caressing her face, Tan Bee Hong digs into a feast of grilled fish and sotong with a fiery sambal sauce
Deepfried soft-shell crabs.
Grilled squid with sambal.
special explosive sambal.
We order the sotong (squid) and ikan pari (stingray). While waiting for our orders to arrive, we discover why so many customers choose to sit in the area. Lan’s sambal is truly hot. We choke and tears run down our cheeks when the sambal fumes reach our table. So be warned. Don’t sit near the open kitchen if there are other tables available.
Cold drinks are recommended if you’re having the These come in foot-tall jugs, which turn out to be a really good serving portion when we try to soothe our fiery tongues and lips later.
Cut in rings, the sotong (RM25) is so fresh you can taste the sweetness in the flesh. There’s a good, solid resilience in the bite too. Surprisingly, the sambal does not taste as hot with sotong as it does with the ikan pari (RM15). The fish separates easily from the cartilage bone and is extremely juicy. Add a squeeze of lime to give it a citrusy tanginess.
Lan’s Corner also offers set meals at RM65 for two, with rice, small sea bass, clams, deepfried squid and kangkung or kailan. For five, it’s RM117 with rice, big sea bass, deepfried squid, clams, stingray, prawns and kangkung or kailan. For bigger groups, it’s RM223 for eight persons and RM319 for 12 persons. Customers can also bring in their own catch which the restaurant will cook for a surcharge of RM15 per fish (depending on size).
Grilled gold pomfret with sambal.