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

New Straits Times - - Bots -

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.

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