Dis­cov­er­ing Lu­mut

Blog­ger and fa­ther-ofthree Peter Lim, who loves try­ing out food at less-es­tab­lished places, shares some in­ter­est­ing finds with read­ers.

The Star Malaysia - - SUNDAY METRO - By ABBY LU sun­[email protected]­tar.com.my

Blog­ger Peter Lim, who loves try­ing out food at less-es­tab­lished places, shares some in­ter­est­ing finds with read­ers.

TECH savvy Peter Lim, 43, has not just one, but four blogs, in­clud­ing one in which he shares his own veg­e­tar­ian recipes.

It’s no rev­e­la­tion, there­fore, that one of his pri­mary hob­bies is cook­ing. He also counts fish­ing, read­ing, stock mar­ket in­vest­ing and watch­ing mar­tial art movies as his other pas­times.

When he’s not do­ing any of those, he usu­ally arms him­self with his Nikon Coolpix cam­era and gets on the less es­tab­lished foodie tracks.

“I like to go hunt­ing at un­con­ven­tional spots, places that other blog­gers don’t write about,” he says, cit­ing his trip to the Ke­pong Baru morn­ing wet mar­ket as an ex­am­ple.

“It is al­ways a pleas­ant ex­pe­ri­ence when I dis­cover some nice food in these nooks and cran­nies.”

Dur­ing the De­cem­ber school hol­i­days, Lim took his chil­dren to the naval town of Lu­mut, Perak. Need­less to say, the self-pro­fessed fan of kam heong crabs and deep fried man­tis prawns also used the op­por­tu­nity to sam­ple some of the town’s and neigh­bour­ing Si­ti­awan’s of­fer­ings.

One of the restau­rants that he chanced upon one night dur­ing sup­per time was Kari Kepala Ikan Ah Pau.

As it was get­ting late, the shop ran out of fish heads and Lim opted for wat tan hor (braised flat rice noo­dles), yin yong (braised flat rice noo­dles with rice ver­mi­celli) and man yee mee (braised egg noo­dles in dark soya sauce) in­stead.

He says the first two dishes share some sim­i­lar­i­ties with the Pe­nang tua pan that he loves.

“The seafood is fresh and the noo­dles have a nice wok hei (hot wok) aroma – rec­om­mended!” he writes.

And it was very rea­son­ably priced too: for these three dishes and drinks, the bill only came up to RM17.

To get to the restau­rant, look out for SJK(C) Eng Ling, an old wooden school built by early Chinese set­tlers, along Jalan Titi Pan­jang. The restau­rant is lo­cated right af­ter the school.

An­other spot that he man­aged to squeeze into this trip’s itin­er­ary was the City Noo­dle Cafe, a busy cof­feeshop along Jalan Hala Ne­layan 2/1, Pan­tai Remis, which is known by the lo­cals for its curry mee.

“The lady boss of a fish whole­saler com­pany told me about this stall,” he shares.

And af­ter hav­ing a bowl for only RM2.50, Lim gushes: “There are many small prawns float­ing around in the gravy, plus a lot of fresh seafood, which give it a nat­u­ral sweet­ness. There’s a nice aroma to the curry spices and I love the lit­tle pieces of baby shark meat, which give it a spe­cial taste.”

In Si­ti­awan, how­ever, Lim serendip­i­tously stum­bled upon Restoran Makanan Laut Villa, a seafood restau­rant lo­cated within the Kam­pung Cina lo­cal­ity.

“It was the first restau­rant that we came across when we turned into the area and there was a good crowd,” he re­veals.

As ex­pected of a restau­rant in a coastal town, all the seafood dishes served here are very fresh, ac­cord­ing to Lim. He had prawns, squid and fish.

The steamed ma yau (threadfin) fish in Teochew style was his favourite.

“I love the savoury and sour­ish soup,” he en­thuses, adding that it goes very well with his rice.

It was also at this restau­rant that he had the famed Foo Chow red wine mee sua. He re­calls his shock when he saw the dish: “We asked for a small serv­ing, but what we got could eas­ily feed 10 adults!”

Al­though he loved the taste, it was im­pos­si­ble to fin­ish, he says. On the up­side, he adds, ev­ery­one walked out of the restau­rant with rosy cheeks be­cause of the al­co­hol con­tent.

Lim notes, how­ever, that the restau­rant will move to a new lo­ca­tion af­ter Chinese New Year. For de­tails, call 012-469 8118.

If you would like to find out more about Lim’s ad­ven­tures or learn some new recipes, visit his blog at http://pe­te­for­ma­tion.blogspot.com. He also draws sim­ple maps to ac­com­pany some of his post­ings.

Blog­ger Peter Lim loves this steamed threadfin fish for its savoury and sour broth.

This curry mee at City Noo­dle Cafe is fa­mous with the lo­cals.

Hav­ing this red wine mee sua for the first time, Lim was as­tounded by the huge serv­ing.

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