One of the place that my colleague really fond of when comes to lunch time, this place had attracted them to drive all the way from Bukit Jalil to somewhere behind Istana Negera, Jalan Bellamy to hunt for this Ikan Bakar (Grill Fish) stall around the area. I used to think, what is so good about this place as they always mention Ikan Bakar ya for lunch, till I tag along.
In the area, it is very obvious that there is a stretch of Ikan Bakar stall with only one of it is extremely busy compare to the others. The trick is, arriving early to get a parking space as the area are quite small and its limited parking available, also long queue in the line for food and finding tables.
I am suprise to see the huge frying pan filled with alot of seafood being grilled and consistant grilling till after lunch, with common grilled seafood are, sotong (squids), udang (prawns), ikan (fish), and many other types more. Most of the seafood are huge in size.
Then there is a tray located next to the grilled pan and from there, is where you start hunting for your favourite seafood to be place on your plate.
The things that you must not miss out when eating ikan bakar is their special sauce ingredients, as most of the stalls have different taste and types of chili to be added onto the seafood as condiments for this stalls is called ‘cicah kicap’ that I usually added it on with fish to add on some extra kick to it, filled with lime taste, and a bit sweet in sauce. Next is the ‘spicy sambal’ that my colleague whack it like nobody’s business as if like not spicy. One simple dip on it, makes my tears instanly flow out and sweat oozing out. It is very spicy, do try it out if you love the challenge under this hot weather.
One of my favourite seafood ‘Ikan Pari’ (sting ray) as I like it with the meat is easily peel off and dip with both the condiments. Just do note that the bigger the fish is, the meat are harder, I usually prefer mine in a smaller piece which is nicely grilled with the banana leave wraping over it to create the extra aroma.
Then I tried ‘Siakap’ (if not mistaken) as I prefer this the most. Grilled till very aromatic with a bit burn on the skin and the meat is very soft.
One of the food I was told by the Makcik to try on it is this homemade ‘Tapai’, a type of traditional fermented food origins from East and SouthEast Asia which is made of cassava and rice or glutinious rice. I usually do not like the taste of it, but for this homemade version, I find the taste quite okay, with the fermented taste is mild and the rice is soft. I finish one of it by myself.
If you feel that you do not like what offer on the pan grill then there is a Nasi Melayu behind the stall which offer alot of food on the tray for you to choose. By the time I left was around 1pm and the place is crazy, with all the lunch crowd pouring in and the traffic had worsen.
Overall, the food is okay, once a while to dine here is pretty alright as the price is a little pricy compare to the location of it. . .
-= Ka Ching =-
Food Rating 7/10, okay ah~ -Stamped-
–Warning– This is based on my individual taste. Try it at your own risk-
Ikan Bakar Medan
50480, Kuala Lumpur
GPS Coordinates: N3 07.835 E101 41.686
Operating hours: Lunch till 3pm, 7pm-11pm
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