Kota Kinabalu has always been known for their seafood, undoubtedly due to its location as well as the local’s preference in how they get their protein. Since I’m a fan of fish noodle in general, I do make it a mission to try the various offerings they have on this North Borneo town.
One of the latest places I got a chance to check out was Mdm Ing Fish Noodle at Jalan Penampang.
Madam Ing fish noodle, Kota Kinabalu
The restaurant is located about 15 minutes away from town by car, so you would definitely need a ride to get there. Parking isn’t an overly complex exercise at the area, much like most places at KK. However, on weekends, there’s usually a crowd so locating a table may require a bit of patience.
Mdm Ing offers quite a variety of ingredients and choices revolving around fish, you can have it with fish slice, fish innards, fish stomach, roe, skin, fish head, fish tail, fish face, mouth, and more.. yes, fish face! The prices range from RM 10 to RM 26 and up, if you go crazy with it.
They serve garupa, red snapper, tabong, and kakap fish. As for soup base, you get to choose between tomato with salted vege and tofu, bitter gourd, with milk, or clear soup. Then of course there’s yur choice of mee, meehun, mee suah, or kuih teow.
mdm Ing fish noodle with salted vege and tofu soup
I had mine with fish slices in salted vegetable and tofu soup. The bowl comes with quite a generous amount of fish and a couple slices of fish cake soaked in the soup base that reminds me of salted vege/tofu soup that mom used to make.
The seafood was fresh, but the thing that stood out from other such outlets in KK was the sambal at Mdm Ing. It carries quite a bit more kick, and with a squeeze of limau kasturi it was also very refreshing.
garupa fish fillet, and their “sambal”
I think I do owe it to myself to try some of the more exotic ingredients when this place has to offer on my next visit.
Thanks Yann May for being my ride there!
You can also check out Fatt Kee and TaukeFish if you’re into fish noodle at Kota Kinabalu.
Alcohol and food pairing is a combination as old as time, but for some reasons, the attention has almost always been on wine and “higher end” dishes. For a country like Malaysia where street food is our pride and joy, why not then beer and street food?
Well, here are a few dishes I like to enjoy with a bottle of cold Tiger beer.
satey with Tiger can’t go wrong
One of my favorite things to do on a lazy weekend nights is Netflix and chill, and sometimes all you need to go with an episode of great TV is a cold Tiger Beer and some satay from the neighborhood stall.
Those slightly charred chicken (or beef if you like) on stick plus peanut sauce is great to get washed down with Tiger beer for sure.
Eng Ann popiah, with lard!
If you find yourself at Eng Ann in Klang, Tan Kee popiah is one to check out. The popiah has got lap cheong and lard, in addition to your usual seng kuang and lettuce. A cold Tiger Beer compliments those porky bits very well.
Aik Prawn Mee from Seapark, with Tiger
Being from Penang, I always enjoy a bowl of good prawn mee. For afternoon “snack” session, Aik Prawn mee at Seapark serves up a rather good version, and what is better to wash down some spicy prawn mee with a cold beer especially on a hot afternoon?
What’s your favorite street food to go with Tiger beer?
These are my three picks of Tiger beer + Street Food pairing, what’s yours?
If street food is your passion, like me, head over to Tiger Uncage Street Food Festival at The Gasket Alley, 1st & 2nd December from 5pm onwards. There will be over 40 distinctive street food delights to challenge your senses!
It is somewhat of a fashionable thing to be talking about the negative things about the various social media channels that are popular these days, such as how you only view the highlights of your friends, and how that elevate the whole “grass is greener on the other side” mentality and so forth.
However, like many things in life, if you use it right, great things can come out of it.
Delicious Curry House, Kota Kinabalu
Case in point – I got to know about both about Delicious Curry House from my instagram connection, a fellow user who hailed from Sabah and have since moved to Klang Valley some years back. Additionally, my makan buddy at Kota Kinabalu too, is someone I got to know from the same channel.
Who said it’s all negative? 😀
Anyway, Delicious Curry House is situated about 15 mins or so from the town center at Taman Ridgeview, a small commercial area that is pretty quiet in the evening (translation – easy to find parking).
The menu is not overly large, but covers a decent selection of dishes that includes seafood, vegetables, poultry, both in spicy or non-spicy forms.
paku pakis, squid with lime, asam prawn, bitter gourd with salted egg
For the two of us, we ordered four dishes (obviously too much).
The asam curry prawns (RM 32) was one of my favorites of the night, the broth was flavorful and packs a punch in terms of spiciness. If you love asam pedas, you’d find this version satisfying, especially with KK quality prawns.
Thai style steamed squid (RM 18) provides another jolt to our senses with its lime, garlic, and chili padi ingredients. The huge squid was of course, fresh and juicy.
four dishes was a bit much for two pax
For greens, I took the advise from fellow instagramfriend and went for their salted egg bitter gourd (RM 13.80), and a paku pakis (RM 13.80, sometimes ‘branded’ as Sabah vege).
These two are some of my favorite vegetables so they obviously did not disappoint. I thought the portion was a bit too big though for two pax, and maybe the paku pakis dish was just a tad too oily. Those bitter gourd would also make for perfect snack to go with beer.
Overall the dinner was super satisfying and offers rather decent value. Would not hesitate to go back there again.
A few weeks ago I finally got the opportunity to try out one of the more recent addition to our rich selection of food choices in Malaysia – mala steamboat, also known as Sichuan steamboat.
For this, we headed to Chuan Chuan Xiang at Sunway Velocity, the occasion being Henry’s birthday & SY was buying dinner.
chuan chuan xiang mala hotpot
For some reasons, Sunway Velocity sorta transformed to a mini-China in a way, over here you do find quite a few Sichuan hotpot restaurants often packed with customers from China (you can tell by their accents).
And if it’s good enough for them, it should be “ori” enough for us.
To start with, you choose one or two different soup base. The obvious choice is to go for a spicy and a non-spicy option to maintain sanity.
After bringing the soup to boil, you then add in whatever you pick from the open fridge – consisting of skewers of vegetable, meat, various different types of offal, and seafood. There’s also ingredients that come in dishes, including fish ball, pork belly, prawns, and even pig’s brain and duck blood!
can you spot the duck blood and pig’s brain?
There’s of course, a variety of condiments you can choose from, from different versions of sambal, to garlic, chili padi, fermented tofu, and more. There’s also a bottle of extra spicy chili oil on the table should you need to kick if up a notch.
The ingredients are fresh and of pretty good quality, with soup made of proper herbs and spicy, numbing mala pepper those Chinese guys really love. For me though, I thought it’s perhaps a little bit too spicy for me for the most part, so I ended up mostly using the non-spicy soup base more.
spicy mala soup + pork bone soup, Henry & Choulyin
Soup base is RM 39, meat at RM 19, pig’s brain RM 9, and the skewers are priced by weight regardless what they have on them (hence those has more ingredients than others).
Overall it was a pretty interesting experience, and worthy of a place to visit especially for a late night wake-up supper. They operate from 10 a.m to 2 a.m.