The best seafood in Kuching is not by the sea or river, but on top of a building.
Most of the time when you think of a good seafood restaurant, you’ll imagine an eatery not far from the ocean or the river. However, the best seafood food court in Kuching is not by the South China Sea or the Sarawak river, but on the rooftop of a building. Aptly named TopSpot Seafood Food Court, this dining destination boasts the freshest seafood in town and to make it easy for you to order on your trip there, we’ve finalised 5 unique Sarawakian dishes de mar.
Butter Crab with Salted Egg Yolk
One of the highly recommended dishes here, the Butter Crab with Salted Egg Yolk is a must-order because you can choose the crabs yourself. Sarawak Tourism says: “Instead of a dish where the crabs are served covered in savoury crumbs, this specialty crustacean dish packs a mighty punch with its flavoursome egg-thickened gravy generously coating the crabs.”
Midin Masak Belacan
A type of tropical fern that can be found in abundance in Sarawak, the midin is much beloved by all Sarawakians. The best way to eat midin is with belacan and the stalls at TopSpot know how it’s done.
Stir Fried Bamboo Clams in Curry Powder
Also known as ambal, this method of cooking fresh bamboo clams has become a typical Kuching delicacy in seafood restaurants. It’s not as spicy as it looks, however.
This gigantic combination of egg and huge chunks of oysters is a favourite among tourists due to its peculiar shape and the juicy oyster flesh. This crispy Kuching version is very different from the softer chien found in Peninsular Malaysia.
What’s a Sarawakian seafood food court without the umai ikan? Originally eaten by the Melanau fishermen, the umai comprises sliced raw fish with onions, chillies, salt, and lime juice. This Asian ceviche could also be made with jellyfish.
*Featured image by www.flashpackatforty.com.
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