HJ. Ramli Restaurant
This evening we wanted to have some seafood and after some discussion the Ramli restaurant was the one that got chosen to provide it. It is a seafood restaurant with fresh catch from the sea. You have to choose, and pick out the produce by yourself. It is then placed on a scale for proper pricing. The place was packed with people, and it was mostly Malaysian tourists. This could be attributed to the fact that this was a “plastic chair” establishment, which I have covered in previous posts.
I opted for the prawns in sweet and sour chili sauce, which looked great on the pictorial menu. They were also great in real life. The dish could also be made with tiger prawns, but they were out, so I only got the regular prawns, which are roughly the size of tiger prawns back home in Sweden. The regular prawns here in Asia are huge!
The dish was excellent and the size of the serving generous. The sweet and sour chili sauce had all the right levels of layering. Perfectly sweet and sour, possibly due to fresh pineapples. The chili layer was also excellent, since they know how to deal with chili here in Malaysia. In Western chili culture it is all about the hotness, and we tend to, in a hot blaze of machoism and capsaicin, forget that chili actually has a flavour of its own, which is a quite pleasant one, and we usually do nothing to lift forward these pleasant flavours. After a couple of months of eating only local food, all that chili machoism disappears along with the onset of chili desensitisation. During the first weeks we could sometimes order something that was insanely hot, and that was pretty much what the dish tasted like, hot, hot and hot. Since we now are fairly desensitised, these same dishes now have different layers, especially in the chili layer, where one now can taste the real flavour of the chili fruit.
The food was good, but no way near my reference point for Langkawian seafood, Wonderland Food Store.