The furthest I have been to in Melaka is Umbai – a town famous for seafood, notably ikan bakar. As far as I know there are two places you could go to satisfy your seafood craving here. It could be either at the older Medan Ikan Bakar (in which the Parameswara stall is most popular) or at the spanking new floating complex blessed with a nice view of the sea known as “Perkampungan Ikan Bakar Terapung“, or PIBT in short.
We decided to check out the latter for no particular reason. And no, that’s not my Kancil.
It was only 5.30pm so there weren’t many people there yet. Only a handful of stalls were operating while the rest was just starting to open up for the night. Of course, as expected there will be a few stray cats lingering around, but generally the place seemed clean and well maintained.
After surveying the options available, we chose to order from stall no.5 Enak Rasa Ikan Bakar. Like any normal ikan bakar stall, you get to choose the type of seafood you want and the cooking style you fancy. If you are undecided, the cooks are friendly and happy to recommend according to your preferences.
When it comes to Melaka‘s Satay Celup, Capitol‘s popularity supersedes the rest. And with that reputation, you are sure to have a fair share of lovers and haters – some swear by it and some swear at it. But for something that is so subjective, as food is, I guess it is still better to taste it for yourself than let others dictate it for you.
I still can’t really adapt to the queuing-for-food-culture, which explains why I never bothered to visit Capitol satay celup until recently. Most of the time I would eat at other places instead like Ban Lee Siang or King Tu.
Before you head to Aunty Koh‘s cendol stall, do know that you are in for the richest and creamiest cendol ever and the rest might just not be good enough anymore. The downside to this delicious cendol is the time and effort required to look for it, which is especially true for non-locals. It is hidden in a small kampung called Bukit Rambai located far away from the town. Although it is a long drive, the scenic beach and paddy fields made the journey pleasant enough.
I am not kidding when I say the place is tricky to find, just look at this lonely road in front of the stall. So do yourself a favor and get a GPS if possible. Aunty Koh’s stall is nothing but a simple attap shop located in front of which I assume is her house. And I believe she is only doing this small business out of interest. Reason being, she only opens during the weekend for a short period of time in the afternoon. For people who want to rake in the cash, this won’t be the case at all.
Unlike other cendol in Melaka that relies heavily on sweet Gula Melaka for the distinctive taste, Aunty Koh emphasizes on coconut milk instead. What you will get here is the milkiest cendol with the purest coconut milk taste. This, in my book is the BEST cendol ever.
Melaka‘s Wantan Mee is one of a kind and you should give it a try whenever you pop by the state. Hailing from Penang where the Wantan Mee is prepared in dark soya sauce and eaten together with pickled chillies, I must admit that the Malaccan (or southern Malaysia) style of Wantan Mee seems weird to me at first – especially the part where they mix the chilli sauce directly into the noodles. I have no issues with the noodles being white though, as the Wantan Mee I grew up eating with looks about the same.
For those who are new to this style of Wantan Mee, I would suggest the stall at Dung Fong coffee shop for a start. To the locals, it is more often referred as ‘Bukit Cina Wantan Mee‘. Anyway, the reason I recommend this particular stall is due to the fact that it changed my perception towards the Malaccan Wantan Mee, while the rest failed. Instead of feeeling it is weird, I actually enjoyed it and am able to appreciate the chilli sauce. My only gripes on the noodles would be the slight oiliness and the ‘red coloring’ char siew.