These mud crabs are fresh and its meat firm and sweet.
I scrap tasty egg yolk off the shells with my teeth for orgasmic end to our dinner.
“I don’t eat Western food in KL coz I can go crazy with it in Sydney” ” I tell my dear friend.
“I want hot and spicy local fare … you know, the kind that gets me all sweaty and dirty” I say to her.
“I’ve known you for far too long … you’re pretty dirty when it comes down to it” she adds with a cheeky grin.
“Takes one to know one” I reply.
I have been friends with Priscilla since childhood.
Though I now readily tell her in jest about the teenage crush I had on her, she prefers to not admit she felt the same. Never mind, because what’s important is we have remained dear friends ever since. She is a talented lawyer and has made numerous visits to Sydney through the years.
So whenever I am in KL, I try to catch up with my long-time friend.
Restoran Perlama Seafood, Port Klang
“We’re having dinner at a dirty old jetty in Port Klang” Priscilla tells me.
“I don’t mind one bit” I say. “The dirtier the better and I’m sure the food will be orgasmic too!”
It’s a balmy evening in KL as usual and we are greeted upon our arrival with throngs of locals tucking into mud crabs, prawns and all kinds of seafood in open-air dining a la Malaysian style.
I love casual, open-air restaurants in Kuala Lumpur.
Unlike Sydney, we can BYO wine, beer, liquor and there is no corkage charge.
I’m having dinner with Pris, her business partner in legal practice Constance and her husband Choon Seng.
There’s very subtle fruit in an extra dry Col Solivo but that’s exactly how I enjoy bubblies in warm and tropical KL.
I doubt it’s due to Priscilla‘s hot flushes but you can see how humid local weather is from the condensation on our champagne flutes.
Stir-fried kangkong belachan
Stir-fried kangkong belachan is one dish that never fails to get me hot and bothered in KL.
This rendition is beautifully spicy with bits of har mai crispy dried shrimp and the pungent flavour of fermented prawn paste.
Teochew style fish balls
I am glad to sample a Teochew style fish balls because they are light and bouncy.
A broth made with silken tofu, ham choy preserved mustard greens, sour plums, wafer thin slices of tomato, green chilli, ginger shards is tangy and flavoursome. Shao Xing wine adds a bitter edge to this elegant entree.
Steamed lala clams
My previous experience with lala clams in KL had always been with a spicy sambal sauce.
These ones are steamed in superior stock with a hint of chilli and Chinese rice wine. It’s difficult to decide which is tastier ~ nipping each lala clam off its shell with my teeth or slurping up the stock so rich with seafood flavours.
Crab congee with superior broth
I rarely eat congee in KL because of the humid weather.
Flavours in this congee are enhanced by chunky pieces of fresh crab on the shell, wedges of century egg, salted duck egg and lala clams. Garnished with deep-fried shallots and spring onions, this is truly one of the very best I have had anywhere in the world.
Kam heong style mud crabs
I love kam heong flavours because it’s fragrant with spices and curry leaves.
Our platter of kam heong mud crabs is heady and we tuck in with our hands, digging up crevices filled with tasty morsels of crab meat slathered in rich garlic, spice and curry leaves.
Salted egg yolk mud crabs
We end our meal with the ever so popular salted egg yolk mud crabs.
These mud crabs are fresh and its meat firm and sweet. I scrap tasty egg yolk off the shells with my teeth for orgasmic end to our dinner.
Thanks so much Pris, Constance and Choon Seng for a delicious meal. It’s memorable for so many reasons, most of all for your heart-warming company.
Restoran Perlama Seafood
6, Jalan Tangki, Pelabuhan Selatan, Port Klang
Tel: +6 012 331 9908