A serving of siham or lala (it’s actually kepah) is priced at RM2 and you get just enough shellfish to fill the plate. Their dipping sauce, which is inarguably the distinguishing element for this kind of food, is excellent. It is still prepared traditionally with prawn paste (instead of sweet sauce), lime juice, chili boh and crushed peanuts. What you get is a rich, sweet and spicy dip that accentuates the flavor of the shellfish.