The Sotong DeSumbat was probably our favorite dish of the day- huge squid stuffed with minced Meat and grilled over fire for the smoky touch. The dish was served with 2 types of sauces- a Vietnamese-inspired Fish Sauce dip and a Honey Mustard-like dip; both went well with the Squid though we would prefer the Fish Sauce dip for a more refreshing touch
Here's the location.
Seafood lovers can try the warm claypot of Udang Entangled, a chowder-like soup base noodle prepared with a tinge of alcohol. In the pot of bright orangy yellow colour soup, there is pronounced Chinese wine flavor and light depth of spice, and the owner uses vermicelli (glass noodles) and two huge prawns. Priced at RM38, the portion makes it a good dish for sharing between two.