A two hours drive to Sekinchan turned into an extra hour because
of the drizzling rain.
The sky open up when we about to reach there.
Vast tract of green Padi (rice) fields and fruits stall greeted us on both
sides of the road.
A left turn at the town's main traffic junction led us to Bagan,
another right turn takes us to Redang Station 15.
A rickety makeshift plank platform extended out to the river,
with just three wooden tables bounded with black and white linoleum plastic
sheets which added some contrast to the place. Fishing nets as wall partition.
The shirtless owner cum cook Ah Chuan took our orders and
told us his seafood are only steamed to retains it's freshness and
sweetness while the oysters are freshly shucked.
The sauces are light soy sauce and homemade red chillies in vinegar.
The meal was very satisfying, "ching" and full of natural, fresh and sweet flavors.
Seafood at it's best !
The only funny thing is, he serves us the shucked fresh oysters last.
|Steamed Mantis prawn.|
|Springy fish balls.|
|Lala in a sliced ginger and red Bird's eyes chillies soup-slurpped to the last drop!|
|Steamed Flower crabs-fine texture and sweet meat.|
|Steamed Sea Prawns-big sized -full freshness and succulent with every bite.|
|Seven Star Grouper fish-steamed to perfection with just chopped garlic and chillies in light soy sauce.|
|Freshly shucked oysters-just squeezed the lime juice and eat it.|
|Fried Maggi mee noodle with canned braised cubed pork and sliced sea prawn-the only dish that was fried.|
|Dining behind a fishing net facade.|
Location: 296, Lorong 11, Bagan.