Kedai Makan Lidiana Nasi Campur
Nasi Campur
- Under RM20 per pax
Chiefeater David Quah enjoyed the Malay nasi campur at Kedai Makan Lidiana, describing the spread of lauk pauk as sedap giler




Noodles, Street Food
来到斗湖,才发现有些“执念”,真的一天都放不下。
早上吃了福建面,晚上居然还在想那一口黑酱油的香气,还有那份香到底的米粉。
晚餐直接跟斗湖朋友说:“今晚我要再吃福建面,还有香底米粉!”
他笑一笑,直接开车载我去 POPULAR Bookstore Tawau 后面的一个隐藏版美食点——Cherry 露天酒吧。
一到现场才发现,原来这里晚上摇身一变成夜市炒面档,而掌勺的,竟然是早上那家林记亚生老板的儿子。那一刻我就知道,这一餐稳了。
还是熟悉的配方,直接点招牌福建面 + 香底米粉。
福建面一上桌,香气马上飘出来。斗湖版本是偏湿的那种,酱汁包裹着每一条面,黑酱油的鲜甜特别突出。和吉隆坡那种偏干、重油的风格完全不同,但就是这种“湿润感”,反而更顺口、更接地气,一不小心就吃到见底。
再来就是让我念念不忘的香底米粉。
这道在西马真的很难遇到——米粉先干煎到微焦,底部带点脆感,再淋上kawkaw浓稠的芡汁。那一瞬间的“滋啦声”,已经是灵魂所在。
料也是一点都不手软:新鲜鱼片、鱼饼、猪肉,一样不少。每一口都吃得到海味的鲜、肉的香,还有米粉的焦香。那种层次感,是在吉隆坡很难复制的味道。
吃着吃着,突然有种感觉:
斗湖的炒粉,不只是食物,是一种传承。
从白天的老字号,到晚上的第二代接手,味道没有断,反而多了一点年轻的火候。
如果你问我,斗湖有什么一定要吃?
我会说:
不是餐厅,是这一盘盘在火候中诞生的炒粉。
This is so hidden that the Google Map link lists it as a clothing store
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