Post by Chiefeater Steven C T Tea

"The seafood here is handpicked and selected by a seafood expert from Pulau Ketam before being delivered to the Restoran Bayu Pin Xiang," says Mr Chua. This expert is none other than Mr. Chua, the father of the owner. He has been a fisherman since childhood, making him extremely knowledgeable about various types of fish, prawns, and crustaceans."

You should ask the restaurant owner to recommend their signature seafood dishes, especially those that Mr. Chua has personally selected. Try the stir-fried mussels with "sambal belacan" sauce using fresh "sio bee" mussels – with just one bite, you can taste the freshness. The stir-fried fish head dish uses red snapper, a fish weighing around 2-3 kilograms, which not only has ample meat but also has thick and tender skin perfect for stir-frying. Combined with the locally made sauce, the taste is outstanding. The fragrant clam dish uses medium-sized "sah bak" clams, which are both flavourful and texturally pleasing, enhanced further by the aromatic sauce. All of these seafood dishes are delicious, proving that with fresh ingredients, any cooking method results in great flavours. Don't you agree, seafood lovers?

“这里的海鲜都是由吉胆岛一位寻鲜达人筛选出来再送到餐馆，那就是东主蔡先生的父亲，他自小就捕鱼为生，可说对（鱼虾蚧）都有深厚的讯识经验。”
要老板娘推荐她家的招牌海鲜料理，试试由她岳父特挑的海鲜。用新鲜苏冬仔炒三峇，一口咬下就可以吃出那个鲜度。炒鱼头用红枣鱼，大概2-3公斤大的鱼除了肉多，鱼皮厚嫩度也非常适合用来做炒鱼，加入家乡调制的酱料焖炒，味道一级棒。甘香啦啦，用了中型沙白，肉鲜又有口感，再加上甘香酱汁，吃不停口。这几样海鲜料理都很美味，所谓食材够新鲜，任何烹饪都美味。。是不，海鲜爱食客？

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