When in Sabah, seafood is a must, writes Olivia Miwil
FEASTING on seafood is a must for visitors to the Land Below the Wind. The choices are wide from street food to restaurants — independent or hotel-owned — and most of them cook delectable seafood dishes that can offer memorable experience for visitors looking for unique twist in the their seafood dishes.
PORT VIEW SEAFOOD VILLAGE The restaurant is at the busy waterfront in the state capital overlooking South China Sea.
Warming up the gastronomic journey is its mouthwatering twin sashimi platter beautifully laid out on a large plate.
The appetiser of fresh belly salmon and abalone indeed stimulates the desire to start the journey.
I like raw salmon with wasabi mixed with a little ketchup, while the abalone is sprinkled with lime juice and dipped in Thai chilli sauce.
The second dish is a bowl of white clam shell soup. The whitish soup is a good mix of seafood sweetness from the clam and earthy spicy taste from Sarawakian pepper powder.
As I sip them slowly, the soup also warms me up especially my tummy as I finish it until the last drop within few minutes.
Next comes the steamed chicken. It looks ordinary like those available at any chicken rice shop.
However, chef Tiong King Be says the chickens are specially brought in from Tenom, a small town in the interior of Sabah famous for coffee, located a three-hour drive from Kota Kinabalu.
Making it even more special is that the dish has to be preordered several days in advance.
This is to allow the restaurant to get the corn-fed chicken before marinating it and putting it through other preparations.
The end result is that it is different from normal chicken as the taste is stronger but the meat is less chewy.
Most of the time, I like prawns to be cooked in wet or dry butter, kam hiong-style or other rich-tasting methods.
But the simple pan-fried tiger prawns with soya sauce exude freshness.
It is always a pleasant dining journey to end with dessert. But having more than one is pleasing.
The first dessert is the smooth and soft skin mochi with fruit filling, followed by creamy red bean sago with glutinous rice ball.
Worry about overload of sugar with two desserts? Fret not! Both are not too sweet.
There are many other live seafood that can be selected from the tanks at the entrance of the restaurant. Besides dining, there are also entertainment such as cultural performances at 7pm daily and karaoke rooms.
FAST FACTS
Port View Seafood Village
WHERE
Lot 18, Ground Floor, Anjung Samudera (The Water Front) Tun Fuad Stephens Road, Kota Kinabalu Sabah.
TEL
088221753/6088242875 HOURS 11.30am-11pm daily.
FOOD
Fresh appetiser, simple yet tasty dishes, and two desserts.
PICK
Twin Sashimi Platter, White clam shell with white pepper powder soup, Tenom steamed chicken.
PAY
Depends on the portion.
ATMOSPHERE
Overlooking the South China Sea, ocean breeze at ground-floor and comfortable air-conditioned room on the first floor. SERVICE Staff are attentive and friendly.
I SAY...
Give it a try
FEASTING on seafood is a must for visitors to the Land Below the Wind. The choices are wide from street food to restaurants — independent or hotel-owned — and most of them cook delectable seafood dishes that can offer memorable experience for visitors looking for unique twist in the their seafood dishes.
PORT VIEW SEAFOOD VILLAGE The restaurant is at the busy waterfront in the state capital overlooking South China Sea.
Warming up the gastronomic journey is its mouthwatering twin sashimi platter beautifully laid out on a large plate.
The appetiser of fresh belly salmon and abalone indeed stimulates the desire to start the journey.
I like raw salmon with wasabi mixed with a little ketchup, while the abalone is sprinkled with lime juice and dipped in Thai chilli sauce.
The second dish is a bowl of white clam shell soup. The whitish soup is a good mix of seafood sweetness from the clam and earthy spicy taste from Sarawakian pepper powder.
As I sip them slowly, the soup also warms me up especially my tummy as I finish it until the last drop within few minutes.
Next comes the steamed chicken. It looks ordinary like those available at any chicken rice shop.
However, chef Tiong King Be says the chickens are specially brought in from Tenom, a small town in the interior of Sabah famous for coffee, located a three-hour drive from Kota Kinabalu.
Making it even more special is that the dish has to be preordered several days in advance.
This is to allow the restaurant to get the corn-fed chicken before marinating it and putting it through other preparations.
The end result is that it is different from normal chicken as the taste is stronger but the meat is less chewy.
Most of the time, I like prawns to be cooked in wet or dry butter, kam hiong-style or other rich-tasting methods.
But the simple pan-fried tiger prawns with soya sauce exude freshness.
It is always a pleasant dining journey to end with dessert. But having more than one is pleasing.
The first dessert is the smooth and soft skin mochi with fruit filling, followed by creamy red bean sago with glutinous rice ball.
Worry about overload of sugar with two desserts? Fret not! Both are not too sweet.
There are many other live seafood that can be selected from the tanks at the entrance of the restaurant. Besides dining, there are also entertainment such as cultural performances at 7pm daily and karaoke rooms.
FAST FACTS
Port View Seafood Village
WHERE
Lot 18, Ground Floor, Anjung Samudera (The Water Front) Tun Fuad Stephens Road, Kota Kinabalu Sabah.
TEL
088221753/6088242875 HOURS 11.30am-11pm daily.
FOOD
Fresh appetiser, simple yet tasty dishes, and two desserts.
PICK
Twin Sashimi Platter, White clam shell with white pepper powder soup, Tenom steamed chicken.
PAY
Depends on the portion.
ATMOSPHERE
Overlooking the South China Sea, ocean breeze at ground-floor and comfortable air-conditioned room on the first floor. SERVICE Staff are attentive and friendly.
I SAY...
Give it a try
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