Restoran Ka Lok, Sekinchan

December 16, 2011 at 12:33 pm · Filed under Around M’sia beyond KL, Eating Out, Food

Since the last time I wrote about heading down to Sekinchan, I have made a couple of trips there as it’s still an ideal escape from the hustle and bustle of city life. And now, with the new Latar highway, getting there is even easier! But prepared for the RM12(!) toll charges to and fro…so it’s either saving money and spending more time on the road or whizzing there and paying for it. Haha.

Utilising another long weekend, 5 of us made a trip there to see if we could be lucky to snap some golden fields. Well, we were a tad early as it was still mostly green with some golden grains. But despite the current rainy season, the sun smiled down on us and gave us gorgeous weather.

So when in Sekinchan, eat like the locals do? Check. My friend wanted me to try this really fresh steamed fish head, she said. But she didn’t mention a single word about the size and when we got there and this hulk of a fish head was placed on our table, everyone fell silent for a bit before nervous laughter ensued. Trust me, it was gigantic! Don’t let the pile of sliced onions fool you. But the fish was very fresh and succulent. Despite our earlier doubts, it was soon polished off. Lucky we had a fella who truly knew how to enjoy the fish head, doing it justice by almost licking the bones clean. Price was based on weight and this portion was at RM75.20.

We also had Steamed Lala at RM12. The shellfish by itself was very fresh though I thought some of it were a tad overcooked as it was a bit tougher to bite.

As per the norm of shark meat dishes here in Sekinchan, the stir fried shark meat(RM15) was cooked in a heavy black bean sauce along with ginger shreds and onion. The meat itself was tender and flavourful and perfect with a bowl of steaming, hot rice.

I have had shark meat in my hometown on many occasions but mostly there were rather coarse in texture and just as I wondered earlier about the smoothness of the shark meat dishes here, was told that baby sharks were used…ouch. But the locals reassure me that these baby sharks are bred and farmed for this purpose and not those caught from the wild which I guess sits better on the conscience just a tad. Other ways to have the shark meat in Sekinchan is to either to have it in soup or porridge.

Restoran Ka Lok 嘉乐茶餐室
372, Site B,
Lorong 6,
45400 Sekinchan,
Selangor.
Tel : 012-6867173
Opening Hours : 6:30am – 3 pm daily

other reviews;
– onionhead
– liar of love
– visit Sekinchan (In mandarin)

Permalink