I’m currently in Kuching to celebrate the tail end of CNY with Mandy (and to meet her family 😱). One of the things we wanted to do in Kuching was to eat a seafood dinner. There are many great places for seafood like Buntal and Petanak but we thought it’ll be a safer bet to eat in the city. Lots of places are closed during Chinese New Year.
I’ve been to Top Spot in the past, and even blogged about ABC (Ah Seng Seafood) and Bukit Mata Seafood Center. We went to BBQ Topspot Seafood (Ah Hock) this time. The guy warned us there’s a 1 hour wait and we’re on a special CNY pricing structure so it’ll be more expensive than normal.
One of the interesting things that all Topspot outlets share is the ability to choose your own mixed vegetable dish. There’s a row of various types of pre-cut vegetables, seafood, and other small assorted items and you take a plate and pile it up with the things you want. You pass it to the chef and he’ll cook up your special mixed vegetable dish. My favorite things to add in this are quail eggs and deshelled prawns.
I was also tempted to get a lobster (or at least one of the local slipper lobsters) but settled for King Prawns instead. These are huge freshwater prawns with big heads and long claw-like appendages you can eat.
Nowadays they even print and laminate menu cards with the updated CNY pricing so you know what you’re getting into. Off the top of my head, the huge freshwater King Prawns are RM 14/100 gram. I got two of those – one for each of us. I also wanted to eat fish and that limited the things we could order coz each fish is so large that you can’t eat much else.
This is o chio (black pompfret). RM 60 for this +- 800 gram fish. They recommended sweet and sour fish which turned out really good. This was the best dish of the night. Unfortunately Mandy isn’t a huge fan of fish so I ended up eating most of this myself. To be honest I didn’t know this was a black pompfret at first or I’ll have chosen a different fish coz I eat o chio a lot at zi char places.
Kuching-style oyster omelet (RM 28). This is how we do it here – the distinctive shape is from the wok. It comes out as a huge half sphere. The edges are crispy while the bottom bit is more moist. It’s not the soggy o chien that you get in Penang. This is a more crunchy variation. Served with fish sauce.
Midin! RM 14. This is a must eat in Sarawak. It’s a toothsome jungle fern usually cooked with belacan. This one is cooked with Shaoxing wine. We both liked it but it was served last and we were so full then we couldn’t enjoy the midin. There was at least a 30 minute lag between the first and last dish.
King prawn stir-fried with egg (RM 63). I went with their cooking recommendation but this turned out so oily and disgusting I immediately regretted it. Easily the worst dish of the night, without doubt. I should have asked them to simply steam it with Shaoxing wine. That would have tasted so much better. Urgh. The amount of cooking oil that the prawn retained is shocking. I tried sucking on the head and only got a mouthful of oil.
The food bill for 4 dishes with rice came up to RM 165. This is more expensive that what a normal meal here would cost due to the CNY surcharge. All this is communicated in advance and a proper menu with the updated prices given to customers – that’s a good thing. However, the 1 hour wait was excessive and the neighboring table (who came from KL and struck up a conversation with me) told us they found their meal underwhelming. They also found the seafood less than fresh. I agreed and said we could get better seafood in KL.