To be honest, this is not the place of hygiene: sitting on tiny wooden stools between drains with possibility of falling down (we’ve seen Caucasian fell right from the stool), cramp seating to the extent of elbow gesture with the neighboring person, motorcycles passing by releasing exhaust gas with only inches away from bumping, and don’t expect the tar road to be clean.
Cockle, better known as “螄蚶” (pronounced as “si ham” in Cantonese).
It would also be referred as blood cockle or Anadara granosa, where it is cultured extensively from South Korea to Malaysia.
I usually do not fond of cockle due to its bloody appearance and fishy taste. But trust me when I say I have finally understood the Chinese saying “腥与鲜，一线之间”, which means there lies only a fine line between fishy and freshness.
Of all the cockles I’ve had before, these beg to differ with its freshness which words alone are unable to describe.
The sauce goes so well with cockles, you’ll certainly go addictive!
Another plate of freshness.
Best cuttlefish with Kangkung I’ve had in my life! Soft yet chewy.
A mixture of baked beancurd skin with fish paste, baked tofu, and others paired with another mixture of sauce.
Another “Hallelujah”! How can food be so tasty here?
I usually do not put food rating, but this would reach 10/10!
If you are able to put the hygiene issue behind, I guarantee the food will be very much worth it.
Or perhaps in another perspective, eat it the authentic way, as this is how the local eats, 30 years ago, in the exact same place.
Truly a hidden gem in the back alley off Jalan Bunga Raya.
Recommended Dish(es): Cockle
Value for Money5
Keep it up!