Seafood at Restoran Pasir Putih Baru in Sandakan, Sabah

There is nothing much you can do with it when you have fresh seafood. Employing the simplest cooking methods like steaming and baking will be best. The ocean have done the seasoning and all we have to do is let the natural flavours exude from those shells and scales. Being at the edge of the Sulu Sea, Sandakan boasts seafood of premium quality. You'd be missing out if you don't have your hands on them when you are visiting this part of Malaysia.

One of the promising restaurants is Restoran Pasir Putih Baru. With fish tanks in sight upon entrance into the restaurant, you can sense that this eatery is serious with their seafood. This restaurant serves no pork and is muslim friendly.

Who else likes roe in the shell crab

Seafood centre

Sandakan is famous for their fresh seafood

Pricing of food

Lobster Noodle

What better way to serve a plate of noodles than with a whole lobster. This grand platter tastes as regal as it looks. With fried egg noodles (sang mee) beneath chunky lobster meat, gravy thickened from superior soup is poured above it. The noodles is allowed to soak up the gravy and soften to the perfect bite. Combination of the noodle, gravy and lobster is very engaging and will have you licking off the plate.

Lobster noodle with chunks of lobster meat

Enjoying every bit of it

Steamed prawns

Timing is all the seasoning needed for this plate of steamed prawns. The restaurant lets its crunchy flesh do the advocacy for its freshness. I prefer it without dips to enjoy the unadulterated taste of the sea. 

Freshness is apparent with every crunch

Baked crab

Crab is prepared by baking with a rub of salt. I personally felt that salt was not necessary but it did not do much harm. Crabs are crabs are crabs. It kept the people on the table focused while digging for crab meat.

Toothsome at every bite

Squid in dark sauce

Squid is the kind of food that requires some expertise as it can be from undercook to overcook in a short while. The squid meat was springy and served with simple seasoning like dark sauce and oyster sauce. I would return for fried and salted egg version. 

Steamed garoupa in soy sauce

This steamed garoupa is the case where less is more. The big fish is meaty and only needs a touch of soy sauce to reach that blissful taste.

Steamed free range chicken

Fishball soup

Freshness guaranteed

Pusat Makanan Laut Pasir Putih Baru
Jalan Batu Sapi, Batu 2 1/2,

PO Box No. 2251, Sandakan, 90725

Opening Hours
Mon - Sun
10:00 - 23:00

Telephone:
089-612 863

The Sabah Series
Sandakan Food and Agriculture Fest 2019 in Sandakan, Sabah
Tabin Wildlife Reserve and Resort in Lahad Datu, Sabah
Myne Resort by the Kinabatangan River in Sandakan, Sabah
Orang Utan Rehabilitation and Sun Bear Conservation Centres in Sepilok, Sabah
Sepilok Nature Resort in Sandakan, Sabah
Where to Go and Attractions in Sandakan Town, Sabah
Seafood at Restoran Pasir Putih Baru in Sandakan, Sabah
San Da Gen Kopitiam in Sandakan, Sabah
I Left My Heart in Sabah

Search for these hashtags to see more of the event on social media:

#VisitMalaysia2020 #VM2020 #MalaysiaTrulyAsia #CutiCutiMalaysia
#SyiokOSabah #SabahOKbah #visitsandakan #makansandakan
#experiencesandakan
#theWILD #theSAVOURY #theSTORIES #sandakanfoodfest #foodieSandakan
#TourismMalaysia #MalaysianHospitality #maswingmates

Mix 'N' Match Lunch & Dinner @ Dorsett Grand Subang

Usually, picking from a menu at a Chinese restaurant involves quite some mental exercise- having to remember to variate the dishes so that the meal won't be a meat carnival and so that the price does not exceed the value in the pocket! The Emperor Restaurant's template to ordering the perfect Chinese meal discounts all these hassle at a fixed price!

During our friend's birthday luncheon at the Dorsett Grand Subang, the Mix 'N' Match deal allowed the 7 of us to feast on 1 meat dish, 1 seafood dish, 2 poultry dishes, 1 toufu or egg dish and 1 seasonal vegetable. The set also came with free lotus root soup and dessert of the day. It made a sumptuous meal for a happy occasion!

Happy Birthday Alice!

Although Szechuan themed, we found other Oriental delights on the menu that made us fickle (although supposedly already simplified for us) Discard any doubt if the kitchen is led by Dorsett Grand Subang's Chef Bryan Teh as every dish is laden with high level Chinese-style culinary skills.

From 1st March - 30th April 2019

Menu at the Mix 'N' Match

At the Emperor Chinese Restaurant

Poached Fish Fillet with Dried Chilli and Szechuan Herb Chili Oil

The Poached Fish Fillet with Dried Chilli and Szechuan Herb Chili Oil used to be a very hostile name for me. When it was dished out, the same dried chilies, peppercorn and red oil stared at me but after the first bite of soft delicate fish meat, I was scooping for more. This one by Chef Bryan Teh has the intensity adjusted which allows comfortable consumption while preserving flavours of Szechuan. A recommended pick!

Szechuan dish that I truely enjoyed

Braised lamb with preserved vegetable

Not an easy meat to cook in the first place, lamb dishes by Chef Bryan Teh is not only sans odour but has its taste accentuated by preserved vegetable, an odd but surprisingly brilliant pairing. Texture wise, this dish passed with flying colours.

Szechuan style deep-fried crispy chicken and dried chili

The Szechuan crispy chicken is strewn with appetizing cashew nuts and dried chilies. Sounding like dry beads when tossed, the chicken morsels are contrastingly juicy inside which sparks quite a lot of joy in the mouth.

Those with loyal tongues can opt for the sweet and sour chicken

Those with a loyal tongues can opt for the more familiar sweet and sour chicken. Deep fried chicken bites slathered in sticky sweet and tangy sauce for that home-cooked nostalgia. 

The deep-fried crispy beancurd shows that toufu is not boring with some sprightly spice salt and chili.

Fried omelette with onion and BBQ chicken

Eggs are always a pleasure to have. Although simple, the morsels of chicken webbed in the well-seasoned omelette always have people finishing up their rice with it.

Wash the throat with some warm nutritious lotus roots and herbs

Cool down with quality guai lin gou jelly for dessert

A good lunch for a birthday gathering!

Available for lunch and dinner till 30th April 2019. 

Prior reservation is required.

Call to book at +60350316060 ext 1954 or email at bookfnb.subang@dorsetthotels.com

For more details, visit https://www.dorsetthotels.com/en/dorsett-grand-subang/offers/mix-n-match-.html

Lee Kum Kee Vouches for Aspriring Chefs in Malaysia on Its 130th Anniversary

If not for Lee Kum Sheung's forgetfulness 130 years ago, Chinese cooking would not be what it is today. Lee, a tea seller who happened to also sell oysters, accidentally left his pot of oysters unattended until he smelled a strong aroma. By a stroke of luck, he returned at the right time to find that the supposedly clear soup has turned into delicious thick brownish sauce. [1] And that is how oyster sauce is discovered!

I have consumed oyster sauce my whole life

It is hard to not find a Lee Kum Kee product in Malaysian households. May it be its flagship oyster sauce or soy sauce, Lee Kum Kee has been flavouring dishes for generations! As far as I remember, I have had Lee Kum Kee Oyster Sauce in my fridge all my life! Whether it is to enhance a serious festive dish or to just make plain rice instantly appetizing, oyster sauce is always reliable, don't you agree?

The  range of Lee Kum Kee products

Lee Kum Kee's flagship products, the oyster sauce and soy sauce

In furthering its efforts to promote and celebrate Chinese culinary culture in South East Asia, Lee Kum Kee introduced its inaugural Hope as Chef Programme in Malaysia. Through the scholarship programme, the brand hopes to hatch new generation of young professional chefs to augment the Chinese cooking scene to professional levels worldwide.

Dishes created by students of KUSU students

The Hope as Chef Programme will help seal a partnership with the Malaysia Selangor and Federal Territory Ku Su Shin Choong Hung Restaurant Association (KUSU), a reputable professional Chinese cuisine chef training center in Malaysia.

Chinese cuisine has needs art and skill

KUSU chef students

Partnership between Lee Kum Kee and KUSU

Lee Kum Kee will be awarding over RM250,000 to 13 outstanding students of KUSU Chef Training Programme, supporting their 8-month culinary training leading to the completion of their diplomas.

Aspiring chefs receiving scholarships

Cooking class by KUSU's master chef

Learning how to make Chinese dumplings

Dexterity is important

A student chef showing me how it is done

Tadaa! Looks like the ones sold in dimsum shop?

Even prouder when I get to savour it

Scrumptious spread by students of KUSU

Salted egg fish skin! My favourite

For more information, visit https://malaysia.lkk.com/my/en/kitchen/ and http://www.kusu.com.my

[1] https://en.wikipedia.org/wiki/Oyster_sauce