Wednesday, April 23, 2008

Ikan Bakar (Asli) Pak Din, Tanglin Food Court, Kuala Lumpur

It took us a wrong turn before finding this place, we ended up at the Bukit Aman police station on our first attempt. Tanglin Food Court is at the first left turning, just before the second left turning which leads to Bukit Aman.

The food court looked less than impressive, but who cares when we've read so many good reviews about the ikan bakar (barbecued fish) here. That stall on the right is where Ikan Bakar (Asli) Pak Din is. The cooking is done outdoors, behind the stall.
The real deal, fish grilled over charcoal. There were pari (stingray), kembong and cencaru fish on the grill that day.

There was also fried chicken which smelled heavenly.

We ordered a grilled pari fish. The specialty of this stall is that its grilled fish are all generously doused in a deliciously thick, sweet, sour and spicy tamarind sauce teeming with onion bits and birds-eye chillies. Needless to say, for a chilli lover like me, everything was lapped up to the very last drop.

We also ordered a grilled kembong fish, served the same way. I preferred the pari fish as it had more meat and no bones. Hubby ended up eating most of the kembong :D .
Our meal came up to a total of RM15.00 for the 2 fishes, 2 plates of rice with vegetables and 2 iced water. Very reasonable!

Ikan Bakar (Asli) Pak Din
Gerai #5, Kompleks Makan Tanglin,
Jalan Cenderasari, Kuala Lumpur.
Open 7.00am-3.00pm, closed on Sundays and public holidays (except holidays that fall on a Saturday).
For more reviews, check out Masak-Masak's posting on this stall.
Definitely a 4-bam as far as ikan bakar goes!

4 comments:

Hazza said...

Sauce looks absolutely laced with all sorts of spices, just the way I like it!

beachlover said...

Indeed Very sedap and look good!!

BB COMMUNITY said...

hey author of verysedap, i've written a post about your journey to paris in my blog today.

feel free to visit here when u r free ya~

http://bbmarketplace.blogspot.com/2008/04/listening-to-blogosphere-5th-week-april.html

Simon Seow said...

The gravy look tantalizing.