Journey through Java at Makan Kitchen

 

Do you know that Malaysia is home to the largest population of Javanese outside of Indonesia? And do you know that ethnic Javanese are among the largest population group in Johor?

 

The event kicked off with the performance
of Javanese cultural dances

History records that in the 1800s, when Temenggong Daeng Ibrahim invited Chinese planters to open up the land to cultivate pepper and gambier, the Johor ruler also welcomed the Javanese who came to work in the plantations under the kangchu or River Lord system.

 

With Europe as a major market, Johor was the world’s largest producer of gambier at the peak of the gambier trade that lasted from the 1830s to 1850s.

 

All this came to mind when I joined the team at DoubleTree by Hilton Johor Bahru to kick off the food promotion at Makan Kitchen dubbed, Journey through Java.

 

The decor created a distinct Javanese vibe 

I could not help but felt it rather uncanny that this hotel was located at Jalan Ngee Heng, a road named after the Ngee Heng Society, a Teochew brotherhood that was once a powerful secret society in Johor Bahru.

 

The Teochew clan led by Ngee Heng leader, Tan Kee Soon, was the dominant Chinese dialect group among the Chinese planters who made Johor their new home when they settled here to cultivate pepper and gambier in the kangchu system.  

 

Even though this society started as a quasi-military revolutionary brotherhood that was opposed to the Ching dynasty, their activities in Johor Bahru gradually evolved into valuable social, political and administrative work which contributed to Johor’s early economic growth. 

 

Trays of Jamu Jahe were served

This knowledge kept me smiling as my media friends and I were welcomed into Makan Kitchen, a familiar all-day dining restaurant with a layout that featured sections for Malay, Chinese, Indian and International cuisines.

 

It was good to see the hotel team members dressed in Indonesian batik while the serving staff wore Javanese headcloths and sarongs. And I liked how the décor was designed in a theme which was distinctly Javanese.

 

The Javanese vibe in Makan Kitchen was enhanced by the presence of special guests made up of members from the Indonesian Consulate General’s office in Johor Bahru.

 

As I mingled around to renew my acquaintance with the hotel team members, I was pleased to meet with General Manager, Mike Williamson, Carr-men Kang, their Commercial Director and Anne Kasztura, the Director of Operations.

A traditional Javanese dance
that featured the image of a horse

The event kicked off with Javanese cultural dances and an opening address by the General Manager who introduced their Indonesian guest chef, Chef Deny Prasetyo from DoubleTree by Hilton in Surabaya, who curated the exciting menu inspired by culinary traditions in Java for the Journey through Java food promotion, presented at the Makan Kitchen.

 

The event’s Guest-of-Honour, Consul General of the Republic of Indonesia in Johor Bahru, Bapak Sigit Widiyanto, was invited to say a few words and I was pleased when he touched on the long relationship between Java and Johor since the Javanese came to settle in Johor decades ago.

 

He explained briefly about our shared history which included the exchange and integration of culture and food heritage here. With such a great deal in common, he ended his speech with a welcome to visit East Java to further explore and experience Javanese culture and heritage.

 

Labels were placed next to the dishes to
provide relevant information to diners

Johoreans are in fact, very familiar with a wide range of dishes which have an Indonesian origin and have even adopted it into our local cuisine, often with a slight difference in the recipes.

 

These included skewers of grilled Satay, Soto Ayam or chicken soup, Sayur Lodeh, a vegetable stew, Sambal Tempe made with fermented soyabeans and of course, Nasi Ambeng, among many other culinary favourites.

 

Meanwhile, serving staff bearing trays laden with tiny tumblers were being offered to diners in two choices of chilled Jamu Jahe, traditional Indonesian herbal drinks flavoured with ginger, brown sugar and lemongrass.

 

Java-style Herb & Spices crusted Beef

As diners started to help themselves from the buffet spread, I zeroed-in on the row of ceramic pots being kept warm on traditional earthen charcoal stoves.

 

While most Johoreans may be familiar with Indonesian cuisine, I was pleased to see that Makan Kitchen had provided labels next to the dishes for the benefit of diners with a brief explanation of the ingredients and heritage of each dish.

 

Labels for each dish not only helps to educate diners but also guides diners who may refrain from eating certain ingredients for personal, health or faith reasons. More importantly, labels also help to reduce food wastage.

 

Slow-roasted Rendang-spiced
Javanese Chicken

I was happy to start my culinary journey with the comforting taste of Rawon, an Indonesian Beef Soup, followed by a few spoons of Nasi Timbel, steamed rice wrapped inside banana leaves, with a side of Sayur Lodeh, an Indonesian vegetable stew.

 

The Javanese names of the dishes sounded rather exotic but as I paused to consider, I soon discovered that Udang Garang Asem were sour and spicy prawns cooked in banana leaves, Tengkleng Kambing was a fragrant broth made with goat’s meat on bones while Bebek Belanggu was home-style tender duck marinated in a blend of spices.

 

[Note: Malay word for Duck is Itek while Duck in Indonesian language, is Bebek!]

 

Assemble your portion of Gado-Gado at
the Do-It-Yourself counter

In the Malay section of Makan Kitchen, there were familiar items like freshly grilled Chicken and Beef Satay Meranggi and Soto Kudus, a rich chicken soup filled with cubes of tofu.

 

Nearby in the Carving section, the chefs were serving up portions of Java-style Herb & Spices Crusted Beef and slow-roasted Rendang-spiced Javanese Chicken, for diners to drizzle with their choice of sauces. I was pleased to add a dollop of that appetizing Mango Sambal to savour with these meat dishes.

 

To strike a balance with the meat dishes, I headed to the Do-It-Yourself counter to help myself to a generous portion of Gado-Gado, a mixed vegetables salad topped with peanut sauce and also had a taste of Tahu Gerot, fried tofu in sweet spicy sauce.

 

Don't miss a taste of this appetizing
condiment of Sambal Tempe & Ikan Bilis

Fans of spicy condiments (like me!) did not hesitate to add more zing to their meal with Sambal Tempe & Ikan Bilis, made with tempe, fermented soyabeans and fried anchovies.

 

Makan Kitchen serves a range of desserts to end the meal sweetly so do seek out Javanese sweets like Wajik, cubes of glutinous rice, palm sugar and coconut milk.

 

It was a pleasure to savour the Javanese specialties in the Journey through Java menu and for diners (like me!) who are familiar with dining at Makan Kitchen, this included the privilege to enjoy dishes from the other sections of the restaurant.

 

End your meal sweetly with a 
delightful dessert like Wajik

For instance, diners may help themselves to Crispy Chicken 65 from the Indian section, a whole Steamed Seabass from the Chinese section and a range of Seafood on Ice from the International section.

 

From now on till 25 June 2026, the Journey through Java Weekday Buffet Dinner is served from Saturday to Thursday, 6pm to 10pm.

 

Rate at RM128 nett for adults, Child at RM88 nett and Seniors at RM64 nett.

 

Hilton Honors members enjoy exclusive dining privileges alongside special group dining offers including the Buy Four Free One promotion.

 

For more information and reservations, Tel: +607 268 6868 or send email to: JohorBahru.FB@Hilton.com

 

Makan Kitchen is located on the lobby level of the DoubleTree by Hilton Johor Bahru, No. 12 Jalan Ngee Heng, Bandar Johor Bahru, 80888 Ibrahim International Business District, Johor Darul Ta’zim.

A peek into the Dato' Jaafar Building

 

The Dato’ Jaafar Building on Bukit Senyum in Johor Bahru, now home to Muzium Tokoh Johor or the Museum for Johor Notable Personalities, was the official residence of the first Menteri Besar of Johor, Dato’ Jaafar Haji Muhammad.

 

Archive photo of the Dato' Jaafar Building
from the 1800s used with my story on
Johor's Historic Hills and Palaces

In my story on Johor’s Historic Hills and Palaces first published in Life & Times, a section of The New Straits Times in March 2015, I shared that the official residence of Johor’s first Menteri Besar, Dato’ Jaafar Haji Muhammad was Sri Gambir, located on Jalan Dato Menteri 1/1 at Bukit Gambir, a site between Jalan Yahya Awal, Jalan Gertak Merah and Jalan Mahmoodiah.  

 

In 1893, Dato’ Jaafar built another home on 100 acres of land at Bukit Senyum which was modelled after Hardwick Hall, an Elizabethan country mansion with four square towers in Derbyshire that belonged to the Duke of Devonshire.  

 

A section of the building facade
as it looks now

It is believed that he named the mansion, Senyum (Malay word for 'smile') because when he sought permission from Sultan Abu Bakar, the Sultan conveyed his approval with a smile.

 

After the demise of Dato Jaafar in 1919, the building was renamed Dato’ Jaafar Building and used for various purposes before turning into Muzium Tokoh Johor.

 

This charming old building in the city should not be mistaken for another new building by a similar name, designed and built in Kota Iskandar, the new State administrative centre in Iskandar Puteri.

 

Dubbed, the Dato’ Jaafar Muhammad Building, this building complex houses the office of the Johor Chief Minister, the offices of the State Executive Council, the State Secretary’s office and other government departments.

 

The ticket counter on the Left wing 
of the Ground floor of the building

This sprawling building designed with five floors in Kota Iskandar, was also named after Johor’s first Menteri Besar, Dato’ Jaafar Haji Muhammad, the father of Dato’ Onn Jaafar.

 

Johoreans who are familiar with the Dato’ Jaafar Building on Bukit Senyum may have passed this grand old mansion countless times but have never been inside simply because, for many years, public entry was restricted. Another reason was probably due to the urban legends linked to this historical building.

 

In fact, I only stepped into part of the Dato’ Jaafar Building in 2018 [only for a refreshment break!] when I attended a Johor Heritage Foundation event, Bicarawara Tokoh – Lada Hitam dan Gambir, which was held in the adjacent building.

 

A flight of wooden stairs in the
Dato' Jaafar Building

Regardless of urban legends, students of architecture will still find this building fascinating and an interesting subject for study.

 

I discovered this when I joined an event in 2023, organised by UTM in partnership with KALAM, the shortform for Pusat Kajian Alam Bina Dunia Melayu or the Centre for the Study of Built Environment in the Malay World. My experience at this interesting event was documented in, Passion to Preserve Heritage Buildings.

 

Recently, after the Dato’ Jaafar Building closed for renovation and upgrading work in the Muzium Tokoh Johor, I received an invitation from Curator of the Museum, Haziera Ramlan, to a preview of the Museum before it opened to the public.

 

She explained that this invitation was for a Simulation Tour and Curatorial Advisory Session that aimed to gather feedback to help them enhance their storytelling approach, improve historical accuracy and visitor engagement strategies.

 

Interesting flights of
central stairs in the building

 

I was delighted to accept this invite, ready to share my knowledge and experience to help position Muzium Tokoh Johor as a centre for authoritative and well-curated historical presentation.

 

Museums and heritage galleries are a favourite destination of mine and among the most memorable were my experiences at the British Museum in London, the National Museum of Singapore, the Singapore Chinatown Heritage Centre and the Images of Singapore Museum on Sentosa Island.

 

More recently, I had the privilege to experience the National Museum of Australia and the very well-curated Australian War Memorial, a must-visit site in Canberra.

 

Dato' Onn Jaafar was the
seventh Menteri Besar of Johor

On the drive to the museum that afternoon, I was mindful to exit the Inner-Ring Road to Jalan Tebrau and across to the slip road that bordered the MBJB building before comfortably reaching the entrance to the Muzium Tokoh Johor.

 

Escorted by Hazeira and her team on a tour of the museum from the Ground Level to the two levels above, we lost track of time as we were deeply engaged with discussing areas of improvement for visitors to benefit from exploring and having a meaningful experience in the museum.

 

It was interesting to observe that the museum had employed modern technology in various parts of the exhibits to narrate history and heritage, and even brought to life, an animated figure that represented Dato’ Jaafar Muhammad!

 

In addition to Johor history and Royal family members, among the sections in the museum were galleries for Notable Johor Personalities in Politics, in the Chinese community as well as in Sports achievements, and a separate gallery for team JDT.

 

A section of the gallery for Notable
Personalities in Chinese community

Among the Notable Personalities in the Chinese gallery were Wong Ah Fook and Tan Hiok Nee, Johor pioneers whose contributions to developing Johor in a bygone era were honoured by roads and heritage quarters in Johor Bahru named after them.

 

I was pleased to share with Hazeira and her team that the family of Tan Hiok Nee had got in touch with me last year because they are organizing a grand Bicentennial Celebration for Mejar Cina Tan Hiok Nee, planned for 2027.

 

When I shared with them that the Tan family was already connected with the Johor Baru Tiong Hua Association and the Johor Bahru Teochew Association in the plans for a city celebration for the Tan Hiok Nee Bicentennial event, Hazeira expressed interest that Muzium Tokoh was also keen to participate in this celebration.

 

In the gallery for Notable Sports Personalities, I was pleased to see that my aunt, Dato’ Sylvia Ng, was featured among other Johor sports personalities whose achievements in sports brought much pride to Johor and the nation.

 

Beautiful bannisters on the staircase

Readers of My Johor Stories are familiar with my stories on our family’s badminton achievements that started with, Where Champions were Born about grandfather’s house at Jalan Ngee Heng that featured our grandfather, a four-time Johor State badminton champion in the 1930’s.

 

A summary of the family’s sports achievements is documented in, Badminton Glory Days, compiled under Memories among the collection of stories in My Johor Stories 3: Proudly Johor, Then and Now, the third and final instalment that completed the trilogy of My Johor Stories books.

 

As Hazeira led me up and down the ancient staircases, around the verandahs and through to the various galleries in opposite wings of this symmetrical building, I saw how the exhibits were organized in the building and suggested that more directional signs are needed to guide visitors to the various sections and galleries.

 

During my visit, I saw a technical team testing out an elevator installed in the old building to facilitate transfer of the elderly and physically challenged to reach the upper levels. While access ramps were constructed across some of the doorways, I observed that they seemed too steep for the comfortable movement of wheelchairs.

 

Do not be surprised when the image of
Dato' Jaafar Haji Muhammad waves at you!

Even as I learnt that the curating team had worked hard throughout the recent Ramadan and Hari Raya seasons, we agreed that there was still much room for improvement before visitors can have a beneficial experience in the museum.

 

My visit to the museum ended at the rear courtyard on the Ground level where a souvenir shop, prayer rooms, restrooms and a café are located.

 

For your own experience at Muzium Tokoh Johor, look out for updates on social media about the dates and times for pre-opening visits and guided tours.

 

Muzium Tokoh Johor is located at Jalan Lingkaran Dalam, Bukit Senyum, 80400 Johor Bahru, Johor, Malaysia.

Joining friends in JARO for Raya

 

Every year, JARO, the shortform for Johor Area Rehabilitation Organisation, hosts festive celebrations with their staff in a calendar of social events like Chinese New Year, Hari Raya Aidil Fitri and the International Day for the Disabled.

 

The awning structure constructed adjacent to
the staff canteen at the JARO building

While their Chinese New Year celebrations were usually hosted at the New York Hotel, generously sponsored by the hotel management, the other annual celebrations were held in the JARO premises.

 

After the JARO building was upgraded with a meeting hall, an elevator and a spacious staff canteen, the in-house celebrations were then held in the staff canteen with an adjacent dining section set up under a temporary tent.

 

I am a friend of JARO and always try to attend their celebrations. So when I arrived at the staff canteen for the Raya celebration, I was warmly welcomed by JARO Chairman, Dato Jimmy Low Boon Hong, and JARO General Manager, Joseph Roy Arputham.

 

Dato Jimmy Low helping to serve the
dishes to the JARO staff at the Raya buffet

As we exchanged greetings and pleasantries, it struck me that we were no longer standing under a temporary canopy adjacent to the staff canteen but now it was a permanent structure, constructed complete with lighting and ceiling fans.

 

The gentlemen were pleased to inform me that the awning project with lights and fans were recently completed, generously sponsored by Daiman Development Berhad at an estimated cost of about RM30,000.

 

Dato Jimmy Low said that Daiman Development Berhad have been kindly providing the sponsorship for the temporary tent every year so a decision was made to provide a permanent awning in the JARO premises so that the space can be put to better use.

 

Dato Jimmy explained that he had a long relationship with the late Dato Tay Kia Hong of Daiman Development and was pleased that the Tay family continues in this relationship to support JARO in such a meaningful and practical way.  

 

With Raya music playing in the canteen, it was lunchtime when the staff from these workshops arrived for a festive lunch in their annual Raya celebration. 

 

There was plenty of food to enjoy at
the Raya buffet spread 

It was heartwarming to join in the celebration while the sighted helped the unsighted to their places at the tables and those on wheelchairs were wheeled and parked at the tables.

 

A buffet spread was laid out for the staff to help themselves to the festive dishes from main course items like Biryani rice with chicken and satay, to drinks and dessert.

 

GM Joseph confirmed that 70 fresh whole chicken were provided by My Eco Food (M) Sdn Bhd, for JARO to arrange a caterer to prepare the chicken in two recipes, Ayam Masak Merah and Ayam Berempah.

 

JARO was pleased to let their staff enjoy their Raya lunch together with enough to pack as takeaways to let their families savour the festive goodwill at home.

 

While JARO arranged for the preparation of Nasi Biryani and skewers of lamb and chicken satay, dessert of cakes and cookies were sponsored by DoubleTree by Hilton Johor Bahru and two types of local kueh were provided by Hotel Grand Paragon.

 

Dato Jimmy Low presented a token of
appreciation to Daiman Development which
was received by Choo Hock Sing

During the celebration, Dato Jimmy acknowledged the kind generosity of Daiman Development for their sponsorship in the construction of the awning and presented them with a token of appreciation in the form of a wooden engraved pewter plaque.

 

This was graciously received by General Manager, Choo Hock Sing, a contemporary of the late Dato Tay Kia Hong and a long-service staff in Daiman Development who continues working with the third generation.

 

In his speech, Dato Jimmy expressed his gratitude for the generosity of every sponsor who contributed towards JARO and the festive menu, thankful for caring hearts who continue to support JARO, one of the oldest NGO’s established in Johor.

 

My relationship with JARO started with being introduced to the quality handicrafts produced by people with disabilities. The lounge furniture in our home was JARO-made cane furniture complete with JARO-tailored cushion covers and we often bought JARO handicrafts to present as Malaysian souvenirs when we went abroad.

 

Over the years, I got to know JARO better as a proudly Johor brand and was pleased to document the JARO story among my collection of stories in My Johor Stories 3: Proudly Johor, Then and Now, the third and final instalment that completed the trilogy of My Johor Stories books.

 

JARO staff helping themselves to
refreshing drinks at the Raya buffet

JARO provides training and employment for people with disabilities in workshops that create quality, custom-made handicrafts in the tailoring, basketry and book-binding sections.

 

In addition to receiving training, employment and a salary, JARO also provides staff with EPF savings and SOCSO insurance coverage. As the staff are skilled and gainfully employed, they have a sense of purpose and dignity to live more independently. In fact, some of the trained staff were able to find employment elsewhere and have left JARO to pursue their own careers.

 

Founded in 1952 by Dr Beryl Wilberforce-Smith, a Chest Physician in the Johor Bahru General Hospital, JARO started as a rehabilitation centre for recovering tuberculosis patients. As the Johor Bahru General Hospital was then a unit of the Malaysian Anti-Tuberculosis Association, this centre was first known as the Johore Anti-Tuberculosis Rehabilitation Organisation.

 

A range of delightful desserts
to enjoy at the Raya buffet

It was first located at the Johor Bahru General Hospital, now renamed Hospital Sultanah Aminah, and relocated to nearby Sri Gelam in 1968, into a building that was officially declared open by then Deputy Prime Minister of Malaysia, Tun Abdul Razak Dato Hussain.

 

In 1970, JARO was registered as a charitable society to manage a sheltered workshop that caters to the rehabilitation needs for physically and intellectually disabled, spastics, visual or hearing impaired, the chronically ill and those who for personal reasons, have difficulty in getting regular employment.

 

Over the years, JARO has evolved into an established rehabilitation centre, recognized for its quality training and a unique brand of handicrafts for sale.

 

With annual Government grants and public donations, JARO is self-supporting by marketing its products and reinvesting the funds into its daily operations.

 

JARO was recognised as a Social
Hero for their work with the disabled

In the inaugural Iskandar Malaysia Social Heroes Awards (IMSHA) held in 2014, JARO was recognised as a Social Hero for their work with the disabled and honoured with the IMSHA Award in the Human Empowerment category.

 

At the same event graced by Patron of IMSHA, Tun Abdullah Ahmad Badawi, the fifth Prime Minister of Malaysia (2003 – 2009), JARO also received the prestigious Tun Abdullah Ahmad Badawi, Iskandar Malaysia Ultimate Social Hero Award.

 

In line with the JARO tradition of creating handicrafts with materials like rattan, paper and cotton fabrics, their range of updated and eco-friendly products are designed for a new generation of customers who are looking for green living solutions. 

 

As contemporary green consumers value products that are made with materials from recycled or sustainable sources, JARO is poised to remain a popular destination for shoppers who appreciate the JARO brand of quality handicrafts.

 

Johor Area Rehabilitation Organisation or JARO is located at No. 18 Jalan Sungai Chat, Sri Gelam, 80100 Johor Bahru, Johor.  Tel: +607 – 227 5314. Open from Monday to Friday, 8.30am to 4.30pm. Website: www.jaro.org.my

 

Note: After the global pandemic, all the MPH bookstores in Johor Bahru were closed so readers may go online to mphonline to buy My Johor Stories books. Meanwhile, I have permission from MPH to keep a small stock of books in Johor, some of which are available for sale at the JARO showroom. Thank you.

A Danga Bay destination for Asam Pedas

 

This is a mall destination at Danga Bay for Asam Pedas – a traditional sour and spicy stew simmered with a choice of fresh seafood and vegetables – served bubbling hot in a claypot.

 

Facade of Port Asam Pedas by Sang on the 
ground level of Beletime Mall, Danga Bay

I joined my media friends at Port Asam Pedas, opened adjacent to Sang Gerai on the ground floor of Beletime Mall at Danga Bay, for a taste of their much-touted Asam Pedas in claypot, among other kampung dishes that traditionally complimented it.

 

While every state, every district and even, every family may have their own recipe for Asam Pedas, this version is prepared in a recipe that tastes bold yet balanced, with a gentle heat that deeply satisfies.

 

The distinct flavour of this rich Asam Pedas is enhanced with bunga kantan or torch ginger flower, pineapple puree, cracked black pepper, daun kesum (laksa leaves) or Vietnamese coriander and dried prawns with a dash of toasted belacan or shrimp paste.

 

Executive Chef Abdul Kadir Razak
presents Asam Pedas in claypots
and its complimentary dishes 

I listened with interest as Chef Abdul Kadir Razak, the Sang Group’s Executive Head Chef, shared with us the “secret recipe” to preparing his version of Asam Pedas served in a claypot.

 

I did not hesitate to voice out my thoughts that if he was sharing his “secret” with us, it will no longer be a secret!

 

The affable chef responded with a wide smile, saying that anyone may have his recipe but the real secret was in fact, the hands that prepared the dish.

 

He was pleased to share that the Sang Group sourced for the freshest seafood locally from suppliers in Penawar, Pengerang and Batu Pahat, and that their restaurants prepared dishes from fresh-caught and not frozen seafood.

 

Diners may pick additional fresh
items to add to their Asam Pedas

He was proud that the fish soup stock used in their Asam Pedas recipe was made from the bones of fresh fish, slow-boiled for four hours to extract the fish essence.

 

Chef Kadir went on to say that every order for Asam Pedas was cooked ala-minute and closely timed so that the claypot was served bubbling hot to the table.

 

By the time the steaming claypot was served and the lid opened, the seafood and ingredients within should be cooked to perfection.

 

On hearing this, the seafood connoisseurs among us nodded in agreement when Chef Kadir described the pleasure of tasting the texture of the flakey fish.

 

Asam Pedas prepared with whole prawns

Port Asam Pedas, as its name describes, is a destination for Asam Pedas prepared with chunks of ikan merah or Red Snapper along with tomato wedges and lady’s fingers.

 

Diners are welcome to personalize their claypot at an additional cost – served in two sizes – with fresh items like squid, prawns or choices of fish, like mackerel or sting ray, picked from a Fresh Seafood counter.

 

Chef Kadir said fans are familiar with the dishes that best compliment the taste of Asam Pedas, eaten with steamed white rice.

 

Ayam Goreng Berempah, Ayam Masak Kicap
and Ayam Masak Merah [Clockwise]

Traditional pairings include Telur Dadar (egg omelet), Ulam Kampung (platter of fresh village greens with a spicy dip), Kobis Goreng Udang Kering (cabbage sauteed with dried shrimps), Peria Goreng Telur (bitter gourd stir-fried with egg) and Kangkung or water spinach stir-fried in chili belacan or garlic and onion.

 

Other recommended fish dishes are kampung-style Gulai Ikan or fish curry and Singgang Serani, a home-style fish soup infused with the flavours of fresh turmeric and galangal.

 

Popular choices of chicken dishes include Ayam Goreng Berempah (spiced fried chicken), Ayam Masak Merah (fried chicken coated in spicy tomato sauce) and Ayam Masak Kicap (fried chicken in dark soy sauce).

 

Sang sauces [Left to Right] Sang Chili Pedas,
Sambal Kicap and Chili Nasi Ayam

Speaking of sauces, I spied jars of Sang sauces lined up in a row. Looking closer, I discovered that each jar was labelled, Sang Chili Pedas, Sambal Kicap and Chili Nasi Ayam.

 

While I am familiar with the typically Johor penchant of enjoying Pisang Goreng or deep-fried bananas dipped in Sambal Kicap (spicy dark sauce), I was pleased to discover that the Johor Malay community was also particularly fond of adding a dollop of Sambal Kicap to savour with their Asam Pedas dish.

 

It was also a pleasure to savour steamed rice “flooded” by Asam Pedas gravy, rich with seafood flavours, and the best way was to eat it the traditional way – by hand.

 

The best way to eat Asam Pedas is the
traditional way - by hand!

With its location linked to Sang Gerai, a sister restaurant in the Sang Group – they share the same entrance – diners at Port Asam Pedas are also welcome to order Sang Gerai bestseller items like the Chicken Rice set topped with Chili Nasi Ayam, and stir-fried rice noodles, Char Kway Teow.

 

Two choices of Halal menus to enjoy in one destination gives diners more reason to visit Port Asam Pedas at Beletime Danga Bay. Diners who drive should take advantage of convenient indoor parking within Beletime mall.

 

Port Asam Pedas @ Beletime Danga Bay [Halal certified] is at G-68, Ground Floor of Beletime Mall (Next to Gate 2 and Sang Gerai), Persiaran Danga Perdana, Country Garden, Danga Bay 80200 Johor Bahru. For reservations, Tel: +6019 735 7556.