|Uncle Lim's, Pangkor Laut Resort|
|Seafood Laver RM40|
|Sizzling Beef RM85|
|Fantasy Prawns RM85|
|Uncle Lim's Aromatic Sea Bass RM100|
|Bak Choy Seared with Scallops in XO Sauce RM70|
|Claypot Bean Curd RM60|
|Banana Fritters RM25|
Uncle Lim’s, Pangkor Laut Resort, Malaysia
Uncle Lim’s restaurant is a round enormity built with the best intentions to have minimal impact on the surrounding natural environment. A rotund wooden deck encircles giant rocks and, tree branches poke their heads inside the open railings. Cooled with ceiling fans and a natural sea breeze, views of the ocean and sounds of waves lapping the shore are welcome entertainment. Being one with nature though, you might well be warned to add a little mozzie repellant before dining, as the serenity of nature needs to be taken in all its glory – insects included. If you forget though, friendly staff have already lit mosquito coils and offer spray if the critters still persist.
The island’s Chinese restaurant, Uncle Lim’s, serves a mix of local favourites not only including Chinese cuisine but some well-known Malay and Baba Nyonya dishes too. The menu is divided into Soups, Eggs and Beancurd, Meat and Poultry, Seafood, Fish and Dessert. The same drink menu as the rest of the island covers all of the bases, but Chinese tea is the best companion here.
Trying our best to taste something from each of the sections we ordered small portions, but because of generous sizing, still struggled to fit it all in.
Seafood Laver came as a simmering nutritious bowl of seaweed broth filled with fresh chunks of select seafood. Our second starter, Claypot Bean Curd, featured house made bean curd served with prawns, squid, stir fry shredded chicken, capsicum, celery and black mushrooms in an oyster sauce. With plenty of sauce, this dish went well with steamed rice.
Sizzling Beef came as tender beef slices in a sauce of onions and capsicum served on a blistering hot plate. I had barely picked up my fork before I noticed that hubby had already demolished three quarters of the plate. I got one meager strip of meat and didn’t have the heart to have the last remaining slice as saliva dripped from the corners of my carnivore partner’s mouth.
Of our seafood choices, Uncle Lim’s Aromatic Style Fillet of Sea Bass came out a clear winner (unfairly perhaps, as anything with lemongrass usually gets my gold award). Fresh flaky fish was steamed on banana leaves with lemongrass and a finely crushed mix of spices including a heavy dousing of ginger imparting a delicious fragrance and nostril clearing properties. The Fantasy Prawns came in second presenting juicy tiger prawns stir-fried in a black bean sauce. The Chef’s Pick of Bak Choy seared with scallops in XO sauce scored the bronze.
|Red Bean Mooncake|
A red bean mooncake was passed around as a tribute to the season, but we still had to fulfill our target of trying something from every section of the menu. The Banana Fritters jumped out at hubby and I happily agreed to ‘share’. They arrived hot, brittle and golden with a dollop of vanilla ice cream dripping with chocolate sauce and flaked almonds. A perfectly crisp batter with a slightly chewy texture gave way to soft mushy bananas. This turned out to be another dish that left hubby drooling and me with thoughts of tomorrow’s run.
Reason to visit: a wonderfully breezy ambience in an architecturally clever building, Uncle Lim’s Aromatic Style Fish, Homemade Claypot Bean Curd, Banana Fritters