Monday, August 18, 2008
Leng Heng Seafood BBQ's Sambal Stingray
Leng Heng Seafood BBQ is quite the name at the East Coast Lagoon hawker centre. It's been around since 1972, and has earned the title of Makansutra Legend on top of that. This is my first time trying them though. Opted for a sambal stingray, which came looking more steamed than BBQ'd. The sambal sauce is quite potent - spicy bite with a complex sweetness. The spicy-tangy cincaluk dipping sauce is also on the sweet side, and would have been better with a more sour edge. Everything was also a bit oily. Still, you can't help but polish off every bit of the stingray. I enjoyed scraping the tender flesh off the cartilage, even as I guiltily fended off images of stingrays seen on old scuba-diving trips.
The small portion (S$10) is indeed quite small, just enough for one person or as tasting portions for two. I didn't really care for the sliced okra garnish but the raw shallot slices added a piquant hit.
They are also famous for their "kiam chye ark" or salted vegetable duck claypot soup. I'm not eager to try that as I'm not fond of duck and didn't find appetising the pre-filled claypots of duck pieces and ingredients, stacked messily outside the stall. But they offer 100 or so other dishes if you are keen on something else.
LENG HENG SEAFOOD BBQ & CLAYPOT DELUXE
Stall no.6, East Coast Lagoon Food Centre
Posted 2:09 PM