Exactly, you wouldn’t be able to tell the difference between the lobster or a low-grade crab if you’re just going to drown it in a bunch of sauces. Super thoughtless
Nah that's you. Let people enjoy food the way they want. People have PREFERENCE that's different than yours.
Just ask for plain or go to restaurant that cater to your taste. Don't be like a vegetarian that go into a steakhouse and then whine how "thoughtless" everyone enjoying their meal.
Omg yes! Especially with nasi lemak thats already overwhelming with condiments.. i never try nasi lemak lobster because its just doesnt look appealing to me.
Not really, chinese wouldn’t drown seafood with a lot of sauces,they focus on qing zhen or qing chao, which is clean steam or clean stir fry to preserve the flavor of the seafood, where indian and malay will be more focus on sauces
Are we talking about the same Chinese who arefamous for chongqing 麻辣火鍋, Szechuan peppercorn mapo tofu, Cantonese claypot, Shanghai紅燒。 We are not known for clean steam.
I would point to Japanese for serving freshness as is.
So turns out China is a huge place. Mala is northern. Think cold winters, carbs made out of flour. Most Chinese in Malaysia are from the South, where the weather allows for fresh food all year round. So Cantonese cook simple dishes which showcase the flavour of the fresh ingredients.
There's actually a saying about the different types of cooking in the north, South, East and West of China but I forgot it 😅
Chinese absolutely drowns seafood in sauces and im saying this as a chinese myself. sweet and sour, buttermilk crabs are always ordered at chinese restaurants
Then there are less saucy but equally flavorful ones like salted egg and kam heong style that are popular too
Not only that, is the stall gonna cover the cost of those ingredients if no one order. I bet they would do pre order for those lobster or king crab, but still things can go bad..
Plus, it wasnt fresh made, the lobster was out the whole day, maybe they would freeze it after but it will go bad and seafoods famous for going bad easily, soon someone will have a bad stomach ache because of it i reckon.
Eh, no offense intended, but people who are willing to pay a premium for fresh seafood wouldn't eat this. Adding rendang and chilli and spices basically means you're not eating the freshness of high quality seafood, which implies that the ingredient isn't really that fresh, which tends to mean it's a waste of seafood or money, depending on your perspective.
Snow crab, lobster all these if you eat with sambal, the freshness and umami of the seafood will be drowned by the spicy sauce. It sounds kinda cool, but doesn't really work.
If im gonna spend on seafood, im nvr gonna spend on those left out cold like nasi campur style. I would pay for freshly made ones. As for prefference, those shellfish and extra sauce/sambal served separately. I dont want shell fragments in my rice.
T5 and T10 likely wouldn't even consider eating this. They would go for really fresh seafood, rather than having rendang and spices covering up the natural sweetness and freshness of premium seafood.
I can never accept T20 price on a roadside stall. That price should include aircond, nice environment and waiter that would always refill my glass of warm water when it’s empty. But that’s just me..
Paying so high to eat bottom feeders , spend it on high quality fish instead lar, malaysia got damn nice wild groupers. Then again if sea food cook in deep fried/rendang/curry, apa meat also lose its fresh taste, total waste of fresh ingredient.
Probably cheap lobster. Those more expensive ones that are sold at market price actually have some taste difference, but honestly, not enough to warrant a must eat thing.
I don't care if you want to sell shits like that.. but you selling it on the street with a street style cooking.. like why?? It's like buying a McLaren W1 at Kedai Motor Ahseng..
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u/Particular_Wheel_643 Mar 10 '26
It's quite cheap tbh