Demona: On our last night in Perhentian, we’d chosen to unzip our flies, loosen our belts, added extra folds on our tummies by having a scrumptous seafood dinner by the sea. The weather was kind to us. Despite hearing growling thunders, and dashes of lightnings in the midst of thick clouds up ahead, it did not rain. We had the whole chilly windy night to ourselves until the clock struck 12 to kick start the day our country gained independence.
There were several BBQ dinner places along the beach. However, being kiasu flers, we chose to dine at the restaurant which had the most patrons. Many people = Possibly better food and service.
Demona: Viv and Dogma went over to the BBQ area, where all the sizzling action took place. Readily marinated raw seafood were displayed on trays and all we needed to do was..point, point, point. Before you knew it, they had nicely landed on the hot BBQ grills heated by burning charcoal.
This was the parrotfish meat. Not much taste from the marination was locked in and the meat was particularly tough! It was my first time eating a parrotfish and personally, I wasn’t sure if the fish was overcooked or the nature of its meat was tough itself.
Demona: This was another type of grilled fish. I could not remember what fish it was, Dogma, any assistance on this? All I could remember was that this meat had more flavours: sourish salty, slightly spicy with a hint of burnt grill taste at its ends. The meat was much more tender too, making it much more favourable than the parrotfish.
Verdict: Even though the grilled seafood barely earned the rights to be name delicious, taste wasn’t the priority in our to-do list for dinner. We truly enjoyed eating them, while having the salty sea breeze blowing on our faces, laughing at silly lil’ jokes, gulping down cans of beers etc. The company and its warmth was what made this dinner most meaningful for this entire trip.
So Viv, Mich, Dogma. Let’s plan our next beach trip, with more of us flers next time around. YK’s suggestion: Nusa Dua, Bali. Or Cebu? Gosh. I’m excited already writing all these down.