Samsuria Beach Resort & Residence Kuantan

 Experience a stay with the ultimate comfort of home-living in an exclusive beach apartment resort. SAMSURIA Beach Resort & Residence, located 30km north of Kuantan along a fascinating stretch of beach close to Cherating has a total of 97 suite apartment units which include 65 Resort Units and 32 Residence Units. The Resort Units which are operated as serviced apartments comprise of a penthouse, one bedroom, two bedroom and three bedroom suite apartments. Accessible from Kuala Lumpur by air or by road via the east-west highway in less than a 3 hour drive. True Malaysian hospitality awaits to welcome guests to the resort and to enjoy its facilities, services and its unique F&B outlets.

Nasi Kerabu

Nasi kerabu is a Malay rice dish, a type of nasi ulam, in which blue-coloured rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of rice resulting from the petals of Clitoria ternatea (butterfly-pea) flowers (kembang telang)used in cooking it. The rice can also be cooked with plain white rice or rice cooked using turmeric. It is often eaten with solok lada and is also eaten with fried keropok.

Nasi kerabu is very popular in the east coast states of Malaya such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in southern Thailand where it is known as khāoyam.

Hai Peng Kopitiam

It’s known to be a very popular place for pit-stop by travelers. The kopitiam is always filled with people with aroma of food and coffee. Service is relatively slow though and are slightly pricy yet quality of food is good. The old shop located at Kemaman town.

Restoran Tong Juan, Kemaman

I will suggest you to visit the restaurant if you having vacation at Cherating, because the nice dish is just about 20 km away!

Restoran Tong Juan is located on the main trunk road, Jalan Suleiman in Kemaman. If you are heading north, it is on the left hand side. Opposite as mentioned, is a large car park and the fruit stalls are slightly ahead of the car park.

This shop is apparently famous for their stuffed crabs. They had a URL on a display board. I checked it out but there was no such site. Anyway, the dish was not fantastic. They were shells of sea crabs stuffed with crab meat and other goodies; and then deep fried with a light batter. The dish was rather dry.

 Shrimp toufu was cook with delicious souce and it little of spicy. Taste good.

 This steam fish was half the fillet of a red snapper. Must had been a really big fish. It was really fresh and broke off in flakes. The simple clear steaming brought out the essence of the fish. It tasted very good.

So were these deep fried squid rings. The squids were soft and tender - not rubbery overdone. The batter was crispy. They were immensely popular and did not last very long on the table.

Nasi Dagang

Nasi dagang is a Malaysian and Southern Thai dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi Dagang literally means "Trading Rice". It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan and Southern Thailand territory of Pattani, Yala and Narathiwat. The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district. Nasi Dagang can also be considered as a festive dish in Kelantan and Terengganu because it is prepared at home for the morning of Eid ul-Fitr, a Muslim holiday that marks the end of Ramadan, to be eaten as a breakfast before or after the Eid prayers in the mosque.

Keropok Lekor, Oh Fatimah

 This shop located at Beserah, Kuantan which name Oh Fatimah. The Keropok Lekor is very nice. Lekor or Keropok lekor is a traditional fish cracker snack for the Malay people in the county of Terengganu, Malaysia.  It is also called fish sausage, fish stick, or fish fritters. It is made from fish and sago flour and seasoned with salt and sugar. It is slightly greyish in colour and tastes fishy. The fishy smell increases when it cools down.

It is usually made by grinding fish or vegetables into a paste, mixing it with sago and then deep-frying it. It comes in three main forms:lekor (which is long and chewy), losong (steamed) and keping (which is thin and crispy). It is frequently served with dipping sauces.

There are two types of Keropok Lekor; Keropok Lekor Goreng and Keropok Lekor Keping. Keropok Lekor Goreng is shaped into sausage size and tastes more chewy, whereas Keropok Lekor Keping is shaped into slices and has crispier texture. Keropok Lekor is eaten with Terengganu’s homemade chili sauce.

Sara Thai Kitchen, Beserah

 

Tomyam is their specialty. Is good and had generous amount of seafood.