Redefining the olden days Chim Chum @ Steamboat Bakar Sepanggar

Written by @joehairie
(Photos by


Thought of the day– “You don’t have to cook fancy or complicated masterpieces-just good food from fresh ingredients.”-Julia Child

(This particular restaurant is one of our best recommendations of eateries in Kota Kinabalu, Sabah for your Ramadhan 2017 Sungkai/berbuka puasa)

In Thailand, Chim Chum (pronounced as t͡ɕîm t͡ɕùm) is regard as street food. To produce Chim Chum, a charcoal stove (clay pot) is filled with broth. The burning charcoal will get the broth boiling and that’s the right moment to put uncooked food inside it. People in Laos and Cambodia have long been using this cooking method. It’s about using that hot pot to dip something for a while (Chim) or quickly dip it (Chum). Today, Chim Chum is still being used but in a contemporary environment, such as in Steamboat Bakar Sepanggar Restaurant, Kota Kinabalu, Sabah, Malaysia.

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Kampung Nelayan Seafood Restaurant @ Kota Kinabalu : Our Dining Experience in the Puteri VIP Room

Written by @Lan
(Photos by


Thought of the day-“I love food, I love eating.”-Robin Gibb

We both love seafood and we recently had this opportunity to visit Kampung Nelayan Seafood restaurant. There’s nothing else to do there, of course, other than to enjoy the delicious food served by the talented Chefs. Kampung Nelayan Seafood Restaurant is located about 8.3 KM from Kota Kinabalu City Center. There are 2 main dining areas here namely the Main/Common Dining Hall and the Puteri VIP Rooms. In the main/common Dining Hall, customers are to choose either having that ala carte servings or to indulge in their generous Buffet BBQ Steamboat. We had both and for the ala carte, we had it in our comfy Puteri VIP Room, with full privacy, away from the crowd!

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Gong Gong, Tung Fung Lo, Conch, Laevistrombus Canarium or whatever name you have for it, it’s absolutely delish!

Written by @joehairie
(Photos by


Thought of the day-“I am on a seafood diet. I see food and I eat it.”

Introducing the Asian version of French’s Escargot. This is Gong Gong, some named it as Tung Fung Lo. The scientific name is Laevistrombus Canarium and the western named it as Conch or rather Dog Conch. The difference between Escargot and Gong Gong? The latter comes from sea. Generally it’s a type of seafood, not something that you pick-up from your own garden. The shell is yellowish-brown in color, with quite thick outer lip. For its ornamental value, people do use the shells as decorations or sort of.  It’s absolutely delish or delicious if you prefer and Sabahans are blessed as the supply of Conch, unlimited.

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The Colors Of Filipino Market @ Kota Kinabalu

(Photos by @joehairie)

Customers choosing their meal

Every city in this world has its own market that attracts both the locals and tourists. Kota Kinabalu has its own market as well, yup, right in the middle of the city, facing the sea. The market area is quite big actually and the locals named it as Pasar Besar (Central Market), Pasar Ikan (Fish Market-behind the Central Market) and Pasar Filipino (Consist of Salted Fish Market, Fruits Market, Handicraft Market, Vegetables Market, Fish Market and Cooked Food Stalls). For the benefit of future travelers to Kota Kinabalu, I did one big round of the Filipino Market, took some photos and wrote some notes. I went home after that and started drafing this entry so that it can be posted, which in the end will enable foreign visitors to navigate themselves around the market easily.

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