A Small Sum of Asam

This food stop was at Cafe Mark in One Utama. If I hadn't been taken there by regular diners I might not have noticed the inconspicuous establishment. The modest entrance and decor reflect the simple local style of food served. But don't let the quaint quietude put you off, this cafe is famous for a fragrant fiery feast of Asam Laksa.

Asam is a soup based on the tangy tamarind. It is sour and spicy and packed with fresh fragrant herbs and vegetables for an extra zesty boost. What's great about this style of laksa is that it satisfies your cravings for chili and curry-esque spices without the added richness of coconut milk. The tang of tamarind, menthol of mint and heat of chili all work together in one refreshing noodle bowl. Mark's is also surprisingly generous with the fish meat which soaks up the bold broth.

Keeping with the asam theme, we ordered a plate of Asam Sting Ray. Yes, sting ray. I love sting ray. The flesh is the most moist, delicate, white fish meat you will ever eat. Having a single smooth plane of conjoined cartilage instead of finicky invisible needles is also a plus when diving into a bite of ray. Here they are prepared in an asam sauce and served with okra or ladies fingers to the locals. They also give you a plate of rice and mixed vegetables for an afoordable set lunch price.

Shovelling all the spicy acidic sauces down my throat, I definitely needed a hydrating cooler to quench the would-be stomach ulcer burning its way through my digestive track. Cincau to the rescue! If I am ever hot, thirsty or need a gastronomic fire extinguisher, this cooling grass jelly drink always rises to the challenge. Soothing, smooth and filled with silky strands of jelly. I want one. Now.