Last week, we had dinner at Sentosa because our favourite was not open. This restaurant sits right in town center, next to the field. The wooden building used to be a clubhouse in the olden days, then turned into a taska (kindergarten) and finally now a restaurant. Sentosa was once in the small town of Benta, about 20 plus kilometres from Raub. Some changes in development and road straightening between Raub and Kuala Lipis, Benta got "cut off" from the mainstream traffic flow and I reckon it must have affected their business. The owners moved the restaurant to Raub a few years back and it stayed put till now. The restaurant is a halal restaurant - no pork and alcohol served. Testament to its popularity and staying power: rows of photos of dignitaries (including the Sultan of Pahang, the current PM Najib and ministers, celebrities) adorn its rustic plank wall...
The peculiar form of its entrance, like an old-fashioned Malay house "anjung".
High wooden ceiling...
The Sultan of Pahang came-a-calling...
We had a portion of steamed Krai (Puntius daruphani). The restaurant used to sell freshly caught Malaysian riverine fishes from the Lipis-Jelai river that included Patin Buah, Krai, Tenggalan, Temoleh, Tapah, Baung, Jelawat and Kelah. Due to pollution and habitat destruction, we can only be contented to be having farmed river fish these days (raised in cages along the river) like Krai, Patin buah and Tenggalan. Occasionally, some local fishermen bring in their catch and the restaurant will have it on their special menu. That having said, this restaurant still makes the best steamed fish dish in town, and in many ways better than many restaurants that I have had fish in KL.
If you ever chance by real river patin fish (Pangasius pangasius), here are some tips to verify if you have the real McCoy or Mickey Mouse: the cooked fish belly must never have "mud" smell. In fact, it should exude an aroma of fermented figs and "kesum" on its belly wall - something which only wild fishes can have compared to farmed fishes. Another tell tale sign - look at the fins: river Patins stay mainly in mid-stream in swift currents and wild fishes should have very large tail fin in comparison to its body mass, like a well worked athlete. Farmed fish, like urban folks who lack exercises, will have visibly smaller fins. The oily layer on its belly has white translucent fat instead of the usual disgusting yellow fat that you would see on Patin fish bought from supermarkets and wet markets (these patins are of Thai origin but farmed in Malaysia with fish pellets and loads of other things unimaginable)
Best Kangkong Belacan in town.
Even better - Petai Sambal Ikan Bilis (Sting beans in anchovy spicy sauce). The beans are cooked to perfection and the anchovies crispy. Loved it.
