Mount Kinabalu: The Celebration (Part 7 of 7)

This is the last part of a 7-part post. If you missed the previous parts, please click here.

So it was time for a celebration.  After all, having the whole group in reaching the top without leaving anyone behind is quite a feat.  It was time to celebrate.  Out from the gates of paradise and straight into the real world.  Before we even reached sea level, we found ourselves already missing the fresh mountain air, the cooling breeze of the mountain range.  It was back to humid, polluted, congested cities.

But before we head back to Kota Kinabalu, we stopped to have a celebration dinner at the most convenient (since its along the way back to KK) yet scenic restaurant: Salut Seafood Restaurant.

Flocks of egrets

By the time we arrived at Salut, it was already near sunset. Flocks of egrets, wave after wave, were flying over us in hordes, heading over the serene lake into the faraway valley.

Serene Salut Bay

Salut Seafood Restaurant is a unique place as it is built on a lake, which is Salut Bay. This lake escapes out to a small river which then leads straight into the South China Sea. The lake itself is so huge that it is not strange that you would think its the sea.

Insert baby here

Upon entering the restaurant, the first thing that greets you with its mouth wide open are a few gigantic clam shells. These clams are big enough to fit a baby!

Decisions decisions

All the seafood served in the restaurant are as fresh as fresh can get. We actually ‘hand-picked’ our seafood straight from the tanks that they are bred in.

The Juice

Humongous clams! We did not have the stomach to try these…. must be pretty darn juicy inside ><

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These we definitely ordered.  Picture (left): The usual clams commonly called ‘si ham’ which is used in Penang Fried Kueh Tiaw.  Picture (right): These clams are usually served with toothpicks, so that you are able to pick the meat out of their shells.



Various types of clams and oysters cooked using various methods

Fit for an Emperor

One of the famous local vegetable: Emperor’s Vegetable, also known as the ‘Di Wang Chai’.

Fried Egg with Oysters

Fried Egg with Oysters

Fried Squid with Tomato Sauce

Fried Squid with Tomato Sauce

Steamed Fish in Soya Sauce

Steamed Fish in Soya Sauce

Sambal Crabs

Sambal Crabs

Fresh and Juicy

Bigger-than-the-average-size oysters preserved in ice flakes to maintain its freshness

Demo in progress

Johnson giving us a demo on the most delicious way to eat the huge oyster

After our seafood fiesta, we retired to bed early as we had to leave KK in the wee hours of the morning, mostly to avoid the traffic jams of the city as well as to get ahead of the crowd that will later on form the long queue at the immigration points.  We arrived Beaufort close to 6 am when the sun was just starting to bring light into the skies.   Beaufort has always been my breakfast place of choice because the chinese coffee shop there serves the best Fried Kueh Tiaw.  It is ‘charred’ perfectly and is served with thick slices of 3-layered roasted pork.  Enough said, the photos below will tell you everything, perhaps even salivate your mouth.  😉

Time for feeding

The pigeons of Beaufort resting on the power lines at the dawn of the sun, apparently waiting for the tuck shops nearby to indulged them with bird feed.

Kolomee with Char Siew & Fish Ball

Kolomee with Char Siew & Fish Ball

Fried Beehoon with Char Siew

Fried Beehoon with Char Siew

Fried Kueh Tiaw with 3-layer Roasted Pork

Fried Kueh Tiaw with 3-layer Roasted Pork

Padi fields

The padi fields in Temburong, Brunei. Lust green fields with blue skies.

Alls well that ends well.  Another successful and enjoyable trip to Mount Kinabalu where every single grouop member reached the top.  Friendship forged, experience gained.  Although our footsteps and scent that was left on Mount Kinabalu will fade, the memories of Mount Kinabalu 2012 will forever remain in our hearts… and stomach!  *Burp*



Posted on June 11, 2013, in Nature, Travel and tagged , , . Bookmark the permalink. 1 Comment.

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