"Ikan bakar" or "grilled fish" is a staple Indo-Malay food, traditionally found in fishing villages along the coast in the region.
Typically fish or other kinds of seafood, are marinated in a mixture of spices blended into a paste; then grilled over a charcoal fire on a banana leaf then eaten sometimes with "sambal belacan" (prawn paste) or "kicap manis" (sweet soy) dipping sauce.
In Jalan Bellamy (Bellamy Road) behind the old Istana (Palace) of the "Yang Di-Pertuan Agung" (the King of Malaysia) is a row of open air roadside "gerai" (stalls) selling Malay rice and dishes. These Jalan Bellamy stalls specialise in "ikan bakar" and are popular amongst local Malays especially the lunch-time office crowd.
There are three gerais; the first Gerai is called Gerai Seri Menanti, the second is Gerai Che Yah Seri Melaka and the third is the food bloggers favourite Gerai No.3 "Kedai Kak Jat".
 |
| Gerai No.2 and Gerai No.3 |
 |
| At the end of the lane is a fourth Gerai, Gerai Mak Alang. |
Instead of barbecuing the seafood over a charcoal grill, here the seafood is wrapped in banana leaf and cooked over large hot plates.
 |
| Cooked over hot plates, so not really "grilled". |
 |
| Various kinds of fish are available including pari ("stingray"), siakap, terubok and keli. |
Choose your fish from the hot plates, there are various kinds of fish available according to your fancy. Or choose the large squid, prawns or cockles ("kerang bakar").
The Gerai's also sell "nasi campur" or malay rice with side dishes. No need to stand on ceremony, just go to the table where all the side dishes are displayed, take a plate and dish out the rice on to your plate as well as a few of the side dishes.
Try and find a table to sit (if you can find one available!). Someone will come around to take your order for drinks, and calculate the bill by looking at what you ordered.
 |
| Ikan Pari (Stingray) |
 |
| Sotong (Squid) |
The Gerai's are usually open during lunch time and closed by 3pm. Get here early or you will have to wait for a table.