Write an article about Roslin Abu Hassan plays the perfect hostess at Kantin Asam Pedas. (Andrea Edmonds @ FMT Lifestyle)
AMPANG: It’s not every day that the Queen Consort of Selangor dines at your neighbourhood asam pedas joint in Hulu Klang.
But the moment you step into Roslin Abu Hassan’s Kantin Asam Pedas, tucked inside the Residensi Bistaria condominium complex, you’ll quickly understand why.
At 52, Melaka-born Roslin greets every customer at the door with the biggest smile and warmest welcome – as if you’re her one and only special guest.
The interior of her restaurant will whisk you back to the good old days. The place feels just like a favourite kampung eatery, with a wooden-house vibe, lorry-body tables, mismatched bowls and plates, and rustic chairs.
It’s a cosy, charming space overflowing with knick-knacks lovingly collected by her husband – a policeman with a passion for flea markets. You’ll spot everything from vintage paintings and old radios to discarded signboards and clocks.
The fiery and flavourful food here is a blend of Melaka and Johor-style asam pedas dishes. (Andrea Edmonds @ FMT Lifestyle)
“My husband loves his kampung so much. As you can see, it is very old school. All these are like his memories,” said Roslin, a mother of two.
Of course, the crown jewel of Kantin Asam Pedas is the food – a mouthwatering blend of Melaka and Johor-style asam pedas. Rich, fiery, and bursting with flavour, each dish is lovingly prepared by Roslin herself every morning.
Since opening in 2013, her cooking has won over not just the condo’s residents, but fans from all over.
Roslin, a true kitchen wizard, makes three types of asam pedas gravy: kaffir lime, Vietnamese coriander, and spicy curry.
“Melaka’s food uses more black pepper and daun limau. On my husband’s side, from Johor, they use more daun kesum. So, mine is spicier!” she quipped.
The telur ikan mayong is an acquired taste. (Andrea Edmonds @ FMT Lifestyle)
From tender beef and fried chicken to snapper and Mayong fish roes, there’s no shortage of options here.
And the best part? Free refills of gravy, sirap, and ulam. Just like the sundry shops of old, there’s even a stash of vintage biscuit tins – help yourself to the goodies inside, on the house.
If you’re not sure where to start, the asam pedas jenahak (snapper) is probably the closest to the traditional asam pedas many Malaysians know and love.
The jenahak is exceptionally fresh, with meat that flakes beautifully and soaks up the gravy’s tangy, sour notes. Comforting, well-balanced, and deeply satisfying.
Get free refills of ulam, salted fish, and salted egg here. (Andrea Edmonds @ FMT Lifestyle)
Tetel, or beef cooked with fat and connective tissue, is melt-in-your-mouth tender. The gravy here is darker and loaded with black pepper, giving it a slow, creeping heat that might just make your tongue tingle. It doesn’t hit all at once – the spiciness and richness grow with every spoonful, making it one of the more complex dishes on the menu.
The telur ikan mayong might raise a few eyebrows, but it’s a surprise worth exploring. The gravy it’s served in is thick, spicy, and packed with flavour – exactly what you’d hope for in a proper asam pedas.
The fish roe itself is soft and globular, with a texture that bursts gently in your mouth. The taste? Think crab meat, but a little creamier and more delicate. Definitely something for the more adventurous palate, but a rewarding experience if you’re up for it.
The fish head asam pedas is mouthwatering with its sour and salty flavour profile. (Andrea Edmonds @ FMT Lifestyle)
For something simpler, go for the fried chicken or bawal. Both are crisp on the outside and juicy inside, served with a generous splash of asam pedas sauce, ulam, salted egg, and salted fish. It’s a proper kampung-style meal that feels both nostalgic and satisfying.
And finally, the sambal belacan deserves a special mention. Roslin does things a little differently here – she fries the chillies before pounding them, which gives the sambal a rich, smoky depth. It’s fiery, fragrant, and guaranteed to give you that satisfying chilli kick that lingers just long enough to make you reach for more.
Whether it’s the spicy gravies or the cosy kampung vibes, Kantin Asam Pedas feels like home. With hearty food and Roslin’s warm welcome, it’s easy to see why even royalty stops by.
Kantin Asam Pedas
E – G – 14, Residensi Bistari
Jalan Ukay Perdana
Taman Ukay Perdana
Hulu Klang
68000 Ampang
Selangor
Opening hours: 11am-4.30pm (Closed on Monday)
For location, click here.
Follow Kantin Asam Pedas on Instagram.
in 1000-1500 words .Organize the content with appropriate headings and subheadings (h1, h2, h3, h4, h5, h6), Retain any existing tags from
Roslin Abu Hassan plays the perfect hostess at Kantin Asam Pedas. (Andrea Edmonds @ FMT Lifestyle)
AMPANG: It’s not every day that the Queen Consort of Selangor dines at your neighbourhood asam pedas joint in Hulu Klang.
But the moment you step into Roslin Abu Hassan’s Kantin Asam Pedas, tucked inside the Residensi Bistaria condominium complex, you’ll quickly understand why.
At 52, Melaka-born Roslin greets every customer at the door with the biggest smile and warmest welcome – as if you’re her one and only special guest.
The interior of her restaurant will whisk you back to the good old days. The place feels just like a favourite kampung eatery, with a wooden-house vibe, lorry-body tables, mismatched bowls and plates, and rustic chairs.
It’s a cosy, charming space overflowing with knick-knacks lovingly collected by her husband – a policeman with a passion for flea markets. You’ll spot everything from vintage paintings and old radios to discarded signboards and clocks.
The fiery and flavourful food here is a blend of Melaka and Johor-style asam pedas dishes. (Andrea Edmonds @ FMT Lifestyle)
“My husband loves his kampung so much. As you can see, it is very old school. All these are like his memories,” said Roslin, a mother of two.
Of course, the crown jewel of Kantin Asam Pedas is the food – a mouthwatering blend of Melaka and Johor-style asam pedas. Rich, fiery, and bursting with flavour, each dish is lovingly prepared by Roslin herself every morning.
Since opening in 2013, her cooking has won over not just the condo’s residents, but fans from all over.
Roslin, a true kitchen wizard, makes three types of asam pedas gravy: kaffir lime, Vietnamese coriander, and spicy curry.
“Melaka’s food uses more black pepper and daun limau. On my husband’s side, from Johor, they use more daun kesum. So, mine is spicier!” she quipped.
The telur ikan mayong is an acquired taste. (Andrea Edmonds @ FMT Lifestyle)
From tender beef and fried chicken to snapper and Mayong fish roes, there’s no shortage of options here.
And the best part? Free refills of gravy, sirap, and ulam. Just like the sundry shops of old, there’s even a stash of vintage biscuit tins – help yourself to the goodies inside, on the house.
If you’re not sure where to start, the asam pedas jenahak (snapper) is probably the closest to the traditional asam pedas many Malaysians know and love.
The jenahak is exceptionally fresh, with meat that flakes beautifully and soaks up the gravy’s tangy, sour notes. Comforting, well-balanced, and deeply satisfying.
Get free refills of ulam, salted fish, and salted egg here. (Andrea Edmonds @ FMT Lifestyle)
Tetel, or beef cooked with fat and connective tissue, is melt-in-your-mouth tender. The gravy here is darker and loaded with black pepper, giving it a slow, creeping heat that might just make your tongue tingle. It doesn’t hit all at once – the spiciness and richness grow with every spoonful, making it one of the more complex dishes on the menu.
The telur ikan mayong might raise a few eyebrows, but it’s a surprise worth exploring. The gravy it’s served in is thick, spicy, and packed with flavour – exactly what you’d hope for in a proper asam pedas.
The fish roe itself is soft and globular, with a texture that bursts gently in your mouth. The taste? Think crab meat, but a little creamier and more delicate. Definitely something for the more adventurous palate, but a rewarding experience if you’re up for it.
The fish head asam pedas is mouthwatering with its sour and salty flavour profile. (Andrea Edmonds @ FMT Lifestyle)
For something simpler, go for the fried chicken or bawal. Both are crisp on the outside and juicy inside, served with a generous splash of asam pedas sauce, ulam, salted egg, and salted fish. It’s a proper kampung-style meal that feels both nostalgic and satisfying.
And finally, the sambal belacan deserves a special mention. Roslin does things a little differently here – she fries the chillies before pounding them, which gives the sambal a rich, smoky depth. It’s fiery, fragrant, and guaranteed to give you that satisfying chilli kick that lingers just long enough to make you reach for more.
Whether it’s the spicy gravies or the cosy kampung vibes, Kantin Asam Pedas feels like home. With hearty food and Roslin’s warm welcome, it’s easy to see why even royalty stops by.
Kantin Asam Pedas
E – G – 14, Residensi Bistari
Jalan Ukay Perdana
Taman Ukay Perdana
Hulu Klang
68000 Ampang
Selangor
Opening hours: 11am-4.30pm (Closed on Monday)
For location, click here.
Follow Kantin Asam Pedas on Instagram.
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