Malacca Longkang Back Lane Siham Cockles Tong Bee • It's All About the Secret Sauce 東美档

Tong Bee's Stall Shell Food 東美档 | 143, Jalan Bunga Raya, Kampung Jawa, 75100 Melaka, Malaysia 🕚 6pm - 11pm (Weds off)

Malacca's Tong Bee longkang back lane cockles stall has been here since the 1950s. It's in the third generation now and is an obligatory check-in spot on most Malacca foodie tourist itineraries.

The narrow lane off Jalan Bunga Raya comes to life every evening around 5pm.

There are two stalls here, Tong Bee Longkang Siham was the first (original) since 1959. The other stall Capitol Seafood Longkang Siham (established 1967) was on off-day when I was there. Tong Bee has a lower social media profile as it is less promoted by influencers.

We eat at long low tables and wooden kindergarten stools. Quite comfortable but getting up later can be slightly challenging if your bones and joints are stiff 🤭🤣 But, I like it this hyperlocal way lah 😆

Anyway, I didn't see or smell any longkang (drain), not that I mind. In fact, the back lane was very clean, almost pristine as far as back lanes and drains go.

The menu - various shell fish, prawn, vegetables either raw (rojak) or blanched, and served with sauce. There's also charcoal grilled tau pok, tau kwa, dried squid.

The signature cockles come in RM3 and RM5 servings. This is the RM5 serving.

Truth be told, I was very hesitant to try this. As I get older, I become more and more kiasi 怕死 or fear of death 😂

Eating blood cockles just blanched and medium rare is, of course, an indulgence at our own risk.

I mean when I was a young man, I enjoyed blood cockles in abundance without a care. But, I am a little less carefree about what I eat now.

via GIPHY

oh.... we have to pry open the cockles with our nails. So, ladies with manicured nails, remember to jio your brother, boyfriend, husband 🤭

So, how was this? Was it worth it?

Okay. First of all, the blood cockle was clean and fresh, but they all have a bit of greenish fine slimy grit at the side which you have to remove with the fork. Very easy, but make sure you do it.

That done, the cockles have a lightly crunchy flange and juicy soft body. It's the mix of textures with the gently savoury body juices that make blood cockles so addictive.

And, the signature dipping sauce of fermented prawn sauce (hae ko), belacan (dried fermented krill) and hot chili sauce made a perfect complement to the blood cockles.

Fresh blood cockles are fresh blood cockles, but it is the umami savoury spicy hot dip that made Tong Bee stand out for three generations and spawns emulators (like Capitol).