I had tried Sang Gerai’s Chicken Rice at Beletime Danga Bay last year to break my fast with friends who live around that area, and when Alice from Sang F&B Group got in touch with The Iskandarian, I managed to connect the dots that Sang Gerai, Sang Seafood and Port Asam Pedas by Sang are all under one roof!
Alice had invited The Iskandarian to review their new Port Asam Pedas, opened back in December 2025, at the same premises of Sang Gerai in Beletime Danga Bay.
Curiosity made me say yes, so I went to Beletime Danga Bay, found the mall parking and parked at level 2, where the parking bays are ample, and then went down to the ground floor, where the huge, lit-up signage of Port Asam Pedas by Sang is right next to its event space that is built in the shape of a mini glasshouse where the review is being held.
On that day, we were privileged to have Executive Chef Kadir Razak, who has spent months perfecting his special Asam Pedas dish served exclusively in the restaurant, which includes paying a visit to speciality places to understand the tastes that vary.
Having spent a decade in Johor, Chef Kadir relayed true Johorean taste in the Claypot Asam Pedas, with black pepper and pineapple in its concoction, complete with daun kesum (Vietnamese coriander) and bunga kantan (ginger flower) – All the principal ingredients that made the Asam Pedas, Johorean style.
True enough, once the four clay pots of piping hot Asam Pedas arrived, Chef Kadir told us it’s a norm to order a pot of Asam Pedas and pair it with an omelette, the most requested with the spicy, sour dish no matter where you try it from.
I was delighted to see that they’re offering a huge rattan plate full of Ulam-Ulaman, made up of ulam raja, pegaga, kacang botol or winged beans, cucumber slices, tomato wedges and salted egg, complete with spicy sambal belacan. You can taste the toasted belacan in the sambal, which made your plate tastier.
The default ingredient for Asam Pedas is the red snapper fish. You may order different proteins like prawns, octopus, stingray, mackerel and many more, priced according to the weight of the protein you order.
The good thing about being under the same umbrella, Port Asam Pedas gets the same source of fresh seafood as their sister, Sang Seafood. Worry not on the quality of the freshness; they are all coming from Penawar, Kota Tinggi, Johor.
While utensils are available to use, I prefer to enjoy my plate of chockful goodness with my hands as there is a washbasin with soap available to wash my hands pre- and post-meal.
The portion is big; thus, the price is reasonable for each clay pot. RM68 for 2-3 pax and RM118 for 4-5 pax. You can add ladyfingers for RM5 or RM15, respectively. Side dishes to pair with are priced from RM12 to RM38 per dish. I recommend some wok hei taste from their Cabbage Stir Fry with Dried Shrimps (kobis goreng udang kering) beside the Omelette and Ulam-Ulaman.
It’s a cosy place to have a meal with a big group where sharing from a huge clay pot is
expected, just like you’re eating at your family’s kampung home. You can also order their Chicken Rice from Sang Gerai under one roof if anyone in your group is not into something too spicy.
My beverage of choice was Teh Cincau or cincau with soybean, but the soybean is replaced with milk tea. It’s a milky treat after having a hearty, complete Asam Pedas.
I did not realise how time had passed while we were enjoying our table of food together; that is how good it is to dine in the glasshouse VIP room with lovely company and mouthwatering dishes.
Do try out this delicious goodness with friends and family by dropping by Port Asam Pedas by Sang, G-68, 01-01, Shopping Mall Ground Floor Bay Point, Persiaran Danga Perdana Country Garden, Danga Bay.
You can book the glasshouse subject to availability by getting in touch with them at 019-735 7556.
Check for their updates at Port Asam Pedas by Sang in Facebook, Instagram and TikTok.
