Thanis Lim

All Rounder Chef and Food Journalist

Sri Maju Herbal Fish Soup

Having travelled to Kota Kinabalu on a consistent basis and blessed with great friends – I would always have transport to go to various places outside of town to dine. Locals would stress that most of the good food’s out of town and not within walking distance but I beg to differ – there are definitely good eats to be had within walking distance! This guide is specially for those who are staying around Imperial Boutech Hotel, Warisan SquareCentrepoint, Suria Sabah or Gaya Street areas. All within 20 minutes walking distance (for an average healthy person of course). Delicious and healthy herbal fish soup is one of the specialties of this Sri Maju Restaurant in Kota Kinabalu. It’s located around Asia City – just behind Api Api – around town area (Centrepoint and Warisan Square)



Asia City is very close to Centrepoint – Just right behind Api Api (McDonalds is here too)



I snapped into the kitchen to catch a glimpse of the boss preparing my Herbal Fish Soup.



Quite a number of celebrities had eaten in this restaurant before – showing how good the food is! 



Does anyone recognise the man in the middle? Winking smile Popular HK artist!



The herbal soup goes very well with their Yam and Mushroom rice – taste healthy and yummy at the same time!



Their home made herby soy sauce – one look and you know it’s going to be fab!



Now comes the hero of the night – the Herbal Fish Soup – take a look at those delicious looking tender fish! *ATTACK*



The view from the top – notice the dates and goji berries – all good for your health.



The fish part near the skin is especially delicious – gelatinous collagen goodness! Very good for your skin!



So if you’re after a delicious healthy treat! Be sure to visit this restaurant when you come to Kota Kinabalu – you will need to wait half an hour for them to cook this dish so make sure to call in advance.

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At just less than 10 minutes walk – Sri Maju is a great place for quality fish lovers to enjoy!

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Szechuan Guacamole

Here's a recipe I recently found that has a blend of Chinese influence in the guacamole. This would work very well with chips or our Asian prawn crackers/shrimp chips!

Szechuan Guacamole


  • 1 large ripe avocado, pitted and peeled
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon minced ginger
  • 1/4 teaspoon five-spice powder
  • 1/4 to 1/2 teaspoon Sichuan hot bean sauce or Oriental chili paste
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped cilantro
  • 1 teaspoon sesame seeds, toasted
  • Salt, to taste
  • 2 tablespoons diced tomato or red bell pepper
  • 2 tablespoons finely chopped red onion


Place peeled avocado on a rimmed plate with garlic, ginger, five-spice powder, hot bean sauce, sesame oil, soy sauce, lemon juice, and coriander.

Coarsely mash avocado with a fork or potato masher, incorporating seasonings.

Add salt to taste. Stir in the tomato and chopped red onion.

Serve with keropok or shrimp chips.

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Coconut Avocado Ice Cream!

Sometime ago I created a coconut avocado ice cream recipe and posted it into I didn't take any photos of the ice cream but after a year, they posted a picture of the recipe. Here's the direct link to the recipe. Coconut Avocado Ice Cream at

For your convenience, I'll just post it here in the blog.

Here's the picture allrecipes posted. I am glad my recipe has gained enough recognition.

"My mum loves avocados and coconut milk. Since we have an avocado tree and coconut cream on hand, I tried making this fusion ice cream and it's heavenly. The avocado lends a lovely, appetizing color, and it has the nice aroma of coconut. Simply irresistible. Definitely something different to impress your guests."
Original recipe yield: 1 quart.
Prep Time:
10 Minutes
Ready In:
13 Hours 10 Minutes


  • 1 1/2 cups milk
  • 1 cup coconut cream
  • 1/2 cup white sugar
  • 2 (1/2 pound) avocados, peeled and pitted
  • 3/4 teaspoon lemon juice


  1. Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.
  2. Allow ice cream to soften in refrigerator for 10 minutes before serving.

If you don't have an ice cream machine, you can make this in the freezer. Just pour the puree into a dish and place it into the freezer. Freeze for about 2 to 3 hours, then mash it into a slush; repeat the freezing and mashing about 3 to 4 times so that the ice cream will be smooth. Finally, freeze overnight and serve as directed.

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Gingko nuts, Barley, Beancurd Sheets and Quail Eggs Sweet Soup

Traditionally, this sweet soup (tong sui) is usually made for pregnant ladies and is thought to give the babies a fairer skin. I decided to do more research on the health benefits of the ingredients.

Barley has recently been researched to help lower cholesterol and blood pressure. Barley is also good for your bladder.

Gingko nuts, are considered lung soothing and is prescribed in TCM for bronchitis, asthma, cough, and numerous other conditions. It is also said to be good for the brain and memory boosting. The recorded use of ginkgo seed in China for food and medicine dates back 2,000 years. Although one should not eat more than 8 gingko nuts per day, as too much can be toxic.

Chinese medical practitioners have used quail eggs for thousands of years to successfully combat allergies such as rhinitis (sensitive sinus or nose) , asthma, hay fever, spasmodic cough and skin conditions such as eczema and psoriasis. More recently they have been used in Russia and Poland, and they are widely available from pharmacies in France, Switzerland and Germany.

It's no wonder this recipe has been passed down for generations as a nutritious soup. Now let's get cooking~~

1 cup Of China Barley(中国薏米)
2 packets Of Ginkgo Nuts (白果) - can buy from fridge section of Hua Ho near their fresh mushrooms.
1 Packet Of Bean Curd Sheet(腐竹) - buy from dried foods section
1 can of quail eggs - can find in most canned food sections
200g Rock Sugar To Taste (add more if you want it to be sweeter)
2 Litres Of Water
Few Pieces Of Pandan Leaves, wash and tied into knot
1 Egg, lightly beaten


1. Rinse barley in several changes of water until water runs clear.
2. Place barley in a stock pot with water and pandan leaves, bring to boil and low the heat and simmer for about 15 minutes.
3. Meanwhile, marinate the ginkgo nuts with 1-2 tablespoons of castor sugar and set aside. At the same time, drain and wash the quail eggs from the can, then soak them in water with 1-2 tablespoons of sugar.
4. Soak the beancurd sheets in water until really soft. If not soft enough, add 1 teaspoon of bicarbonate soda to the water. (This step is crucial for silky soft bean sheet skin)
5. When the barley water is done, removed the pandan leaves and add in the bean curd sheet and simmer on medium heat for about 20 minutes.
6. Next add in the rock sugar and ginkgo nuts then continue to simmer for about 10 – 15 minutes depending on how scattered you want the bean curd sheet to be.
7. Lastly, add in the beaten egg and stir until well combined .
8. Add the quail eggs, stir well, then kill the heat. Serve it warm.

Made this recently and I added fresh lotus seeds for more health benefits ;)


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