Modern Fishing Restaurant (Nasi Goreng Seafood Stulang) — Restaurant in Johor

At first, I didn’t want to come here because I was worried the place would still be as filthy as it used to be. But when I got here, I was completely blown away...

Let me explain. It was a Saturday evening, just after Maghrib (around 7:45 pm), when we arrived at this iconic and legendary eatery known for its famous Nasi Goreng Seafood and other seafood dishes (mostly cooked sambal-style). Right as we stepped in, I was shocked. Why? Because back in the day, this place had a reputation for being pretty filthy—many reviews highlighted it. But thank goodness, since the renovation, it’s noticeably cleaner now. It’s not spotless, but certainly much better, and it gave us the confidence to enjoy our meal in a better atmosphere.

Here’s how the ordering system works. For the main seafood and Nasi Goreng Seafood stall, you either wait in one of the chairs lined up near the counter if it’s crowded, or if you’re lucky enough to find a table straight away, one person from your group can queue up to order. Once at the counter, you place your order (whether dining in or takeaway), and if you’re dining in, they’ll give you a table number—kind of like at Maccas. But don’t sit down yet! You’ll need to pay at the separate cashier counter before settling at your table. Payment is cash or DuitNow QR code only—no cards. As for drinks, you scan the QR code on your table to order. The drink menu is quirky; for instance, I ordered a Teh O Limau (lime tea) and it came in an extra-large cup that looked more like something you'd drink "beer" from.

The three of us ordered two Nasi Goreng Seafood (RM10 each), a portion of Sambal Sotong (squid sambal), and drinks: a Milo, a lime tea, and the Teh O Limau XL (see picture for the comically huge cup). The drinks arrived secondly, and we were stunned by how massive the portions were! The Nasi Goreng Seafood itself was tasty, but it lacked the “wow” factor it used to have. They’ve switched to cooking it with machines instead of the traditional stir-fry method, so the flavour feels a bit muted, but it’s still decent. The portion size is just average, but the Sambal Sotong elevated the meal—it added a kick, though it wasn’t overly spicy. And as a FYI to the receipt picture giver, the receipt said “4” for squid, but we didn’t order four pieces, so I assume it’s counted by weight.

The staff, along with the owner/manager (who happened to be sitting at the table next to us), were efficient despite the growing crowd. By the time we arrived, around 8:30 pm after Isyak, there was a long queue of people from all walks of life—Malay, Chinese, Indian—you name it. It’s always heartwarming to see such diversity in a single spot. For those wondering about its Halal status, I’d say it seems trustworthy. The cooks appeared to be Muslim (as noted in some reviews), the majority of customers were Muslim, and there’s no sign of alcohol or pork being served here.

In conclusion, I was pleasantly surprised by how much cleaner the place is after the renovation, making it far more inviting. The food itself is decent—nothing extraordinary—and the system is efficient. While I’d say the Halal status is moderately reassuring, the switch to machine-cooked fried rice does take away a bit of the charm. Overall, I’d rate it a solid 4/5. As someone who’s been coming here since I was a kid (this place holds some fond memories for me), I’ll likely return with friends and family. It’s nice to see an old favourite...

Kitty and I finally got to try Modern Fishing Restaurant after I've been raving about it for years! I remember coming here when I was younger and loving their fried rice and seafood. It was worth the trip down memory lane, but unfortunately, I think things have changed a bit since my last visit.

This place is a bit off the beaten path, located near a longkang (a big drain, which can sometimes be a bit smelly). However, the food is definitely worth the journey! The fried rice is cooked in a flat pan on top of banana leaves and comes with a variety of ingredients, like smelly beans and lady fingers.

What really stood out in the past was their chili sauce - it was absolutely delicious! We also enjoyed the seafood, which was above average.

The restaurant is always crowded, so expect a bit of a wait. But the service is fast and the prices are reasonable. The atmosphere is a bit rough around the edges, but if you don't mind the backstreet hawker stall vibe, it's definitely worth trying.

For anyone who is very mindful of cleanliness or has some OCD, this place might not be for you. The toilet is a bit old-school and not very modern, and you'll have to pay a small fee to use it.

We noticed a change in the kitchen this time. The cooks used to be Chinese, but now they're all Malay. The taste is slightly different than I remember, and there's no longer the smelly bean with the stingray and sotong, which was a big part of what I loved about this place.

Overall, we would still recommend Modern Fishing Restaurant for anyone looking for a delicious and affordable nasi goreng, but keep in mind that the ambiance is more casual than fancy, and there have been some changes in the kitchen. It's still a great option for a quick and tasty meal, but it's not quite the same as...

A Gastronomic Disquisition on the Inadequate

One approaches the culinary establishment, particularly one vaunted by popular acclaim, with an expectation of sensory revelation – a journey for the palate, a testament to the artistry of the kitchen. Yet, my recent encounter at Stulang Seafood Nasi Goreng proved to be an exercise in profound disillusionment, an unfortunate testament to the chasm between reputation and reality.

The central subject of this lamentable repast, the nasi goreng, failed to transcend the most rudimentary definitions of its form. Its flavor profile evoked not the vibrant symphony one anticipates from a dish so celebrated, but rather the stark, uninspired simplicity reminiscent of institutional sustenance. To render such an uninspired creation at the cost of RM11 suggests a profound misapprehension of value, a disregard for the intrinsic worth of a truly satisfying culinary experience.

Furthermore, the very spirit of hospitality, so essential to the shared ritual of dining, was conspicuously absent. The service, rather than facilitating enjoyment, introduced an abrasive friction, marring an already compromised affair. When one factors in the exorbitant sum demanded for this collective mediocrity, the question arises: what philosophical principle compels individuals to frequent an establishment where the promise of gastronomic delight so thoroughly evaporates into a haze of blandness and incivility? The widespread adulation for this locale, I confess, remains an enigma, a puzzle for the discerning...