Well my family and I went to Kuala Selangor to find fresh seafood because Kuala Selangor famous with their fresh seafood.So after a whole day we were searching fresh seafood we had a dinner at Aroma Selera Ikan Bakar.When you come here you have to choose the uncooked seafood example squid,prawn,fish,mussels and many more.If you never go to there I suggest you to choose fish because the fish its taste fresh and natural sweet.And one more thing the price is affordable.So just this can I share wih you.See you soon............
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vCw6KkIAxawMNGDHpuul7odHCRAr64onWPyDLzNm3W5IgJIeagBBV3xWGaMlERNhc-6Ex6u7L5Han6a3XWVDsdu1q-RFij6POJH_WBpPZ-8KvFoCyayQDgBix5zp9zEwpocSoQB4KQc/s1600/20141207_135658_resized.jpg) |
This is our dishes |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWe20jfCP4zStBPqownrgqj2ABbTdmarYRKF2N1ydRnNLQ55uAzgoIVmkkEPMnS6wEQ0-snFn_i9_KxChmpExXx1m8egm2lmw-YZJYYN59CKJkunkNvnf-I6HDwK1XVjmjbAsggrfNiEg/s1600/20141207_135715_resized.jpg) |
The best ikan bakar |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNtsuzmv4BUCU0ePLzVZaBQXDKAJVEchUcSLALKlVMWqMlBDsHMYKEEx5L8YQ4f9ol6jD_NdoLlbllTjxALg4CTPIPcVmMWbF_695H5V4oovbh7no8WDOpslxjwvuYj1jquRoFXXzb7E/s1600/20141207_135904_resized.jpg) |
Ikan pari bakar |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKKj9LelYoa4TAuUlfywDRlNSy0g_zOyD1G1L63p2MMLNw4JCFB1mCZ6ebhDtdSh3aRkf2pwGynDaHQGRrdHfinBstos1tUi8fpoqo65beTvBTcO9xw2dXOdGHSu4ckDJJYbFLYOOr5I/s1600/20141207_135748_resized.jpg) |
this is squid |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOI1sTyiYoms-Bp71UKesdM1C2zxsRhKTEYM7_YTn1uUBgfv4c7AXfiJ0B1CuPF7xyenQ4spvjTdAsOxT4yTf3-Pq2DJw6u7zXuHBL-G5F2rOZz0xcSqhmArXV_zjh-KgKP92ecSAR-c/s1600/20141207_135739_resized.jpg) |
Ketam masak cili
Notes:
1}If you want to go there on weekend you should go early because the place will pack.
2}They open from 12 pm -12 am.
3}For reservation IDRIS ABDUL JALIL:012-2866277
4}Please follow this blog and leave comment.
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