All that killing isn’t for show, the market is interconnected with a large, public restaurant which comes to life every evening. I’d never realised the many different facet to the services provided by a restaurant until I had seen each company that comes together to bring this seafood meal into life. The
Food poisoning must be a major fear in such a tropical region. Similar to a hot pot restaurant, you want to really know where your source is coming from. In this case you can simply stroll through the market and pick your usual supplier of fresh seafood delicacies.
Catering is made entirely of a symbiotic system of dressing-makers, gas providers (who also rents out the tables), drinks sellers and snack vendors. Even the cutlery had to be paid to a separate vendor.
The local traditional dressing of fish sauce, garlic and lots of calamondin (I had to check what the unrecognisable baby lime-looking fruit was). Apparently it’s a natural anti-inflammatory and used in regions as an antidote to poisons. Useful when eating half of the ocean.
A lady walks by with cooked dishes. My companions and I whisked off with aromatic coconut rice and richly fried noodle.
A company is paid to come over and light up our stove and a separate party offers the service of washing our seafood. We boiled the mantis shrimps.
The result was a bit prawn-like but with smoother texture. I was incredibly relieved that boiling water at the speed of bullet wasn’t fired at anyone.