I start my first evening in Melaka alarmingly far back in a queue. The doors of Capitol Satay open at 5.30pm, and by 6pm it's rammed buttock to buttock, with a line of hungry punters snaking out the door. I have barely sat down and had time to take in the charmingly tatty décor before I am whisked off to a refrigerated cabinet to choose my satay.
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Health bosses today apologised to a mother after a woman tried to snatch her baby from a hospital ward.
Standard-sized plaice are not ideal for cooking on the barbecue as the flesh tends to be a bit soft, but if you manage to get your hands on a big, diver-caught plaice that can weigh 2-3 kgs you can treat it just like a brill or turbot. Great chunks of fish like this need simple preparation and I've seasoned the fish here with a nutty spice mix used in Middle Eastern cooking.
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