Siham, lala and balitung

At Sihamla Kepong, three names appear on almost every table. This page explains them in plain language — then send you to the live menu for sizes, sauces and prices.

Siham (blood cockles)

Siham are blood cockles — a local favourite with a briny, iron-rich taste. We stir-fry them to order (for example kam heong or sambal) or prepare boiled styles when listed on the menu. Ask staff about spice level; chilli options are available on many shellfish dishes.

Siham 即血蛤，味道鲜咸、略带铁质感，是本地夜宵常见食材。本店以现炒为主（如甘香、参巴），菜单上也有水煮类做法。 多数贝类可调整辣度。

Lala

Lala are small clams, often wok-fried with aromatic sauces. Kam heong lala is a regular order at Siham啦 — fragrant, slightly spicy, and meant to be eaten hot with rice.

啦啦是小型蛤蜊，常以香辣酱汁爆炒。甘香啦啦是本店常见点单，适合配饭趁热吃。

Balitung (snails)

Balitung refers to the snails we cook in the same zi-char spirit — bold sauce, wok heat, and shared plates. Check the menu for available sizes and preparations on the day.

螺类（balitung）同样以小炒方式处理：重酱、猛火、适合拼桌分享。当天可做的规格与做法以菜单为准。

How to order

• Dine-in: scan the QR on your table — see FAQ.
• Pickup: use Order pickup, then collect at the shop.
• Find us: Visit / location.