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Tag / badminton kaki

Steamed fish head is dish that is foreign to me growing up on Penang. Over on the island, we usually cook fish heads (Groupa preferred, red snapper is ok too) with a heavy dose of curry, and it involves really only the head.

Over at KL, Asian Carp is the preferred fish for a fish head dish, and by fish head it is actually pretty much half a fish. One of the most famous restaurants to serve up this classic dish within Klang Valley is Chong Yen steamed fish head at Chan Sow Lin. My badminton buddies took me there just a couple weeks ago for my first trial at this place.

Chong Yen steamed fish head at Chan Sow Lin
Chong Yen steamed fish head at Chan Sow Lin

The restaurant is located at the light industrial area at Chan Sow Lin. While the restaurant is usually packed during lunch time, parking isn’t usually a difficult affair.

We had to wait for some 5-10 minutes before securing an empty table, but once ordered, those steaming hot seafood (well, freshwater-food actually) came within 10 minutes. I was quite impressed by their speed.

steamed fish head - original style with garlic & ginger
steamed fish head – original style with garlic & ginger

For the four of us, we ordered three steamed fish head. The classic style with minced ginger and plenty of garlic is the one I like most. The fish was super fresh, with the meat soft, smooth, and absolutely delicious. The version with fermented soya bean were good too, but I think the stronger tasting ingredient somehow masks too much of the fish’s original taste.

There are only two preparation methods here, and each portion is good enough to share between two person. Three for four of us was a bit of an overkill, but I have friends with very healthy appetites, so..

yong tau foo, pork, vege, and steamed fish head with fermented soya bean
yong tau foo, pork, vege, and steamed fish head with fermented soya bean

Other than steamed fish head, they also serve pretty decent yong tau foo, rather good pork with muay choi, vegetable, roast chicken, and a few other dishes.

If you love steamed fish, this is definitely one place you should check out.

map to Chan Sow Lin steamed fish head

Address:
Chong Yen Steamed Fish Head
No. 22-24, Jalan 2/89C
Off Jalan Chan Sow Lin 4
55200 Kuala Lumpur
GPS3.11811, 101.71358
Tel: 012-231 8129
Hours: Lunch

When it comes to fish head noodles, I’m often pretty conflicted. I mean, I love my seafood, but at the same time I am not one who likes to mess around with fish bones in a soupy dish. Sometimes it’s just too much trouble.

The perfect solution? Fish head noodle style but with deep fried fish fillet instead. This is one of the options you can get at Restaurant 6868 at Taman Kobena, Cheras.

Restaurant 6868, a very Chinese kinda name
Restaurant 6868, a very Chinese kinda name

Restaurant 6868 resides in one of the older shop lots at a relatively quiet part of Cheras. The two shop houses have seen better days, but the premise is rather cozy and hygiene standard is decent.

The menu is written on the wall, you can choose from “normal” Chinese Carp fish head noodle, Ma Yau fish head noodle, “4 Kingdom”, yin yeong, fish paste, and more. Prices are from RM 7 to RM 16 each bowl, a small bowl of Chinese Carp fish head noodle cheapest, and big portion of Ma Yau at the other end of price spectrum.

instead of fish head, we chose "ma yau" fish filets, fried suikao too
instead of fish head, we chose “ma yau” fish filets, fried suikao too

I had a small bowl of Ma Yau fish fillet noodle (RM 10) without the evaporated milk. It came with 3 chunks of pretty good size fillets. They were deep fried and fragrant, but what made it so much better was the sambal belacan that came with the fish, it was spicy and very addictive! I think I had about 3 extra servings of those belacan.

the sambal was most excellent
the sambal was most excellent

The version with evaporated milk were very good too, if you’re the type of prefers it that way. Big portion with Ma Yau fish costs RM 16 but you get 5 pieces of fillet instead of 3. I think we’ve decided that ordering big with less noodle might be the way to go next time. 😀

these guys ordered the big bowls at RM 16 each, normal portion is RM 10

We also ordered some deep fried suikao (RM 1.80 each) for sharing and they were of good quality and packed with ingredients as well. You can have these with the accompanying chili sauce, but I prefer to down em with even more sambal.

I shall go come back here and perhaps try their fish maw soup next time.

map to restaurant 6868 at Cheras

Address:
Restaurant 6868
No. 12, 14, Jalan 5/92B,
Taman Kobena, 56100
Cheras Kuala Lumpur
GPS3.11670, 101.73008
Tel: 016-215 3667, 03-9281 1889
Hours: Mon-Wed-Fri (8 am to 11 pm), Tue-Thu-Sat (8 am to 6 pm), Sun (7 am to 5 pm)