Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

Tag / steamed fish head

Back in Penang where I grew up as a kid, my family was pretty fond of fish heads. Our ingredient of choice is almost always a big garoupa head, and mom always prepare it with Nyonya style curry. This was actually the only way I knew how to enjoy fish head, that is until I came to KL and heard about steamed fish head.

Mun Kee Steamed Fish at Happy Garden
Mun Kee Steamed Fish at Happy Garden

After trying the pretty awesome version at Chong Yen steamed fish head at Chan Sow Lin, we’re going to take a look at Mun Kee Steamed Fish Head at Happy Garden.

According to Kerol, this is one of her aunt’s favorite place for dinner. There’s something like one in three chance that they dine at this place whenever she pays the family a visit.

these are the dishes we ordered for the five of us
these are the dishes we ordered for the five of us

Mun Kee is located at the appropriately named Jalan Lazat 1 (that’ll be Tasty Street 1 in English). The shop is sort of a food court set up with high roof but no walls, you’re sheltered from the elements somewhat, but there isn’t air conditioning any decoration to speak off. People are here strictly to eat.

The eatery gets pretty busy on weekends, so expect to wait a bit for an empty table. However, food doesn’t take overly long to get ready, so overall wait time is pretty bearable.

steamed fish head in two different styles
steamed fish head in two different styles

As with most steamed fish head in KL, the main ingredient is Soong fish, or Asian Carp. Calling it fish head is a bit of a lie, cos you do get almost half front portion of the fish instead of just the fish head as the Penangites do with our fish head curry.

At Mun Kee, there are 5 different preparation methods – Nyonya Steam, Assam Steam, Minced Ginger Steam, Black Bean Steam and Original Steam.

We’ve heard good things about the Nyonya steam but unfortunately they ran out of that when we were there, so we chose minced ginger steam and original steam for this session (RM 26 per dish).

The fish head were delightful, never over cooked and there wasn’t any trace of those pesky slight muddy taste that river fish tends to carry. The original steam is great for those who likes it a bit spicy with plenty of chili padi sprinkled on top, while the minced ginger steam provides the warmth from ginger that I find myself enjoy as well.

tofu is quite awesome, emporer vegetable, salted egg chicken
tofu is quite awesome, ‘green dragon’ vegetable, salted egg chicken

At Mun Kee, they aren’t only good with steamed fish.

Salted egg chicken (RM 24) is one of the must-order items. Imagine salted egg squid (like the one at Sing Kee Sungai Way) and KFC rolled into one. It’s a combination that works surprisingly well and we really liked it.

Home made tofu (RM 12) that we ordered came with crab meat and egg based broth that made excellent comfort food, and the green dragon vegetable (RM 12) dish provided good source of vitamin C and fiber just in case your mom asked. All in all a great combination of dishes for dinner.

Kerol, Huey Fang, Johnny, Haze, and KY
Kerol, Huey Fang, Johnny, Haze, and KY

With drinks, we spent about RM 23-24 per person for this wonderful, well-balanced dinner. Head over to Happy Garden to check Mun Kee out.

map to Mun Kee steamed fish head at Happy Garden

Address:
Mun Kee Steam Fish Head
New Happy Garden Food Court
43-A Gerai. Jalan Lazat 1
Taman Gembira
58200 Kuala Lumpur
GPS: 3.077106, 101.680289
Tel: 016-491 2632
Operation Hours: 11am – 3pm, 5pm – 10pm

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