Kangkung Belacan the way it should be done. With lots and lots of chillis and lard. The vegetables here may be simple, but the flavours are as complex as any meat dish on their menu.
Such a simple dish, yet the flavour is anything but simple. The deep levels of smoky flavour envelop the bittergourd, while the chicken lends a meaty flavour to the dish that is hard to pinpoint. An absolutely beautiful dish that puts all other renditions to shame.
Step back in time at this kopitiam, which still has all the original fittings and floorings from the 60s. The fish head is served in a thick syrupy sauce, with ginger and lots of chilli. Have it with rice, but watch out for bones!
Bring a patient foodie friend with you to Hock Seng Hin, because a long wait is almost guaranteed for its tasty, affordable dishes cooked over firewood. The trademark Chili Bean Braised Fish Head bears piquant yet incredibly appetising flavours in its thick gravy, not to mention the generous pieces of fish head. Along with it, have the Bitter Gourd With Spare Ribs, brimming with wok-hei. Tastemaker Brian Leow explains that it's prepared in the same wok that cooked the fish. Make space for more veggies and order the Belacan Choy Sam that packs fragrant belacan notes in every bite. Pro tip: The no-nonsense lady boss has her waiting system in order so once you inform her of your party's presence, keep calm and wait for a table.
Avg Price: RM20
Photo by Burppler Trisha Toh
This women-run restaurant with no signboard is famous in the area for dishing up some delicious Hong Siew Yu Tao, or stewed fish head cooked on a wood fired stove. I’m not the most ardent fan of freshwater fish taste, but the garlicky, fermented soy gravy was delicious and made up for the pungent fishy taste. Also worth noting is their stir fry pork innards filled with wok hei.
Like any good Chinese restaurant, it’s less about the decor and the service and more about the food — so come hungry but also be prepared to wait at least an hour for your meal.
Six words - spicy chili bean braised fish head. That, and bitter gourd spare ribs, char siew kai lan, belacan choy sam aaaaand stir fried intestines. The one-hour wait is worth it when you realise how much there is to see and savour, along with how little you'll have to pay for it. Six delicious dishes costed us a meagre RM83.50. Now that you've heard, run along and be sure to order big ✌🏼️
Kedai Kopi Hock Seng Hin famous for their stew fish head cooked with loads of Chilli. Spicy yet delicious. Hidden along Jalan Pudu with no signage outside, just have to notice the long queue standing outside the restaurant. Gotta be there earliest by 1130am overall rating 👍👍👍 value for money and most watering.
Give a guess which part of pork is this from. It had a texture of the tiny squids and heavily seasoned with black pepper and salted fish paste.
But the bitter gourd was even better. It soaked up the seasoning and way easier to eat than the ribs.
The savory pork seasoned the veg till perfection. Stir fried under high heat from the burning wood binding the flavors together. Fast Simple Tasty
How good could this tasted?
Chopped up fish head with lots of chilli and ridiculous sauce. This is what we called poor man food.
It tasted so bad that people were willing to Q up since 9am. They opened at around 10am and sold out by 1pm.
Seriously, don't try it.
(I believe this picture won't have much likes but this is the best dish I ever tried)
Once we sat on the table, they served us with a big bowl of rice (free flow). Even though their rice had a texture of clay, their food was so good that we could finish a few bowl of clay.
Super comfort food where they still insist to cook with wood and only operated by a handful of grandmum. Sadly, they do not have any one to take over their restaurant and recipes.
It was so good that I couldn't reveal its address because the Q is already very very looooooooong.
