Woo Pin Yu Thao Mai-鱼头米 which is based in Cheras is quite popular among the avid foodies of fish head noodle in Klang Valley. They also have another branch in Taman Desa. But I still go back to their main branch for the original 鱼头米.
This bowl of 'bee hoon' (rice vermicelli) is huge with 3 large pieces of deep-fried 'Soong' fish ( A type of fresh water fish). They do have the poached version of fish if you don't particularly like the deep-fried version. Evaporated milk is used to cook the broth so it's a bit milky but don't worry if you prefer the plain one. They do serve without milk one. Anyway, the evaporated milk will make the broth to have more... oomph flavor! Never the less plenty of 'kiam chai' (salted veges.) and the Hua Tiao Chiew( Chinese wine ) really give it a kick!.
To squeeze a piece of lime into the 'sambal' to go with the fish is heavenly!
I asked to be given only the 'meaty' fish as I don't really know how to appreciate the head's parts. So they gave me 3 large pieces of fish. This bowl of 鱼头米 priced RM 7.50. Actually the basic one is just RM 6.50 but I ordered a 'keh liao' (additional) one. 3 pieces of fish pastes for RM1.00. The fish paste is made of mackerel fish. The texture is a bit harder than the normal fish ball. Worth it!
The evaporated milk and 'hua tiao chiew' are the main ingredients.
By the time I finished that bowl of 'yu thao mai', my underwear was already soaked in sweat. I guess it must be the ginger, or maybe the 'sambal' and the scorching sun did the trick. Remember to wear light!
The Woo Pin Fish Head Noodle is located under this 4 storey flat, in Jalan Ikan Emas, Cheras. They close on Thursday. Lunch time is crowded.
Location map.
Woo Pin Yu Thao Mai-鱼头米 which is based in Cheras is quite popular among the avid foodies of fish head noodle in Klang Valley. They also have another branch in Taman Desa. But I still go back to their main branch for the original 鱼头米.
This bowl of 'bee hoon' (rice vermicelli) is huge with 3 large pieces of deep-fried 'Soong' fish ( A type of fresh water fish). They do have the poached version of fish if you don't particularly like the deep-fried version. Evaporated milk is used to cook the broth so it's a bit milky but don't worry if you prefer the plain one. They do serve without milk one. Anyway, the evaporated milk will make the broth to have more... oomph flavor! Never the less plenty of 'kiam chai' (salted veges.) and the Hua Tiao Chiew( Chinese wine ) really give it a kick!.
To squeeze a piece of lime into the 'sambal' to go with the fish is heavenly!
I asked to be given only the 'meaty' fish as I don't really know how to appreciate the head's parts. So they gave me 3 large pieces of fish. This bowl of 鱼头米 priced RM 7.50. Actually the basic one is just RM 6.50 but I ordered a 'keh liao' (additional) one. 3 pieces of fish pastes for RM1.00. The fish paste is made of mackerel fish. The texture is a bit harder than the normal fish ball. Worth it!
The evaporated milk and 'hua tiao chiew' are the main ingredients.
By the time I finished that bowl of 'yu thao mai', my underwear was already soaked in sweat. I guess it must be the ginger, or maybe the 'sambal' and the scorching sun did the trick. Remember to wear light!
The Woo Pin Fish Head Noodle is located under this 4 storey flat, in Jalan Ikan Emas, Cheras. They close on Thursday. Lunch time is crowded. Location map.
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