We have been searching high and low for this restaurant, ever since watching Anthony Bourdain having a feast here. Hubby and I are fish enthusiasts, so last Saturday we went a-hunting.
Amidst mechanic shops and scrap yards, we found a steamed fish head stall under a tree. There were 2, actually. We chose the one with more crowd, obviously!
That's how the restaurant looks from outside.
That's how it looks inside....kinda dodgy, but who cares! The place was packed with customers.
We saw the workers busy cleaning and trimming fish gut/stomach.
We ordered the Hong Kong choy sum (RM6.00), steamed crispy goodness with a dash of soy sauce and browned garlic!
The piece de resistance. Cheong cheng (salted bean paste) steamed fish head with fish gut/stomach (RM26.00). It's cheaper without the fish stomach, but we were feeling adventurous, having never eaten such fish stomach before. The fish was meaty and steamed to a perfect tenderness. The sauce was heavenly; sweet, salty and tangy.
A close-up of the fish gut/stomach. It's really quite tasteless, with the texture of chewy squid. Not at all gross and slimy as I had imagined it would be. It goes really well with the bean sauce and steamed fish, absorbing the taste of the gravy.To read more about this place, check out Jules' blog.
Chong Yen (Steamed Fish) Food Stall
Jalan 3, Chan Sow Lin,
Off Sungai Besi,
Kuala Lumpur.
Mobile: 012-2318129 (Chong Yen)
Our rating system for overall satisfaction with what we eat and where we eat....
1-bam = don't even bother
2-bam = good enough to fill the tummy
3-bam = a very good restaurant in its category
4-bam = excellent cooking, worth a detour
5-bam = exceptional cuisine, worth a special journey
We would give this stall a 4-bam rating.
1 comment:
Ur BAM is so CUTE!!! Kawaii neh!~
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