Restaurant Kari Kepala Ikan SG

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Belacan Kangkung. There were a lot of varieties of vegetables offered by this restaurant and we couldn’t miss the belacan kangkung. The belacan was dry and fragrant with some dried shrimp. It was slightly spicy. The paste coated every single kangkung nicely. The kangkung was crunchy as it was fresh, not too soft. It was quite good after all, I wouldn’t mind order it again.

Mango kerabu. This dish consisted of cucumber, raw onions and raw mangoes. It also came with two limes and after squeezing some lime to the dish, it has some sour and tanginess. I love the crispiness of the ingredients i.e the onions and cucumber. The raw mango slices were sour and crispy too. Overall, it was a very good appetizer to start the appetite.

Asparagus with prawns. This is stir fried version came with some chopped chilli to add some spiciness to it. The asparagus were fresh and crispy. The gravy was not too salty and not too bland. The prawns were good and succulent, it has absorb the flavor of the gray nicely. I wouldn’t mind to order this vegetable dish as it was not very spicy and a bit of a healthy version.

Sambal petai with prawns. The sambal was thick and very aromatic. Together with the petai and onions that added more aroma to it. However, the sambal was very oily where I could see a layer of oil surrounding the prawns. The prawns were medium size and quite fresh. They were springy. Overall the dish was slightly salty and definitely has to be eaten with rice.

Deep fried sotong. SG version of sotong was so big pieces that made the price so worth it. Although it was big piece, it was not too hard to bite if off, springy and easy to chew too. The deep fried batter was crispy and not too burnt, not too salty. Although it was slightly oily, but I could not stop myself from eating it. It was quite an addictive dish and match nicely with other curry too.

Curry Fish Head. Since it is famous for its curry fish head, we ordered it. The fish head came in a big plate and flooded with the curry gravy. It also has some ladies finger and brinjal. The fish head was big and fresh, it contained a lot of meat. The broth was thick and fragrant with the herbs used, quite spicy. Although it was spicy, I flooded by bowl of rice with the curry. It is best to eat it with rice and papadam.

Pandan Chicken. SG’s version of pandan chicken was cute tiny pieces wrapped in pandan leaf. It was deep fried to slightly burnt edges, which was fine with me. The chicken skin was crispy and the chicken was moist and contained some aromatic smell of pandan leaf. It was not really salty and can eat it on its own. It is a delightful dish to be as finger food and I enjoyed this very much.

The original restaurant in Sri Gombak has 2 levels. It is opposite the McDonalds in Sri Gombak. There a few sitting downstairs for small groups and for a bigger group, upstairs or their private room will be a better choice. There are quite a large variety of food, but most of the time we will have the Nasi Kandar. Go to the front counter and order the variety of dishes. There are fried sotong, the pandan chicken, curry squid, mutton rendang, otak-otak, chilli tauhu, asam fish, salad prawns, mang