A bowl of fish head noodle tops everything up easily as the broth is the key thing we love to enjoy. The broth is boiled for hours using all sorts of spices mixed with fish and the bones, making it tastes sweet and fragrant, not forgetting it is milky and creamy by adding in the carnation milk. A bowl of fish head noodle, of course, consist of fish, thick mee hoon, tomatoes and salted vegetables, tofu to enhance everything in that bowl.
1. Soon Soon Pan Mee & Fish Head Restaurant
Located at Damansara Perdana, this fish head noodle restaurant were one of the most recommended ones as once you tasted it you’ll love it for sure! Fresh fish is used and broth absolutely up to par, the noodle is perfectly cooked and you’ll sure to sip everything up from that bowl!
One of the famous fish head noodles at Cheras, Woo Pin’s name should be familiar, isn’t it? Fish head noodle’s broth was slowly boiled for 8 hours to ensure it produces the best broth that is fresh and sweet. Not only serves fresh fish meat, you can opt for fried fish or fish paste if you're worried about the bones. Besides the Cheras Flat, they have expanded into many outlets and you can enjoy them around the Klang Valley!
Located at Kuchai Lama, it is one of the most mentioned places for fish head noodles. One of the specialty – Sang Har Fish Head Noodles; Milky broth was surprisingly good in tastes and tastes sweet yet savory. Fresh huge prawn and nicely fried fish head open up everything in this bowl! Usually crowded especially lunch and dinner time, pay them a visit!
4. Soon Soon Lye
Uses salmon fish as the main ingredient for a bowl of fish head noodle, have you tried them yet? Fresh air-flown salmon fish is used to ensure the tastes on every bowl remain the same; making it one of the most matching fish head noodle that you should try.
Known for the queue that you have to wait here and yet patrons are still willing to wait for it because they serve XO Fish Head Noodles here, the milky white broth that has a good amount of salted vegetables added along with XO makes it so fragrant and appetizing! Uses Lai fun (thick mee hoon) instead, it cooks up in a clay pot too!