Ding Hao’s Fish Head Curry filled with fried tofu and vegetables.
FISH head curry is not something you would usually find among typical hawker fare as it is quite a hearty dish usually saved for a proper sit-down meal.
So, when a friend recommended a noodle house that is becoming known for its fish head curry, I was a little hesitant. Having tried it though, I can see why it is generating a buzz.
Ding Hao Fishball Seafood Noodle House in Taman Connaught, Cheras in Kuala Lumpur, serves a creamy, thick claypot Fish Head Curry that will keep you going back for more.
Fresh grouper head is used with a variety of vegetables to create an indulgent one-pot dish.
Fried tofu puffs act like a sponge, absorbing the curry while the beans and cabbage lend a hint of sweetness.
The spacious and air-conditioned interior allows for comfortable dining. – Photos: LOW LAY PHON/The Star.
The broth itself is creamy and slightly sweet but not overpowering.
My only grouse is that the broth could have been spicier, but that’s an entirely personal preference.
Diners can opt for white rice or their preferred type of noodle to have with the curry broth.
I personally enjoyed it with mee xian as the curry was able to cling to the thick rice noodles which is not as filling as rice.
Chia: With the variety of dishes here, you can eat something different every day.
The dish is priced at a reasonable RM35 and is enough for two or three people.
Also highly recommended is the Salmon Head Noodles (RM11.50 for small and RM12.50 for large).
By default, it is served with evaporated milk but you can choose to have without it.
The fish head pieces are deep-fried until golden and crispy. Dunk them into the broth and allow the meat to slowly absorb the flavours.
Bits of pickled mustard greens, fried onions and tomatoes help cut through the natural sweetness of the fish.
Each bowl is topped with chopped coriander, giving a refreshing lemony taste.
Salmon Head Noodles served with deep-fried fish.
Proprietor Chia Meei Yunn, who runs the establishment with her husband, said they decided to include dishes like Fish Head Curry along with roast duck and pork to give diners variety.
“Most shops that specialise in noodle dishes, for example, will serve only dry or soup-based noodles, and they are open for breakfast and lunch.
“Some customers may become bored of having the same dishes all the time.
“With the variety of dishes here, you can eat something different every day,” she said.
Chia added that they focused on serving good quality seafood and meat.
They also serve plenty of other options like wantan noodles and Hakka mee as well as side dishes like braised egg and fish or meat balls.
Although the shop is usually crowded, the turnover of customers is quite quick so you will not have to wait too long.
The air-conditioned interior allows diners to enjoy hot bowls of soup in comfort.
Parking can be tricky if you head there in the early morning as the restaurant is near a morning market.
It would be better to go a little later when the morning market crowd has left.
The restaurant operates from 7am to 7pm, and is closed on Thursdays.
Ding Hao Fishball Seafood Noodle House is located at No.27, Jalan Cerdas 1, Taman Connaught, Kuala Lumpur.
