Do you prefer fried fish in clear broth or fresh fish in milky broth? Why not have both? At Woo Pin Fish Head Noodles, you can. Customers throng this place and because their dishes are so good, their fans don't even mind sharing tables with strangers to enjoy their bowls of noodles. That's why they can serve up to 800 bowls daily.
They serve 800 bowls of noodles daily!
Woo Pin Fish Head Noodle, Jalan 1/109F, Taman Danau Desa, Kuala Lumpur
GPS: 3.09832, 101.686503
Tel: 012-201 3148
A selection of fish head noodles that will satisfy your tummies and taste buds.
Parking is quite a hassle especially during the weekends.
With a base broth made up of ikan bilis, fish bones and turnip simmered for up to 8 hours then cooked with tomatoes, salted vegetables, ginger, Chinese 'Shao Xing' wine and served with chunks of fish head and beehoon, it's no wonder that Woo Pin have a legion of fans. With a selection of fried fish head noodles, fresh fish head noodles or fish paste ( a combination of minced fish and pork ) noodles, if fishy noodles are your thing, this is definitely the place for you.
For simple and fuss-free noodles, opt for the clear broth. If like us, you like it a bit more decadent, order the milky broth. Evaporated milk makes the broth sweeter and creamier. It is better to have the fresh fish with the milky broth and fried fish with the clear broth. The clear broth has a stronger fishy taste but just be careful when you eat the fried fish because 'kerapu' has plenty of tiny bones.
The fried fish is crispy on the outside, soft and fleshy on the inside. 'Kerapu' fish is used here because it has a lot of fat and stays firm when it is fried or added into the broth. Occasionally, they also have 'Song Yu' fish ( has a similar taste and texture as carp ) which is slightly more pricier than 'kerapu' because of its smoother and tastier flesh. They buy their fish fresh from the market every day because they believe that freshness is key in maintaining the quality of their dishes. For chilliholics, don't forget to add a dash of sambal belacan to your noodles. The sambal is super spicy and gives a nice heaty kick to the dish.
They serve the fish head with thin beehoon noodles that absorbs the tasty broth well. The noodles are not overcooked which leaves them with a little bit of bite.
Wash down your meal with the refreshing gingko barley with foo chuk drink. It has a silky texture with plenty of gingko nuts.
Woo Pin Fish Head noodle started as a family business 20 years ago located near some flats at Jalan Ikan Emas, Cheras. Although now they've expanded to another location in Danau Desa, they've used the same name to maintain their regular customers. Woo Pin actually means 'beautiful lakeside view'.
Besides fish head noodles, they also serve fresh prawn noodles. If your tummy is not full after a bowl of noodles, you can also order side dishes like fried 'foo chuk' ( bean curd skin ) and fried fish cake made from 'parang' fish.
For fish head aficionados who always lust for the curry variety, go to Woo Pin to try something different. With years of experience behind them and a great family recipe, I am sure that Woo Pin will be around for years to come. The noodles are so yummy that they serve 800 bowls daily and more than a thousand bowls during the weekend. Even though you have to share your table with complete strangers due to the limited amount of seats, you're in good company because if they're enjoying a bowl of noodles at Woo Pin, at least you know that they have great taste in food.