This little fish head noodle shop is a real find. Relaxed, unassuming and full of people slurping to their heart's content it is a great place to grab a quick meal, or linger a while for a chat over fried fish skins and lime drinks. The combination of milky noodles and crunchy fish head here is totally spot on.

This place came highly recommended from my cousin. So finally during a spare lunchtime I drove down to try it out. "Your cousin sometimes come on his own and sit slurping noodles quietly over there," beams Mr. Low, the owner. Mr. Low is my kind of restaurateur. He's chatty, clearly loves his food and nudges us to try his noodles without being too pushy. The shop that has been opened for 10 months is nicely full and everyone that comes here seems to be seriously eating, faces deep in bowls full of the signature milky fish head noodle broth and crunching down crispy heads.

While waiting for my party to arrive, I tried some of the fried salmon fillets. The fillets come marinated with spices and fried just until the sides turn opaque. This means that the insides are just barely cooked... lovely. I am rubbing my hands now waiting for the noodles. You can order fried or poached fish head or fillets. Mr. Low has a theory that people below 35 don't really eat fish bones, preferring fillets. "Us, older folks like the bones but younger people nowadays don't even like to look at a whole fish." Really? It is a well-known fact, that the bonier the fish, the sweeter the flesh. Think ikan parang or ikan terubuk, top of my hallowed list of fish to eat before you die. Order an extra fried head on a plate because it's really crunchy and superb hot from the wok. The ones in the noodle broth is great too and definitely adds to the flavour but it does get a little soggy.

Don't worry though because you get a nice side of fried fish skins to sprinkle on top of your noodles. The fish skins are addictive. I can imagine eating a whole bowl of it like popcorn while watching the latest blockbuster. The soup is very good, nice and subtle. Some fish head noodle places make it a tad too rich for me hence it gets a little too cloying after a few sips.

"Start with the tasty fried salmon"

To add kick to your noodles, there's a side of homemade sambal belacan. It's really good sambal too. "Do you know that Malaysians consume 80 tonnes of cili padi a day?" Mr. Low said. "Most of it is wasted though but it's a seriously lucrative industry because nothing can substitute chillies." "Mmph... am... slurp... in the wrong... munch, munch, crunch... business... sluuurrrppp..." I added still eating.

To abate that spiciness, the lime and sour plum drink is refreshing and 'kaw'. So the verdict is, I'm coming back with some of my friends. This is a restaurant that knows what it's good at and serves it well. The menu is short and sweet with mostly variations of the fish head noodles. The fish used is predominantly garoupa and red snapper but there's also a salmon variation if you prefer that instead.

Mr. Low is an engineer by trade but loves to cook. The noodle broth is his own recipe and he's been serving bowls of it to his friends for the past few years. "They complain I keep serving them the same thing, so finally they suggested- why don't you open an eating shop?" And where I'm sitting is living proof. During the whole time I was eating and chatting, the shop was never empty. And Mr. Low knows a lot of the clientele by name. His friends drop by 2-3 times a week to support him. He leans back and smiles. Great food and great friends, what more can a guy ask for?



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