Adai Village Fish Head 阿大鱼头米@ Pudu

A friend commented the other day ‘ wah..u write food blog ah , so good la, can have free food all the time, can I come with you ahhh ? ’, EHHHH, where got free food la..!! all from own pocket one lerrrr ( except where my fellow dining companions belanja me lorr, which sad to say, is not very often..*hint* hint*) ..meanwhile ….

We arrived at Adai at about 7:30ish on a Saturday , rather than sitting in the shop proper , we chose to sit at the five foot way,  to distance ourselves from the heat and smell of the kitchen. I was a bit surprised that the place was pretty empty, considering that I was warned that there are usually big crowds dining here.

Friendly man ( Michael)  came to our table and took our orders, we ordered deep fried fish slice noodles (you have a choice of fish head of fish slices, and plain or deep fried) with  thin noodles ( you can have thick ( chou- mai) or thin ( yau-mai) noodles,  and black bean paste +bittergourd wat tharn noodles.

For drinks, they had leong-char , lime and sour plum and canned drinks. I  opted for lime and soup plum since I am not a fan of the leong char of the day – pak-chi-chou. I was expecting the blended fresh lime version, but this turned out to be the pickled lime version, which was pretty nice too

When the  deep fried fish slices noodles arrived, we saw slices of fish perched on the soup ( I dunno why, but this reminded me of the synchronized swimmers) and the rest of the stuff were submerged under the sea of milky whitish soup.

We scooped the noodles into the smaller bowls, careful to make sure that we have gathered all the ingredients , salted vegetables, tofu cubes , fish slices, ginger into our bowls. The first bite into the fish slices.. oh la la…bells started to ring, these were absolutely wonderful fish slices !  Unlike the usual  fish meat that goes with fish head noodles where the meat will be kinda rough, dry and chunky, the Adai version appeared to be pan-fried versus deep fried with plenty of oil, the texture was smooth,  the sides were more burnt and hence more crunchy than the middle which was tender. Ahh…to die for la.. I think this would go lovely with rice.  interestingly even when soaked in the soup , the fish slices still maintain it’s texture. By the way, I find the soup and the noodles average only la..but I could still go on about the fish slices…

 

The black bean paste +bittergourd wat tharn noodles had plenty of bittergourd slices plus fish slices , capsicum and ginger slices. Plenty of  ‘fire’ ( wok hei) from this dish, the bittergourd slices were crunchy (I would prefer it to be softer) and not bitter , the fish slices were bland and tough ( what a pity)- we found the gravy being a tad too sweet for our palate.

 

One thing I must say, they are generous with the ingredients and the portions are pretty  big as well, between the two of us, we were struggling to finish the two dishes. The various stand alone noodles / rice dishes are priced from RM7 onwards for regular servings, and RM12 onwards for big servings. And apart from that, you can order dishes to go with rice. And for the record, while we were eating, all the tables had been taken up 

 

I would love to come back again and try the other stuff on the menu..till we meet again..oh.. delicious lovely fish slices..

Adai is open daily for lunch and dinner

 

Adai Village Fish Head

57, Jalan Landak
Off Jalan Brunei, Pudu
55100 Kuala Lumpur

03 2145 7178 , 019-2556190 (Michael)

From Sg Besi old airport,  head on to Jalan Pudu, passed Post office..etc, at the traffic light junction make a right into Jalan Brunei, look out for Jalan Landak  road sign ( on your right), turn in,  and then you will see a 7-11 , Adai is on the same row, 2 shops away.   ( round the corner from Pudu Plaza)

Goon Wah 冠華 @Kuchai Lama –Part Deux

Before writing this, I was counting how many times  I have  been to Goon Wah since that first visit, ok, 5 . and they were all with different groups of people , and this is the problem, as these are different group of people, you ( meaning ME) end up ordering the same dishes , since the dishes are the ‘chew phai choy’ ( speciality) , not that I am complaining, I never tire of the claypot lou shue fen ( rat tail noodles) . So, this time, NO fish head, NO lou shue fen and NO kau yoke… life is soooo tough….. ( You can read about my earlier visit here )

We decided to try out the Kong Nam Noodles (江南麵 ) , ohh..where have you been all my life oh..Kong Nam noodles..this was really yummy noodles. On top of the crispy noodles, you get lotsa stuff including  : Chinese cabbage, baby corn, sweet peas, black mushroom, black fungus, button mushroom, sotong, prawns, slices of meat, century egg, pig intestine, carrots…. The noodles taste good when crispy or when soften by the gravy, they weren’t  soft or  soggy. The gravy wasn’t overly starchy which was the way I like the gravy to be. Yummylicious. Considering the ingredients.I think the price of RM9 / plate  is justified ..

 

Also ordered a side dish of stir fried kailan shoots. the kailan were soft and yet crunchy, I detect the taste of oyster sauce,  there were no other ingredients except the fried shallots for garnishing, very simple and yet, taste so good. (RM8)

 

 We also ordered  Seng Kwong Horfun ( 星光粿粉) – translated to mean, starlight koayteow. The noodle arrived with an uncooked egg yolk  in it’s middle. Probably this looks like the sun / star breaking from the darkclouds hence the name ? I dunno, my guess only. This is not a  colourful looking dish it just look like one big blob of very tanned koay teow, but during the process of mixing  / covering up the egg under the noodles , there were onions ( whole lot of it) and pork slices ( cut very generously) plus chue yau char ( fried lard), ahh..the joy of biting into a piece of chue yau char as it oozes the fat..HHMMmmmm..sinful… I find the noodles slightly sweet-ish, i rate this as average. (RM7)

 

Out of  the 5 tables around my table ( that I managed to crane my neck so far to kaypor), all of them had as a minimum, fish head noodles and claypot lou shue fen on the tables.

Goon Wah has a variety of  noodles dishes on the menu- which calls for more visits in the future.  I will be backkkkkk

 

Operating hours : 9:30 am – 3:30 pm, off on Sat and Sunday

Address

Goon Wah Restaurant 冠華自助餐宴服务 ( tel : 7982 0048 / 0722)

G13 Jalan 3/115C, Block KP 2,

Taman Kuchai Jaya

Off Jalan Kuchai Lama

58200 KL

 

Woo Pin Fish Head Noodles 湖濱鱼头米粉@ Taman Desa

My first bowl of fish head noodles was back in Penang years ago, that crowded, smokey kopitiam at Komtar , I think it was called Wen Hua or something like that, wonder if it’s still there, and after that, fish head noodles is added into my list of ‘things I will most possibly order’, the noodles, the chunks of fried fish..yummm

Been to Woo Pin a few times and tell you a secret…what I like most about Woo Pin is not the fish head noodles. but the fu-churk barley drink.Woo Pin must be the envy of any eatery, it’s crowded most of the time, people throng here during  breakfast  and later,  the lunch crowd will gather.

A young girl ( she reminds me of  Ella from SHE ( the Taiwanese girl band), the Woo Pin version) took our order, …she was assuming that we know what they have on that menu and looked displeased that she had to tell us what they serve, I added to her displeasure when I changed my mind after placing the order..how bad of me…

The menu include :

Fish head (Fried version)  noodles 炸鱼头米粉

Fish head ( poached version) noodles 生鱼米粉

Fish paste noodles 鱼滑米粉

@ RM6.50/ bowl ( small)

For noodles, you have a choice of mee-hoon  or yee mien 伊面 . You can also order the fish head or the fish paste, without the noodles.

The drinks arrived first, and hmm…this Fu-churk barley  drink never disappoint lah..the soft fu -churk  and it’s rich distinctive taste,  the barley and gingko nuts

 

The noodles came after about 15 minutes wait, not too bad considering I have had experiences of waiting for 45 minutes for my order to arrive. The fish head noodles had 3 big pieces of fish  (although not all are meaty pieces) , it came topped with coriander leaves, spring onions, fried onions. And looks very inviting. The fish tasted very fresh.( tried the poached version before, but I didn’t enjoy it too much as I do not know how to appreciate those ‘gummy’stuff / cartilages on the poached fish.)

 

My first choice was  the fish head  rather than fish paste, but since I hadn’t tried the fish paste, thought I will give it a go ( hence changing my mind in my order and hence making Ms Ella-look-alike displeased) . I find the fish paste a bit ‘tough’ , I forgot to count, but I think there were 4 or 5 pieces of the fish paste in my bowl. The bee hoon and the soup complimented each other (the soup was a bit too sour-ish for me though)

Referring to an article from The Star Metro  ( 20^th Jan 2008), the fish stock is made with dried anchovies and the soup is given an extra kick with rice wine to remove the fishy smell. The type of fish used is the ‘soong’ fish. The meehoon used is the handmade variety which is said to give a better bite. The fish paste is made from fresh tenggiri ( mackerel)

 Operating hours : 7.30am – 2.30pm (closed alternate Mondays)

NB: At night , the steamboat takes over.

 

 Woo Pin Fish Head Noodles @ Ho A One Seafood Steamboat Restaurant

 

A37, Plaza Danau 2, Jalan 109F, Taman Danau Desa.

 for enquiries : 012-201 3148