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From Malaysia - Wiki Street Food

Introduction

Wong Chau Jun Fish Head Noodle (王昭君鱼头米粉) is one of the very famous restaurant in Penang, in fact it can be listed as one of the member of hall of fame of Penang food. This restaurant was interviewed by newspapers as well as the famous 8TV food discovery program Ho Chak!. According to the owner, his customer are not just locals, but also Korean, Thais, Taiwanese, Japanese, Chinese and they call his famous dish as "Penang Tom Yam".

Environment

The Wong Chau Jun Restaurant is very popular with lunchtime crowds, so parking can be a bit of a problem during peak hours. While stepping into this tiny restaurant, customer will find that the restaurant itself was quite spacious and brightly lit. The ventilation around the place was quite good and not stuffy at all due to the high ceiling and few high powered fans that kept blowing. Besides, there were ample seats available even though the restaurant was full of customers.

Dishes

Wong Chau Jun Sour and Spicy Fish Head Noodle (王昭君酸辣鱼头米粉)

One of the most famous dish in this restaurant of cause is the Wong Chau Jun Sour and Spicy Fish Head Noodle (王昭君酸辣鱼头米粉). The soup was clear in colour and thickish rice noodle is still served piping hot in a light, tasty stock which has been boiled till it is just slightly milky, but there is an added uplifting fragrance of lemongrass. The soup based has some similarity to the famous Thai speciality, it taste strong, sour and a bit spicy (from pepper), which the chemical is really stimulating. Besides, customer can also customize their fish head noodle. They can order fried or boiled, in slices or as an entire fish head. Option of adding large prawn is also available. Other than that customers can also order it in different portions depending on their needs: served in individual bowls (RM6), to larger helpings for groups of four to five, suitable for close friends and families.

Xi Shi Hor Fun (西施河粉)

The other attraction of Wong Chau Jun Restaurant is their Xi Shi Hor Fun (西施河粉) which is lightly steamed fish with added silky Hor Fun, an unique dish available in Penang in terms of the cooking style. Although this dish looks a bit simple, it is one of the unforgettable tasty dish. The Hor Fun itself is very fresh and springy, and it become even more tasty when it soaked up with the delicious ginger and soy sauce. On top of that, by adding fresh steamed fish into this, the whole dish becomes a perfect companion.

Others

Anyway the fish head noodle and steamed fish Hor Fun are not the only reason customers keep on visiting Wong Chau Jun Restaurant for. The restaurant is also popular for its mainly Cantonese cuisine, including their Yang Gui Fei Chu Yu (杨贵妃出浴), which is a home-made deep-fried Tao Fu then served in a variety of delicious ways.

The story behind

While talking about this restaurant itself, it is created by cook turned restaurateur Mr. Tan Chow Chye, whom born in 1946. Mr. Tan first struck out on his own with the Carnation Bak Kut Teh (康乃馨肉骨茶) in Gurney Drive in the early 1990s. After various moves, they finally settled down in this modest and unpretentious little place on Rangoon Road, where they have been for the past few years. Along the way, they have garnered a group of followers who have remained loyal to them.

At first, Mr. Tan was just selling ordinary fish head noodle but he had a strong desire to offer his customer something more special. One day, one of the his customer commented that the soup base of his fish head noodle looks like Wang Zhao Jun (王昭君)'s skin, this inspired him to concocted this special stock in 1993, and it’s now so famous that people come from all over South-East Asia to savour it.

It’s slightly easier for Mr. Tan these days, as he is helped in the kitchen by workers and family members, including his wife and only son Tan Chin Meng, 28, who looks after the front of the restaurant. However, his day still starts at 5am, when he prepares the ingredients required to make up the special stock from scratch daily. The secret ingredients that go to make it up continue to remain so, although he will divulge that it is boiled up using five to six kgs of large pork bones, and includes preserved sour plums. Non-pork eaters are also catered for, and the soup is made from a separate stock.

Photos

Front view with big yellow sign board

Xi Shi Hor Fun (西施河粉)

Wong Chau Jun Sour n Spicy Fish Head Noodle (王昭君酸辣鱼头米粉)

Yang Gui Fei Chu Yu(杨贵妃出浴)

Marmite Chicken (玛密酥鸡)

The boss, Mr. Tan

Recognitions from newspaper

Restaurant/Food stall info Restaurant/Stall name: Wong Chau Jun Fish Head Noodle (王昭君鱼头米粉) Restaurant/Stall location: 73, Jalan Rangoon, 10400 Penang. Opening hour: 8.00am to 2.30pm. Closed on Tuesday. Contact: +6012-555 9046 Map link: http://wikimapia.org/#lat=5.416697&lon=100.3239888&z=18&l=0&m=a&v=2 Stall rating(1 to 5):

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