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Selangor:Woo Pin Fish Head Noodle (湖滨鱼头米粉)
From Malaysia - Wiki Street Food
It is very true that ONE tasting session at the Woo Pin fish head noodle (湖滨鱼头米粉) shop in Taman Danau Desa, Kuala Lumpur, is enough to guarantee repeated visits. As for how this family-run concern earned a place in the hall of fame by just selling fish head noodle, Yap Lai Peng, 49, and her brother Yap Kian Swee, 44, the owners of the Woo Pin fish head noodle shop, give others some essential hints. "When we first started, we only bought about two kilos of fish for the daily sales. Now, the branches in Cheras and Taman Desa use up to 100 kilos of fish head pieces each per day.", they said.
In addition to hard work and perseverance, the most important foundation of the fish head noodle is the quality of the soup. At Woo Pin, the fish stock is made with a generous amount of dried anchovies, not pigs’ heads or chicken bones. This, according to Chinese belief, makes the soup consumable for those who are observing dietary ‘pantangs’ (taboos). This includes those who have undergone major surgeries, women observing post-natal confinement and children recovering from chicken pox. This soup is given an extra kick with rice wine which takes away the fishy smell and helps whet the appetite. Also note that one of the unique touches of fish head noodles is the addition of evaporated milk to the soup. Here, they use Carnation milk and according to the owner, the ration is one can for every five bowls. For those not predisposed to dairy products, they also have the clear soup option.
The next detail would be the pieces of Soong fish head accompanying the noodles. For variety, the fish head pieces are either deep-fried or poached. For those who don’t like the fishy whiff or are too much in a hurry to negotiate the bones, they can ask for 鱼丸 (fish paste). This is made from fresh tenggiri (mackerel) paste and, being boneless, is ideal for children. A side dish of this comes in a clear soup with a generous helping of baby spinach leaves; it is very nutritious.
The mee hoon is also another factor to look into. At Woo Pin’s, they use only the handmade variety, favoured because of its thickness. Apart from mee hoon they also have yee mee – the only other option of noodles at Woo Pin. In addition to all of the above, speediness is an essential attribute. Their rule here is an order should take no more than three minutes to make.
For the price of a small portion of fish head noodle, it cost RM6.50. Big size cost RM8.00.
Fried fish head with silver noodle (鱼头米粉)
Fried fish head with Yee Mee (鱼头伊面)
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