Kuala Lumpur - Steamed Carp Fish-head at Restoran Kari Kepala Ikan Tiga
Interesting spot in Puchong, near South City mall, where communities of Arabs and Africans congregate. Lots of Chinese restaurants besides the rows of Arabic restaurants - this place is located near Serdang, one of the new Chinese settlements built by the British during the Malayan communist insurgency period.
Our dinner venue was the Puchong branch of the 7-outlet "Restoran Kari Kepala Ikan Tiga" chain, which specializes in various preparations of carp fish-head, besides a selection of freshwater fish, usually served steamed or else cooked in claypots covered in a spicy curry sauce. Chinese-Malaysian curries tend to be more aromatic and less spicy than Chinese-Singaporean versions, and I usually enjoyed sipping the curry sauce itself.
- We eschewed the curried version this evening and opted for the steamed carp fish-head covered with lots of chopped ginger and scallions this evening. The soysauce-based dressing was tasty, but I thought our fish-head order was a tad overcooked. The flavours were also did not put it over numerous other renditions I'd had in Kuala Lumpur.
- the pig's trotters stewed in black vinegar, brown sugar and lots of old ginger root, topped with fresh coriander, fared better. Again, not particularly outstanding, but well done all the same. The sauce did not have the sticky, collagenic properties I'd expected from slow stewing pig's trotters. But the sour-sweet flavours were pretty well-balanced.
- The house special steamed tofu, topped with crisp-fried dried shrimps, lardons and golden-fried shallots, and dressed in soysauce, was pretty tasty. My fave of the vening, though the tofu seemed chilled - I'd have preferred it at room temperature.
Cost of the whole meal (including a pot of steamed white rice, tea and cold drinks) was RM60 or USD20 for two persons. A real bargain!
Restoran Kari Kepala Ikan Tiga
1, Jalan BPU 5
Bandar Puchong Utama
47100 Puchong, Selangor
Tel: +6012-647 7941