There were no traces or records to where the Fish Head noodle was originated. The origin and history to this particular dish is unknown but according to the Wikipedia, it is believed to be distinctively created by Singaporean or at least the definitive version is made popular in the 70s by Singaporean. The Fish Head Noodle is typically served with fish head in bee hoon soup. The bowl of noodle normally consist of ginger, pickled mustard greens, chicken stock, pickled plums, salt, green onions, tomatoes, stock , and evaporated milk which maybe optional and subjective to individual palate. The soup is deliciously tangy and sourly appetizing.
Ikar is a Chinese restaurant that specializes in noodles and mainly the fish head noodles. On top of fish head noodles, they manage to come out with many improvised version for this fish head noodle and thus making the menu interestingly new and creative. Browsing the menu was exciting. The assortments of noodles were absolutely intriguing but the Pork Noodle for sure isn’t their forte.
As opposed to many traditional and conventional fish head noodles, this one comes with a creative mix of ingredients like the pumpkin, bitter gourd, watercress and even cheese. The Bitter Gourd noodle has a distinctive flavour but the bitter gourd didn’t really contribute much to the taste of the soup. All fried fish are served separately instead of immersing them directly in the soup. I am uncertain if this still falls in the ‘Fish Head Noodle’ category but there are pieces of fish head in it.
The Cheese fish head noodle is one that is cleverly using the fusion technique, utilizing the creaminess in the cheese resulting in the soup to be interestingly flavourful. The closest resemblance I can elaborate is a more diluted and slightly more heavily salted carbonara sauce which we are all familiar with.
The Fishes are fresh hence deliciously sweet and juicy on the inside while really crispy on the outside. There are add on orders as well and one of the best sellers is the fried dumpling. Light and very suitable to order as appetizers, these Fried dumplings are amazingly crunchy hence irresistibly delectable.
I tried the Pumpkin soup noodle for the very first time. Love the use of pumpkin in their soup but the flavour from pumpkin keeps roaming off. It would be so much nicer if it has a stronger aroma or a more distinctive taste of pumpkin in the soup.
Another interesting thing is that they also have porridge and hence making this place really suitable for that warm and comforting breakfast on a lazy Sunday morning.
Their beverage menu isn’t any much different from that of a typical coffee shop. We had Sugar Cane, Fresh Soya Bean, Teh-C and the Michael Jackson (soya bean cincau). The noodle bowls prices range between RM 6- RM 14 and the drinks are also fairly priced.
Located along Jalan Ipoh, the shop which sets tables and chairs to accommodate approximately 20-30 customers is actually pretty comfortable even though it is not air conditioned.
Restaurant Ikar is located at :
453, Batu 3,
Jalan Ipoh, 51200
Kuala Lumpur.
Tel: 016-6779813
Facebook: https://www.facebook.com/pages/iKar
http://www.ikar.com.my/about.html
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Looks like a pretty decent place for breakfast but i don’t really fancy fish head noodles but if you want to know where to get good fish head noodles in KK, I can tell you that! HAHA
Ons! I’ll kiv, next time I go, I shall bug you again..
Pumpkin Soup sounds unique to me, we hardly find fish noodles with evaporated milk here in Penang
That’s what I was told …that penang don’t have this milk thing in soup. It is fascinating how certain dishes are so different at different states. And Penang is such food paradise. How long does it takes to discover all the food in Penang? I’ll start planning for my off days..lol.
i hardly can find any real fish head noodle here in Penang. 🙁 so i make sure i satiate my own craving with a nice one whenever i’m in KL 😀
wah wanna discover ALLLLL the Penang food? you’ll have to stay for a week le! if not your stomach will pecah 😛
There is a good one in Damansara. I’ll take you when you come by. My relatives from penang love that one. It is interesting how this is not available in Penang.
To avoid perut pecah, I’ll plan for more than one week. Lol..
oh which part of Damansara? Kota Damansara? i like the one at DU and one chain eatery that specializes in fish head mee hoon!
Damansara perdana….it is called Soon Soon pan mee and fish head noodle.
Why Ikar instead of Ikan hor… :-p
Wa…”Cheese fish head noodle” first time hearing this. But I think I’ll just stick to the original flavor. hehe….
Hahahah…I wondered the same as well…ikar…
It’s good to see more restaurants being a little more health conscious.
Yup, better ingredients in this one .
Hahahahahhaha I could say so much about Singapore claiming ownership of quite a few things, but I believe the Milky fish head noodles is originated from KL. I also think it’s teochew in origin due to the ingredients used.
Agreed..
Oh i want to try this!
Joms… The fish head noodle seriously not the best.. But the varieties are really something. And apparently they told me they have corn soup noodle on fb…..I’m revisiting for that.
There is an outlet at Kepong too and I like the variety of soups available here for the fish head noodle~
I thought there is only one type of fish head noodle. I really had no idea that there could be so many ways to play about with the soups.
Yes! Finally someone writes about healthy food recipes pinterest.
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