I went to the renowned Chan Sow Lin No 3 Road fish head shop for lunch. It’s located somewhere in KL and I’m told that it’s very famous for their fish head dish.
It seems that the fish head is their signature flagship dish as everyone there is having it…
The Tai Sam Lou (literally Big Three Road in Cantonese) is a roadside restaurant of sorts, with a side area for cooking…
…and a wood structure to the side, which I assume is the living quarters of the proprietors.
The rice came out first, its just ye ol garden variety rice…
…and we also ordered kay yok, which is belly pork with yam. It’s
really good – the pork is fatty and hearty and the yam was nice too.
It’s a great addition to the meal for people who like meat.
There is also the obligatory vegetable dish…this is bean sprouts.
The unusual thing about the dish is the size of the bean sprouts.
Jesus, the things are huge! Bean sprouts on steroids or genetically engineered (GE) bean sprouts, whichever you like to think of it as. 😉
Finally, here’s the flagship dish of the restaurant – I present to you, the Spicy bean sauce gravy steamed fish head with bean sauce and soy sauce. I don’t recall the Cantonese name for it, but it sounded something like chiong ching something something yu tau.
It really is good! It’s lightly steamed with spicy ingredients, but the freshness of the fish still manages to shine through.
The Tai Sam Lou fish head shop is a great find indeed…couldn’t have done it without a local.
