Restoran Hup Seang Curry Fishhead — Restaurant in Johor

This restaurant claims it has successfully duplicated the curry fish head recipe from Kam Long Ah Zai fish head curry in town. They even sell packets of curry fish paste purported to taste authentic when cooked correctly like their chefs. One of the key differences in the curry fish head recipe is the GRAVY. More or less coconut milk? Thick or wateted down? And don't forget, the sweetness of the curry broth is not only dependant on the fish head or fish meat but the VEGETABLES in it. Kam Ling and Hup Seang both employ lots of cabbage(which is cheap) whilst 54 Curry Fish Head puts in brinjals, ladies fingers, tau pok, green chilli, long beans to luft the profile of the gravy. No "Tau Kee" is used because it makes the gravy top oily and causes "jelak". The other differences is the price - generally 54 Curry Fish head costs more whilst the rest can go about 10-15% lower in price. To each his own, i'd say. Try both and choose your...

The curry fish head is fresh although the curry isn't the most fantastic. I would still eat it the next time as the food is fresh, place is clean and their price, affordable. They could improve on the quality of some of their side dishes though, which I thought was a bit irresponsible in the way the are done. Eg the garlic vege has no garlic garnishes and their minced meat toufu are plain meat and sauce. No chay poh never mind but no mushroom to make it fragrant also. If one or two persons I will just order the curry fish head for only...

I asked what size curry fish head should I pack to go that's good for 4 pax. The lady answered 'LARGE' in a heartbeat. I didn't stay while the curry was being prepared and when I got home, I was very surprised that the large was referring to the amount of veg, 'tao-ki' and curry sauce. The fish head was far far from large. For MYR 77, we think it's expensive by any measure. The curry sauce is also very diluted. Not the rich coconut creamy kind. Don't think we'll be spending any...