等记鱼头米 — Restaurant in Kuala Lumpur

One word - WAIT!!! You have been warned... BEST Fish Head Noodle ever... I have a new favourite

There's a reason why they are called "Dang (等) hei" geh... warned my friends who had gone to eat there countless times. Despite the fact that they have to overcome the limited parking problem and then endure another 30-minutes minimum waiting time for your bowl of fish head noodle to be served, and that is, if you can find an available table.

The day when they serve fish head noodle will be the busiest - please refer to the Note below, with almost every regular customer bringing their prized Hsiao Xing wine bottle along to add into their bowl of piping hot fish head noodle already laced with the said wine. I used mental calculation and at least 60% & above had that bottle.

No air-conditioning whatsoever, the whole place was ventilated by fans but that did not deter the hungry crowd from coming in. Coupled that with the lady boss who takes order - one with attitude - do not expect 5 star service and you'll be fine.

◾Fish head noodle - we ordered 2 bowls of fish head soup minus the noodle and it came with huge chunks of grouper head and fillet mixed together. But it was the soup that blew me away - fragrant and flavourful - proving that they use only the best wine (that I mentioned earlier) and freshest fish to cook. So good that I added another fish paste noodle - noodle texture was Al dente and the soup was as good. They only do one style.. DO NOT ask them to add milk as you'll only get those death stare from them. A little side note : their cili padi is of good quality and fiery compared to some of lousy one out there. ◾Pork noodle - broth was also very sweet and flavourful without that thirsty aftertaste but a bit kedekut on the spare parts ie. Intestines & liver - I got only one piece each. Egg and extra pork lards at extra price.

I had to wait for 30 minutes for table just for the fish head noodle but plenty of table available for their pork noodle - either it was raining that day or the fish head noodle was more popular.

COME if you can afford to wait... Or arrive early before the crowd starts pouring in. And yes.. please support the old uncle standing outside selling tissue, he's a real nice guy. RM0.50 per pack - I did!

Note:

1. Fish head noodle is only available on Tuesday, Friday & Saturday
2. Pork Noodle & porridge on Wednesday
3. Ipoh Kuey Teow & Lam Mee on...

I really don't want to knock over someone's bowl of rice, but this restaurant's service is really naughty and arrogant, there is a guy wearing glasses and an old lady who talks very aggressively, their service is very bad and the food comes out very slowly, if you have been here before then you have experienced it, you have to wait 1 hour until 1:30 for the food to come out, In fact, a restaurant with a stable number of customers is because God has helped you with favorable weather, favorable location, and favorable people, and in addition, your food is also considered delicious, but you do not know how to seize this opportunity to develop your brand, your way of speaking and serving, and your ethics. What I said on this restaurant is completely unachievable. One of my stories is that I ordered a portion of fish noodle soup, then I went back to my seat and waited for an hour and 30 minutes but they didn't bring it and continued I looked at the table next to me and saw a table next to me with two people. They came later than me, but they got their food before me, then I went to the counter and said they didn't need to make it for me anymore because I waited too long and they said that. 🤭If you want to do that, you have to say it in advance. Now that they are almost done, I still accept it and I don't feel like eating anymore, because I waited for an hour and 30 minutes before I told them how much my portion was and I paid them. But I didn't accept the food to eat because I didn't have time and didn't feel like eating anymore. They immediately turned around and scolded me. It was a guy with glasses and an old man. And I got into my car, I didn't say anything more, and in my heart I wasn't sad or angry, because I understood the law of cause and effect very clearly so I didn't need to be angry and whatever they did, good or bad, they themselves would receive.🙏 You know, maybe we are still alive and healthy and at the peak of our lives, we won't feel everything but when we are sick, hospitalized, then we will feel it but it will be too late. Arrogant and aggressive personality with one person will become a habit and treat the next people and develop more and more and they think that they are the winner and the most powerful person, well then I wish them with what they are doing will be...

Wake up to attitude in the morning and you have come to the right place (also known as Deng Kee or literally means WAIT-lah). Eat what you are served says this formidable Hakka lady boss, who has spent decades entertaining MCA politicians, I was told. Monday/Thursday morning is Kei See hor fun day with boiled shredded chicken at an unbeatable RM8.00 a bowl. The chicken soup is remarkably sweet (like rock sugar) with no overwhelming MSG taste, garnished with chives (gau choy). Tasty enough to chomp down all the chicken breast meat that I have avoided for years. Separate bowl of plain hor fun and chicken meat on beansprouts at RM9.50. (before 9am) No dilly dallying on your smartphone while eating as you are being watched closely by this motherly boss lady, who will not mince her words early in the morning. Post pandemic price inflation is at 20% here.Madani inflation+40%. Tuesday/Friday/Saturday is for fish noodles with fish paste (RM7+2), carp fish head (RM9), giant/tiger garoupa (RM17+5) or combination (RM19). The fish paste soup is light and savoury, augmented with seaweed and fried beancurd skin, gently garnished with pork lard and scallions. Fish paste is authentically homemade with a fresh taste (no smells), sells out by 9am.The fish head is freshwater bighead carp (Soong yu) in a clear broth. For those with an appetite, there is claypot with all fishy bits in with petola at an earth shattering RM120 rent sought from our politicians. On Friday, lucky to get Long Dan in a sweet petola soup with a dash of shao xing wine, garnished with cilantro, scallions and pork lard. Giant grouper liver is only reserved for VIP customers drinking their sake. Wednesday morning goes slowly with pork noodles. Certainly can do better than a spartan bowl of solitary pieces of liver and intestines, with an onsen egg sitting too long in the hot spa. Claypot with pig kidney is again overpriced at RM35. Business is good and she has roped in her 2 sons to apprentice with the old father chef. Better than getting an accounting diploma at MCA's TAR College, like what the grand daughter at Koon Kee obtained and presently ruining the Suikows at Petaling Street with her...