Recently I visited Restoran Kam Gim Kheng on sunday after church service, this place is a hawker stall center. The hawker center is a bustling, casual eatery filled with customers enjoying local delicacies. The seating area is packed, with groups of people sharing tables and engaging in conversations. Ceiling fans and wall-mounted fans provide ventilation, while simple decorations like red Chinese lanterns and lucky charms add a cultural touch. Various food stalls operate within the space, each offering different specialties, creating a lively and aromatic atmosphere. after looking around, I decided to order my food from the fish head noodle stall.
I order the salmon fish meat noodle that cost RM15 per bowl. The Salmon Fish Meat Noodles is a comforting bowl of milky, savory broth infused with the natural sweetness of salmon. It includes thick rice vermicelli (mee hoon), fresh salmon slices, tomatoes, tofu, scallions, and fried shallots. The soup is rich, slightly creamy, and likely enhanced with evaporated milk or fish stock, giving it a smooth, umami-packed flavor. This dish is perfect for those who enjoy seafood-based soups with a mild tang from the tomatoes.
Fish Head Noodles (鱼头米粉) is a Malaysian-Chinese dish believed to have originated from Kuala Lumpur, specifically from Cantonese and Hakka culinary traditions. Traditionally, the dish features deep-fried fish head or fillets served in a milky soup made with fish stock, tomatoes, preserved vegetables, and sometimes evaporated milk. Over time, variations emerged, using different fish types like grouper, snapper, and now salmon. It remains a beloved comfort food in Malaysia, enjoyed for its light yet flavorful broth.
