For steamed fish done two ways, its got to be Chong Yen

For most people, feasting on a dish of fish head involves loads of spices and a thick curry best paired with a plate of steaming rice. Groupa does seem the preferred choice although red snapper is just as popular too.

However, there’s a restaurant called Chong Yen Steamed Fish Head in Jalan Chan Sow Lin, Kuala Lumpur where Asian Carp is the preferred choice.

And by “fish head”, this restaurant actually means the entire head of the fish as well as and half the fish’s body.

Chong Yen steamed fish head at Chan Sow Lin.

The restaurant is located in the light industrial area of Chan Sow Lin. While the restaurant is usually packed during lunch time, finding a spot to park your car is usually surprisingly easy.

If you’re there at lunch time, be prepared to wait some 5-10 minutes before securing an available table, but once your order is put in, the dishes come within 10 minutes.

Steamed fish head – prepared the original style with garlic and ginger.

The classic style with minced ginger and plenty of garlic is hands down the most delicious. Since the fish is super fresh, it means you get soft, smooth, and absolutely delicious meat.

The preparation with fermented soya bean is good too, although this strong tasting ingredient somehow masks too much of the fish’s original sweet taste.

The steamed fish dishes here only come in these two preparations, and each portion is good for two people.

Yong tau foo, pork, vegetables, and steamed fish head with fermented soya bean.

Other than steamed fish head, this restaurant also serves a pretty decent Yong Tau Foo, pork with Muay Choi, an assortment of vegetables, and roast chicken among others.

If you’re a hardcore steamed fish addict, this is definitely one restaurant to check out.

Chong Yen Steamed Fish Head
No. 22-24, Jalan 2/89C
Off Jalan Chan Sow Lin 4
55200 Kuala Lumpur
GPS: 3.11811, 101.71358
Tel: 012-231 8129
Hours: Lunch

This article first appeared in kyspeaks.com