Port Klang - Kim Thong Lee, Stir Fried Fish Head & Tapioca Noodles

Its time to eat with Cicak my makan guide in Klang again, this time we head to Port Klang for some Stir Fried Fish Head & Tapioca Noodles. In Port Klang town (from Shah Alam direction), right after the Sikh Temple turn right at the traffic light, then take a left, this place is just opposite Affin Bank in Lebuh Beringin.

Its basically a kitchen outside a shop with tables on the walkway. We ordered a stir fried fish head, this is basically fish head, cut into small pieces, deep fried to crisped then stir fried with lots of onions and dry chili in dark sauce. This is quite unique to me, taste wise the fish doesn't have much fishy smell after frying and the "kung poh" style of frying adds taste to it. Its ok to me but I think many people will not know how to appreciate it because fish head doesn't have much meat.

The tapioca starch noodles is basically made from tapioca flour and known as Zhi Hoon Kean in Hokkien. Its just like other noodles but its a little chewy to bite. Stir fried in dark soya sauce with various toppings, its quite delicious and though common in Klang but not in other part of Klang Valley as far as I know.

The other noodles we ordered are the "Mee Hoon Tar" in hokkien which means dried meehoon, this is basically vermicelli noodles stir fried in a dry method. Usually to keep the meehoon dry, it will be very oily but surprising this is ok.

Total cost for 3 person plus tea is RM30.50. Quite a unique and interesting thing to try, not to say fantastic but good for supper when you are in Port Klang ;)

GPS: N3 00.194 E101 23.916