I used to go to Jalan Ikan Emas, Cheras (kam yue chuen) for a fix of a steaming bowl of fish head bee hoon, whenever I craved for it.
The shop which is located along a row of shops, near some flats reputed to be quite famous and you can choose to have either fish paste or the traditional deep fried fish cutlets to go along with the bee hoon. And you get to choose to have the normal thin bee hoon strands or the thick type of bee hoon.
Honestly, I am not a big fan of bee hoon, but strangely bee hoon is the only noodle suitable for fish head bee hoon and I simply love this fish. Maybe that’s why it is call fish head bee hoon, eh?
What else to do if you have certain food craving? Why, but to make it your own 🙂
Basically, it takes a good stock to make a good bowl of fish head bee hoon and of course, you can’t fail with chinese cooking wine and a good dash of evaporated milk (then again, you can opt out the milk if you so wish)
I quess I can be proud of my fish head bee hoon and for now, my tummy is happy and contended, albeit the expanding waist line.