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  • - Good morning.

  • I hope you're having an amazing day.

  • It's Mark Wiens.

  • I'm in Kuala Lumpur, Malaysia.

  • And one of the tastiest parts

  • or sections of the fish is the fish head

  • because you've got all those little oozy bits.

  • You get to dig out the little crevices of meat.

  • Locally, it's known as kepala ikan,

  • and it's very popular to eat in Malaysia.

  • And so today, I'm gonna take you

  • on a fish head tour of Kuala Lumpur.

  • We're gonna eat,

  • I have three places

  • that I wanna check out and share with you.

  • We're gonna eat them one fish head

  • after the next after the next.

  • And this is gonna be an amazing day of food in Kuala Lumpur,

  • and I'm gonna share

  • all the fish heads with you in this video.

  • (upbeat music)

  • It's just 9:30 a.m. right now.

  • They're still sort of setting up.

  • The fish heads are ready.

  • They're preparing the fried chicken.

  • This place, it's, I think it's officially known

  • as Annuar's Fish Head Curry, but lots of people know them

  • as just the Bangsar or fish corner

  • because it's here at the corner of the road,

  • kind of in a little shopping plaza area.

  • But the aroma, you can smell the,

  • oh, by the way, this place is also very famous

  • for their fried chicken.

  • You can smell the aroma of the fried chicken.

  • You can smell the curry leaves.

  • Oh, man. (laughs)

  • Fish head for breakfast, you cannot go wrong.

  • Fried fish.

  • - Fried fish.

  • (mumbles) in the front side, sir.

  • - [Mark] Okay, in the front.

  • - Boss, from the front.

  • - Okay.

  • They want to get a photo of all of them,

  • all the staff here at the front.

  • Say welcome to, welcome to--

  • - Welcome to.

  • - [Mark] Annuar's.

  • - Welcome to Annuar's--

  • - [Mark] Kepala ikan.

  • - Yeah, yeah, kepala ikan.

  • - Backside, backside, backside.

  • - [Mark] Okay, one,

  • two, three. - One, two, three.

  • - [Group] Welcome to Annuar's kepala ikan.

  • - Hey, yeah, kepala ikan (speaks in foreign language).

  • - Yes. (laughs)

  • Okay, awesome.

  • They're all so friendly.

  • - Boss, you're from what country?

  • - Ah, I live in Thailand.

  • - Oh, Thai. - Oh, Thailand.

  • - Yes, Thailand, in Bangkok.

  • - [Man] It's famous for 26 years.

  • - [Mark] So it's been at this corner for 26 years.

  • (man mumbles)

  • Wow. - Boss, boss.

  • (mumbles) the curry, very nice.

  • - [Mark] Oh, yeah.

  • - Yeah, the curry, fish curry, very special.

  • - [Mark] Hello.

  • (Mr. Annuar speaks in foreign language)

  • Nice to meet you, nice to meet you.

  • - Thank you very much.

  • - [Mark] Are you Mr. Annuar?

  • - Yes, Mr. Annuar.

  • - Ah, very nice to meet you.

  • (upbeat music)

  • Yeah. (chuckles)

  • Mr. Annuar just served us a giant fish head.

  • And you can see it's just,

  • they like literally opened minutes ago.

  • There's already a line forming.

  • It's self serving with the fried chicken.

  • Oh, thank you.

  • - Which part of the chicken you like?

  • You want the drumstick?

  • - [Mark] Yes, please.

  • - You want the wings?

  • - [Mark] Yes, please.

  • - [Mr. Annuar] They're frying the wings.

  • - [Mark] Okay.

  • - You want a thigh?

  • - [Mark] Sounds good.

  • - You want the breast meat?

  • - [Mark] Okay.

  • - [Mr. Annuar] Okay (mumbles).

  • - [Mark] Okay.

  • - Enjoy, eh.

  • - Oh, wow.

  • (Mr. Annuar mumbles)

  • Oh, thank you.

  • (Mr. Annuar mumbles)

  • Uh-huh.

  • - [Mr. Annuar] They're gonna make the cabbage.

  • - The cabbage, okay, great.

  • - [Mr. Annuar] The other guy.

  • - Ah.

  • (Mr. Annuar mumbles)

  • And we have the pleasure to hang out with Mr. Dino,

  • who is also,

  • we just met him as we arrived.

  • So we've got plates of rice.

  • We've got the fried chicken,

  • and then, yeah, the main event, the dish

  • that we came here for, which is the kepala ikan,

  • the fish head, which is prepared Indian style.

  • That sauce is just rich and spicious.

  • Oh, man, I cannot wait.

  • Okay, we gotta, we gotta set the fried chicken aside for now

  • and move right in to the massive fish head.

  • So the reason that the fish head is so tasty and so good

  • is because there's so many different parts of the fish head

  • to explore and so many different little crevices.

  • You've got the cheek.

  • You've got the upper head.

  • You've got the belly-ish section in the bottom.

  • You've got all sorts

  • of little crevices and crannies to dig out.

  • I'm gonna start.

  • Let's just begin with that top head of the fish.

  • And despite like it being a head, there's so much meat.

  • You can just see that it's' just sprouting with meat.

  • Just set some of this top of the head onto my rice first,

  • onto my plate of rice.

  • Maybe I'll go in for some of this belly section

  • at the same time.

  • Oh, yeah, there's so much meat on it.

  • I'll add some cabbage to my plate as well.

  • Okay, I'm going in for that fish head first.

  • This is the top of the head, that chunk of fish,

  • mix it with the rice.

  • Mm-hmm.

  • Oh.

  • The flavor of that curry sauce is smooth with spices.

  • You taste the,

  • actually, you really taste the curry leaves in there.

  • The blend of spices is incredible.

  • Okay.

  • And another bite that I can't wait to taste

  • is the fried chicken with some of that curry sauce.

  • Actually, maybe the most common thing

  • that everybody's eating here because it's quick and simple

  • to just place the fried chicken with the curry sauce on top.

  • (chuckles) One more, one more spoon.

  • Okay, I'm tearing into that,

  • tearing into that fried chicken.

  • Oh, the entire, the entire covering of skin in one bite.

  • Nice.

  • - Okay.

  • (Mark chuckles)

  • That is the bite. - Oh, wow.

  • The fried chicken is amazing.

  • - [Man] So well spiced, wow.

  • - You can see the big tub of chicken

  • which is marinated in a bunch of spices.

  • Then it's deep fried, so it has

  • this like deep fried crust all over the entire chicken.

  • Plus it's crispy, plus the curry sauce on top.

  • It's seriously tasty.

  • - [Man] Gorgeous.

  • Oh, man.

  • - Mmm.

  • Oh, the head.

  • The head is one of the best things.

  • And again, I think it is like marinated

  • in similar spice blend as the fried chicken.

  • It has that same marinade flavor as the fried chicken,

  • the spices in there, the crispy like outer exterior,

  • and then it's just like soft and tender.

  • - [Man] Look at the size of that cheek.

  • The cheek is huge.

  • The entire spoon just disappears under there.

  • Whoa, oh my gosh.

  • - [Mark] Look at that.

  • Dude, that's all one cheek.

  • Oh, and I didn't even get it all.

  • There's still more.

  • It like goes all the way to the eye.

  • That is all cheek.

  • - [Man] Dude, that's a massive head.

  • Look at that.

  • Oh my gosh, yeah,

  • the spoon just like disappears under there.

  • - I'm gonna definitely take this opportunity

  • to rehydrate my fish cheek.

  • A one biter.

  • Cheers. (man chuckles)

  • Oh, yeah.

  • I got a scale.

  • - Mmm, mmm, mm-hmm.

  • - [Man] The tenderness is out of control right there.

  • - We're getting down to the bottom of the fish head.

  • Now starts the exploration.

  • There's bits of skin.

  • Here's eyeballs.

  • Oh, here's the, here's the mouth.

  • Can you see those teeth on there?

  • Red snapper lips, upper lip.

  • Just be careful you don't cut yourself on the teeth.

  • Whoa, it's like, it's like jelly.

  • The curry sauce itself was amazing.

  • And then all the staff, everyone that works here,

  • Mr. Annuar, they're so nice.

  • They're so friendly.

  • Not only is the food delicious,

  • but I think why this restaurant, this street food style

  • in Kuala Lumpur has such a loyal following

  • is because it's so welcoming.

  • I mean it's like a neighborhood stall,

  • and you just feel at home when you're eating here.

  • Thank you very much, Mr. Annuar.

  • That was amazing. - Thank you very much.

  • I'm very happy to have you. - Amazing.

  • And thank you for your hospitality.

  • So that's Mr. Annuar, and then your logo.

  • And they were so nice.

  • They refused to accept our payment.

  • So yeah, thank you very much

  • to Annuar's Fish Head Curry, Bangsar, fish corner.

  • Man, that was incredibly good.

  • We are moving on now to the next fish head curry.

  • (upbeat music)

  • We're on our way to eat the next fish head curry.

  • You gotta get there before the lunch rush,

  • so we're on our way.

  • I know it gets packed,

  • and they can sell out of the fish heads fast.

  • One of the great things about KL, Kuala Lumpur,

  • is that it really is a garden city.

  • It's such a green city.

  • And so we're right in the center of Kuala Lumpur,

  • but we're kind of on the hill.

  • I think it's called Tugu Park or something.

  • But there's a cafe here that's famous for their fish heads.

  • Hello.

  • - [Man] Hello.

  • - So you get to the top of the staircase

  • and all of a sudden, it opens up.

  • There's a parking lot up here,

  • but you're just surrounded by jungle.

  • It's so green.

  • It's so lush.

  • And then you have,

  • you smell the spices.

  • There's a whole buffet counter.

  • Again, the famous thing to eat here

  • is the kepala ikan, the fish head curry.

  • And I believe that this version

  • is gonna be more of a Malay style.

  • Let's get straight to another fish head.

  • So you choose your fish head.

  • There are different prices for different sizes.

  • And we met,