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I’ll admit, I’m hardly an expert when it comes to F&B drama, though my nosy streak usually keeps me in the loop. But it wasn’t insider gossip that first drew me to Boys Don’t Fry. Instead, it was the endless stream of golden, crispy fish and chips on my For You Page that finally convinced me to pay Wisma Cosway a visit.
The story goes like this. Once upon a time, there was a partnership called Lad & Fry, born from the collaboration of a British chap and a Singaporean partner. Somewhere along the way, they parted ways, resulting in two separate shops: Boys Don’t Fry and Lad & Dad. Both happen to be free of alcohol, pork, and lard. That’s the backstory I only discovered after choosing Boys Don’t Fry as my lunch spot, purely by chance and not out of preference, I promise.
What I tried at Boys Don’t Fry
Boys Don’t Fry keeps its menu refreshingly simple, which in itself feels like a quiet statement of confidence. Diners can either commit to the full set of fish and chips or build their own plate with à la carte options. They also serve breakfast butties, as well as bottled sodas from Melaka!
My meal began with the classic Fish & Chips Set (RM38). It arrived with a generous slab of perch cloaked in golden batter, thick-cut fries, mushy peas, tartar sauce, and a choice between pickles or baked beans. I went with pickles. The set also came with bottomless lemonade, though its tang leaned more towards orange cordial than the sharp citrusy lift of real lemonade.
The fish looked promising at first glance. The batter was delicately crisp, the kind that shatters with a gentle tap of the fork. It wasn’t greasy, nor did it cling to the fish. Instead, it formed a light shell that sealed in the perch, which was astonishingly tender and juicy. I never quite realised fish could taste this good. Seasoning was straightforward, relying on savoury depth rather than spice.
The sides, however, had mixed results. The fries were a letdown — pale, soft, and lacking the satisfying crunch I prefer. The tartar sauce was serviceable yet strangely addictive, while the mushy peas were simply seasoned but comforting in their own way.
The pickled cabbage, served with half a boiled egg, tasted unexpectedly mild. Its gentle tang made it feel like it was only tossed in vinegar mixture for a while, even though its texture revealed it had been fermenting for some time.
For variety, I also sampled the Fish Nuggies (RM18), smaller battered slices of perch paired with tartar sauce and lemon. These won me over instantly. The smaller cuts meant the fish stayed moist and tender while encased in that light, crunchy batter.
Final thoughts
Boys Don’t Fry knows how to make a fish shine. Their batter is crisp without being heavy, the perch inside is juicy and delicate, and the whole plate feels like a carefully constructed ode to the classic British staple. Still, the portion proved a little overwhelming, and I found myself slowing down before I could finish. That said, for anyone chasing a solid plate of fish and chips in Kuala Lumpur, Boys Don’t Fry is a worthy contender.
Expected damage: RM18 – RM38 per pax
Fish & Chips Showdown: Brit-owned Boys Don’t Fry vs SG-owned Lad & Dad
