Tao Xiang Bak Kut Teh Fish Head Noodles: RM11 dishes at hidden gem in residential area

I’ve always been curious about those time-tested restaurants. What makes them endure and bring patrons back time and again? Tao Xiang Bak Kut Teh Fish Head Noodles is one of those places that has caught my attention for some time and now, I’ve finally had the opportunity to give it a try.

Adding to its allure is the location; tucked away in a corner lot within an aged residential area on Jalan Tiong Nam, the eatery boasts a humble exterior. Its weathered signage, havung already endured for over half a century, further contributes to its timeless appeal.

I arrived at the shop as the clock neared noon, feeling the stuffiness caused by the sweltering weather. Thankfully, it wasn’t overly crowded that day, allowing me to secure the ideal spot directly beneath the fan.

What I tried at Tao Xiang Bak Kut Teh Fish Head Noodles

My dining partner and I opted for a single serving of Fish Head Noodles (RM11), which turned out to be quite substantial, easily serving two. As it arrived, the soup emitted a gentle bubbling with soft murmurs, perfuming the air with its subtle fragrance. The pot overflowed with a bounty of ingredients— fried fish, fish balls, yam cubes, salted vegetables, and tomatoes.

As per my routine, I indulged in the soup first. The broth exuded a robust fish essence, with a delicate creaminess lingering in the aftertaste from the milk, which was perfectly balanced and not overwhelming. Additionally, the tomatoes and salted vegetables complemented the soup with their gentle sourness, imparting depth to the entire dish.

Ah Chan Kopitiam: Discover the unusual combination of pan mee & yellow rice wine

Despite not being particularly fond of fish, I felt compelled to give it a try, considering its integral role in the dish and the rave reviews online. As expected, the fried fish lived up to its acclaim. It was flawlessly seasoned with aromatic spices and fried to perfection. Absorbing some of the flavourful broth, the fish gained an extra layer of richness.

While serving myself, I came across a generously sized yam cube in the soup. However, it lacked the perfect tenderness to melt in your mouth. In my opinion, it would have been better if it had been cooked for a longer period.

Although the fish balls weren’t handmade, they didn’t possess the overly springy texture often found in factory-made varieties. Instead, they achieved just the right level of bounce.

As someone who loves carbs, I found the portion of noodles to be a bit on the small side. Nevertheless, I still found them enjoyable. The noodles were cooked to perfection, absorbing the rich broth perfectly and imparting a delicate aroma.

Final thoughts

In summary, each ingredient in the dish played its role perfectly, with none dominating or overshadowing the others. It was a thoroughly enjoyable experience, especially when served piping hot. We literally finished the entire claypot of fish head noodles, not leaving a single drop of soup behind.

Do note that parking space is limited as the restaurant is situated in a residential area. However, it’s conveniently close to the PWTC LRT station, only a brief 5-minute walk away.

Expected damage: RM11 – RM15 per pax

Hakkatiam Recipe: Cheras best-kept secret, serving claypot yee mee with flavourful soup at RM9