I have heard about Kam Long (金龙）curry fish head in Johor Bahru for a long time, but never had a chance to give it a try, recently I decided that I must give it a try.
To get to Kam Long, take the Woodlands causeway to Johor Bahru. After you go through Malaysia immigration, walk into City Square. Look for the MacDonald on the ground floor. Walk out of City Square, into Jalan Wong Ah Fook. Then walk towards Singapore/Johor Strait. If you are in City Square, facing Jalan Wong Ah Fook, it is on your left. Keep walking along Jalan Wong Ah Fook, until you see a queue out of nowhere in the street.
We got there at 10.09am on a Saturday. There was already a queue of about 10m there. This is the only shop with a queue, you can't miss it. A busker was performing right in front of the shop, entertaining the people in the queue.
We finally got a table at around 10.55-11.00am. This place serves nothing but curry fish head. The menu is on the wall, simple and straight forward. When you are ushered into the shop, you will be asked what you like to order immediately.
The chef starts cooking your pot of fish head immediately upon your order, right at the shop front. You can see what he does. There is nothing to hide.
11.10am, our bubbling pot of curry fish head was delivered on our table. The steam was rising from the pot violently, fogging my camera lens.
The fish head is strategically placed in the middle. Vegetables such as cabbage, lady's finger, long bean are placed at the bottom of the pot, while dry bean curd skin is placed atop.
I first tried the curry. The curry is different from all the curry I had before. It was smooth, with the fragrance of coconut, even good to drink on its own. Yet it still retains its punch at the end.
The dry bean curd skin soaks in all the flavors of the curry, the fish and the vegetables, wow...it is heaven!
They use red-snapper for the fish head. It was super fresh. The fish head was fully cooked, but the meat was still very tender. It would bounce in your mouth. There wasn't even a hint of any fishy smell. Instead you would taste a hint of sweetness of the sea. Great!
Portion-wise, we ordered a small pot for the two of us, both guys, plus a small bowl of rice for each. We were full after we finished everything.
For the entire meal, our total cost was RM36.00.
I strongly recommend Kam Long curry fish head. This is the best curry fish head I have ever had. The 1-hour wait is worth it. Everything is perfect! I have never given any other restaurant/eating place such a high rating.
To get to Kam Long, take the Woodlands causeway to Johor Bahru. After you go through Malaysia immigration, walk into City Square. Look for the MacDonald on the ground floor. Walk out of City Square, into Jalan Wong Ah Fook. Then walk towards Singapore/Johor Strait. If you are in City Square, facing Jalan Wong Ah Fook, it is on your left. Keep walking along Jalan Wong Ah Fook, until you see a queue out of nowhere in the street.
The queue at Kam Long
Kam Long Curry Fish Head Shop-front
We got there at 10.09am on a Saturday. There was already a queue of about 10m there. This is the only shop with a queue, you can't miss it. A busker was performing right in front of the shop, entertaining the people in the queue.
Busker in front of Kam Long
We finally got a table at around 10.55-11.00am. This place serves nothing but curry fish head. The menu is on the wall, simple and straight forward. When you are ushered into the shop, you will be asked what you like to order immediately.
Kam Long's Menu
The chef starts cooking your pot of fish head immediately upon your order, right at the shop front. You can see what he does. There is nothing to hide.
Chef Cooking at the shopfront
11.10am, our bubbling pot of curry fish head was delivered on our table. The steam was rising from the pot violently, fogging my camera lens.
Curry Fish Head, Small, RM26.00
The fish head is strategically placed in the middle. Vegetables such as cabbage, lady's finger, long bean are placed at the bottom of the pot, while dry bean curd skin is placed atop.
I first tried the curry. The curry is different from all the curry I had before. It was smooth, with the fragrance of coconut, even good to drink on its own. Yet it still retains its punch at the end.
The dry bean curd skin soaks in all the flavors of the curry, the fish and the vegetables, wow...it is heaven!
They use red-snapper for the fish head. It was super fresh. The fish head was fully cooked, but the meat was still very tender. It would bounce in your mouth. There wasn't even a hint of any fishy smell. Instead you would taste a hint of sweetness of the sea. Great!
Portion-wise, we ordered a small pot for the two of us, both guys, plus a small bowl of rice for each. We were full after we finished everything.
For the entire meal, our total cost was RM36.00.
I strongly recommend Kam Long curry fish head. This is the best curry fish head I have ever had. The 1-hour wait is worth it. Everything is perfect! I have never given any other restaurant/eating place such a high rating.
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