Moon Kee (Section 17) Fishhead and Seafood Noodles

Ahhh… Fish Head Noodles again! You’d think I’d be sick of it by now having cooked the same dish several times for the last couple of weeks just so I can share a good recipe with you. I don’t even remember the last time I’ve actually visited a “Kopitiam” for Fish Head Noodles, but when the invitation came for me to try out the brand new Moon Kee Fish Head Noodles at Section 19, I couldn’t resist the offer.

When I arrived at Jalan 19/3 (same row the old Nanking Vegetarian Restaurant, opposite the Kanna Curry House PJ), I was pleasantly surprised by the spacious and modern looking shop. Having operated for years at Section 17, it was time for them to set up a larger space for more customers, and I think that’s a pretty good idea!

Spot the bottles of Shao Xing Wine....
Spot the bottles of Shao Xing Wine….

The brand-spanking-new kitchen has a really good ventilation system by the way, as we don’t smell fish in the air walking into the shop. Look at all the shiny kitchenware! Reassuring for a hygiene freak like me. We were all starving at the time so the chef fired up and served us delicious looking bowls of soup noodles pretty quickly.

The classic Milky soup. With Poached Garoupa on the left, and some Fried Garoupa on the right.
The classic Milky soup. With Poached Garoupa on the left, and some Fried Garoupa on the right.

Fish Head Noodles enthusiasts in KL will tell you to go for the milky soup and Moon Kee serves theirs with either poached or fried fish head (RM12). And if you aren’t into digging bones out of your noodle soup, they also have fillet versions (poached or fried) which were what we had (RM9). The noodle soup was topped with the standard ingredients: tomatoes, pickled mustard green, ginger and coriander. It was fragrant with the aroma of Shao Xing wine with gingery note, balanced with light creaminess from the milk. I would prefer to have a bit more pickled mustard green for the piquancy to punch through and I think the salted plum might be missing. If you like a stronger soup, be sure to ask for more Shao Xing Wine!

Deep fried Garoupa
Deep fried Garoupa

Moon Kee serves only fresh fish (no frozen stuff!) and you can certainly tell the freshness even by this picture. The flesh of the garoupa has a bouncy texture and the distinct sweetness only from fresh fish. I will admit to having a few pieces of them. Though becareful, there are still bones there.

Seaweed Noodle Soup with Poached Pomfret
Seaweed Noodle Soup with Poached Pomfret (RM15)

If you prefer to have the clear soup Moon Kee serves up pretty good Seaweed soup with many options of toppings. This one here was served with poached pomfret (a whole fish was served… head to tail!). The fish was silky as expected and the soup was surprisingly quite robust in flavour (I judge clear soup rather quickly, haha).

Fried Fish Cake
Fried Fish Cake (RM5.50)

The fat fish cakes got the nods of approval from our table and vanished very quickly. It has a good bite and was seasoned well, great with their super strong sambal chili, which I love.

Noodles soup with Fish Cake, Abalone Slices and Fish Head.
Noodles soup with Fish Cake, Sliced Abalone and Fish balls.

Where else can you have abalone for less than RM10? The abalone sure gives an extra briny note to the soup, and even though I’m not a fan of fish balls, their version was quite pleasant to my fussy palate.

Noodle soup with Fish Maw & Fish Ball (RM7.50)
Noodle soup with Fish Maw & Fish Ball (RM7.50)

I miss my grandma’s fish maw soup (not an easy ingredient to source nowadays), and this version is tasty enough, with spongy fish maw soaking up all that umaminess from the soup. Yum.

I can predict that this not-so-little shop will do quite well in the future with such hearty offerings with affordable prices. Zip over if you are in the area!

Moon Kee (Section 17) Fishhead & Seafood Noodles
48, Jalan 19/3, Section 19, Petaling Jaya
Opens 7 days a week from 8am to 8pm (2 rest days in a month, so do check their facebook page for updates)

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9 thoughts on “Moon Kee (Section 17) Fishhead and Seafood Noodles

  1. I like the way they separating the fried fish fillet and the noodles, some eateries here in Penang actually dumped all in, ends up the fillet turns soggy and affecting the crisp texture, tsk tsk tsk

    1. Yeah! Actually when I cook it I put the fillet in the soup to take picture then quickly take them out and serve the other half of the fillet untouched by soup hahaha. Next time I will just photograph them separately.

  2. Yummmm!!!! All look good! I love fish! Never tried the one with the milky soup though – seen them cooking fish head like that on TV. Don’t think we can get it any place here.

  3. this sounds and looks very attractive, even for someone like me who’s not really a major fan of fish noodles. the milky soup with garoupa looks like it’d be a nice match with some crisp, cold chardonnay to drink 😀

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