Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. It is time to try food from another stall.
This time, I ordered Hometown fish head noodles (white soup based) from the Li Ji Lala noodles stall, which cost RM25.90 per plate.
This dish is a bowl of white, creamy soup-based noodles. Inside contain deep-fried fish head pieces, rice vermicelli, goji berries, tofu,tomatoes, vegetables and some chopped spring onions. Tomatoes are present, contributing a slight tang and sweetness to the soup. The soup itself is milky white, it's rich and flavorful because of the fish bones and evaporated milk which is often used in fish head noodle soups. The dish looks hearty and comforting, a popular style of noodle soup in Malaysian and Singaporean cuisine.
Fish head noodles, or "Yu Tou Mi Fen" (鱼头米粉) in Mandarin, is a popular dish in Malaysia and Singapore. While the exact origin of every specific variation can be hard to pinpoint, the general concept of fish head noodles is believed to have originated from the Cantonese cuisine, where fish head preparations are common.
The dish evolved as a way to utilize the flavorful fish heads, which impart a rich, umami broth when simmered. The addition of milk (evaporated or fresh) to the broth is a distinctive characteristic of many Malaysian fish head noodle soups, giving it a creamy texture and mitigating any strong "fishy" taste, resulting in a more palatable and comforting soup. Tomatoes are also a common addition, providing a refreshing tang that cuts through the richness.
"Lala" in "Li Ji Lala Noodle" typically refers to clams, suggesting that while this specific dish focuses on fish head, the establishment might also be known for its clam-based noodle dishes, or incorporate clams in some of its other offerings.
Overall, Hometown Fish Head Noodle from Li Ji Lala Noodle is a classic and well-loved comfort food, particularly popular for its rich, milky broth and tender fish.
