Jinjang’s Restoran Mee Bebola Ikan Pak Cik Tong is not just another fishball noodle place, expect fresh seafood and broth spiked with dried scallops

Mee Bebola Ikan Pak Cik Tong sources local seafood from their own farm, using a unique broth with yam bean, flounder, fish and chicken bones, and tiny dried scallops.

Fresh Live Seafood Party Noodles, priced at RM18.90, offers a variety of seafood in a clear, sweet broth that pairs well with the light flavours.

The restaurant transforms into Jinjang Roadside Lalapot in the evenings, and is expanding to Jalan Ipoh and soon to open in Puchong.

KUALA LUMPUR, Sept 18 — When Mee Bebola Ikan Pak Cik Tong went viral in March, I was keen on the provenance of their local seafood, sourced from their own farm.

Their openness in sharing this was also a plus point, exposing many to what forms the backbone of their noodle bowls: their signature broth, which uses yam bean, dried flounder, fish bones, chicken bones, and dried scallops.

It’s not your larger 50-cent dried scallops but tiny baby ones.

While they aren’t premium grade and don’t provide a deeper flavour, the smaller scallops spike the broth with a lighter umami flavour.

The dried scallops are also removed from the soup pot, shredded and used to top the noodles.

Fresh Live Seafood Party Noodles (RM18.90) is a good starting point for first-timers, as the bowl is piled with fresh prawns, fish slices, fishballs, white clams and dried squid strips.

The clear broth has a sweetness that isn’t artificially enhanced, perfectly complementing the light flavours from the seafood.

You can also order extras of the “live” seafood, such as white clams and prawns. Cooked crabs are also available.

Palates that prefer heavier flavours can consider their tangy asam broth or dry noodles tossed in a special dried shrimp sauce.

The thick, black sauce when mixed with the noodles gives each strand a savoury flavour.

Homemade Ikan Parang Fish Ball Noodles (RM10.50), which uses wolf herring fish has a softer, wobbly bite due to less flour used.

There are also Signature Fish Balls.

Gym-goers or those cutting carbohydrates can consider their Protein Brunch (RM16.90), which includes eggs, fish balls, prawns, fish slices, brown squid, scallops and vegetables served with a clear soup.

The fun part is their side orders and I often see big groups indulging in their Sashimi imported Japanese oysters (RM18.90 per piece) — snapping photos and slurping the huge molluscs for social media

My side orders are more modest, befitting my wallet and veer towards the deep-fried fish for RM14.90 like the white pomfret or ikan bulus .

Both fish are deep-fried to a golden crunchiness, perfect for leisurely snacking from tail to head, inclusive of their fine bones.

Dip it in the homemade chilli sauce that doesn’t tone down the heat or just crunch down on the fish as is.

Whichever way you choose is supremely satisfying, leaving you planning the next visit.

Those who love retro Chinese tunes will also tap their feet or sing along to classic songs from the 1980s, under photographs of their idols like Teresa Teng, Andy Lau and Alan Tam, which decorate the walls.

The space also does double duty: during the day, it is Restoran Mee Bebola Pak Cik Tong but when the sun goes down, it becomes Jinjang Roadside Lalapot where hotpot is reimagined with clams.

Fans will be happy to hear they’re spreadiing their wings with a new offshoot in Jalan Ipoh with a largely similar menu.

For those who live in Puchong, their outlet will open anytime soon and is expected to be along Persiaran Bandar Metro Puchong.

Restoran Mee Bebola Ikan Pak Cik Tong

Unit G-A1, Ground Floor,

Lot 81338 No. R1, Jalan Kepong,

Jinjang Utama, Kuala Lumpur.

Open daily: 9am to 4pm.

Fourth Mile, 643, Jalan Sultan Azlan Shah, Taman Rainbow, Kuala Lumpur

Open daily: 7am to 4pm

Facebook: @sevenumamihouse

Instagram: @uncle_tong_seafood

* This is an independent review where the writer paid for the meal.

* Follow us on Instagram @eatdrinkmm for more food gems.

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Mee Bebola Ikan Pak Cik Tong 使用自家养殖场的当地海鲜，以芋头、比目鱼、鱼骨和鸡骨以及小干贝熬制独特的汤底。

鲜活海鲜派对面，售价 18.90 马币，提供各种海鲜，汤底清甜，与清淡的口味相得益彰。

这家餐厅晚上会变成 Jinjang Roadside Lalapot，并且正在向 Jalan Ipoh 扩张，不久还将在 Puchong 开业。

吉隆坡，9 月 18 日——今年 3 月，Mee Bebola Ikan Pak Cik Tong 走红网络，我当时就对他们自家养殖场出产的本地海鲜的来源很感兴趣。

他们乐于分享这一点也是一个加分项，让许多人了解了他们面条的灵魂：他们的招牌汤底，其中使用了山药豆、干比目鱼、鱼骨、鸡骨和干贝。

这不是那种50美分一个的大干扇贝，而是很小的幼扇贝。

虽然它们不是特级扇贝，味道也不更浓郁，但较小的扇贝能为汤汁增添更清淡的鲜味。

干贝也从汤锅中取出，切碎后用来浇在面条上。

鲜活海鲜派对面（RM18.90）对于初次尝试者来说是一个不错的选择，因为碗里堆满了新鲜的虾、鱼片、鱼丸、白蛤和鱿鱼干。

清澈的汤汁带有天然的甜味，与海鲜的清淡味道完美融合。

您还可以额外点购“鲜活”海鲜，例如白蛤蜊和对虾。此外，也提供熟螃蟹。

喜欢口味浓郁的人可以考虑他们酸辣的亚参汤或拌有特制虾干酱的干面条。

浓稠的黑色酱汁与面条混合后，使每一根面条都充满鲜美的味道。

自制的伊卡巴朗鱼丸面（RM10.50），采用狼鲱鱼制成，由于面粉用量较少，口感更软糯弹牙。

还有招牌鱼丸。

健身爱好者或正在减少碳水化合物摄入的人可以考虑他们的蛋白质早午餐（16.90 马币），其中包括鸡蛋、鱼丸、虾、鱼片、褐鱿鱼、扇贝和蔬菜，并配以清汤。

最有趣的是他们的小菜，我经常看到一大群人享用他们进口的日本生蚝刺身（每只18.90令吉）——拍照、吸溜着巨大的软体动物，然后分享到社交媒体上。

我的配菜比较简单，符合我的预算，我倾向于点一些价格在 14.90 马币左右的炸鱼，比如白鲳鱼或 ikan bulus。

这两种鱼都炸至金黄酥脆，非常适合从尾部到头部慢慢享用，包括细小的鱼刺。

蘸着自制的辣酱吃（辣味十足），或者直接嘎吱嘎吱地吃鱼。

无论你选择哪种方式，都会获得极大的满足感，让你忍不住计划下一次的到访。

喜欢复古中国歌曲的人也会在墙上装饰的邓丽君、刘德华、谭咏麟等偶像的照片下，随着 20 世纪 80 年代的经典歌曲打着节拍或跟着哼唱。

这个空间还兼具双重功能：白天是 Restoran Mee Bebola Pak Cik Tong，但当太阳落山后，它就变成了 Jinjang Roadside Lalapot，在那里，火锅以蛤蜊重新演绎。

粉丝们会很高兴听到他们将在怡保路开设一家新分店，菜单与老店大同小异。

对于居住在蒲种的居民来说，他们的门店很快就会开业，预计位于蒲种地铁城路（Persiaran Bandar Metro Puchong）沿线。

Mee Bebola Ikan Pak Cik Tong 餐厅

G-A1单元，底层

Lot 81338 No. R1, Jalan Kepong,

金江乌达玛，吉隆坡。

每日营业时间：上午9点至下午4点。

Fourth Mile, 643, Jalan Sultan Azlan Shah, Taman Rainbow, 吉隆坡

每日营业时间：上午7点至下午4点

Facebook：@sevenumamihouse

Instagram：@uncle_tong_seafood

* 这是一篇独立评论，作者自行支付了餐费。

* 关注我们的Instagram账号@eatdrinkmm，获取更多美食资讯。

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扎希德宣布巫统发起捐款活动，以支付纳吉因获得有条件赦免而需缴纳的5000万令吉罚款。

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