We needed a quick breakfast before heading back to KL and Wong Chau Jun popped into my mind. I’ve heard about their fish noodles and we were in the mood for something hot and soupy.
Wong Chau Jun Restaurant, located along Rangoon Road is always busy but we were lucky that day as there were still a couple of tables available when we reached the place. It’s a typical local kopitiam with photos of their dishes all plastered on the walls.
We ordered a bowl of their signature Spicy Sour Fish Head Beehoon (RM9.50) and before long, a bowl of aromatic piping hot beehoon appeared. Strong hints of lemongrass and chilli padi wafted up our nostrils and there were decent chunks of fried fish head in the tasty broth. Let me tell you that broth was extremely addictive and we slurped it all up.
I love steamed hor fun with fish slices – my favourite being Song River’s rendition. Wong Chau Jun’s version was pretty good – we chose seabass slices (RM24 for medium portion). The fish was very fresh and its sweetness enhanced by the superior soya sauce, Chinese wine and ginger strips.
We couldn’t resist ordering some of their Signature Tofu (@ RM1.10 per piece) seeing how almost every table had this. No regrets as the tofu were fabulous – biq squares of smooth silky tofu cooked simply with dried shrimps and coated with a thick umami sauce.
Steamed Pomfret Beehoon (RM35.30) rounded up our hearty breakfast at Wong Chau Jun. The white pomfret was really bouncy fresh and it was steamed the same way as the hor fun earlier. I loved the sweet clear flavours of this method of steaming fish with noodles and happily lapped up the tasty sauce with all the beehoon strands!
The restaurant does serve a variety of other popular items like pork ribs, seafood and other fish dishes. We shall check those out when we are next in Penang!
WONG CHAU JUN RESTAURANT
73 Rangoon Road
Open from 7.30am-2.30pm
Closed on Tuesdays