I hope you're having an amazing day.

It's Mark Wiens.

I'm in Kuala Lumpur, Malaysia.

And one of the tastiest parts

or sections of the fish is the fish head

because you've got all those little oozy bits.

You get to dig out the little crevices of meat.

Locally, it's known as kepala ikan,

and it's very popular to eat in Malaysia.

And so today, I'm gonna take you

on a fish head tour of Kuala Lumpur.

We're gonna eat,

I have three places

that I wanna check out and share with you.

We're gonna eat them one fish head

after the next after the next.

And this is gonna be an amazing day of food in Kuala Lumpur,

and I'm gonna share

all the fish heads with you in this video.

(upbeat music)

It's just 9:30 a.m. right now.

They're still sort of setting up.

The fish heads are ready.

They're preparing the fried chicken.

This place, it's, I think it's officially known

as Annuar's Fish Head Curry, but lots of people know them

as just the Bangsar or fish corner

because it's here at the corner of the road,

kind of in a little shopping plaza area.

But the aroma, you can smell the,

oh, by the way, this place is also very famous

for their fried chicken.

You can smell the aroma of the fried chicken.

You can smell the curry leaves.

Oh, man. (laughs)

Fish head for breakfast, you cannot go wrong.

Fried fish.

- Fried fish.

(mumbles) in the front side, sir.

- [Mark] Okay, in the front.

- Boss, from the front.

- Okay.

They want to get a photo of all of them,

all the staff here at the front.

Say welcome to, welcome to--

- Welcome to.

- [Mark] Annuar's.

- Welcome to Annuar's--

- [Mark] Kepala ikan.

- Yeah, yeah, kepala ikan.

- Backside, backside, backside.

- [Mark] Okay, one,

two, three. - One, two, three.

- [Group] Welcome to Annuar's kepala ikan.

- Hey, yeah, kepala ikan (speaks in foreign language).

- Yes. (laughs)

Okay, awesome.

They're all so friendly.

- Boss, you're from what country?

- Ah, I live in Thailand.

- Oh, Thai. - Oh, Thailand.

- Yes, Thailand, in Bangkok.

- [Man] It's famous for 26 years.

- [Mark] So it's been at this corner for 26 years.

(man mumbles)

Wow. - Boss, boss.

(mumbles) the curry, very nice.

- [Mark] Oh, yeah.

- Yeah, the curry, fish curry, very special.

- [Mark] Hello.

(Mr. Annuar speaks in foreign language)

Nice to meet you, nice to meet you.

- Thank you very much.

- [Mark] Are you Mr. Annuar?

- Yes, Mr. Annuar.

- Ah, very nice to meet you.

(upbeat music)

Yeah. (chuckles)

Mr. Annuar just served us a giant fish head.

And you can see it's just,

they like literally opened minutes ago.

There's already a line forming.

It's self serving with the fried chicken.

Oh, thank you.

- Which part of the chicken you like?

You want the drumstick?

- [Mark] Yes, please.

- You want the wings?

- [Mark] Yes, please.

- [Mr. Annuar] They're frying the wings.

- [Mark] Okay.

- You want a thigh?

- [Mark] Sounds good.

- You want the breast meat?

- [Mark] Okay.

- [Mr. Annuar] Okay (mumbles).

- [Mark] Okay.

- Enjoy, eh.

- Oh, wow.

(Mr. Annuar mumbles)

Oh, thank you.

(Mr. Annuar mumbles)

Uh-huh.

- [Mr. Annuar] They're gonna make the cabbage.

- The cabbage, okay, great.

- [Mr. Annuar] The other guy.

- Ah.

(Mr. Annuar mumbles)

And we have the pleasure to hang out with Mr. Dino,

who is also,

we just met him as we arrived.

So we've got plates of rice.

We've got the fried chicken,

and then, yeah, the main event, the dish

that we came here for, which is the kepala ikan,

the fish head, which is prepared Indian style.

That sauce is just rich and spicious.

Oh, man, I cannot wait.

Okay, we gotta, we gotta set the fried chicken aside for now

and move right in to the massive fish head.

So the reason that the fish head is so tasty and so good

is because there's so many different parts of the fish head

to explore and so many different little crevices.

You've got the cheek.

You've got the upper head.

You've got the belly-ish section in the bottom.

You've got all sorts

of little crevices and crannies to dig out.

I'm gonna start.

Let's just begin with that top head of the fish.

And despite like it being a head, there's so much meat.

You can just see that it's' just sprouting with meat.

Just set some of this top of the head onto my rice first,

onto my plate of rice.

Maybe I'll go in for some of this belly section

at the same time.

Oh, yeah, there's so much meat on it.

I'll add some cabbage to my plate as well.

Okay, I'm going in for that fish head first.

This is the top of the head, that chunk of fish,

mix it with the rice.

Mm-hmm.

Oh.

The flavor of that curry sauce is smooth with spices.

You taste the,

actually, you really taste the curry leaves in there.

The blend of spices is incredible.

Okay.

And another bite that I can't wait to taste

is the fried chicken with some of that curry sauce.

Actually, maybe the most common thing

that everybody's eating here because it's quick and simple

to just place the fried chicken with the curry sauce on top.

(chuckles) One more, one more spoon.

Okay, I'm tearing into that,

tearing into that fried chicken.

Oh, the entire, the entire covering of skin in one bite.

Nice.

- Okay.

(Mark chuckles)

That is the bite. - Oh, wow.

The fried chicken is amazing.

- [Man] So well spiced, wow.

- You can see the big tub of chicken

which is marinated in a bunch of spices.

Then it's deep fried, so it has

this like deep fried crust all over the entire chicken.

Plus it's crispy, plus the curry sauce on top.

It's seriously tasty.

- [Man] Gorgeous.

Oh, man.

- Mmm.

Oh, the head.

The head is one of the best things.