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.

And again, I think it is like marinated

in similar spice blend as the fried chicken.

It has that same marinade flavor as the fried chicken,

the spices in there, the crispy like outer exterior,

and then it's just like soft and tender.

- [Man] Look at the size of that cheek.

The cheek is huge.

The entire spoon just disappears under there.

Whoa, oh my gosh.

- [Mark] Look at that.

Dude, that's all one cheek.

Oh, and I didn't even get it all.

There's still more.

It like goes all the way to the eye.

That is all cheek.

- [Man] Dude, that's a massive head.

Look at that.

Oh my gosh, yeah,

the spoon just like disappears under there.

- I'm gonna definitely take this opportunity

to rehydrate my fish cheek.

A one biter.

Cheers. (man chuckles)

Oh, yeah.

I got a scale.

- Mmm, mmm, mm-hmm.

- [Man] The tenderness is out of control right there.

- We're getting down to the bottom of the fish head.

Now starts the exploration.

There's bits of skin.

Here's eyeballs.

Oh, here's the, here's the mouth.

Can you see those teeth on there?

Red snapper lips, upper lip.

Just be careful you don't cut yourself on the teeth.

Whoa, it's like, it's like jelly.

The curry sauce itself was amazing.

And then all the staff, everyone that works here,

Mr. Annuar, they're so nice.

They're so friendly.

Not only is the food delicious,

but I think why this restaurant, this street food style

in Kuala Lumpur has such a loyal following

is because it's so welcoming.

I mean it's like a neighborhood stall,

and you just feel at home when you're eating here.

Thank you very much, Mr. Annuar.

That was amazing. - Thank you very much.

I'm very happy to have you. - Amazing.

And thank you for your hospitality.

So that's Mr. Annuar, and then your logo.

And they were so nice.

They refused to accept our payment.

So yeah, thank you very much

to Annuar's Fish Head Curry, Bangsar, fish corner.

Man, that was incredibly good.

We are moving on now to the next fish head curry.

(upbeat music)

We're on our way to eat the next fish head curry.

You gotta get there before the lunch rush,

so we're on our way.

I know it gets packed,

and they can sell out of the fish heads fast.

One of the great things about KL, Kuala Lumpur,

is that it really is a garden city.

It's such a green city.

And so we're right in the center of Kuala Lumpur,

but we're kind of on the hill.

I think it's called Tugu Park or something.

But there's a cafe here that's famous for their fish heads.

Hello.

- [Man] Hello.

- So you get to the top of the staircase

and all of a sudden, it opens up.

There's a parking lot up here,

but you're just surrounded by jungle.

It's so green.

It's so lush.

And then you have,

you smell the spices.

There's a whole buffet counter.

Again, the famous thing to eat here

is the kepala ikan, the fish head curry.

And I believe that this version

is gonna be more of a Malay style.

Let's get straight to another fish head.

So you choose your fish head.

There are different prices for different sizes.