It was a Saturday, and we arrived at Wan Zhen about 11am. It was terribly hot and humid. There’s a parking area sandwich between the wet market and a football field. However, it's an open air parking.
The steam fish we ordered was Cheong Cheng fish head and we chose the small size. (There are two choices of fish head, one big or small one) The Cheong Cheng sauce is made of finely chopped garlic, shallots, ginger, cili padi, along with seasonings such as taucu (fermented bean paste), oyster sauce, light soy sauce and sugar. The fish was superb, fresh, no fishy taste, not too sweet and also spicy.
And we also called for Hokkien noodles. My partner loves it because it had a lot of pork lard and got ‘wok hei’ (smoky flavor resulting from stir-frying foods over an open flame).
Of course, we had Chinese tea for drinks to wash down the oily substance we consumed after eating the Hokkien noodles.
The entire fantastic meal costs about RM44. A great day for us eating in a highly sought after restaurant for it's fish head dish.
Opening hours: 8am – 2:30pm (Sunday to Monday – closed on Public holiday)
Address: Lot 4148, Jalan Perkhidmatan U19, Kampung Baru Sungai Buloh, 47000 Sungai Buloh, Selangor.
Facebook: Wan Zhen Restaurant