From Malay Mail · Lee Khang Yi · · 1m 40s
Jinjang’s Restoran Mee Bebola Ikan Pak Cik Tong: Seafood Noodles with Dried Scallops
Kuala Lumpur’s retro Chinese restaurant serves fresh seafood noodles with a broth spiked with tiny dried scallops.
In brief
Kuala Lumpur’s retro Chinese restaurant serves fresh seafood noodles with a broth spiked with tiny dried scallops. The restaurant uses their own farm for seafood and a unique broth with yam bean, flounder, fish bones, and dried scallops. Originally reported by Malay Mail.
Local Seafood Farm
The restaurant sources seafood from their own farm, using yam bean, flounder, fish bones, and tiny dried scallops in their broth.
Signature Broth
Their broth is light and sweet, spiked with tiny dried scallops that add a light umami flavor without overpowering the dish.
Live Seafood Noodles
Fresh Live Seafood Party Noodles cost RM18.90 and include prawns, fish slices, fishballs, white clams, and dried squid strips.
Retro Dining Experience
The restaurant features retro 1980s posters and classic Chinese tunes playing in the background.
Dinner Transformation
The space transforms from a noodle restaurant during the day to a hotpot spot called Jinjang Roadside Lalapot in the evenings.
Upcoming Locations
The restaurant plans to open new locations in Jalan Ipoh and Puchong soon, expanding their reach.
Protein Brunch Option
Their Protein Brunch costs RM16.90 and includes eggs, fish balls, prawns, fish slices, brown squid, and scallops.
Sashimi Side Order
Sashimi imported Japanese oysters are available for RM18.90 per piece, popular among social media users.
Ikan Parang Noodles
Homemade Ikan Parang Fish Ball Noodles cost RM10.50 and have a soft, wobbly bite due to less flour.
Fried White Pomfret
Fried White Pomfret is a deep-fried option for RM14.90, perfect for snacking on the fine bones.
The key point
The restaurant uses their own farm for seafood and a unique broth with yam bean, flounder, fish bones, and dried scallops.
