Best Fish Head Noodle in Penang

As one of the pioneers of fish head noodles scene, you’ll expect endless hordes of patrons swamping into this unassuming and spacious eatery. Upon entering, head towards the mix-and-match section where various seafood and meats lure to be a part of your brimming bowl. Their milky and clear broths are delicious yet the Tomyam version is a heaven-sent joy for your palate. Fish fillets are fresh and toothsome while the vegetables add a crunchy flavour. 

Relatively a newcomer that has been making waves in the Fish Head Noodles scene, hearty portions, staggering choices of meats and seafood as well as attentive service. Their milky soup version of Fish Head Noodles hogs the honouring, rich base soup, loaded with tomatoes, ginger, salted vegetables and fried fish is the best match to round up a mouthwatering meal. For a dose of heat, opt for their Tomyam style, equally vaunted. 

For a lip-smacking spicy and sour ride, this humble joint is the best bet to quell your craving. Their Vietnamese crimson-red broth is drop-dead delicious, complementing the well-done noodles and fried fish fillets, crispy on the outside and tender inside. If you miraculously still have space, to indulge their mee sua kua too. 

When it comes to Penangite food, it seems that it doesn't matter where you go, the food served at whichever stall you visit will always taste spectacular. And if ingredients are scarce and all that's left in their stocks is just a fish head, they can make do with their remaining ingredients that will make a darn great bowl of fish head noodles. Wong Chau Jun is one of those rare restaurants where they can effectively and efficiently make remarkable fish head noodles even when their resources are low, and will never cease to amaze you when you take the very bite of their smooth noodles, tender fish meat, and flavourful broth.

Few steps away from Pisa Corner Food Court, JJ Fish Head have been pulling Penangites with their amazing range of Fish Head Noodles inspired dishes. What sets them apart is the wide selection of morsels that yearns to be a part of your meal. The front runners are fried fish fillets, bean curd skins, pork meatballs, squid balls and prawns. Their milky, tomyam and clear broth are carefully curated; you would puzzle to pick your favourite. Interior-wise, it's bright, neat and commodious. 

For many Penangites, this humble stall is where their Fish Head Noodles affair started, for decades their impeccable bowl of fishy goodness has not seen a dip in quality, neither the crowd. Join the clienteles, nab an empty table and gun down their fish head noodles which is infused with strong fish flavours, thanks to the meticulously made broth. The fish is tender and fresh, dipping it into chopped chilies just elevates the whole meal. Other crowd pleasers include pork porridge, frog and crab broth. With an old-school ambiance and taste, it brings in a touch of nostalgia to our palate too. 

Never let the unassuming façade fool you, as the flavours of the Fish Head noodle never fails to impress. The milky broth is drenched with rice vermicelli, a splash of greens and handful of fish fillets that are utterly tender. The ratio of noodles to fish flakes is praiseworthy. Bits of chopped chilies are available too.

Frequently full-of-life, this crowd-rousing coffee shop bonds myriad of local delights at the heart of Air Itam. Among the most-buzzed dish is the Fish Head Noodles which serves as the best companion for rainy nights or just to whet your appetite at any time of the day. Replete with rice vermicelli and greens drenched in soul-warming broth and topped with fried fish fillets. The fillets are the real winner, fresh and deep-fried to crispy perfection.