Yong Peng is a beautiful small town in
Johor that is particularly popular for its stalls and joints that offers
delectable dishes made of Ikan Parang (Wolf Herrings). The meat of the fish is
mashed and made into all sorts of delicacies like fish balls, yong
tau foo fillings, or fish cakes. However, there is one particular famous restaurant that
serves really good Ikan Parang dishes called Anthony Fish Balls. Located at a
corner shop lot with a huge banner of of the restaurant’s name and logo, this
one can be quite easy to spot. The dining area is comfortable for visitors
to enjoy their meal with an air-conditioned section and a shady open section.
The reason why this place has been the ‘it’
place for the town folks is due to the freshness of the delicacies. Everything
is made in-house fresh daily. The taste of each items really stood out
mainly due to the ingredients’ freshness. Plus, there is also no fishiness,
sogginess or limpness in each dishes. Apparently in Foochow cuisine, they believe in focusing more on the food’s natural flavours with less sauces and spices.
For something very simple but very nice, go for the noodles. The dish is simply delectable with the mixture of soy sauce, shallot oil and crispy and flavoursome lard. Another crowds’ favourite is the char siew paus. These are also freshly baked in the kitchen where you can see the whole process from your table. The warm and delicious paus are flaky, crispy, and crusty on the outside, while generously stuffed with palatable minced pork on the inside. Next time you’re driving through the North South Expressway (NSE), why not take a short detour to Yong Peng for some mouth-watering Fish Ball Noodles.
