Since my first visit more than 20 years ago, Ban Heong Seng, the Malaysian Chinese “restaurant” operating out of a house (in Johor and now also in Selangor) has been blogged to death.
People rave about their mud-baked beggar’s chicken, and the winter melon hollowed out to serve as a soup “bowl” but to me, it’s their fish that’s the winner!
The flesh is somehow extracted, reconstituted and the entire fish reassembled, deep fried and cut into slices before being served.
Now, try doing that at home!
And if you must insist, here’s that melon:
