Jinjang’s Restoran Mee Bebola Ikan Pak Cik Tong is not just another fishball noodle place, expect fresh seafood and broth spiked with dried scallops

Jinjang’s Restoran Mee Bebola Ikan Pak Cik Tong is a seafood and noodle haven, offering a unique dining experience with fresh seafood and broth infused with dried scallops. The restaurant's popularity soared in March, leading to a viral sensation. Their secret lies in their signature broth, crafted from yam bean, dried flounder, fish bones, chicken bones, and dried scallops – a far cry from the large 50-cent dried scallops, instead boasting tiny baby scallops that add a lighter umami flavor.

The broth is clear, sweet, and naturally enhanced, providing a perfect complement to the seafood. You can customize your bowl with additional live seafood like white clams and prawns, while those who prefer stronger flavors can opt for tangy asam broth or dry noodles tossed in a special dried shrimp sauce. Their homemade Ikan Parang fish balls, made from wolf herring fish, offer a softer, wobbly bite.

For a lower-calorie option, try their Protein Brunch with eggs, fish balls, prawns, fish slices, brown squid, scallops, and vegetables. Snack on fried white pomfret or other deep-fried fish, or indulge in imported Japanese oysters at RM18.90 per piece. The retro ambiance, featuring posters of 1980s idols and their music, adds to the unique experience.

Don't forget to try their homemade chilli sauce or simply enjoy the crispy fish as is. Spacious parking is available for those driving to the location near the post office. Restoran Mee Bebola Ikan Pak Cik Tong is open daily from 9am to 4pm, and will soon expand to a new outlet in Jalan Ipoh.