Bebola Ikan Anthony is an established and large corner restaurant famous for its dishes made with ikan parang. It has an air conditioned section and also a shady open section.
Everything they sell here is freshly made on the premises.
As we were rather hungry, coming directly from
on empty stomachs, we wolfed down the food rather quickly. I forgot to savour the food slowly to thoroughly appreciate the subtleties in taste and texture ;-p Singapore
Our meal here was a positive experience. The food, service and environment were all good, pleasant and nice.
The noodles mixed with flavourful sauce made from soy sauce, shallot oil and lard were crunchy and tasty. Basic and nice.
For the rest, the main thing I could remember was everything was super fresh and the taste relied mainly on the ingredients’ freshness. Texture wise the fish and vegetables all had a natural bounciness as they were all fresh. There was absolutely no hint of fishiness, sogginess or limpness in any of the food at all.
When I got home to research on Foochow cuisine as Yong Peng’s Chinese are mainly Foochow people, I realised that relying more on the food’s natural flavours 鲜味 and less on sauces and spices is the distinctive characteristic of Foochow food. No wonder, that was what I felt about my meal at Anthony’s ;-p
Anthony also sells char siew paus (buns 叉烧包 ) which are likewise freshly baked right where we can see the whole process from where we were seated.
The piping hot paus were delicious – the flaky, crispy baked crusty skin was generously stuffed with flavourful juicy minced pork.
Will I stop by again at Yong Peng on future trips along the Northsouth Expressway (NSE)? Yes, definitely because besides good fish dishes like Anthony’s, Yong Peng has that quaint small town charm with many restaurants that still do things the traditional Foochow way. More about that next time :-D
Restaurant name: Anthony Fish Ball
Address: 18, Bawah, Jalan Bayan,
Taman Semberong Barat, Yong Peng, Johor
18 Apr 2012