Wednesday, 6 January 2016

Qiu Bo Curry House Fish Head Pork Ribs Johor Ulu Tiram JK1359 秋波咖喱之家

Qiu-Bo-Curry-Fish-Head-Pork-Ribs-秋波咖喱之家

Back at Qiu Bo Curry House in Ulu Tiram for lunch today - this is one of JB locals' top choice for curry fish head and pork ribs. It's one of my favourites too.

Qiu-Bo-Curry-Fish-Head-Pork-Ribs-秋波咖喱之家

Qiu Bo was founded by Mr Quek Qiu Bo in 1973. For the first 20 plus years, Qiu Bo Curry House served it's famous curry fish head and pork ribs at Jalan Storey near downtown JB. For the next 20 over years, it operated at this shop lot in Taman Mutiara in Ulu Tiram - about 20 km north of JB.

Qiu-Bo-Curry-Fish-Head-Pork-Ribs-秋波咖喱之家

We were early at Qiu Bo Curry House today. The friendly lady boss let us in while they were still getting ready to start business for the day. Qiu Bo is now run by the founder's son and daughter.

Qiu-Bo-Curry-Fish-Head-Pork-Ribs-秋波咖喱之家

Qiu Bo's menu on the wall. There are steamed fish dishes, curry fish head, curry pork ribs, fish ball soup, fried vegetables with prawns, fried omelette, otak otak, asam pedas squid, and prawn balls.

Qiu-Bo-Curry-Fish-Head-Pork-Ribs-秋波咖喱之家

Of course, we must order Qiu Bo's signature curry fish head made with Ang Ko Li fish (red snapper).

The aromatic curry broth was creamy with fresh coconut milk and well balanced sweet, spicy and savoury flavours. The fish needless to say was very fresh and added to the sweetness of the dish.

This is one of the best curry fish head that I have tasted in Malaysia and Singapore.

Qiu-Bo-Curry-Fish-Head-Pork-Ribs-秋波咖喱之家

At Qiu Bo, I always order their fried bean sprouts. As always the bean sprouts were very well executed. The bean sprouts were juicy sweet and crunchy with slightly savoury flavours from the sauce and strips of salted fish.

I like it that at Qiu Bo, the roots of the bean sprouts were pinched off, leaving just the sweet juicy ivory stem.

Qiu-Bo-Curry-Fish-Head-Pork-Ribs-秋波咖喱之家

The lady boss recommended their house made Muar style otak otak.

Qiu-Bo-Curry-Fish-Head-Pork-Ribs-秋波咖喱之家

The otak otak is made with ground Mackerel fish blended with coconut milk and curry spices. The otak otak was tender and moist, and has nice fish sweetness and gentle spice flavours. Not the juiciest but the flavour is as good as any that I've tasted.

Good recommendation from the lady boss.

Qiu-Bo-Curry-Fish-Head-Pork-Ribs-秋波咖喱之家

We were just a party of two and quite full already, but I couldn't resist an additional order of Qiu Bo's famous curry pork ribs.

Qiu-Bo-Curry-Fish-Head-Pork-Ribs-秋波咖喱之家

It's basically the same creamy, mildly sweet spicy curry broth. Just this time, it is served with meaty pork ribs.

The pork ribs were very fresh and done just right. The flesh was tender and moist - it still had some bite (not mushy soft) and fell off the bone easily. Again, one of the best curry pork ribs that I have tasted.

We wanted to wash our meal down with a bowl of house made fish ball soup but no fish balls were available today ;-(

Our total bill for all these food including home made barley drinks came to RM70 (SGD23).

Qiu-Bo-Curry-Fish-Head-Pork-Ribs-秋波咖喱之家
Click ^ to read about my first visit to Qiu Bo Curry House ^

->> Worth the drive to Ulu Tiram for one of Malaysia's best curry fish head and curry pork ribs. The other dishes on the menu are above average too.

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Qiu-Bo-Curry-Fish-Head-Pork-Ribs-秋波咖喱之家

Restaurant name: Qiu Bo Curry House 秋波咖喱之家
Address: 2, Jalan Mutiara, Taman Mutiara, 81800 Ulu Tiram, Johor, Malaysia
GPS: 1.586600, 103.817431 / 1°35'11.8"N 103°49'02.8"E
Tel: 016 781 9566 | 019 778 9845
Hours: 11:30am to 3:00pm (Closed on Sunday)

Non Halal

Date visited: 6 Jan 2016

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1 comment:

  1. Seems like Qiu Bo has taken over by someone else...
    The new owner has just told me.

    ReplyDelete

I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is the same as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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