🇲🇾 Street food in Malaysia - HUGE FISH HEAD + Street food tour in Kuala Lumpur, Malaysia

Oh wow, this looks good. Oh, that's huge. Wow, fantastic. You can smell already all the herbs. Oh, what a beautiful color. Buongiorno, guys. It's Marcin Estra. I'm in Kuala Lumpur, Malaysia. And I'm super excited because today we're going to feature something very special. Are you excited? Of course you are. Andiamo! Oh, take a look. Red snapper. Yeah, red snapper. Let's get a big one. And sotong. We've been recommended sotong. Two. Big one, huh? Yeah. Oh wow, this looks good. Oh, with the okra. He's going to pour inside the curry. Wow. Wow, that's huge. Let's pour more curry on top. Oh, nice. Swimming in curry. Thank you so much for breakfast. We came to a legendary place here in KL. Served some of the best fish head curry. Mamma mia, I'm so much watery. Okay, let's get a piece. I think this part is the best. Quite meaty. Nice. Let's get a bit of the meat onto my rice. As well as the sauce. I love fish head curries. I fell in love when I went to Indonesia and I tried it for the first time. Let's get the first bite of the day. Buon appetito. Mamma mia. So good. Oh wow. This curry takes me back to India. I can really taste the spices. I don't think there's any coconut meat I cannot taste at all. It's a bit spicy. It's got some more of this curry, which I think is the star. So much meat. Let's get a bit of the fish head. Rice and lady's finger as well. It's really delicious. And that touch of spiciness. I think that makes it a bit addictive. So you feel like you want to have more and more. The curry sensation. Absolutely insanely delicious. It's really good. Thank you so much. We just received a couple of sotong. Oh yes. Look at the golden colour. They've been fried. Nice big squid. It's so hot. A bit of the spices around. A lot that has been fried but it's actually not too greasy. Now I want to try the sotong with the curry and the rice. Let's mix up everything. Oh nice. I love it. What makes the difference is the curry. That's what keeps you eating, biting, eating, dreaming at the same time. Really really good. We've been recommended by a customer we were having the fish head curry at. This place to have a special dessert. Secret Swiss ice kacang. Can I have one please? Ice cream? With ice cream, yes. Sweet corn. So colourful. Shaved ice. Looks like snow. Condensed milk. Syrup. Gula melaka. Nice. Kacang. Boom. Nice. Mamma mia that's what I needed. To cool down a little bit. This amazing looking dessert. I've never seen anything like that. Let's dig in before everything melts. Wow so fluffy. I don't know to eat it. I just try to get the goodies from the bottom. Let's see what it tastes like. Oh nice. Nice and cold. Refreshing. Crunchy peanuts. Here are the goodies. Look we have ching chow, other jelly things. Then we have beans. So cold. But I love the consistency. Jelly. Crunchy. Nice, cold, fluffy. Jelly melting in your mouth like. And now the final bite. The one with the ice cream. Nice. Sweet. Refreshing. This is what you need in a hot day here in KL. Now I feel way better. So just across the street from the ice kacang shop we found a gentleman selling silken tofu. So I need to order one. It's full of locals. I know I'm getting full but I can't say no to this. What is this one? Tofu. Oh tofu. Oh nice. Silken tofu with gula. Thank you. Let's open our tofu. Look at this jiggly silken tofu. Let's give it a try. Mamma mia. Actually, just a tiny bit sweet. It's not too sweet. I love it. So smooth, elegant, silky. Look. Can you see the gula? I've tried it in the past and I loved it. I just saw one thing. So this place has been selling this delicious dessert since 1968. Mamma mia. 55 years. Today we have this huge opportunity to see the making of a very unique dish. The baguette chicken. Andiamo. Hello. This is absolutely incredible. Very unique cooking technique. They fill the chicken with spices. They cover it with paper. And then with mud, as you can see there. And then they cover it with ashes. And they make the mud there. So they make the mud here. Everything starts early in the morning. How many years have you been doing this? 52 years. Oh, 52 years. That's a lot of time. Mamma mia. That's a lot. We have a master here. It's very unique. And by the way, she's Felice. The daughter of the gentleman. Thank you so much. So six hours to cook. Now what time? I think now it's 11. Oh, at 5 o'clock then. So six hours. Mamma mia. That takes a lot of time. And we've been told by the daughter, Felice, that also the winter melon soup takes six hours to be cooked. A lot of work. Oh yeah, thank you so much. It's very hot. Oh wow. Winter melon soup. Oh, we're gonna have this for sure. So this is winter melon I guess stuffed with a few herbs and spices. This is incredible. I have never seen anything like that. And obviously everything is cooked old-fashioned way. That's amazing. Are you going to place the chicken inside? I just love seeing the master cooking and working. Boom. Wow, fantastic. He gently puts all the chicken one by one on the ashes. Soup. Oh, the soup there. Black chicken. Oh wow. Soup with black chicken. Seen before? No, never seen. I'll show you after. Okay, thank you so much. The live one. Okay. This has to be one of the most unique cooking techniques I've ever seen in my life. They told us that the restaurant has been here for 45 years and the master has been making these dishes for 52 years. Crazy. What a master. Covers them. And now we need to wait for 6 hours. More charcoal on top. Really good. Can I see the black chicken? Yes, yes. I want to see it. You have your own chicken. Oh, this is the black one. Inside, everything is black. Oh, everything is black. It's a black chicken egg. Oh, this. Oh, so warm. These are the black chicken. Thank you so much. The chef is going to show us the black chicken soup. Wow. The famous one. Wow. Thank you, chef. Let's go, let's follow him. I'm sweating almost as much as him. Nice. I can smell already. I can smell, yes. Oh, with ginseng. Oh, nice. Flavored with ginseng. Ready? Yes. Oh, this is so unique. See the black chicken. Thank you so much, chef. I've never seen anything like that. Thank you so much. That's so unique. I've never seen anything like that. They're showing us all the other dishes they have. They not only serve chicken, but they make pork and duck. Felice will show us what goes inside the chicken. This is the chicken. Soy sauce. These are all the spices. The herbs. So I will put the herbs inside the stock. This is ayam kampung. Ayam kampung, yes. It's free-range chicken. All the herbs inside. Cover in soy sauce. And then you wrap it. I love the packaging. It's like a gift. This is a high-heat used plastic bag. Imported from Japan. So it doesn't burn. This is the gift that you want to receive. On Sunday. So your father wakes up very early in the morning to prepare the chicken. 5.30am. He's a legend. He makes the mud, he makes everything. Yes. Okay, let's go. You can do it. Me? I can try. And then I spread. Like this? I'm trying to make the chicken. To cover it with mud. 1, 2, 3. Well, you have a technique. Yes, thank you. Slowly, slowly. Boom. Nice. Well, you became a master after so many years. Now I can work with you. It's like a fun game. Now he has the right shape. Now it's good. You take one chicken. They show us how to crack it. Let's follow him. It's still super hot. Nice. Satisfying. You can smell already all the herbs. Nice. Let's open it up. You can see all the juice. All the herbs as well. That's amazing. What a beautiful color. Thank you so much. The smell, the aroma. It's absolutely incredible. You can see the spices inside. All the herbs. Incredible. I can't wait to try. Thank you so much. This is one of those moments that I'm super excited and I don't know what to do. I don't know where to start from. The smell is absolutely incredible. And also thinking about all the hard work that goes into it. The gentleman wakes up at 5 o'clock and starts preparing all the chickens, preparing the mud the day before. Incredible hard work. And they've been so nice. They shared everything with us. They welcomed us with a huge smile. And we are in a place very close to the main road, but still it feels like being in a village because it's so calm and quiet. Let's think about the chicken. Let's focus on it. I think what I need to do is just grab a small piece and just try the meat first. Mamma mia. So mega tender. You don't need your teeth. You can be toothless and still enjoy it. This is really good. So aromatic. A bit sweet and bitter as well. Let's get a bigger piece now. Really good. Chef, very good. So tender, yes. And aromatic. I can taste a bit of the sweetness as well. Of the... Very good. Thank you so much. You are a real master. So tender. The skin is incredible as well. It falls apart in your mouth. Do you want to take the soup? Why not, yes. We're going to get the soup. The winter melon soup. Oh, you have another pot. Oh, those are ready. Oh, wow. And what's inside? White fungus. Wolfberry. Red dates. Chicken. I've never seen anything like that. That's also very unique. You make a lot of interesting stuff. Wow. If you don't heat it, then you drink, then it will come. Let's try this amazing soup. Can you see the chicken cubes? All the herbs. Obviously super aromatic. What a unique dish. Oh, nice. As she was saying, light, fragrant, comforting. You can really taste all the herbs. Really, really good. Take a look. And he has this, which I don't know what it is. Maybe fungus? He has the carpet-y texture. It makes it so satisfying. I want to say one thing. As it's written there, you need to book your chicken one day in advance. You don't want to miss this chicken, right? Alright, guys. That's it for today's video. Hope you enjoyed it. Thanks a lot for watching. Make sure to stay tuned because we have more Malaysian videos coming up for you. See you next week. Ciao!