Kam Long Ah Zai Curry Fish Head In JB With History Since 1983

When it comes to curry fish head in Johor Bahru, one name consistently rises above the rest: Kam Long Ah Zai Curry Fish Head. Tucked away on the bustling Jalan Wong Ah Fook, this unassuming shophouse has been serving up what many consider to be the definitive Chinese-style curry fish head for over four decades.

A Tale of Two Partners

The story of Kam Long begins in 1983, when it first opened its doors as "Kim Loong Curry Fish Head" on Jalan Wong Ah Fook. But like many successful partnerships, this one eventually reached a crossroads. In 2010, the original partners decided to go their separate ways. One half remained at the original location but rebranded as "Kam Long Ah Zai," while the other kept the Kim Loong name and relocated to the quieter Jalan Meldrum.

While both establishments share the same DNA and similar flavours, Kam Long Ah Zai rode the wave of social media fame to become the more recognized name, consistently drawing crowds and long queues that snake around the block.

The Star of the Show: Fresh Red Snapper in Aromatic Curry

What makes Kam Long Ah Zai special isn't just their longevity—it's their unwavering commitment to quality and simplicity. This is a restaurant with a menu so focused, they've essentially perfected one dish over four decades.

The magic begins with ultra-fresh red snapper fish heads that arrive daily, their clear eyes a testament to their quality. Each fish head is prepared only after you place your order, ensuring maximum freshness but requiring a bit of patience, especially during peak hours.

The curry itself is a masterclass in balance. Unlike the heavy, coconut-laden curries you might find elsewhere, Kam Long's version is well-balanced with aromatic spices, creamy coconut milk, and the slight sweetness typical of Chinese-style curries without being overwhelming.

More Than Just Fish

While the fish head is undoubtedly the star, the supporting cast deserves equal praise. Each clay pot arrives loaded with:

Fresh cabbage that soaks up the curry beautifully

Crisp lady's fingers (okra) adding texture

Long beans for a satisfying crunch

Fried tofu skin (tau kee) - arguably the secret weapon that many regulars order extra portions of

Dried bean curd skin that provides delightful textural contrast

The tofu skin deserves special mention. Kam Long cleverly provides some pieces already soaked in curry (soft and flavor-packed) while keeping others separate so you can add them fresh for that satisfying crispy texture.

The Experience

Kam Long Ah Zai operates like many traditional kopitiams - no frills, just focus on the food. The atmosphere is bustling and unpretentious, with regulars who've been coming for decades sitting alongside curious first-timers drawn by the restaurant's growing reputation.

Since everything is cooked fresh to order, expect to wait during busy periods. But watching the kitchen work and smelling those aromatic curry spices makes the anticipation part of the experience.

The Verdict

At around RM10-11 per person for a small portion shared among three, Kam Long Ah Zai offers exceptional value for a dish that has remained consistently excellent for four decades. The curry is robust enough to warrant multiple return visits, yet balanced enough that you won't feel overwhelmed.

Is it worth the queue? For first-timers and curry fish head enthusiasts, absolutely. The combination of ultra-fresh ingredients, time-tested preparation methods, and that distinctive curry that somehow manages to be both complex and comforting makes this a must-visit destination in JB.