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Fish head noodle, or yu tao mai, is the star of Kaki Bola. Since its opening in ’99, first-timers and returning faces have flocked to the stall for its signature dish: meehoon in a milky fish broth cooked with Carnation evaporated creamer, topped with tomatoes, pickled mustard greens, and the all-important deep-fried fish head, with a side of chili sauce dip (RM15). It’s great on its own, but the addition of XO sauce contributes a layer of umami that keeps customers coming back for more.