They'll be different than any other noodles we try here. Morning! We are on a road trip with our friends. We are at Batopahak complex Niaga Binteng Pasirai. This is our second road trip and our first order of business is just Nazi, the Yani. Come back at Mohamad Shah and this place you can tell it's very busy and it's local's favorite for sure because there's just a long line for the bow or the go or even to eat it. This place currently is open from for brunch like 10 until they run out of food. So they have this huge tub of rice, of baryani, the curry. They also sell Nazi baryani ayam but since we're a Kambing or Mutton fanatic, then we have both Kambing. All of us are just very hungry. We're starving that no one's talking right now. They're just saying about this baryani so it doesn't really have the Indian flavors. You don't get the cumin seeds but it does have a touch of it because you do have the cardamom, the clove, the cinnamon and the anise. You actually will find a piece of anise and clove in here. So it's definitely more an aromatic lesson than a bunch you and the face kind of spice. It's more of the subtle aromatic spice which is nice. It's really nice when you mix it all together with the pieces of the mutton and the Kambing. Then we're also going to get some of this doll. I'm going to throw some of this doll in here too. The Domini spoon is actually rather spoon so I'm going to use just straight up hands with this. They ran out of plate and they ran out of it. The top is the these places they run out of that. I'm sick of a little of this odd charge. It's pickle fruit. I'm going to mix it all up. Let's try it all together. I've dolled it as a little more creamist to it. It depends on your plate too. My end came a little extra sauce. The piece of mutton they gave me was more than 1,000 in the sauce. You add in a little bit of a hot sauce. You get kind of a tangy, a little bit of sweet. And some bits are spicy and the hot sauce too. It comes all together. This one's very unique. I like that we're trying a different kind of biryani here. We're used to a couple different styles. This is a brand new style for us and the Malay style. So we're here at our second sub of the day. This one is Asampedas. And here in Batu Fahat this is Siyana Asampedas. Initial Asampedas plan is already. They ran out of fish already. So this is our second choice. Up next another Johor speciality. Well, it's especially a few parts of Malaysia Asampedas. We've had Asampedas before. We actually cooked Asampedas. We put a card up here for that video in KL. We did. We know it's a speciality in Malaka and also here in Johor. So this is actually our first time having it in Johor. And this one looks really interesting. Look how deep red this gravy is. And we got it with the fish head. So we actually ordered a half fish head. When I see what a half fish head looks like. That's what a half fish head looks like. It's still huge. We thought this thing was a whole thing. But that made a mistake. This is half. But it looks amazing. The meat on the fish head is really one of our favorite parts because yeah, I think the fish, the head doesn't really move. You know, the body moves, the tail moves. That's why it gets more solid, more like tougher. This is the most tender part of the fish because it's the head just like this. It gets the nice cheeks. You get the sight off. It looks so good. So we had to order it. And we're here with Linda. Hi guys. He's eating a beef. And she tells us what's special with Johor's style. Something that is the lox belief. So we have a whole lox belief in here. Man, I just can't wait to dig in. Big piece of the fish head meat right here. In that gravy. Put it on this rice. The douse it is gravy. Look at that. Look how soft this fish head meat is. My god. Look at that. It's in a bite. Mmm. That's delicious. You have that tamarind. That's the asam in there. And the padaça little spicy. Mmm. I'll be get that sour, that spicy, that salty. It's like a sweet, there's really more of that sour and spicy side. Really nice combo. This is very rich. Fish is very meaty. You can make a steak out of this fish. Fish. Fish. Fish. What's next after some walking? We'd be more eating. We're here at Grymi Rachun for some Mirachun. Look at that noodles. Mmm. Almost like spaghetti. The Filipino style spaghetti, but not really. Nice. Mirachun is a specialty here in Batu Pahat. So Rachun means poison, so poison noodles. Am I going to die after eating this? Mmm. Let's hope that. But, and the name is just because just to kind of get people to come and try it. I think it's like kind of a way to get attention and it worked because it's a popular dish here. It looks really interesting, so it's got the yellow noodle. It's got a lot of different veggies here. Almost feels like a little healthy. Got a potato, carrots, chopped celery, you have cabbage, green peas. Got it. This is celery leaf onion. You got so much in here. It got this thicker kind of goopy looking sauce. It's reddish brown. There's so much going on. And you have these awesome looking gearbox. So what is a gearbox? Think of what a transmission, like a manual transmission. That's what they call a gearbox. That's like the me-bone shank of the lamb. And that. None of it goes to waste. You can't waste that beautiful marrow that's in here that gives you the straw. So we're going to slurp that out too. Let's try some noodles first. Take with some of the veggie. Mmm. Definitely got sweetness to it. Got tomato-y flavor. It's a little spice too. In the back of it. The sauce in is a little goopy. It doesn't feel too heavy. It works well together. The kind of contrasted texture of the softer, chewier yellow noodle. With all the vegetables. Especially when you have that cabbage, the celery. I like that the veggies add that crunch and add the little refreshing kick to it. Because it's kind of a... It feels like it's going to be a heavy dish once you get down to the gearbox in there too. I don't want to go straight up and try this marrow. Lamb bone marrow is so rich. Gladness. Oh man. We have all this nice cartilage and meat on the side. You can just know it off. I love lamb shanks. It's just such a nice bonus to add onto these noodles. These are nice. They'll be different than any other noodles we've tried here. I really can't even compare it. Linda says it's got like mebondong a little bit. We're going to try that eventually. We get some more. You know it's a specialty there. So we're going to have to compare that when we make it there. But this is nice. Look at that savory kind of funky lamb. The sweet, the crunch. Really balanced, funky noodle dish here. Good stuff. Come to Batu Baha'at and try it. But I look at it. We're at the... Oh, we went all on the map.