Sabah Discovery Review
Tiga Ikan Kopitiam (三只鱼茶室) - Bundusan
Personally visited by Sabah Discovery
Visited in 2026
Curry Tom Yam Fried Fish Mihun was our pick at Tiga Ikan: tangy, spicy and fragrant without feeling overwhelmingly heavy. Crisp fried fish, aromatic sambal and a seafood-filled Wat Tan Hor made this a meal we enjoyed.
At Tiga Ikan Kopitiam in Bundusan Commercial Centre, the Curry Tom Yam Fried Fish Mihun was the combination we liked most. Its tangy, spicy broth had a curry fragrance that gave it plenty of flavour without feeling overwhelmingly heavy.
The mihun absorbed the soup well, so the noodles carried that sour-spicy character with them. That was a large part of why this broth and noodle combination became our preferred choice from the visit.
The fried fish was another strong point. It was crisp outside, with fairly fresh-tasting fish inside, and it worked well with the noodles. We also liked the sambal: aromatic and spicy, it paired especially well with both the fish and mihun.
We tried Wat Tan Hor too. At the time, it cost RM20 and came with large prawns and fish slices. Given the seafood and the portion we received, we felt the price was reasonable. That value judgment belongs to this meal and its historical price, rather than a statement about today’s menu.
The owner was friendly and strongly recommended the tomato broth, describing it as made with pure tomatoes. We did not get to try it: it had sold out after approximately 1 PM that day. The tomato description is the owner’s claim, and there is no taste verdict on that broth from us.
Calling ahead to reserve and arranging Grab Express pickup were options noted at the time. Those were historical arrangements, so anyone wanting to use them now would need to check with the shop.
For our own return choice, the Curry Tom Yam Fried Fish Mihun would lead. The fragrant broth, crisp fish and sambal were the most memorable parts, with Wat Tan Hor another enjoyable order from the meal.
中文点评
这次最喜欢三只鱼茶室的 Curry Tom Yam 炸鱼米粉，酸辣带咖喱香，够味又不会太厚重。炸鱼外脆、鱼肉蛮新鲜，香辣 sambal 也很搭；海鲜滑蛋河当时吃下来觉得值得。
在 Bundusan Commercial Centre 的三只鱼茶室，这次最合我们口味的是 Curry Tom Yam 炸鱼米粉。汤底酸辣，带着咖喱香，味道够又不会浓重到让人吃得有负担。
米粉吸汤吸得好，吃进去也带着酸辣香气，所以不只是喝汤讨喜，面和汤配起来也很顺。这是我们这次最喜欢的汤底和吃法。
炸鱼同样有加分。外层脆，里面鱼肉吃起来蛮新鲜，配米粉很合适。Sambal 也喜欢，香、辣，搭鱼和米粉都好吃，是这碗面不能漏掉的亮点。
滑蛋河也有试，当时 RM20，配了大虾和鱼片。以那次的海鲜和分量来说，我们觉得价钱合理。这是当时那一盘的感受，并不是现在菜单价格的保证。
老板很友善，也很推荐番茄汤，说是用纯番茄做的。不过我们那天大约下午 1 点过后，番茄汤已经卖完，没有吃到。所以这里保留的是老板的介绍，不会把「纯番茄」当成独立核实的事实，也不评价没试过的汤底。
当时还提到可以先打电话预留，以及安排 Grab Express 取餐。这些是那时的做法，现在是否仍可安排，需要再向店家确认。
若按自己实际吃过的来选，再来还是会先想到 Curry Tom Yam 炸鱼米粉。酸辣咖喱香、脆炸鱼和 sambal 的搭配最有记忆点，滑蛋河也是这餐不错的另一道。
Photos from our visit
Sabah Discovery’s Take
Worth trying for
Curry Tom Yam Fried Fish Mihun
Tangy curry Tom Yam broth, crisp fried fish and aromatic sambal made the mihun our favourite. The RM20 Wat Tan Hor felt reasonable for its seafood and portion at the time.
值得试试
Curry Tom Yam 炸鱼米粉
酸辣咖喱汤、脆炸鱼和香辣 sambal 配米粉最合胃口。滑蛋河当时 RM20，以那次的海鲜和分量来说，我们也觉得值得。
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