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2012-02-29
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This is by far my favourite fish soup noodle place. Much better than the other (more famous) one in Tsuen Wan, in a lot of ways:Here we have a generous bowl of fried fish balls, fish cake, slices of fish belly and fried tofu with rice noodles (the spaghetti type) in very hot fish soup. The preserved egg was added on request.I enjoyed everything in that bowl * Fried fish balls had a bit of that deep fried flavour but weren't greasy and still had that sweet fishy taste. The texture was more soft t
This is by far my favourite fish soup noodle place. Much better than the other (more famous) one in Tsuen Wan, in a lot of ways:
Here we have a generous bowl of fried fish balls, fish cake, slices of fish belly and fried tofu with rice noodles (the spaghetti type) in very hot fish soup. The preserved egg was added on request.I enjoyed everything in that bowl
* Fried fish balls had a bit of that deep fried flavour but weren't greasy and still had that sweet fishy taste. The texture was more soft than springy.
* The fish cake was laced with spring onions, giving it a fresher taste and this had a comparatively more springy texture.
* Next, the leading role of the bowl fish belly. Fresh, sweet, succulent, oceanic, fatty, smooth are just some of the words I can think of to describe it.
And last but not least the SOUP It's the soul of the bowl, full of milky, oceanic goodness. It's made so well you could drink it like normal soup, and you should! In fact the owner/chef is trying to tell you this because I realised that in every bowl he adds a few fried tofu pieces to soak up the good stuff.
Another "ingredient" I highly recommend is the cuttlefish balls. The best I've had fullstop.
These little round gems are rich, creamy yet springy and studded with bits of chewy cuttlefish.
Nothing in this bowl had a bad fishy taste, it probably could be accepted by most people but its purrfect for fish lovers!
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