Monday, November 08, 2010

Li Xin Teochew Fishball Noodles, Food Opera @ ION


This was probably the most expensive fishball noodles I've ever had. Apart from the large ivory globules of hamachi fishball, it was also the constant queue that piqued my curiosity over the stall. Yeap, it is mentioned that yellowtails are used for the making of those fishballs which were honestly pretty good. Their texture was both light and bouncy. What I didn't think that much of was their supposedly special blend of chilli sauce which tasted a little sweet and tangy like that of the bottled variety. It was definitely that pork lard that salvaged that chilli sauce for me.

1 comment:

sofood said...

hi hi, so happened i just tried this bowl of fish balls 2 days ago, i followed the longer queue that was there...
i thought the fish balls were big and pretty smooth...other than that, it was alright!

adel