This was from the Xi Dao Fishball Noodle stall at Malaysia Chiak. In retrospect, I was much more satisfied by their bowl than I thought I would be. Decent if not exceptional texture from the mee pok - but what made those noodles shine was their savoury piquant chilli sauce. Haven't had a flavour like that in a while.
As the stall name implies, the fishballs are made with xi dao fish (秋刀魚) - also known as wolf herring. Nice flavour coming from the fish while the texture of the ball was firm without being artificially bouncy. Ditto for the sliced fish cakes.
Added a fried fish cake on the side. These have been fried and left out for a while so they were a little cold. Still tasty though. Sweet even. I'm glad that the skin hadn't hardened or become too chewy. While I rank the fish cake at Khin Kee a little higher, I'd take the noodles here over theirs.
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