Thursday, January 20, 2011
Little Hong Kong
The preserved mustard vegetables were aplenty in the fish noodle soup which supplied a good pickled flavour in the milky broth. In Singapore, a milky like fish broth is achieved by boiling fish bones for long hours, similar to that of the creamy pork bone soup of a tonkotsu ramen, but short-cuts like using evaporated milk are also used and this is likely the case here. There were numerous chunks of fish fillets, a couple of them were suspiciously fishy in taste though. The egg noodle which is also an important component in Hong Kong BBQ houses, had good elasticity and bite. Overall, it satisfied but won't be returning anytime soon for it.