Ferdi
Google
The standout was definitely the soup. Clear but full of sweet umami from fresh ingredients, with juicy minced meat that doesn’t clump. The fishballs and thick fish cake slices were fresh and bouncy, the small-cut liver pieces had no smell, and the prawn was a good size. Overall, a refreshing, “healthy-but-flavourful” soup that I’d happily enjoy with a bowl of warm, fluffy rice on its own.
I paired it with thin beehoon, though in hindsight I should’ve stuck with mee kia—my usual go-to. The beehoon doesn’t cling well to the sauces, and the chilli was milder than expected despite the generous amount.
Another highlight was the freshly deep-fried tee poh. It’s huge, aromatic, and honestly could be a dish on its own. I came around 7:30am on a Sunday—no queue, and I even got to see the tee poh cooling on the table. It looked and smelled so good I’d gladly eat it just with rice.