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2013-11-21
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Song Kee fish roll, fish dumpling and fish ball soup The standard soup was served with fish ball, fish dumpling, fish roll and Tao pok stuffed with fish paste. The soup base was light milky white in colour; a sign of long hour boiling from the emulsification of bone and other ingredients led to the stock. It may look ordinary but the taste was really spectacular. The medley of sweetness and tastefulness was simple divine. The fish dumpling or the fish “her giao”鱼饺was one of the best we even trie
Song Kee fish roll, fish dumpling and fish ball soup The standard soup was served with fish ball, fish dumpling, fish roll and Tao pok stuffed with fish paste. The soup base was light milky white in colour; a sign of long hour boiling from the emulsification of bone and other ingredients led to the stock. It may look ordinary but the taste was really spectacular. The medley of sweetness and tastefulness was simple divine. The fish dumpling or the fish “her giao”鱼饺was one of the best we even tried so far. The dumpling skin was malleable and thin, the stuffing taste of expensive dried sole and well seasoned meat, and we were pleasantly surprised by the unraveled intensity of the flavour from the fish dumpling and the freshness of the fish ball as well. Perhaps, the 100% handmade truly can make a big difference to those done by machine.
Overall, the fantastic soup and the fish stuff from the ensemble make every bit of the soup worth.
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