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2012-06-21
19 瀏覽
Li Xin's fishballs are made twice daily with yellowtail and kept chilled in cold water but never frozen. This is to keep the fishball soft and bouncy. Not only do they make their own fishballs, they make their own chilli sauce and crispy lard pieces as well.Mee Pok (Dry) @ S$4.50The delectable sweet and spicy noodles accompanied by the soft and bouncy fishballs were simply succulent!
Mee Pok (Dry) @ S$4.50
The delectable sweet and spicy noodles accompanied by the soft and bouncy fishballs were simply succulent!
張貼
