I don't think there has been a time I was this perilously close to enthusiasm about fishball noodles, but these are the shizzle. QQ noodles tossed in the perfect ratio of lard, vinegar, sambal chilli and buah keluak sauce that's imperceptible but adds a touch of umami. The $6 version gets you 2 springy fishballs, 1 fish and pork ball, 1 fish paste-stuffed tau pok and 2 of those amazing ker keow dumplings.

Made from Malaysian yellowtail, the balls are large and bouncy, and though some might find them lacking in seasoning, I for one enjoy its clean and unadulterated taste.

what we are all really here for though are the her keow dumplings. Marinated pork and flat fish — which gives it that salty, fishy tang I love — wrapped in a slippery, gooey skin made from tapioca flour and Malaysian yellowtail.

Taste: 4/5