The handmade fishballs and fish cake were bouncy and juicy, the chilli padi was also fresh, further enhancing the fishballs when dipped into light soy sauce. The taste of the black vinegar was however too overwhelming and I felt a little let down that the noodles itself didn’t taste like the really traditional once before black vinegar became the trend for fishball noodles. The soup was clear but the sweetness felt a tad artificial. My preference is always for just salt to be added to bring out the full taste of a chinese soup, never sugar. If you’re not picky about your soups like me and love handmade fishballs, then this is your go-to for a hearty bowl of fishball noodles.