The noodles were done very well – tender, smooth and qq with bite, in a strong vinegary spicy lardy sauce, and coming with fresh crispy pork lard. The ingredients were all standard fare but cooked well, including the fresh liver and bouncy fishballs.
my personal preference is still Li Xin. In addition, the fish balls seemed to have a rougher texture. Broth, surprisingly, was tasty and would make a perfect base for fishball / meatball soup.
We were actually introduced to Yong Seng Teochew Fishball Noodles by one of our readers while we were doing a food review at another hawker centre.