Joann Paul 3N2

HELLO! My name is Joann Paul. In the commemoration of Racial Harmony, we participated actively in this project in search for Chinese food. I went to City Square Mall last week, 24 July 2010. There was a variety of food from all over the world. I had fishball noodle (dry) for my lunch and it was hallelujah!!




Fishballs are traditionally made from raw fish flesh, vigorously mashed to a paste and kneaded in a wooden bucket. The mixture is then flavoured and shaped into bite-size balls. When cooked, they are soft and bouncily succulent. Boiled fishballs served with noodles of different kinds is a very popular dish with Singaporeans. Served either in soup, or dry with the soup on the side, fishball noodles come with toppings such as sliced black mushrooms, minced meat, seaweed and spring onion, or simply fishballs and slices of fishcake. There is a variety of noodles like bee hoon (rice vermicelli), mee (yellow wheat noodles), mee kia (yellow wheat vermicelli noodles), kway teow (flat rice noodles) or mee pok (flat yellow wheat noodles). As for me, I had mee pok with fishballs, sliced black mushrooms and fishcake with a bowl of clear soup. For the ratings i give it 4 out of 5. This is recommended for all fishball noodle lovers out there. Not only its cheap but it is also satisfying. Hope you guys enjoy my post and do drop by to try this mouth savoring dish.

Cheers!