The Traveling Hungryboy

This noodle chain apparently commands long lines back in Malaysia, mainly for a broth that is made from forty different kinds of local fish bones (313 Orchard Road #B3-37, 6363-5323). So I was disappointed when I took a sip of it to find that it wasn't anywhere as savory as I would've thought, and in fact was slightly sweet.

But it turns out that there is one more ingredient that *does* make it light up: a shot of shaoxing wine that they pour in at the table. That introduced a lot more flavors, making it much more interesting. Plus, they did a nice job with their handmade fishballs, both in terms of texture and flavor.

Note though that the picture above shows the spicy version of the broth, which I'll pass on next time as it's too overpowering (the huangjiu only comes with the regular broth). I'll also skip their signature bursting meatball given that the stuffing was a bit sweet. Lovely decor here either way.

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Malaysia's Go Noodle House at 313@Somerset, Singapore-The Traveling Hungryboy