KUALA LUMPUR, June 20 -- The wait is over, you can now head to Pavilion KL to taste Hong Kong's On Lee Noodle Soup's offerings.

It's a boon for those who cannot fly to Hong Kong and make their way to Shau Kei Wan and Central, where this 50 years-plus fish ball noodle soup has been holding court.

At the heart of this noodle house is their repertoire of house-made fish balls, cuttlefish balls, beef balls, shrimp balls and fish cake.

Currently shrimp balls are off the menu as the team is meticulously making sure it's up to their standards before it's released as soon as possible.

Using eel to craft their fish balls, it's a softer bite and lighter flavour versus the local variant that favours the use of saito fish. Similarly, the fried fi...