PETALING JAYA, June 27 -- How do you judge a bowl of fish ball noodles?

That's the question that popped into my head as I tried out Restoran Hai Feng's fish ball noodles, the newest addition to the already-flourishing Sea Park food scene.

There's, of course, more than one way to make fish balls, starting from the all important fish paste.

Chan, who runs this eatery, explained that only yellowtail fusilier fish, popularly called "dou fu yee" in Cantonese, is used to make the fish paste that is shaped into fish balls and fish cakes.

This is all made at his own factory, which also makes egg noodles which they distribute in the Klang Valley.

The fish balls and fish cakes tend to be smooth with an al dente bite, while the fish paste comes...