I wanted to try their fish cake, tau kan and fu chuk set, but I know that I will not be able to finish it. Feeling greedy, I decided to order anyways, and tapau the leftovers if I cannot manage any more. The set came fairly quickly, and it was quite a huge portion. A whole piece of fishcake, cut into thin pieces, was juicy and delectable. The fu chuk roll had a generous amount of fish paste in it, fresh and delicious. The tau kan was fried to golden brown, crunchy and nice. Definitely a good ensemble. Priced at RM10, it was well worth the amount paid.

Feeling lonely because wifey had to work over the weekend, I decided to wander around SS2 to see what choices were there for lunch. I stepped in Tang Pin Kitchen, and was surprised to see that the food was very similar to Tang House of Fishball. Seems that they were sister companies. So I sat down, and ordered a signature laksa, since it was proclaimed that it is a new offering. The laksa came, full of aroma. The noodles used were bee hoon, and it was done well, not too soft. There were loads of ingredients, such as slices of juicy fishcakes, delectable fish balls and a whole lot of julienned cucumbers which gave it a cleansing taste. I thought that it was a bit oily, but still acceptable. Priced at RM7, it was well worth the amount paid.

Since wifey wasn't going to order a main, she ordered two portions of fried fish dumpling as she always prefers something with mouth-crunch. The order came in a jiffy, and it was piping hot. We had to wait a bit before consuming, else tongues will be burnt. They used the sui kow skin to wrap a good helping of fish paste into it, and fried it to golden perfection. Every piece was crunchy and very juicy. Priced at RM5 for three pieces, it was well worth the amount paid.

After nearly finishing my entire bowl of noodle, a small bowl of fish cake soup appear on our table. The waiter indicated that it was part of the signature mee pok set, and was apologetic since it came late. I didn't mind, as I wasn't expecting the soup at all. The soup has the sweet taste of fish in it, plus some MSG, which was expected. The slices of fish cakes were very nice, juicy and delectable. A piece of yau mak completes the bowl. Overall, a good partner to the bowl of signature mee pok.

Since everyone was raving about Tang House Of Fishball's signature mee pok, I decided to give it a try. I was apprehensive at first, because it looked a lot like Hakka Mee, and I wasn't really a fan. Moreover, wifey promised to share with me since she wasn't ordering a main. When the noodles came, it looked quite mouthwatering, especially with the pieces of fried lard on top. There were also a generous portion of minced pork given. I mixed it all up, and had a taste. The noodles were done just nice, not too soft. The combination of minced pork, fried lard and lard oil made it all very delicious. After wifey had a few bites, I polished it off. Priced at RM6 per bowl, it was well worth the amount paid.