I was quite intrigued to see that Tang House of Fishball serves fried porridge, as I cannot imagine how that would taste like. Unfortunately, they only serve it for two people, and I cannot order it for a single eater. Since wifey didn't want porridge, I had to order the homemade porridge instead. The home made porridge was pretty good actually. The porridge itself was smooth, and they added ingredients on top, naturally fish products. There were slices of fish cakes and fish balls, together with some chopped spring onions, sesame oil and pepper powder. Priced at RM6, it was a decent amount to pay. I would definitely return to taste the fried porridge the next time.

When I saw this in the menu, I was pretty intrigued. I have only had fish noodles in steamboats before, so this dish is quite unique to me. I decided to order, and it came pretty quick. The main ingredient was fish noodles, fried to perfection. Full of mouth-bounce and very flavourful, it complemented the pieces of cheong fun well. The cheong fun itself was silky smooth. Fried together a la char koay teow style, there were beansprouts, chinese sausage, eggs and gau choy in the ensemble. Definitely recommended, and the price tag of RM7 was quite decent too.

Wifey didn't know what to order, so I suggested that she takes the lime sour plum. It has been quite hot for the past couple of days, so some lime soup plum should help reduce the heatiness. The lime sour plum drink came in a jiffy. A sour plum was stuffed in a whole lime and marinated with some salt and sugar. To serve, they just poured water and added ice into it. We need to mix it all up to get the perfect flavour of sweet and saltiness. Priced at RM2.50, it was well worth the amount paid.

The soya cincau in Tang House of Fishball is quite nice. The soya bean drink itself tasted quite home made, smooth and full of soya bean taste. It doesn't have the commercialised generic taste to it. I like the fact that the cincau is uniformly cut into slivers of yumminess. Too bad they do not have brown sugar option, else it would be the perfect soya cincau for me. Priced at RM3 for a cold cup, it was a decent amount to pay.

Another colleague ordered the wan tan mee, dry version. First time we saw wan tan mee dry version being served in a soup bowl, and we were teasing the colleague about it. The noodles were done OK, slightly softer for my liking. The soya sauce and dark sauce mix was a bit light, so it was slightly tasteless. The char siew was so-so, and it didn’t have the half fat, half lean bit. It was all lean. The wan tan in soup was more acceptable, though the soup was tasted of MSG. The wan tan was of mediocre size, as expected. Priced at RM5, it was a decent amount to pay.