The fish soup was undoubtedly the star of the dish. Fragrant with sufficient hints of umami - the soup is tasty, but still light and comforting at the same time. Can really taste the hours and ingredients that go into the soup.

Mi xian (米线) was surprisingly super springy and QQ, unlike common options of noodles in SG. Being someone who loves springy noodles, I was head over heels for the 米线!

Personally, the cartilage was too fatty/gelatinous for me. But I can see how people who are into fatty meats would love the cartilage. It was fall off the bone, super tender and braised. But personally I enjoyed the fish soup and noodles more than the cartilage.

Recommend to try when you’re at Tsui Wah! I’m sure there’s something that you will like - either the soup, noodles or cartilage, or all!