Deep fried Soong Yee fish head with thick vermicelli cooked in a sourish and sweet fish broth with tomato, preserved salted Chinese Mustard, ginger and topped with chopped spring onion-lacking in soup
Dark Coloured Broth Emitted Pleasant Aroma Of Chinese Herbal
White bean soup in a tomato based broth
Kara-Uma - spicy pork flavoured shoyu broth ramen
Noodle with Shrimp Broth
Wanmono (Steamed Milt of Cod in 'Sake' and bonito flake broth)