The smooth, bouncy handmade fish paste, generous toppings and delicious homemade broth draw repeat customers to 70-year-old Wong’s stall in Restoran CML, Kota Kemuning.
IT HAS become a rarity to find good handmade kao yu (king mackerel) fish paste noodles in the Klang Valley, as more and more stalls have forgone the traditional, time-consuming method of making the fish paste by hand.
Many fish ball or fish paste stalls today often opt to buy ready-made fish paste from suppliers to save themselves the tedious process.
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