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Fishballs must ALWAYS BE: Spring, Chewy and Bouncy. For me at least.

Good fishball noodles used to be available around Jalan Doraisamy, until Asian Heritage Row came about. (I have yet the whereabouts of that stall). Thus I settle for this little corner in San Peng, KL. Hup Lik near the Dato' Onn School in San Peng, Kuala Lumpur. Right across the "Rukun Tetangga" shack in the area.

The place is always packed, but it should not take you more than 10 minutes to get seated. The place is more of a come andgo rest stop for families looking for a quick breakfast or household maidens taking a rest after excursions in the nearby market.

Talk to the two guys manning the store closest to the beverage counter to introduce yourself to...

The fishball noodles (as most Malaysians would know) served the standard Chinese way, Either in piping hot clear soup or and the typical option of having yellow noodles, kuey teoh, or mee hoon. I usually have mine dried as noodles, or served with soup for the other two types of noodles.

Here's your standard serving of RM4.00 each, for noodles, four fishballs and one fish paste wanton.

Honestly the noodles are more of the chaperon that comes with the real stars of the show. The Fishballs and Fish Paste Wanton.

Whenever I eat with frieds, I top up with another minimum 10 fishballs and 10 pcs of fishpaste wanton (RM8.00 per bowl in that combination)

Great tasting fishballs have a smooth surface on them, pierces easily through a chopstick without much effort and without the fishball breaking into two,  when put in the mouth can be delicately tossed around with the tongue with a slight bounce and doesn't have an overpowering fishy smell with a slightly saltish taste.

Fish paste wanton (yu pei wan ton) are abit of a rare find. You'd prolly find them as one of the meats in your concotion of steamboat (certainly not the best way to eat them). The fish paste used in the process of making fish balls is flattened into a thin layer. The core of the wanton is a mash of minced pork wrapped up with the flattened fish paste and simmered in the same way the fishballs are. The result is a slightly translucent wanton with the taste of pork and fishpaste all into one.

Compressing it with the tongue will cause the pork centre to slip out of the fishpaste wrapping leaving a slimy feel on the tongue which is quickly replaced by a soul seizing flavour. Yum.

So far so good and plenty of good comments about the fish ball noodles for the many people that I've brought here. Remember to go before noon because that's when they all sell out.

The best way to get there is through the Loke Yew roundabout. Driving into Jalan Gelang. Take the slip road in between Jalan Yew and Jalan Loke Yew, take the turing into Jalan Gelang about 50 metres down the road. You'll be able to see the side of the shop on your left before approaching the side gate of SMK Dato' Onn. It's hard to miss with all the amount of people in the place.

Now go eat!