Hong Kong-style noodle soup anchored on handmade fishball, a dumpling of minced fish, pork fat starch steamed until bouncy and served in a clear broth that defines the kitchen's core offer. The fishball noodle, thin wheat noodles swimming in a light stock studded with the signature spheres, is the calling card beef noodle and rice rolls round out a compact menu built on broth technique rather than breadth. Counter-service operation in Scarborough drawing the local Cantonese community and noodle specialists willing to cross the city for competent, ingredient-driven cooking. The broth is cooked daily the fishballs are made in-house, distinguishing this kitchen from mass-production versions found in food courts elsewhere in the city. · No website yet.