By Dio Asahi for Eat Drink Asia.
It’s a little past seven in the morning, and the stall is already breathing. Steam rolls off a deep metal pot near the front and fogs the glass where a row of fish cakes hangs on hooks. A ladle knocks against the rim. Somewhere behind me, a stool scrapes across the tiled floor.
The man at the pot doesn’t look up. He lifts a wire strainer, shakes it twice, and tips a handful of pale fish balls into a bowl of noodles. The broth follows, clear and faintly gold. The air smells of dried flatfish and white pepper, with something sweeter underneath, like the sea after rain.
In Cantonese, they’re called yu daan (魚蛋), said roughly “yoo-dahn.” It means fish eggs. They aren’t eggs at all, just small rounds of fish paste, usually made from white-fleshed fish that’s been minced, salted, and worked until it turns glossy and tight.
The working is the whole thing. A good paste gets beaten and slapped against the side of a bowl, again and again, until it binds and starts to push back. Locals have a phrase for the result: daan ngaa, “bouncing teeth.” The fish ball should resist your bite for a second, then give.
At a noodle stall, they go into yu daan fan, fish balls with noodles. The noodles are often thin egg noodles or flat rice noodles, sitting in a broth simmered from fish bones and dried fish. Nothing hides here. There’s no thick sauce to cover a bad batch.
I’ve noticed nobody lingers. A woman in a security uniform orders standing up, then sits anyway when a stool frees up. A schoolboy eats with his backpack still on. When the room fills, strangers share tables without a word. People here call it daap toi, and the etiquette is simple: nod, sit, eat, leave room.
Ordering works like shorthand. A few syllables at the counter cover the noodle type, the toppings, and whether you want spring onion. The bowl lands before you’ve pulled your chopsticks from the tin box on the table.
That speed isn’t carelessness. It’s the city’s rhythm, folded into breakfast. A bowl like this is meant to fit between a train and a desk, warm enough to carry you through to lunch.
Eat Drink Asia is very keen at how quietly the cook manages the heat and that is something that stayed with us. The pot never quite reaches a rolling boil. If it runs too hot, the fish balls swell and toughen at the edges. He drops them in, waits until they rise and bob at the surface, then lifts them out moments later.
These days, plenty of stalls buy fish balls frozen. They come perfectly round, identical, and bright white. They’re convenient, and they fill a bowl. But the handmade ones here look a little uneven and slightly gray, with a fleck of fish skin now and then. They taste more of fish than of flour. That difference is easy to miss, and harder to keep.
I finish the broth last, tipping the bowl toward me the way the man beside me does. The steam has thinned. Outside, the street has filled with buses and footsteps.
Nobody photographs fish balls. They aren’t made for that. They’re made for an ordinary morning, a shared table, and a cook who still knows exactly when to lift the strainer.
Thailand Food Pad Thai: Thailand’s Iconic Stir-Fried Noodle Dish
Eda Wong | December 27, 2025
Few dishes capture the essence of Thailand food culture like authentic Pad Thai. This beloved stir fried noodle dish is more than a meal-it’s a symbol of Thai identity, a perfect balance of sweet, savoury, and sour flavors, and a window into the soul of Thai cuisine. Whether you want to eat Pad Thai from…
-
Why Fish Curry is a Special Indian Cuisine
Dio Asahi | December 25, 2025
Along India’s vast and vibrant coastline, stretching over 7,500 kilometers, the sea offers its generous bounty to a cuisine renowned for its regional variations. Nowhere is the diversity of the Indian subcontinent more deliciously expressed than in a humble bowl of fish curry. Through this article, we’ll journey across India’s coasts and kitchens, exploring the…
-
Tikka Masala: The Story Behind One of the Most Iconic Dishes in India’s Food Cuisine
Eat Drink Asia Team | December 23, 2025
Ask anyone to name a famous Indian dish, and chances are “Tikka Masala” will be one of the first things they say. This creamy, vibrant, and aromatic curry has become a global symbol for the food cuisine in India, celebrated from street food stalls in Delhi to upscale Indian restaurants around the world. Its rich…
-
Cuisines in India: A Journey Through the Diverse Regional Food Traditions of the Subcontinent
Dio Asahi | December 20, 2025
Indian cuisine is celebrated for its spectacular diversity, bursting with flavors, regional traditions, and culinary innovations. From the spice-laden gravies of Northern Indian cuisine and tandoor-fresh breads, to coconut-laced Southern Indian cuisine, fragrant rice dishes in the East, and the robust, spicy curries and street food of the West, the foods of India reflect not…
-
Green Tea with Milk: A Tale of Two Teas from Taiwan and Thailand
Eda Wong | December 18, 2025
The simple combination of green tea with milk has sparked a culinary phenomenon across Asia, creating a diverse family of beverages that are both comforting and refreshing. While many countries have embraced this pairing, two nations stand out for their iconic and wildly different interpretations: Taiwan and Thailand. Each has cultivated a unique culture around…
-
The Emerald Journey: Exploring Asia’s Green Milk Tea Culture
Eat Drink Asia Team | December 16, 2025
A vibrant, emerald-hued wave is sweeping across Asia, delighting taste buds and defining modern café culture. From street-side stalls in Bangkok to chic tea houses in Taipei, green milk tea—sometimes simply called green tea with milk—has blossomed from a simple concept into a beloved, refreshing drink with countless regional interpretations and profound cultural significance. Whether…
-
Thai Green Milk Tea: The Complete Guide to Thailand’s Refreshing Emerald Delight
Eda Wong | December 13, 2025
Picture a tall glass filled with crushed ice, its emerald-green contents swirled with ribbons of creamy white milk—this is thai green milk tea, one of Southeast Asia’s most visually striking and refreshing drinks. Known locally as cha khiao nom yen, this popular drink has captured hearts across Asia and beyond with its distinctive pale green…
Best Thai Singapore: Discover the Art of Authentic Pad Thai
Dio Asahi | December 11, 2025
In Singapore, a city that celebrates a universe of flavors, the magnetic pull of Thai cuisine is undeniable. From bustling food courts to elegant dining rooms, the kingdom’s culinary ambassadors have firmly planted their flag. When considering the best Thai food, it’s impossible to overlook how integral Pad Thai is to the local Thai food…
-
Thai Cuisine in Singapore: Finding the Best Authentic Flavors
Eat Drink Asia Team | December 9, 2025
The unmistakable aroma of lemongrass, galangal, and fiery spices mingles with the bustling night air in Singapore, setting the stage for a dining experience that wakes the soul and tantalizes the senses. Thai cuisine in Singapore has become an essential part of the city’s culinary landscape, offering a complete blend of vibrant flavor, tangy notes,…
-
The Ultimate Guide to Thai Food: Flavors, Traditions, and Culinary Adventures
Dio Asahi | December 6, 2025
Thai cuisine is one of the world’s most beloved and complex culinary traditions, captivating food enthusiasts globally with its masterful balance of flavors and vibrant presentations. From bustling Bangkok street stalls to high-end international restaurants, Thai food has become a global phenomenon that evolves while maintaining its authentic roots. What sets Thai cuisine apart from…
