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Smart Dory smartdory.com · 10 Apr 2026
Established in 1948, this is actually the oldest of the three stalls. The broth is noticeably lighter and brighter, with the aroma of torch ginger (bunga kantan) coming through more clearly.
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Free Malaysia Today freemalaysiatoday.com · 10 Sep 2021
The soup is made from scratch each day. Heng Fook painstakingly debones each fish to make the broth, spicing it up with tamarind, chilli and other spices, while Choo dices eight different vegetables that add flavour and texture to each…
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Penang Foodie penangfoodie.com · 10 Aug 2018
Tangy, sweet fish taste paired together with fresh vegetables, so good. The generous amount of mackerel put into the broth to cook made the soup thick and added texture and flavors.