I was curious about this small chain of fish soup stalls because they don't use batter on their fish before frying; instead, they only use an egg dip, which apparently allowed them to retain its texture for a longer period.
So I tried it. Yes, it's different from battered fish, but not necessarily in a good way. Sure, the texture was firmer, but it wasn't crispy; it was borderline hard. OK, it was still very edible, but I would've rather had a battered fish.
At least the broth was decent. I wasn't a big fan of the quality of rice that they used, but this isn't exactly a pao fan stall either. Presumably their bee hoon fares better.
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