Ivy Sekinchan Special Fishball is Very Springy

We had some time one morning to look for food in Cheras, so we decided to try out Ivy Sekinchan Special Fishball Noodle. Jen ordered Hakka Mee while I opted for konlou wantan mee. The Hakka Mee was a bit too firm for Jen’s liking, so we ended up switching. This worked out well for me as I enjoyed the firmness of the Hakka Mee.

We also ordered a side of fish cake, given that they are renowned for their fish products.

However, I understood why the shop is called Special Fishball the moment I bit into their fish ball. The fish ball had such a springy texture and a delightful taste. A good fish ball is made from fresh, high-quality fish, usually mackerel, which is deboned and then minced into a paste. The paste is then vigorously mixed or beaten to incorporate air, giving it that signature bouncy texture. Proper seasoning and sometimes a bit of tapioca starch are added to bind the paste together. This mixture is then shaped into balls and gently boiled until they float, indicating they are perfectly cooked.

The fish balls at Ivy Sekinchan truly stood out, and I loved every bite.

The restaurant is located on the hilltop of Taman Bukit Anggerik. Everyone there is a regular and we felt like interlopers but thankfully no one gave us a death stare.