So when the cook prepared my fish maw soup, I watched closely of the ingredients he added. The rich soup base is simmered overnight to get all the goodness from the pork bones. There is generous amounts of sliced pork, pork liver, dried sole fish (ti po), a spoonful of minced meat and egg served in the aromatic soup, with springy noodles tossed in chilli sauce. The ti po probably gives the soul to the broth. To be honest, the aroma of the ti po here is not exactly comparable to the one in Seng Kee. But, it does have that subtle fragrance that many BCM soups are lacking. Plus, I believed that the fish maw used here is a higher grade than Seng Kee’s, because Seng Kee’s version had a strong greasy smell to it.