This is a story of young hawkerpreneur Douglas Ng, whose love for his grandmother's hand made fish balls drove him to learn her recipe, and open his own stall in April 2014.
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Propelled by publicity, passion, and some luck, he's since gained accolades, including a Michelin Bib Gourmand.
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The Chinese Teochew fish balls and fish cakes are made with 100% yellowtail amberjack fish meat, no filler, flecked with parsley and chili. It's dense but bouncy, with lovely sweet spice salty savoury flavour.
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The mee pok / wide flat egg noodles are springy, with the chili toned down, allowing the notes of garlic, shallots, and shrimp to permeate.
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Add on crispy fish skin for more shiok-ness.
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Fish Ball Noodles
Fishball Story
@ Bugis Junction, 200 Victoria Street #01-71
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More details:
https://ivanteh-runningman.blogspot.com/2023/02/best-of-singapore-hawkers-fishball-noodles.html