Fishball Story

The first time I tried their noodle was back in Timbre+, and was always the regular customer since.🤤 Happy to see them opening the stall in bugis junction L1. There are enough seats despite lunch crowd. I ordered the premium fishball noodle that comes with 4 different types of fishballs within the soup and the fish cake. The highlights are crispy fishskin that are sprinkled generously within the bowl. They have crispy pork lard & chilli counter in this outlet where you can help yourself if not enough crispy pork lard in the bowl. The ala carte will set you back at $7.50 (Top up $1.30 and go for the set one with either tea or coffee.) Hope they are keeping quality & price next visit! 😉 #michelinbibgourmand

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

Was pleased with the aroma when it was served. Noodles was al dente, fishball which was claimed to be without flour was bouncy with 100% yellowtail fish meat, fishcake was bouncy and not oily. Chilli was just the right amount of spiciness. A hearty and delicious bowl of noodles.

Deemed to be one of the best fishball noodles in Singapore after earning the Michelin Bib Gourmand award, @fishballstory has recently opened a full-fledged air-conditioned eatery at Bugis!

The signature dish here is none other than the fishball noodles, featuring Douglas’ grandmother’s handmade fishballs. They are made with 100% yellowtail fish, with no flour added. My favourites are the mushroom ball and prawn ball!

Exclusive to this outlet, you can also find Laksa, Chee Cheong Fun, Hakka Yong Tau Foo and various unique side dishes such as Sichuan Spicy Fish Dumpling in Chilli Oil and Crispy Fish Fries. In addition, breakfast items like egg and toast are available. Do try their Kaya Toast - crisp with generous amount of premium butter and kaya.

Don’t forget to get a coin and get a go at their Gachapon!

Deemed to be one of the best fishball noodles in Singapore after earning the Michelin Bib Gourmand award, @fishballstory has recently opened a full-fledged air-conditioned eatery at Bugis!

The signature dish here is none other than the fishball noodles, featuring Douglas’ grandmother’s handmade fishballs. They are made with 100% yellowtail fish, with no flour added. My favourites are the mushroom ball and prawn ball!

Exclusive to this outlet, you can also find Laksa, Chee Cheong Fun, Hakka Yong Tau Foo and various unique side dishes such as Sichuan Spicy Fish Dumpling in Chilli Oil and Crispy Fish Fries. In addition, breakfast items like egg and toast are available. Do try their Kaya Toast - crisp with generous amount of premium butter and kaya.

Don’t forget to get a coin and get a go at their Gachapon!

Noodles were El Dente.

Fishballs were hand made and tasted very good.

Fried fish sticks were good as well.