Fish Ball Noodles

Arrived at 5.56am, before this stall’s opening time of 6am as stated by Google but was informed that there’s already a queue and that the wait will be 20 mins.

Ordered Mee Kia Soup, $6.00, which is the large portion. The word large is misleading because in terms of noodles, it is quite normal but you get extra ingredients.

After ordering, you take a seat first and wait. When you receive your chopsticks spoon and chilli sauce, this signals that your order will be prepared soon. You make your way back to the stall and collect your noodles. Really respect the memory of the uncle manning the stall. He remembers your face, where you are sitting and what is your order. And there are so many in the queue!

In my bowl of noodles there’s a lot of stuff. Fishballs, fish dumplings, sliced pork, sliced fish cake and sliced pork liver. Both the fish balls and the fish dumplings were factory made but quite delicious. The soup is quite normal and I wish the noodles was a little more al dente but overall, it was a bowl of very traditional Teochew fishball noodles.

In spite of the prospect of another long wait, I am keen to come try their dry version with chilli. Soon.

Came at lunch time and there was no queue. Ordered their Small Bowl Noodles for $5.50. Mee Kia dry with chilli sauce and vinegar.

Noodles were a little under cooked. Their chilli sauce was a tad too sweet for me and not fragrant. No taste of vinegar at all. Portion was huge though. Fishball and meat ball were factory made so not too impressive.

Pro tip- add some soup to the dry noodles before mixing it up with chilli sauce. Noodles tends to dry up quickly after the blanching and clump together.

Arrived at 6.50am and already there was a queue even though they were supposed to open at 7am. They have two stalls here, one selling fishball noodles and the other selling Bak Chor Mee. The latter was not open yet at the time of my visit.

Ordered Fishball Mee Kia dry, $5.00 for extra ingredients. The noodles were Al dente and chilli sauce goes well with the noodles. Piquant and packing quite a bit of heat, although a bit greasy.

The fishballs were of uneven shapes, given that they were hand made. Very bouncy and tasty, definitely beats the factory types you get from most noodle stalls.

The portion was small though, even at $5.00 a bowl so can’t really claim value for money.

Overall one of the better fishball noodles in Singapore.

Excellent fishball noodles. The Mee Kia was cooked al dente and both the chilli sauce and the dipping chilli packed a lot of heat. Do add a spoonful or two of the soup before giving the noodles a good stir to coat every strand. Fishballs were not handmade but very bouncy nonetheless.

One of the better fishball noodles I’ve had this year!

Arrived at 12.45pm. Not much of a lunch crowd to speak of. Ordered 2 signature noodles (1 mee pok and 1 mee kia) dry with chilli and extra vinegar. Plus a plate of fish cakes.

The noodles were ready within 5 minutes. Both types of noodles were cooked to perfection. The accompanying soup was a little too salty. The small portion does not come with prawns ($6) whereas the mid sized bowl ($7) has two prawns which were very fresh with crunchy meat.

Inside each bowl were two fishballs, pieces of pork and sliced fish cake. The chilli sauce was a bit weak in my opinion.

Beside mee pok they also offer seafood soup, sliced fish soup, Laksa, mee hoon kway and toasted bread/soft boiled eggs for breakfast. A one stop shop for comfort food.

Be aware that parking can be a problem at peak hours and public transport is not very convenient in this old landed private housing estate.

Ordered $4 portion of mee kia soup. Learnt that they were fresh out of fish cakes so I’ll have to make do with two extra fishballs.

The clear soup was traditional Teochew fishball noodles soup. Noodles we cooked right but had a slight alkaline taste, probably from the water used to boil noodles. I like their fishballs which were bouncy and nice salty flavour. The fish dumpling was tasteless and it’s presence did nothing for the noodles.

Maybe the dry version will be better but this bowl of noodles was not impressive. No lard, no veg, no pork and no fish cakes.

Arrived just before 11am and the queue was 7 in front of me. I saw almost everyone ordering extra fish cake and wantan so I decided to emulate them (follow the crowd).
Mee Kia dry ($5), extra fish cake ($1.50) and 4 extra wantan ($1.60). Total damage came up to $8.10.

There’s a lot going on for my noodles so tackle them one by one. First of all the soup. It was sweet from the cabbage and wolfberry seeds and full of umami from boiling of fish balls. These fishballs were obviously factory made but quite bouncy with good bite and salty enough. The fish cakes were nice from the deep fried crispy edges but lacked the flavour of the fishballs. Wantans were deep fried to perfection and the pork filling still moist and juicy inside biscuit like crispy Wantan skin. Top marks this one. Last but not least, there was also a piece of fish dumpling which tasted very normal.

As for the noodles, I am glad I asked for normal amount of chilli sauce and extra vinegar. The chilli sauce packed quite a bit of heat. Together with the piquant vinegar, each coated strand of mee kia was heavily. The noodles were al dente enough, testimony to the skills of the cook. I must say this is one of the best mee kia I have eaten in the last three months. Portion is just right for $5 so if you are felling extra pecking, ask for extra noodles and pay $0.50 more.

Certainly coming back to try their kway teow and mee pok. After all, besides the good taste, we should support next generation hawkers and preserve our heritage.

A fishball noodles store that opens very early at 4.30am (actually more like 4.40am).

Ordered $5 mee kia dry. The noodles were cooked just right but the chilli sauce and vinegar were sadly lacking omph! I liked their fish cakes and fish meatballs but the normal fishballs were quite bland.

No lack of early bird customers though. By 5am, there already a queue.

For me, this is the first bowl of noodle this year that caused me to raise my eyebrows and say wow! with my first bite. What hits you is nostalgia because this the the traditional taste that I have slowly forgotten after incessantly eating sub par fish ball noodles.

Ordered mee kia dry as usual. The noodles were Al dente, almost springy. Lots of ingredients - 3 fishballs, 2 meatballs, lots of sliced pork and mushroom. The chilli and vinegar mix was perfect for me. In the background, you can taste lard oil. But the factory fried scallion was a let down.

Took me 40 mins by car from my place to eat this but safe to say I will be coming back for more some time soon.

Long queue when I arrived at 10.40am. Took 15 mins to reach the front of the the queue and placed order for $5.50 (mid size) Mee Kia dry with chilli and extra vinegar.

The noodles were cooked just right. The chilli however was a little sweet, instead of savoury and spicy. And this is after I asked for extra vinegar which the cook double confirmed.I got 5 fishballs, handmade judging from their odd shapes, two slices of pork and a few thin slices of fish cake. The fishballs were nice. Soft and bouncy with good umami taste. The pork and sliced fish cakes were bland and forgettable.

Not a bad bowl of fishball noodles and the portion was generous but in my opinion, not worth such a long queue.

I will also go try their other stall in Ghim Moh and see if it’s any better. Stay tuned.

First time to try this stall at West Coast Square Food Center. Ordered $4 Fishball Noodle (Mee Kia) soup.

The portion was huge. Noodles were cooked Al dente but I suspect the type of noodle used was also a reason because it tasted different from others in terms of its bite. 6 fishballs were given plus a few slices of deep fried fish cakes.

Stall is run by a young man and it’s related to the stall next door Soon Lee Fishball Noodles. Must come back to try their Bak Chor Mee soon.

Definitely one of the best fishball noodles in Singapore!

This stall, located near Old Airport Road Food Center, opens at 4.30am! When I arrived at 5.10am, there were already quite a few uncles finishing off their early breakfast and sipping coffee.

I ordered mee kia dry and opted for their largest portion $5.50. The smallest portion is $3.50. When my noodles were ready, I saw that there was a lot going on in the bowl of soup. There were 5 large fishballs, 2 pieces of thick sliced boiled fish cakes, several slices of thinly sliced fried fish cakes, 1 fish dumpling and a few alices of pork.

First test of noodles must be the soup. The broth was clearly made with pork bones and had the umami from fishballs boiled in the broth. Speaking of fishballs, these were pillowy soft. What is lacking in terms of the bite and chewiness is more than made up for in terms of flavour. The intense fish taste made every bite enjoyable. Then there is the boiled fish cakes. These had Chinese celery and chilli embedded that enhanced the taste of plain fish cakes. The fried version was crunchy and umami, another joy to eat. Sadly, the fish dumplings tasted bland and the sliced pork was forgettable.

As for the noodles, the PRC National cook got it just right. Al dente and springy, it tasted heavenly with each strand coated with their hot and savoury chilli sauce. Unfortunately, the portion was a little small.

Ren though this stall is a little far from my home, I will make it a point to come again in the future! Strongly recommend to all fishball noodle lovers!