Ming Fa Fishball (Upper Thomson)

Their rendition has a punchy broth that includes coconut milk, evaporated milk, dried shrimp, and sambal belachan, resulting in a deep salty savoury milky spicy flavour.
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The smooth thick rice vermicelli noodles have a light chew and grainy sweet notes, the crisp bean sprouts lend vegetal sweet flavour, and the crunchy deshelled prawns hold sweet savoury flavour.
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The highlight is the springy fish cake and bouncy fish balls, large in size with sweet salty savoury flavour.
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The large spongy triangles of tofu puff are a favourite, bursting with the salty savoury milky spicy notes of the broth. Small but juicy plump blood cockles with briny salty mineral flavour round this dish out.
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Laksa
Ming Fa
@ 246B Upper Thomson Road
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Established in 1946 by Lim Chye Kang, this reputable brand is now in the hands of Jerome Lim, the 3rd generation owner.
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They still use 100% yellowtail amberjack fish, sourced fresh daily, to make their signature fish balls and fish cake - large and bouncy soft with gentle sweet savoury flavour.
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Each bowl is accompanied by fresh crisp lettuce with vegetal sweet flavour, over a base of chewy mee pok / wide flat egg noodles, slick with gravy that bursts with savoury salty spicy flavour.
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Among the most generous-portioned renditions around.
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Fish Ball Noodles
Ming Fa
@ 246B Upper Thomson Road
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More details:
https://ivanteh-runningman.blogspot.com/2023/02/best-of-singapore-hawkers-fishball-noodles.html

Always hearty to have a bowl of hot soup and noodles in the morning. This makes the perfect food after a good hike. Ming Fa’s bar Chor mee soup is very rich with flavour and they are also quite generous with the ingredients. Their sauce for the dry noodles is spicy, sweet and salty, which is very palatable.

Expected Damage: $5-$6

With the Thomson-East Coast Line, good eats in Upper Thomson area are within reach for those who live in TPY. For takeaway order, pay $0.70 extra from Usual price of $4.70. Generous fishballs, fish dumplings and fish cakes as usual. Pork lard lovers will be happy as they give a few pieces in the bowl. It becomes one of our fav noodle joint in SG and there is no doubt why it's been around for so long.(est.1946) 👍 💯

with clams, v. fresh prawns and Fuzhou fishballs alongside bouncy meepok, big chunks of fishcakes and mushrooms for $6.80? Yes. Extra points that it's served super fast. If only the vinegar tinge was stronger than the tomato sauce & the Fuzhou fishballs was hotter for me. Otherwise, this is a pretty indulgent meepok.

What I like about this place is the decently reliable quality across visits, and the ease of customisation when ordering.
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This chain has been operating for well over 10 years, but their main outlet still draws a near constant queue during peak periods.
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The mee pok / wide flat egg noodles have a slight al-dente chew, picking up the slick yet punchy gravy, strong with sour savoury flavour, and just a tad of spicy on the back.
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The pork meat balls are juicy with a satisfying chew, the minced pork is fresh with meaty savoury sweet flavour, and the lettuce is fresh and crisp.
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The tender braised mushrooms have a juicy earthy salty savoury note. Enhanced with prawns which lend a premium feel.
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Bak Chor Mee
Ming Fa
@ 246B Upper Thomson Road
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More details:
https://ivanteh-runningman.blogspot.com/2021/12/best-of-singapore-hawkers-bak-chor-mee.html