Fishball Noodles

Available in soup or dry versions, fishball noodles is a much-loved local dish that’s enjoyed anytime of the day. The dry-tossed version is especially tricky to master, as it relies on a careful blend of sambal and condiments, as well as skill in cooking the noodles. There are various varieties of fishballs in the region. In Singapore, the most well-known is the Teochew version. Generally, fishballs are made from raw fish flesh that’s been finely minced and beaten to an airy, bouncy texture. The fish paste is shaped into balls, then boiled or fried. It is increasingly hard to find own-made fishballs as more variations cooked by different chefs has emerged over the decades. Thus, we decided to compile a list of famous fishball noodles in Singapore you should try!

Li Xin Chao Zhou Fishball Noodle

Made with yellowtail fish, Li Xin’s handmade fishballs were close to perfection. Ignore the pockmarked appearance, because taste is what really matters. The large orbs of fish paste tasted supremely fresh, with an intensely sweet flavour of fish. They had an airy and juicy texture, and struck a fine balance between soft and bouncy. The soup was delightfully clear and refreshing.

We also enjoyed the dry-tossed noodles, which complemented the fishballs well. The sauce was ketchup-based, with a lovely balance of sweet and spicy flavours. Some of us felt the sauce could have been more fragrant, with a stronger dash of vinegar to cut through the heaviness. But on the whole, the sauce was very likeable.

Prices here are comparatively steeper, due to its upmarket location, ambience, and bone china tableware. To be fair, for the price difference, you get to dine in cool comfort and with elegant chinaware. In addition, portions are larger than hawker servings.

• Price: $5.00
• 2 Orchard Turn, Food Opera, B4 of ION Orchard
• Opening hours: Sun-Thu: 10am-10pm, Fri-Sat: 10am-11pm

Xin Lu Fishball Noodles

Xin Lu also makes their fishballs fresh on the premises. The fishballs here—nearly as big as golf balls—were a pristine snow-white hue. The texture was very smooth, with a tight and springy bite. We also enjoyed the soup immensely. It was very clear and light, with a pleasant, natural sweetness.

For the dry version, the noodles had a good al dente texture. Fried shallots gave a lovely fragrance and crunch, but the spicy-savoury sauce was a bit too subtle. The noodles were also a bit too dry.

• Price: from $2.50
• Blk 159 Mei Chin Road, #02-05 Meiling Market & Food Centre
• Opening hours: 5.45am-3pm, closed on Mon

Hui Ji Fish Ball Noodle Yong Tau Fu

What really stood out here was the dry-tossed noodles. Cooked to the soft side of al dente, the noodles were tossed in a magical mix of chilli, vinegar, shallot oil, crispy lard cubes and fried hae bee (dried shrimp). They tasted tingly, sweet, and piquant all at once. What a multi-sensory symphony of flavours and textures!

The fishballs here were made by hand. These tiny balls looked very rustic with their irregular shape. While they tasted pleasant, we thought the texture was a bit too rough. They were also too small and could have been more succulent.

Toppings here were on the generous side. Besides fishballs, there were fishcake slices, fish dumpling, and fresh pork slices.

• Price: from $2.00
• 30 Seng Poh Road, #02-44 Tiong Bahru Market & Food Centre
• Opening hours: 7am-2pm, closed on Wed

132 Mee Pok Kway Teow

The default version here comes with other toppings like pork and prawn in addition to fishball and fishcake. For fishball noodle purists, you could choose to have just fishballs. But the mixed toppings version is highly recommended.

We weren’t very impressed with the fishballs. Although they were freshly cooked, they had a processed quality and a slight floury texture. Hence, the mixed toppings version was more satisfying. The accompanying soup had great complexity and depth of flavour.

The noodles deserve special mention. They used a variety that was curlier and more translucent than the usual type. Lovely! While the chilli version was alluringly smoky, it was too spicy. Other flavours should have been added to balance out the heat.

• Price: from $3.00
• Blk 59 Marine Terrace #01-05, MP 59 Food House
• Opening hours: 7am-3.30pm; closed on Mon and 1st & 3rd Sun of the month

Song Kee Fishball Noodles

Needless to say the fishballs here are very very good. It has got the right balance of bounce and taste that you don't get with commercially produced fishballs. The additives and fillers they use in the commercial ones often means sacrificing taste for a more bouncy texture. Aside from the fishball, they have a limited stash of Her Giao (Fish dumplings) which they also make themselves.  

The noodles here are not for those who are eating fishball noodles because it is a healthier alternative. They are very generous with the lard and fried shallots here so the noodles can hardly be considered a light meal. I like the chilli here as it is wonderfully shiok as they add Buah Keluak to it. It might not be for those who crave for the pain and subsequent release of endorphins that is produced by really hot chilli paste, but for me it was excellent, although it does get a bit jialak (too oily) at the end.

• Toa Payoh Lor 5 Blk 75 Food Centre #01-354
• 10.30am to 12midnight, Closed Alt Wed