It is a hearty bowl of fish balls (must have), fish cakes, lean meat and mee pok (flattened yellow wheat noodles), topped with spring onions and fried shallots. It comes in two versions, soup or ‘dry’ (mix with chili or tomato sauce)
Fish ball Noodles / Mee Pok Tah
Ah Hua Teochew Fishball Noodle
415 Pandan Gardens #01-117 (Map) 8am - 3pm Sun
Mr Lim Jian Hua had been a fishball supplier for decades but decided to run his own fishball noodle stall in 2015. A simple and humble story until you take that first bite of their hand made fishballs. You will then know the difference if you’ve had store bought ones before. It has a soft springy firmness and juiciness to the bite. You taste fish, not flour. One of their unique signatures, aside from the al dente mee pok or mee kia, is their dry style bee tai mak or rice needle noodles. It seems to have a base flavour of soy sauce, sesame oil and lard, and you can fleck it with cut red chillis. Stunning. They also still hand make her-chiok (fish rulers), her kiow (fish paste skin dumplings stuffed with minced pork and dried sole fish bone powder or tee po) and her kiao (fish paste roll with vegetables), aside from the regular fish balls and meat balls. His millennial daughter, Jean now helps out and slowly but surely will carry on the mantle when dad calls it a day.
(Click to watch video)
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