Chao Yang Fishball Noodle
4A Eunos Crescent #01-24, Eunos Crescent Mkt & Food Ctr (Map) 5.30am – 12.30pm Wed, Thurs & Fri
The line here goes out the door even on a dull Monday morning. They make their own all important fish ball (see the machine at back of stall) and it can remind an older generation what old school fish ball was like – softly firm and springy with full flavours of fish and a hint of salt. They have a version flecked with red chillis and spring onions (our favourite). The her-kiao or fish skin dumpling has a springy yet gummy soft and smooth texture. It is filled with minced meat and it comes larger than most. The noodles are laden with little blocks of lard that sit so wonderfully well with the well blanched and al dente noodles in that complex, savoury and spicy sambal. For a large $4 version, you even get a piece of taupok yong tau foo.
(Click to watch video)
Fishball Story
200 Victoria St, #01-71/72, Singapore 188021 Bugis Juntion (Map) 7am – 10.30pm Daily
Douglas Ng was the poster boy for the millennial generation of hawkers when he first opened his “grandma's recipe” fishball noodle stall. Customers gave him feedback and his recipe evolved and improved over the years. He now partners a food caterer and production folks and his fishballs are done to his recipe in a production facility. You can still taste a lot of fish in them and hardly any flour is used. The fish balls are huge, soft with just enough bounciness and he also tops the not-so-spicy sambal noodle (to please the Chinese
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