Ru Ji Kitchen
44 Holland Dr #02-28/29, Holland Dr Mkt and Food Ctr (Map) 7am – 1pm Mon
It’s a father and daughter team and now they have a few outlets opened by the extended family members. The main outlet here in the Holland Village area is the original and this is the one that keeps the faith. The noodles are blanched till softly al dente and they will stir the sambal with the noodles before serving it up as “it will be fully flavoured when you eat” says father boss David. The sambal is bold but not extremely spicy and is intensely umami The fish balls are made of 100% fish and like their newer pork balls, are hand blended and pressed through the meat ball machine – they are extremely springy, juicy and boldly flavoured.
(Click to watch video)
Sandai Fishball 22A Toa Payoh Lor 7 #01-82 & 83, Kim Keat Palm Mkt & Food Ctr (Map) 5am – 10am Mon, Wed & Fri
Sandai, or third generation, is a youngish hawker who carried on the mantle of his fore parents. He hand-makes his own fishball and offers them up as toppings in his fishall noodles. It is large, very bouncy, soft yet resilient and surrenders to the first bite in and uses no or hardly any flour to achieve the texture and flavour. The noodles are nicely blanched for an al dente softness and it comes with a bold and spicy chilli, just rightly salty and with enough heat from the chillis. His yong tau foo set (4 pieces to a bowl: meat and fish mince cake, tau kee, tofu and tau pok) comes huge and is generously stuffed with fish paste and sits in a soup that is perfumed with soybeans and fish stock.
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