Sandai Fishball
22 Toa Payoh Lor 7 #01-82 & 83, Kim Keat Palm Mkt & Food Ctr (Map) https://www.facebook.com/sandaifishball/ 5am – 10am Mon, Wed & Fri
Sandai, or third generation, is a youngish hawker who carried on the mantle of his foreparents. He hand-makes his own fishballs and offers them up as toppings in his fishball noodles. It is large, very bouncy, soft yet resilient, and surrenders to the first bite 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 infused with soybeans and fish stock.
Song Kee Fishball Noodle 151 Bishan Street 11 Ong Seng Lee Eating House (Map)
https://www.facebook.com/SongKeeFishballNoodleBishan/ Mon – Wed, Sat & Sun: 6.30am – 12.30pm Fri: 9am – 12.30pm Thu
This relatively lesser-known stall inside Ong Seng Lee Eating House is one of the well-kept secrets of folks living around block 151 Bishan. This Song Kee Fishball Noodle stall is run by the son and grandson of the founder of Song Kee, who has five sons. All are in the fishball noodle business in keeping the Song Kee brand at the forefront of Teochew fishball noodles in Singapore hawker food culture. The noodles and savoury, piquant spicy sauce with lard is good but the stars of Song Kee stalls are always their handmade fishballs, fish cake, pork and fish ball, and fish dumpling (her kiao – fish paste skin dumplings). It is their famous her kiao that people in the long queue come for every day. Savoury little balls of soft well- seasoned minced pork, wrapped in a tender chewy skin made by rolling a blend of fish paste and flour. Teochew comfort food at its best!
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