10 Best Fishball Noodles in Singapore

The best fishball noodles in Singapore are a Teochew hawker staple: springy handmade fishballs, and often fish dumplings, served over mee pok or mee kia, either dry with chilli and black vinegar or in a clear soup. This guide gathers ten stalls and shops still pounding, moulding and serving today, spread across the island. Most are hawker stalls, so go early before the fishballs run out.

Ru Ji Kitchen is a fishball specialist whose fishballs and fishcake are hand-pounded from yellowtail fish, giving them a craggy, irregular shape and a springy bite; the stall says no flour goes in. Order mee pok or mee kia dry, tossed in a savoury chilli with crisp pork lard, or in a clear soup with the fishballs and fishcake. It runs a counter at Old Airport Road Food Centre alongside its original Holland Drive stall, and both tend to queue in the morning.

Old Airport Road and Holland Drive
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Ah Ter is a Teochew fishball noodle stall in Amoy Street Food Centre that still shapes its fishballs by hand, a craft the family traces back to a Maxwell hawker stall in the late 1950s. The dry bowl comes as mee pok or mee kia in a house sauce built from pork lard, shallots, black vinegar and chilli, with springy fishballs and fishcake on the side. A clear soup version keeps the focus on the fish.

Amoy Street
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Song Kee is a long-running Teochew fishball name, now based at a coffeeshop on Yio Chu Kang Road after moving on from its old Upper Serangoon supper spot. It is known for springy handmade fishballs and, above all, its plump fish dumplings, served with mee pok or mee kia dry or in soup. The family makes its fishballs and dumplings from yellowtail fish.

Yio Chu Kang
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Thye Hong is an old-school, one-man stall in Ghim Moh Market where the owner makes his fishballs and fishcake from scratch each morning using yellowtail fish. The classic order is a dry bowl of mee pok with the handmade fishballs, fishcake and a light chilli, or the same served in a clear soup. The stall says it has cooked here since 1977, with one person doing everything from mincing the fish to washing up.

Ghim Moh
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Despite the Joo Chiat name, this stall has long been based at Bedok North Food Centre, where a third-generation hawker still hand-makes the fishballs each day from fresh yellowtail fish. A bowl pairs mee pok or mee kia with springy fishballs and a Teochew fish dumpling, served dry with chilli and vinegar or in a clear soup. The family says the recipe goes back to the 1960s.

Bedok
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Xin Lu is an old-school Teochew fishball noodle stall in Mei Ling Market near Queenstown, run by a hawker who took over from his father after the family's original Margaret Drive stall was demolished. It hand-makes its fishballs and offers an unusually wide range of noodles, from mee pok and mee kia to bee hoon and bee tai mak, served dry with chilli and vinegar or in a clear soup. The stall says it has more than fifty years of history.

Queenstown
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Nan Yuan is a Teochew fishball noodle stall at Beo Crescent Food Centre that regularly draws one of the longest queues in the market. It is known for bouncy handmade fishballs over al dente mee pok balanced with chilli and vinegar, or in a soup bowl with fishcake and dumplings. The stall says it has been trading since the early 1960s.

Beo Crescent
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Malaysian Hup Kee, run by brothers from Kuantan in a coffeeshop near Mayflower in Ang Mo Kio, scrapes yellowtail fish by hand each day to make its fishballs. Unlike most local bowls it skips the vinegar and chilli, dressing the mee pok or mee kia instead in a savoury Malaysian style with dark sauce, shallot oil and pork lard. It opens only a few hours a day and often sells out before noon.

Ang Mo Kio
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Fishball Story was started by hawker Douglas Ng around a family recipe and now runs from an air-conditioned shop in Bugis Junction. Its fishballs are handmade from yellowtail fish with no flour, served over mee pok or mee kia with chilli, and it is also known for pairing them with handmade chee cheong fun. It is a more comfortable, sit-down way to try a serious handmade fishball bowl.

Bugis
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Li Xin is a Teochew fishball noodle brand that grew from a single pushcart into outlets in malls and food courts across the island, making it one of the easiest handmade bowls to find. The company says its fishballs, fishcake and dumplings are made daily from yellowtail fish without fillers, and served with mee pok or mee kia, dry or in soup. It is a dependable choice when you are nowhere near one of the heritage stalls.

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