The Thye Hong family has different family members running different stalls across Singapore, with all of them differing slightly. The flavouring is heavier in Ghim Moh, the chilli is more fiery in Holland Drive, and the version in Bukit Batok is milder, old-fashioned and has a cleaner finish. In general, the Thye Hong method includes making the fishballs by hand, preparing the chilli and mixing th...

Michelin Plate-awardee Xiang Xiang Fishball Noodles has over 40 years of history and is now helmed by the second generation. Expect yummy old-school style fishball noodles that you’ll have to be patient for – the wait can sometimes go as long as 45 minutes! The bouncy fishballs are made from yellowtail fish or ikan parang, depending on what’s available. Tossed with some soya sauce, ketchup, vineg...

Initially from the now-defunct Margaret Drive Food Centre, Xin Lu has been serving their handmade fishball noodles for more than five decades. Currently helmed by the third generation, the fishballs are still handmade in-store with wolf herring and yellowtail fish. They are shaped slightly larger than usual, with a supple bounciness and chewiness. They can also be purchased raw to be cooked at hom...

At Kovan Market and Food Centre, there are five stalls that sell a variety of fishball noodles and bak chor mee, but it is Yam Mee that seems to be the most popular. Now helmed by 3rd generation hawkers, it was frequently featured by local food variety shows. A bowl of mee pok comes with two fishballs, one meatball and one vegetable ball, topped with minced meat and stewed mushrooms. The fishballs...

Hougang residents are pretty lucky with people, with another popular fishball noodles stall located at the Hainanese Village Centre. The queue starts forming early in the morning with people gathering for their Minced Meat Fishball Noodles. You get some fishballs, meatballs, minced meat, liver slices, fish cake and braised mushrooms. The fishballs here have a nice bite and the noodles are well-fla...