LiXin Teochew Fishball Noodles

Simple, plain, nothing fancy. You don't get any other ingredients other than fishballs and the pork lard. That's how simple and yet how good one bowl of noodles can be. Made a visit previously and it was closed and decided to try again. Visited on a Sunday and there was a pretty long queue, probably the stall with the longest queue in the hawker centre. Queue was long but the preparation was efficient. The queue moved pretty fast and without knowing it was my turn. There was just a $4 sign but I asked for $5 and wanted to see what would be different. Looks like they gave more noodles and 2 more fishballs. Couldn't wait found the nearest empty table to the stall and got myself started on the noodles. Gave a good mix. I have tried it's other branches but no one does it better than the original stall. Loved how well the noodles are cooked, and the highlight for me wasn't the fishball but the chilli sauce. It's the kind that to me is not spicy yet it's sweet and sticky like the chilli you find in those tapioca chips snack. Of course the fishballs I thought the ones here tasted so good compared to the branches. Very good meal, so satisfying but not contented felt like could eat more. Definitely worth being in the Michelin Bib Gourmand and worth visiting to give a try. Trust me the queue might be long but they are fast!

This fishball stall always draws a long, non-stop queue every day—and for good reason. The fishballs are exceptionally good, handmade fresh daily. Once cooked, they puff up to the size of a ping pong ball. The menu is kept incredibly simple: just noodles and fishballs. No minced pork, no fish cakes, no vegetables. A sprinkle of crispy pork lard adds a flavorful crunch to elevate the dish. I had the dry version, priced at $4 (standard one size). You can add extra fishballs at 50 cents each. The dry noodles are tossed in a mix of chili and ketchup, giving them a creamy texture—something that might be hit or miss depending on your taste. If that doesn’t sound like your thing, the soup version might be a better option. Next time, I’ll definitely go for the soup. Be prepared for a wait—typically around 20 to 30 minutes in line. And not forgetting they were awarded 1 Michelin star in 2024.

The noodles are tasty and flavorful — sweet and sour, and the fishtail is really bouncy. Feels like good quality, though I’m not sure if it’s Michelin-level. But for just $4 noodles + 5fishball，it’s definitely worth it in SG. I guess it’s authentic — that’s why lots of uncles and aunties queue for a long time. ＊Waited about 15 minutes around 11am. ＊Cash only. ＊Please check if they’re open before visiting.

Their fish balls are handmade, is nice, and they're traditional. Beyond that, I personally find the queue a little unnecessary. This offers good value for money, and very good yummy fishball noodles. It's hard to find $4 noodles these days. That said, there are definitely better fishball noodles out there around Singapore.

Went at 7am Friday and there was already a queue of 5 persons. Serving was fast, so be ready to know what you want. I asked for additional pork lard, the hawker jokingly mention need to add $$ like MacDonalds. He did add but no charge. The pork lard was amazingly fresh, crisp with perfect amount of oil oozing out when you crunch (one of the better ones I have eaten). The mee pok was flavourful and I love the sauce mix they created. The fish balls are very traditional teochew style, they are bouncy but on the softer side (not those super QQ ones). Definitely value for money ($4 for noodles and 5 large fish balls). One downside for me is that they only have disposable utensils.

A solid bowl of fishball for sure. The fishball is crunchy and big, and the mee pok is of perfect texture for that al dente feel. At $3.50 for five fishballs and a decent amount of noodle, it is actually very value for money in this day and age. What can be fine tuned in my view is that it is a tad too salty (has that slightly overpowering soy sauce taste). For an establishment that has been selling fishball noodle for decades and still has a long queue, and is featured in Michelin Guide 2022, it can’t be that bad. Worth the wait to try it out.

Was in the area and decided to join the long queue for the noodles. Noodles were well-cooked, fish balls tasted very fresh. I find the seasoning alittle too heavy for my liking. Wouldn’t mind having it again if I’m in the area but not something I would travel for. Also note that they use disposable utensils and only accept cash.

One of my family favorite, tasty and bouncy fishballs noodle. Mr. Lim Lee Seng's remarkable journey, from selling fishball noodles from a pushcart to building a thriving business, is a testament to the power of unwavering dedication and unrelenting passion for quality and freshness. Through his tireless efforts, he has perfected the art of crafting fishballs that have captivated customers for decades, inspiring a loyal following. Mr. Lim's commitment to serving honest, wholesome food using only the freshest ingredients has been the driving force behind his success, demonstrating the impact one person can have on their community. His early morning trips to the Jurong fishery port to procure freshly caught yellowtail fish showcase his relentless pursuit of excellence, while the labor-intensive process of crafting each fishball by hand highlights his attention to detail and passion for his craft. The Fishball Folks Since 1968 embodies Mr. Lim's legacy, with a continued focus on delivering high-quality food prepared daily in a central kitchen, empowering customers to make informed choices about the food they eat. The signature 100% yellowtail fishballs, made twice daily, retain their distinctive firmness and bounce, a true reflection of Mr. Lim's enduring commitment to excellence. The privilege of savoring Mr. Lim's handmade fishcakes, crafted from pure yellowtail fish, is a testament to his dedication to his craft and his community, inspiring a sense of optimism and empowerment in all who experience it. Despite the expansion of his business, the original Toa Payoh outlet remains a beacon of quality, with its unmistakable umami taste, a shining example of the positive impact one person can have on their community.