Fishballs can be a delicious snack, either boiled or fried, and they are also great accompaniments to soup and noodles as well. A breakfast and lunch staple here, there are many stalls selling fishball noodles in Singapore, but not many handmake them anymore. There are still many great ones around, and whether you like them dry or in soup, with mee pok or kway teow, we’ve rounded up some of the best fishball noodles in Singapore!
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-flavoured without being overly salty.
Address: 105 Hougang Ave 1, #02-47, Singapore 530105
Opening Hours: 6:30 AM–3:30 PM Thurs to Tues. Closed on Wed
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, vinegar, pork lard, and chilli, this is a really simple but satisfying bowl of noodles.
Address: 104 Yishun Ring Rd, #01-177, Singapore 760104
Opening Hours: 6 am–4 pm Tues to Sun. Closed on Mon
Founder Lim Lee Seng started selling fishball noodles from a pushcart and they’ve stuck to their time-tested recipe since 1968. Even though they’ve grown to have several outlets in Singapore, their fishballs are still handmade daily using only pure yellowtail fish to maintain that bite – no preservatives, no fillers, and no surimi! It’s no wonder why the brand comes with a Michelin recommendation. Enjoy their signature Fishball Noodles in both soup or dry!
Address: Multiple outlets
Song Kee is another famous brand for fishball noodles, but don’t confuse them with Finest Songkee’s Fishball Noodle, or the one at Toa Payoh, Ang Mo Kio or even at Eunos. All of them are run by their relatives, but not related to the original store. Here you can order fishball noodles in soup or dry, and take your pick from six different types of noodles: mee pok, mee kia, yellow noodles, bee tai mak, kuay teow and bee hoon. The fishballs are hand-made using Malaysian yellow-tail fish and a mixture of minced pork, shallots, fried garlic and flat fish bits are folded into the fish dumplings.
Address: 100 Yio Chu Kang Rd, Singapore 545576
Opening Hours: 4:30 am–1 pm Tues to Sun. Closed on Mon
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 home! These are especially popular around Chinese New Year when many would order their steamboat dinners at home in advance.
Address: 159 Mei Chin Rd, #02-05, Singapore 140159
Opening Hours: 5:45 am–3 pm Fri to Wed. Closed on Thurs
Ah Ter Teochew Fishball Noodles was founded by Ah Ter, a Chinese immigrant who came to Singapore in the 1950s. Making a living through his handmade fishballs, he opened a stall at Maxwell Food Centre in 1958. Now helmed by Ah Ter’s son Gilbert at Amoy Food Centre, the stall still specialises in the same handmade fishballs. They are soft and bouncy, made from fresh saury fish that are bought fresh every day. The noodles come tossed in their special chilli sauce which is a blend of seven ingredients stir-fried continuously for six hours! A splash of vinegar, tomato sauce, pork lard and fried shallots complete the dish.
Address: 7 Maxwell Rd, #01-14, Singapore 069112
Opening Hours: 7 AM–3 PM daily
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 are bouncy and have a nice bite to them without any fishy taste. It’s not hard to see why they attract many non-Hougang residents to head down specially for it!
Address: 209 Hougang St 21, #01-35, Singapore 530209
Opening Hours: 7 AM–9 PM Tues to Sun. Closed on Mon
Relocated from the now-defunct Taman Serasi Hawker Centre, Lao Song Fa has a history dating back to 1966. The fishball noodles here come with a punchy gravy and generous ingredients, including springy fishballs, thick-cut fish cake with a succulent chew, as well as egg noodles that pick up the gravy well. Completed with some crisp lettuce and a bowl of soup!
Address: 49A Serangoon Garden Way, #01-14, Singapore 555945
Opening Hours: 8 am–10 pm Wed to Mon. Closed on Tues
Whether it’s 3 pm or 3 am, there are always customers at Ming Fa, previously known as Meng’s Kitchen. This eatery is a stalwart along Upper Thomson, serving up some of the best fishball noodles and bak chor mee in town. The fishball noodles come with a mix of fishcakes and minced meat, but you can ask for all fishballs instead. They are subtle in flavour and pleasantly bouncy. Open until 4.30 am, they’re a great supper option after a night of drinking at the surrounding pubs, or if that’s not your thing, then in the day after hiking in the surrounding nature parks!
Address: 246B Upper Thomson Rd, Singapore 574370
Opening Hours: 24 hours
If you’re craving for some great fishball noodles, Joo Chiat Chiap Kee serves yummy noodles that come with delightfully springy and chewy fishballs. They are tossed in a lardy, savoury, spicy sauce and the fishballs and dumplings are completely handmade at the stall. In fact they are so good, people are willing to queue up for an hour for them! While the fishballs might not be the prettiest as they are handmade, they taste incredibly fresh with a nice chewy texture.
Address: 216 Bedok North Street 1, #01-31, Singapore 460216
Opening Hours: 7 AM–1:30 PM Thurs to Tues. Closed on Wed
On the second floor of Market Street Food Centre, otherwise known as Golden Shoe Hawker Centre, this stall serves up Teochew-style noodles and is now run by the third generation. Its Minced Meat Fishball Noodles feature springy noodles and come with bouncy fishballs, pork dumplings, slices of pork, minced meat, as well as fishcakes and braised mushroom. The bowl of soup that comes with it is light and flavourful and keeps you drinking the entire bowl.
Address: 88 Market Street, #02-17, Singapore 048948
Young hawker Douglas dominates the scene with the Fishball Story franchise using a fishball recipe handed down by his grandmother. Look forward to freshly handmade fishballs, made using 100% yellowtail fish meat without any flour added! For just S$3.50 a bowl, you have fishballs, fishcakes and a good amount of mee pok tossed with sambal chilli and lard oil. A simple but enjoyable meal, the fishballs are bouncy and the noodle are al dente with a QQ texture!
Address: Multiple outlets
Run by a couple and their son, Mei Ji Fishball Noodle serves unassuming bowls of fishball noodles that are big in flavour. You also have the option of choosing vermicelli, mee pok, mee kia or macaroni for your Fishball Noodles. We recommend the dry version which comes with springy fishballs, thin slices of fish cake, a fish dumpling and topped with both fried onion and spring onions. Tossed in a rich gravy that’s rich and flavourful, it clings to the noodles nicely and truly whets the appetite.
Address: 69 Geylang Bahru #01-70, Singapore 330069
Opening Hours: 7 am–9 pm Sat to Tues. Closed Wed to Fri
Not to be confused with Ah Hua Eating House at Pandan Gardens, Ah Hua Teochew Fish Ball Noodle has a very extensive menu and has been serving up delicious bowls of noodles for over 10 years. Their generous serving and affordable prices provide incredible value for money. You won’t go wrong with the Teochew Fishball Noodles with handmade fishballs, minced meat, meatballs, fish dumplings and fishcake slices. Go easy with the sambal chilli as it’s pretty spicy!
Address: 503 W Coast Dr, #01-43, Singapore 120503
Opening Hours: 8 am–3 pm Mon to Sat. Closed on Sun
Another famous Teochew-style fishball noodles stall in Mei Ling Market & Food Centre, this stall is perpetually busy even at off-peak hours! The noodles at Hup Kee come with generous ingredients such as tasty fishballs, pork balls, fish cakes and dumplings. The fishballs here are soft and bouncy – easily the best part of the meal. A little bit of their chilli goes a long way!
Address: 159 Mei Chin Rd, #02-38, Singapore 140159
Opening Hours: 6:45 am–2 pm Sun to Thurs. Closed Fri & Sat
Nan Yuan, a stall that has been around since 1961, offers handmade fish balls that perfectly accompany some noodles. Unsurprisingly, they are one of the most popular stalls at Beo Crescent Market & Food Centre with a queue to boot. Each serving of the dry version features al dente noodles thoroughly coated in a yummy sauce with a robust vinegary kick. On the side, you’ll get a bowl of clear broth with bouncy fishballs, fishcakes, dumplings and minced pork.
Address: 38A Beo Cres, #01-68, Singapore 169982
Opening Hours: 5 am–2 pm Wed to Mon. Closed on Tues
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 the noodles with lard and chilli before serving them.
Address: 233 Bukit Batok East Ave 5, Singapore 650233
Opening Hours: 4 AM–3 PM Wed to Mon. Closed on Tues
Located in Toa Payoh West Food Centre, 135 Fishball Noodle holds on to its title as one of the best fishball noodles in Singapore. Made Teochew style, the soup is clear, tasty and flavourful. The highlight of their fishball noodles are the handmade succulent fishballs and juicy meatballs. Besides that, you also get fishcakes and minced meat, all mixed with their chilli to create a mouth-watering bowl you want to wolf down immediately.
Address: 127 Lor 1 Toa Payoh, #02-11, Singapore 310127
Opening Hours: 7 AM–1:30 PM Tues to Sun. Closed on Mon
The secret to a good bowl of fishball noodles lies in the combination of different components – the chilli, the fishballs, the noodles, the flavour and more. Different stalls excel in different areas, and at 132 Mee Pok Kway Teow, the star of the show is the chilli. Each bowl comes with slices of lean pork, minced pork, prawns and fishballs, and the dish is further elevated by the fiery chilli. Be warned though, that it is not made for those who can’t tolerate spice!
Address: 59 Marine Terrace, #01-105, Singapore 440059
Opening Hours: 7 AM–3 PM Tues to Sun
A Michelin Plate awardee, the irregularly shaped fishballs are a giveaway that they are completely handmade. Unlike many other places which add flour to their fishballs, Hong Seng Choon uses only fish paste made from ikan parang fish. They are a little saltier than most but they are soft yet firm and has a lovely bite. Both soup and dry options are available, but those who like it dry should note that the noodles here are slightly sweeter than usual, as the noodles are tossed in a combination of chilli and ketchup.
Address: 16 Bedok S Rd, #01-50, Singapore 460016
Opening Hours: 12–11 PM Thurs to Tues. Closed on Wed