Gotten news about this fish balls noodle from the Makansutra and decided to visit it when i happened to be there on a Saturday. It was slightly after 2 pm when i was there. I did not expect much as i was told it might have already sold out by but it was still opened then. I joined in the queue quickly and there was another 2 customers right in front of me. I waited for less than 5 minutes to be served by Douglas Ng. The first impression has been a good one. He was smiling, cheerful and friendly as well.
Though he is only 23 years old but he is the anchor of this fish ball noodle stall. He used to run a Cze Cha business before started this stall with his 26 years old Sister that holds a degree in hospitality. With preserving the hawker culture in mind, they decided to take up the challenge in starting this stall in mid April 2014.
Douglas made the effort to come at 4 am to handmade 700 pieces of fish balls and fish cakes from yellow tail fish everyday. He insisted in using pure fish with no flour added to give the desired texture. He passionately blended the fish paste and hand pressed them into fish balls and fish cakes then he fried the pork lards and made the sambal chilli using a recipe that handed down by his Hakka Grandmother.
Such an amazing effort is definitely worthy of support.
I waited while he cooked my bowl of noodle. He served it with a smile when done. He asked me to wait for a bit while he sprinkled the chopped spring onion and fried shallots on the noodle. He said it enhanced the taste and it tasted better. Then he asked whether i want vegetable to go with it.
The customer right in front of me ordered fish balls soup to be taken away. When he packed, he told the lady that it comes with 6 pieces of fish balls but he added in an extra piece of a broken one.
For $3, i get 3 pieces of fish balls and a few slices of fish cakes with a good portion of mee pok. I tossed the mee pok lightly to mix it well with the sambal chilli.
I could clearly taste the dried shrimps in it when i had my first mouthful. The spiciness though distinctively but it was rather mild and it is not as oily as expected.
The fish balls and the fish cakes are the star of this bowl of noodle. The texture was nicely soft, i would say it is much softer than those out there. The chopped spring onion and chilli are added into the fish cake to enhance its taste.
The texture of mee pok was nicely cooked to achieve the delightful springiness and the desired texture.
Overall, it was a satisfying bowl of above average fish balls noodle. I do hope such a standard is to be maintained and i hope the queue would not be too long when i visit again as i somewhat expected their delicious fish balls noodle to get popular.
FISHBALL STORY 鱼缘
505 Beach Road #01-85 Golden Mile Food Centre SINGAPORE 199583.
Operating hours: 10.30 am to 5 pm (daily）