Pin Xiang Fishball & Minced Meat Noodle

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To eat without guilt, I opted for something healthier. I stopped at Fishball & Minced Meat stall, decided to order. Aside from the noodle, there were kway teow, mee tai bak, meehoon and mee sua available. Beating fish paste until fish ball was not an easy job, but the boss successfully did it to be lively bouncy indeed. Extra one pork ball given, it was well-accompanied the whole. The soup was purely decent with fresh sweet essence. Needless to say I was satisfying with the bowl and the price w

The standard has been quite inconsistent lately especially during weekends. I went this morning to have kway teow dry. The texture of the kway teow was cooked a bit too soft to my liking. Another difference as compared to before is they do not serve meatball any longer. The meatball is something that i enjoyed eating. The good thing is their chilli still tasted as spicy as before. I do hope they continue to keep up the standard. Overall, it still tasted above average.

I eat at this stall regularly even after the change of owner. The standard can be quite inconsistent now especially during their peak period like Weekends. I went to have their mee pok dry today but the texture of the mee pok was a little too hard to my liking. There is still no sight of my favourite meatball. The chilli is still the star of this noodle. The chilli still tasted very much the same as before. I guess this is what got me to come a it tasted very much different from other stalls.

This stall is taken over by another person after the elderly auntie retired. The signboard still remain as the items on the menu still keep the same too. This person must have been well taught by the auntie to maintain the taste of the noodle similarly. The new stall owner added in the fried pork lards and also vinegar to the noodle. I always requested not to have the vinegar added. The chilli is a little towards the spicy side but tasted taste in its own way. This is still one of the better tas

Dry version of Mee Sua is not very common in Singapore. To cook a Mee Sua to just right required to be quite skillful as it tends to be too soft and it might lumped together if the control is not right. But the Auntie did a good job at this stall. The star here gotta be the chilli, it definitely stands out amongst its competitors, it is of a certain level of spiciness and so if you are not able to take spiciness it is better to ask for less chilli. I am usually here 1 to 2 times per week. This f

I would like to strongly recommend this stall.I was excited when i first saw it was an old lady with white hair cooking the noodle. I was thinking to myself, with her many years of cooking experience, this bowl of noodle is expected to be good. I went ahead to order a dry kway teow with extra chilli. SPOT ON! I have not been so excited about discovering something good for a long while. It was dry, not wet and not oily with the right amount of chilli and when you mixed it well, you will get a del