Song Kee Fishball Noodle - Upper Thomson RoadBeing one of the top fishball noodle stall in Singapore, Song Kee fishball noodle is well liked by both the old and young for its handmade fishballs. It is popular among the supper crowd as well as it opens till late night about 2pm or till the fishballs are sold out. Queue starts at around 630pm before it open for business at 7pm. Queue up to make your orderMee Pok Dry ($6 big) - The big portion includes 3 large fishballs, 3 dumplings and 2 stuffed tau pok. All the ingredients are handmade fresh daily. You get to choose whether to add ketchup or chili sauce. I like all 3 ingredients especially the dumpling which was thinly wrapped with a unique flavoured pork and mushroom mixture. The tau pok was stuffed with an adequate amount of fish paste as well. Mee pok noodle was good as well without yellow noodle aftertaste. Mee Tai Bak Dry ($4 small) - 3 fishballs, 1 dumpling and 1 tau pokHome-made dumpling filled with minced pork and mushroom, tasty and delicious.Hand-made fishball taste nice as well. The fishball is more firm compared to those machine made and you are able to taste the sweetness of the fishball itself. Clear soup filled with fishball taste

Do drop by for your bowl of satisfying fishball noodle if you are at Upper Serangoon region.

Verdict: 3.5/5

Price: $4 - $6

I have my bowl of mee pok, which my girlfriend are having most of the times. Therefore, she'll try mee kia this time. Although the noodle is springy and the fish ball is excellent, you are expect to wait for at least half an hour or more.

Conclusion: Very good food and value for money.

A few months ago, Little Devil (LD) has cravings for fishball noodle. So we actively searching for the best fish ball noodle in this tiny little island. One of the places that keep popping up is Song Kee Fish Ball Noodles.As Song Kee only open from 7pm to late night, this is actually a good place for supper for us. Before I wrote this review, we actually have re-visited this place more than 5 times.
Starting price for a fish ball noodle is from $4 for a small bowl. Normal serving small come with a tau pok with fish paste, 2 fish ball noodle and 2 fish dumpling (Yu Jiao).The noodle is cooked just nice, al-dente with good texture of springiness. For non-chilli, it is well coated with tomato sauce and pork lard creating a smooth texture when you bite into the noodle. The fish balls are smooth, bouncy and tasty, not like other fish ball that full of flour. The fish dumplings are actually the best that I ever tried so far. It has a resilient and juicy texture about it. Yum Yum!!For the dry with chilli version, the chilli is not overly spicy but flavourful. The soup is clear yet very robust. It has a sweetness from the long boiling of fish bones, with a subtle hint of garlic. We always order extra fish ball soup, as we can't get enough of it.Service is adequate. You order in front, get a number, get your drink and find a seat. If the place is packed, expect to wait between 45 minutes before you get your order. Well, consider it a good time to catch up with your friends. Lets just say, the fish ball noodle here is worth the 45 minutes wait. Cheers!!!For the complete Chubby Botak Koala dining experience, click here:
http://www.chubbybotakkoala.com/2014/03/songkeefishballnoodles-is-this-best.html

Song Kee fish roll, fish dumpling and fish ball soup
The standard soup was served with fish ball, fish dumpling, fish roll and Tao pok stuffed with fish paste. The soup base was light milky white in colour; a sign of long hour boiling from the emulsification of bone and other ingredients led to the stock. It may look ordinary but the taste was really spectacular. The medley of sweetness and tastefulness was simple divine. The fish dumpling or the fish “her giao”鱼饺was one of the best we even tried so far. The dumpling skin was malleable and thin, the stuffing taste of expensive dried sole and well seasoned meat, and we were pleasantly surprised by the unraveled intensity of the flavour from the fish dumpling and the freshness of the fish ball as well. Perhaps, the 100% handmade truly can make a big difference to those done by machine.
Overall, the fantastic soup and the fish stuff from the ensemble make every bit of the soup worth.

Refer full review @ www.ieatandeat.com

I went to Tanjong Pagar Plaza Food Centre before their major renovation. I was not sure after renovation will this Teochew Satay Beehoon manned by an old lady still be operating there.

The Teochew Satay Beehoon stall was loacted behind the Tanjong Pagar Plaza Food Centre. As compared to other famous nasi lemak stalls, this stall did not have much queue.

The satay beehoon had very peanuty gravy. You can crunch on the bits of roasted peanuts still in the gravy. The gravy had right enough of peanut and chilli oil, not too salty or spicy. The taste was more of roasted peanut than peanut butter sauce from some other stalls.

There was generous amount of ingredients in the satay beehoon. There were pork liver, pork slices, cockles, cuttlefish and kangkong. When you mixed up everything together with the satay gravy, the taste was very delicious.