Fishball Noodle Rankings
Ranked by ShiokScore. Fishball quality, noodle texture, sauce, toppings, and value. Every dimension scored.
Every ShiokScore is calculated from five weighted dimensions specific to fishball noodles. Fishball quality and sauce share the top weight at 25% each because the fishball is the dish and the sauce is the cook's signature. Scores are based on cross-referencing Google reviews, food blog coverage, Michelin selections, and our own research.
New to fishball noodle styles? Read our complete guide before you judge.
Handmade fishballs from yellowtail fish, pounded for an hour. Al dente mee pok. Founder Uncle David Ng learned from his brother at Ghim Moh. Daughter Joanne runs the Old Airport Road branch.
100% pure yellowtail fishballs, no flour, no preservatives. Started as a pushcart in 1968. The Toa Payoh original still opens at 7am. Now has outlets at ION Orchard and across the island.
Famous for fish dumplings (her kiao) more than fishballs. Fish paste skin with minced pork and dried sole fish filling. Founded 1966, five sons each run their own Song Kee stall now.
Third-generation stall, handmade fishballs since 1958. Both fishball noodles and bak chor mee. Current owner Gilbert Lim was dubbed Most Handsome Hawker in 2005.
Kway teow is the default noodle (unusual for fishball stalls). Handmade fishballs from wolf herring, irregularly shaped, tender yet firm. Upgraded from Michelin Plate to Bib Gourmand in 2024.
The only fishball noodle stall in Singapore that serves fried fishballs. Specialises in a single dish. Family-run since the 1940s. Located in Geylang area.
Third-generation hawker at Kovan. Springy mee pok with handmade chilli. Minced meat, braised mushrooms, ngoh hiang as toppings. Queues before 7am opening.
Handmade fishballs using a blend of wolf herring and yellowtail fish. Opens at 5:45am. Fiery chilli with belacan and dried shrimp. Third-generation hawker.
Three generations since 1946. Founded by Lim Chye Kang from Swatow (Teochew), who adopted Fuzhou-style fishball preparation. Pork filling inside the fish paste shell. 13 outlets makes it Singapore's largest fishball noodle chain. Upper Thomson location is open 24 hours.
Teochew, Fuzhou, dry vs soup. Three styles, five scoring dimensions.
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