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#4 Fishball Noodles

Ah Ter Teochew Fishball Noodles

Amoy Street Food Centre, #01-14

Teochew Michelin Plate Est. 1958
85
Certified
Shiok
Google 4.2★

About

Ah Ter has been making fishballs by hand since 1958, when a Chinese immigrant started the stall at Maxwell Food Centre. It relocated to Amoy Street Food Centre in 2003. Third-generation owner Gilbert Lim runs it now.

The stall serves both fishball noodles and bak chor mee, which is common in the Teochew tradition (both share the same base noodle preparation). The dry noodles are tossed in chilli, vinegar, and crispy pork lard. The fishballs are handmade and have a classic Teochew texture: firm bounce without being chewy. The pork-fish broth served alongside is richer than most.

Amoy Street Food Centre is in the CBD, which means lunchtime queues from the office crowd. Arriving before 11am or after 2pm avoids the worst of it. Holds a Michelin Plate recognition.

ShiokScore Breakdown

Scored across 5 dimensions specific to fishball noodles. Learn what each means →

Fishball Quality 88

Texture (bouncy, springy, QQ), fish flavour intensity, handmade vs machine-made. Irregular shape is the sign of handmade. Should bounce, not crumble.

Noodle Texture 86

Al dente is the benchmark. Mee pok should be flat and firm, not soggy. Kway teow should be silky. Overcooking is the most common mistake.

Sauce 85

The cook's signature. Balance of chilli, vinegar, oil or lard, soy sauce. Chilli should have depth from dried shrimp, not just heat. For soup orders, the broth should taste clean and sweet.

Toppings 82

Fish dumplings, fish cake, meatballs, minced pork, braised mushrooms, fried lard. Freshness and generosity. Some stalls give you four fishballs, some give you six.

Value 84

Price vs portion, number of fishballs, overall satisfaction. A $3.50 bowl with four bouncy handmade fishballs is excellent value. A $6 bowl with two factory balls is not.

Style: Teochew

The standard in Singapore. Fishballs from yellowtail (豆腐鱼) or wolf herring (西刀鱼), pounded by hand. Noodles tossed in chilli, vinegar, lard, and soy sauce. Crispy pork lard on top. Around 90% of fishball noodle stalls in Singapore serve this style.

Learn about all 2 fishball noodles styles →