About

Most fishball noodle stalls default to mee pok. Hock Seng Choon defaults to kway teow (flat rice noodles), which gives the bowl a silkier, more delicate mouthfeel. The stall name literally includes 'Kway Teow Mee'.

The fishballs are handmade from ikan parang (wolf herring) and irregularly shaped. The texture is tender yet firm, bouncy without the rubberiness you get from factory-made versions. Served in a clear broth that tastes clean and slightly sweet from slow-simmered pork bones.

Located opposite Temasek Junior College at Pasar 16@Bedok. Upgraded from Michelin Plate to Bib Gourmand in 2024.

ShiokScore Breakdown

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

Fishball Quality 87

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

Noodle Texture 85

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 82

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 83

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 85

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 →

Hock Seng Choon Fish Ball Kway Teow Mee

About

ShiokScore Breakdown

Style: Teochew