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#2 Fishball Noodles

LiXin Teochew Fishball Noodles

Kim Keat Palm Food Centre, #01-20

Teochew Michelin Bib Gourmand Est. 1968
87
Certified
Shiok
Google 4.2★

About

LiXin started as a pushcart operation in 1968 when founder Mr Lim began selling fishball noodles around Bendemeer Road. The family moved to Toa Payoh in 1987 when the old hawker centre was demolished. Son Eddie expanded to ION Orchard Food Opera in 2009, and there are now multiple outlets across Singapore.

The fishballs use 100% yellowtail fish with no flour, preservatives, or surimi. The result is a ball that tastes distinctly of fish, not starch. They are irregularly shaped and have a firmer, springier bite than the smooth factory versions you get at food courts.

The Toa Payoh original is the one to visit. It opens at 7am and closes by 1pm on weekdays (longer hours at mall outlets, but the quality at the original is consistently the best). The mee pok is tossed in a balanced chilli sauce with crispy pork lard. A Bib Gourmand holder since 2022.

ShiokScore Breakdown

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

Fishball Quality 93

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 84

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 88

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 →