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#6 Fishball Noodles

Meng Boon Teochew Fishball Noodle

45 Brewcoffee Kopitiam, #01-108

Teochew Est. 1940
83
Google 4.4★

About

Meng Boon does one thing nobody else does: fried fishballs. Every other fishball noodle stall in Singapore serves boiled fishballs. Meng Boon fries theirs, giving them a golden crust outside while keeping the inside bouncy and fish-flavoured. It is a completely different eating experience.

The stall specialises in Teochew fishball noodles with dry and soup variations. Mr Ng Meng Boon and his family have been running the operation since the 1940s, originally at Lim Tua Tow market in Serangoon. At $4.50 for a bowl of handmade fishballs in 2026, it is still excellent value.

The stall is at a kopitiam on Sims Drive in the Geylang area. Not the easiest to find, not the most Instagram-friendly setting. But the fried fishball is reason enough to go. Expect queues on weekends.

ShiokScore Breakdown

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

Fishball Quality 90

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

Noodle Texture 82

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 80

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 78

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 95

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 →