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#8 Fishball Noodles

Xin Lu Teochew Fishball Noodle

Mei Ling Market & Food Centre, #02-05

Teochew
81
Google 4.3★

About

Xin Lu has been at Mei Ling Market for over 50 years. The stall started as a roadside operation on Margaret Drive and moved into the market when it was built in 1969. The name 'Xin Lu' (new road) comes from that move. It opens at 5:45am, which tells you something about the crowd: these are early risers who have been eating here for decades.

The fishballs use a blend of wolf herring (ikan parang) and yellowtail fish. Wolf herring gives a firmer, more elastic texture. The balls are large and bouncy. The mee kia (thin noodles) is cooked al dente. The chilli is fiery, made with belacan and dried shrimp from a recipe passed down from the current owner's father. Ask for less if you do not handle heat well.

At the same food centre, you will find Hup Kee (Michelin-recommended), which sets up an interesting comparison. Seth Lui ran a "Mei Ling Fishball Noodle Showdown" article comparing the two and gave the edge to Xin Lu. Try both.

ShiokScore Breakdown

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

Fishball Quality 86

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

Noodle Texture 84

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 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 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 →