Hee Fish Ball Noodle – Teochew Fish Ball Noodles, Laksa & Thai Pork Skewers That Will Make You Go Hee Hee Hee!

It is not often that you come across a stall selling Teochew-style fishball noodles, laksa, and also juicy moo ping (Thai grilled BBQ pork skewers). And all the more uncommon, to be served this eclectic mix by Thai ladies who are fluent in Hokkien, Mandarin, English and Thai.

At an affordable $3, Hee Fish Ball Noodle’s dry mee pok came with fishballs, meat ball, fish cake slices, lean pork and tau gay. We were pleasantly surprised by the generous portion of ingredients. The al dente mee pok was springy with a good bite.

The star here has got to be their special homemade chilli. The sambal chilli paste was studded with crispy bits of lard and diced haebi (dried shrimps), and infused with vinegar, and possibly fish sauce. The chilli was fiery and tangy. We have not encountered a chilli more gor za bi (traditional tasting) and old-school than this, and we loved it!

As it was pouring, we could not resist getting another bowl of kway teow soup ($3). The kway teow was slippery smooth and soft. Similar to the dry version, the soup version came brimming with ingredients but had additional bak chor (minced meat) which lent more sweetness to the tee poh (dried sole fish)-infused broth. It was not difficult at all to see why Hee Fish Ball Noodle has been around for 45 years, and has a steady camp of loyal fans.

It was not always this rosy, though.

The owner-cum-main-cook, a Thai lady in her mid-40s, shared that the stall was originally helmed by her now-deceased husband, Ah Hee, as endearingly referred to by their customers (thus explaining the stall name). She initially started helping out with menial tasks such as dish washing and serving as her husband cooked the noodles. However, after he passed on from lung cancer over 10 years ago, she was ‘forced’ into the trade in order to raise her 2 daughters who were still young then.

With minimal knowledge and experience as a hawker, she could only try to replicate what she remembered of her late husband’s preparation of the homemade chilli and noodles. It wasn’t all smooth sailing at first, and business dwindled. But with persistent effort and fine tuning after feedback from the stall’s regulars, she eventually managed to almost replicate Ah Hee’s specially formulated chilli which is the most back-breaking part of the job as frying the chilli requires consistent stirring for hours. Now that she’s nailed it, she has introduced new items to the menu (from selling only fishball noodles) to cater to the changing tastebuds of Singaporeans and the younger generations!

The Laksa ($3) definitely exceeded our expectations. The chor bee hoon (thick rice vermicelli) was springy and smooth, and the bright orange laksa gravy was perfumed with strong notes of lemongrass, galangal, and laksa leaves. It was, of course, completed with a dollop of their signature chilli. There was also a prawn and half a hard-boiled egg, on top of the usual fish cake slices and tau pok! Extremely appetizing, extremely lemak, and extremely shiok (we finished all the gravy, btw).

An item inspired by the owner’s Thai roots, the moo ping ($1.50 for 1 skewer, $4 for 3 skewers) were grilled only upon order. Although they were taken from a supplier, each skewer was wondrously succulent and moist. Coated in a slightly sweet caramelised sauce, the BBQ pork was grilled to a charred and crisp perfection.

Given its unassuming and humble stall front, you will likely miss Hee Fish Ball Noodle as it sits in a quiet corner of SK Coffee Shop. But swing by if you’d like some aroi mak mak old-school noodles and juicy grilled pork skewers. We don’t know about you, but we definitely left Hee Fish Ball Noodle feeling Hee Hee Hee. 😀

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.