Hock Lai Seng Teochew Fishball Bak Chor Mee – Grandson of Ah Ter Fishball Noodles Hawker Opens Own Stall

Hock Lai Seng Teochew Fishball Bak Chor Mee has been making waves with their classic fishball noodles.

22-year-old Marvin has been training at his grandpa’s popular stall Ah Ter Teochew Fishball Noodles before opening his own hawker stall in Maxwell Food Centre. His stall offers either dry or soup fishball noodles in different sizes. Different types of noodles, including mee pok, mee kia, mee tai mak, are available.

The noodles themselves are a treat to behold. Marvin tosses the noodles in a concentrated broth to cook it. My mee kia was cooked to perfection, retaining just the right amount of chewiness. The noodles are then tossed in a savoury sauce made with a special blend of sambal, vinegar, ketchup, mushroom braising sauce, and aromatic pork lard. The pork lard adds an extra burst of flavour and a satisfying crunch.

The star of the dish, of course, is the tasty soup cooked using pork bones for at least four hours. The generous toppings of fishballs, sliced fishcakes, meatballs, prawns, pork and liver slices elevate the dish to another level. If you are feeling extra indulgent like we did, go for the $10 portion, which comes with two prawns. The delectable fishballs are made by hand with yellowtail fish by a supplier, which is the same as what Ah Ter is using.

Hock Lai Seng has undoubtedly become one of the go-to spots for fishball noodle lovers all over Singapore, and for good reason. Marvin’s commitment to using only the freshest ingredients and his passion for crafting the perfect fishball noodle dish is evident in every bowl they serve up.

Whether you are a die-hard fan of Teochew-style fishball noodles or just looking for a comforting bowl of noodles to warm your soul, Hock Lai Seng Teochew Fishball Bak Chor Mee is definitely worth a visit.