Jing Ji Fishball Noodle – Old-School Flavours With More Than 70 Years Of History

Upper Thomson is a foodie haven — there are lots of cafes, restaurants, and hawker stalls that are easily accessible and affordable. Residents craving for good ol’ hawker food usually flock to the quiet and unassuming Sembawang Hills Food Centre. As you wander through the stalls, what catches your eye first is not the bright yellow sign of Jing Ji Fishball Noodle, but the line of hungry customers stemming from the stall front. 

Boasting a long history of almost 70 years, the old-school fishball noodle stall has perfected their craft. Their streamlined menu has just two dishes: Teochew Meatball Noodle (Soup/Dry) ($3) and Fishball Noodle (Soup/Dry) ($3). 

I’ve heard that their fishballs are so in-demand that they tend to run out fast so I knew I had to get there as early as I could. The little stall already had a substantial queue when I arrived at 10am on a weekday. Thankfully, the two aunties manning the kitchen were fast workers and I got my food — with all ingredients accounted for — in less than ten minutes. 

For the Fishball Noodles, I opted for the dry version with mee kia. The springy noodles were tossed in a homemade sauce of chilli, tomato, and vinegar with nuggets of crunchy lard hidden within. In other words, every bite was a burst of flavour.

All the other ingredients, namely fishballs, fishcakes and pig liver, were served inside the accompanying bowl of soup. The fishballs were bouncy, light and you can tell that they’re very fresh as you sink your teeth into them. 

Now, I’m usually not a fan of organs and prefer my cuts of meat to be the usual, basic types. But after having heard many good things about their famed pig liver, I decided to give it a try before passing judgement. In my mind, I’d envisioned it to have sort of a mushy texture. In reality, it was firm enough to retain its shape but tender at the same time. I only wish it was sliced a tad thicker but other than that, it was a surprisingly good experience for me. 

Moving on to the Teochew Meatball Noodle. I decided to have it with mee pok instead. Tossed in the same yummy sauce, the noods were al dente and thoroughly coated.

Boy, were the Teochew meatballs HUGE! Size aside, these beauties were juicy, wonderfully flavoured and absolutely filling. If I had known how tasty they were, I probably would have ordered an extra helping of them. 

Between the two, I have to say my preference lies with the Teochew Meatball Noodle. That’s not to say that I wouldn’t recommend the regular Fishball Noodle. In fact, one bowl would definitely not be enough for me, so if you have an appetite, why not get one of each? 

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

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