Meng Boon Teochew Fishball Noodles – These Traditional Noodles With QQ Fishballs are Worth the Wait!

Growing up, I’d often go over to my ah ma’s place for dinner and one of the things I always look forward to was her handmade fried fishballs and fishcakes. Now whenever I eat fishball noodles with these golden balls of yumminess, I would subconsciously compare them to the ones my ah ma makes. Meng Boon Teochew Fishball Noodles certainly met my expectations!

I’ve heard rumours from folks in the area, Grab driver uncles, and the Internet that you’ll usually be met with a long line, especially in the mornings. Upon arrival, the first thing I did was breathe a sigh of relief at the short queue (that was around 11am). The queue quickly got longer after I placed my order but crowd-control was managed with an electronic buzzer and brisk numbering system. 

The stall is manned by a family of three, with Uncle Meng Boon manning the kitchen alongside his wife who handles the washing up, and his son who has a hand in the prep of the noodles as well as managing the front of house. 

The young Mr Ng Ying Xiang barely had time to breathe in between orders, let alone have a quick chat with me. I managed to learn that their day usually begins at 3am in order to get the stall ready for opening at 6.30am. Even though they only have Teochew fishball noodles on the menu ($3.50 for dry/soup), the noodles sell like hotcakes and have the trio constantly on their feet until they close at 3.30pm. 

After waiting for about 15-20 minutes, my buzzer rang at about the same time my stomach unhappily growled at me  — a clear sign that my food is ready to be collected and devoured. 

I generally prefer dry versions of fishball noodles and Uncle Meng Boon’s certainly didn’t disappoint. The al dente mee pok was coated in a flavourful tomato-based chilli sauce. The spice wasn’t enough to overwhelm and instead left a gentle tingle at the back of my throat that stayed with me as I kept ploughing through my bowl of noodles. Could have used a bit more vinegar though, but that’s just my personal preference. 

Ingredients-wise, there was plenty to look forward to in the form of fishcakes, thinly-sliced pork and bak chor. I didn’t manage to take a picture of it but there was also one gigantic piece of lard that got me super excited; it was equivalent to almost five pieces of your regular-sized lard! After chomping on it and savouring that crispy goodness, I tried searching for more before realising it was just the one piece and it was now in my stomach. Oh well, I should have known it was too good to be true.

Then we have the pièce de résistance: the fried fishballs. And I have to say, it felt like I was ten years old again and eating my ah ma’s fishballs at her house. QQ and juicy at the same time, these golden balls were very yummy and full of flavour. 

Moving on to the bowl of soupy fishball noodles, which was a warm bowl of comfort. The springy mee kia had a decent bite.

The clear soup was full of umami and added to the wholesomeness of the dish.

But the real star of the show and, dare I say, my favourite of the lot is the regular fishballs. They’re incredibly bouncy and very delicious without tasting too fishy. I could honestly just go for a bowl of these plump babies and come away feeling absolutely satisfied. 

I can definitely see why many come flocking and are willing to patiently queue because those are some good fishballs! And of course, not forgetting their classic Teochew fishball noodles. If you’re worried about making your hangry self wait, Uncle Meng Boon and his family are actually fairly fast workers, especially with such a large crowd. I’d say the wait is worth it because after all, good food is always worth waiting for.

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

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