Soon Heng Fish Ball Noodle – We Braved a Snaking Queue for a Good Bowl of Fishball Noodles

After hearing about how this particular fishball noodle stall at West Coast Market sells out by 9 am or earlier, I was really hoping that I’ll make it before they are sold out. Operations start from 5 am, and you’ll be surprised to see a queue, even at that time. Heng ah, when I reached at 8:15 am, they are still open.

While finding the stall, I was told to find the one that has a lot of people queueing up at. However,  I was confused as I saw no queue. Upon closer observation, I realised that the queue was actually snaking its way into the wet market area. I was not expecting this but I joined the queue anyway. The journey to the stall front took about 20 minutes.

It was 8:35 am when I finally got to place my order. The small portion is $3 while the large portion is $4. Prices are the same for both soup and dry versions. There are a variety of noodles that you can order — mee pok, mee kia, beehoon and more. I got both the dry mee pok and mee kia in the soup.

I was looking forward to trying the dry one as I noticed that they had bottles of their own chilli sauce stacked on the shelf. The chilli sauce looked pretty unique as it was brown, thick and grainy. It’s added to the dry noodles by default unless you specify that you don’t want it to be spicy.

The dry mee pok ($4) comes with a huge bowl of handmade fishballs in soup. It was quite a lot of fish balls, but because they were petite, they were not quite filling. The fish balls were springy and tender. It was quite easy to bite into them and they didn’t have a strong fishy taste too! Pair them with the soya chilli sauce!

The dry mee pok which had quite a strong alkaline taste was not too bad, especially together with the concoction of sauces. The special brown chilli sauce was quite decent! It was quite potent and added a unique taste to the fishball noodles.

However, the soup fishball noodles with mee kia totally stole the show. It immediately became the favourite amongst my friends who were with me on this week’s food adventure. I was also quite impressed by the soup as well. The lard that was soaked in the soup also added so much flavours to the soup. Despite the visible layer of oil, the soup was light and hearty.

It reminded us of the famous Bak Chor Mee at Bedok 85, but I would say that it’s same same but different. As with all Teochew-style soups, it is clear but extremely fragrant. I’d recommend that you order the soup version.

At the end of the meal, I thought to myself that perhaps the west side of Singapore is a wonderful place to be as well. I would encourage all you westies to climb out of bed earlier to try this fishball noodles in soup! It’s really a next-level kind of fishball noodles.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Soon Heng Fish Ball Noodle. We will verify and update from our side. Thanks in advance!