Hong Xing Handmade Fish Ball Noodle @ Hong Lim Market & Food Centre

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I was doing my rounds checking out the stalls at Hong Lim Market & Food Centre when I noticed the queue in front of Hong Xing Handmade Fish Ball Noodle.

Many have come for their handmade fish balls ($4/$6/$8) and meat balls ($5/$6/$10) but you could also have them with your choice of noodle ($3.50/$4.50/$5.50).

Since it is my first meal of the day, I did not think the smallest bowl would satiate my appetite therefore, I opt for the medium bowl of mee pok dry. The queue moved rather quickly so it did not take long to place my order with the friendly uncle.

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My order comprised of a bowl of mee pok dry and a bowl of fish ball soup. The first thing that caught my attention was the number of fish balls in the soup. I counted eight large ones!

There is a container of tung choi (preserved Tianjin cabbage) on the counter so I added some to my bowl of soup.

That is when I realized that out of the eight imperfectly shaped fish balls, three are actually meat balls.

As I sunk my teeth on a fish ball, I was surprised by how springily soft and smooth it is. The texture is almost tofu-liked and there is no fishy smell.

While the usual factory supplied meat balls are very compact and small in size, the handmade ones here are of a totally different league. With a similar texture and size as the fish balls, the meat balls are made with a mixture of fish paste, minced meat and tee poh (sole fish) which explains the distinctive flavor.

The soup was slightly on the salty side but I could not penalize them for it because it was due to the tung choi which I added myself.

The generous portion of noodle did not fare too badly either.

Tossed in a concoction of pork lard oil, black vinegar, chili sauce and other seasonings, the well-oiled mee pok had the right balance of sourness, spiciness and savoriness.