It was only when I visited Nam Sing Hokkien Mee at the back of Old Airport Road Food Centre, then I realised a long queue forming at Ru Ji Kitchen.

The Singaporean in me (with a bit of extra time) went to join the line, and left fully satisfied with serving Fishball Noodles warm in my belly.

Ru Ji Kitchen first started at Holland Drive, Blk 44 #02-28, and now 3 other outlets in Singapore – Old Airport Rd, Blk 51 #01-37, Redhill Lane, Blk 85 #01-25, and Toa Payoh Lor 7, Blk 22 #01-58.

I read that there are quite differing qualities among the 4 stalls; and I tried both the original Holland Drive and Old Airport Road outlets.

The Holland Drive outlet is listed in the Singapore Michelin Plate guide.

The stalls at Holland Drive is helmed by Uncle David Ng; while his daughter Joanne runs the Old Airport Road branch.

@ieatishootipost wrote that Mr Ng learnt his skills from his brother who is a fish ball noodle-seller at Ghim Moh Food Centre (which got me curious at how all these famous fishball stalls are related).

You get many Fishball Noodles in Singapore, but not many serve hand-made fishballs and fishcakes anymore, with (no-offence to the factories) many serving generic-tasting ones. (So Stall A, Stall B and Stall C not much difference, especially when even the noodle supplier is from the same few places.)

Ru Ji’s Fishball Noodle ($3.00, $4.00, $5.00) features these popular hand-made fishballs and fishcake in a light, clear broth, with dry mee pok or mee kia served separately with sambal chili, crisp pork lard, sprinkled with chopped spring onions.

Given the choice, I say go for the mee pok which was cooked just right with a delicious you can say al-dente bite.

Springy, and neither too dry nor too soft.

If you are not up to too much spice, order ”少辣” (Shao La, less chilli) so that the spicy, savoury sauce at the bottom of the noodles are just enough to coat the noodles once mixed.

The pork lard also provides that pleasant crunch.

Ordered the “normal” before and found that the chilli sauce overpowered everything else.

Being freshly made, the fishballs and fishcake are of great quality.

The famed fishballs begin as a beaten mixture of fish paste, using only pure fish meat with no flour extenders added.

They were imperfectly shaped (ah, good old hand-made ones), bouncy, juicy, and reminded me of the old-school childhood taste. (A Taiwanese TV host would have went, “怎麼這麼有彈性,這麼Q啊?”)

Tip: You can also order Meatballs for additional $1 for 2.

Over at Ru Ji Kitchen Holland Drive, take note there are two long lines – the one on the left sells Fishball Noodles, the other Bak Chor Mee.

Ru Ji Kitchen – Holland Drive
44 Holland Drive #02-28/29, Singapore 270044
Tel: +65 9435 0820
Opening Hours: 7am – 1pm (Tue – Sun), Closed Mon

Ru Ji Kitchen – Old Airport Road
Old Airport Road Food Centre #01-37, 51 Old Airport Road, Singapore 390051
Opening Hours: 7:30am – 2pm (Tues – Sun), Closed Mon

Other Related Entries
A Noodle Story (Amoy Street Food Centre)
Fishball Story (Geylang)
Song Kee Fishball Noodles (Upper Thomson)
Song Kee (Tembeling Road)
Fresh Taste Big Prawn Noodle (Zion Road)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

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