The success of Fishball Story by Douglas Ng is an inspiring one, that hopefully can encourage other young Singaporeans with that passion to become ‘hawkerpreneurs’.
(Click PLAY for video highlights of Fishball Story.)
I remember just 2 to 3 years back, Fish Ball Story first opened at Beach Road Golden Mile Food Centre, and generated quite some media buzz.
Also because Douglas was a frank, straight-talking, media-savvy hawker.
That was also a time when some hawker stalls were gone with the wind, and older hawkers were finding it challenging to pass down their craft.
Then Michelin Guide descended in Singapore the year after, and Fishball Story was surprisingly one of the few new hawker stalls awarded the Michelin Bib Gourmand. (Though the stall is not included subsequent runs.)
The only thing that fans may find difficult tracing is, the stall was previously located at Golden Mile, Timbre+, NUS and now at Circuit Road.
The Premium Fishball Noodles is still sold at $6.50, while the basic bowl goes at $4.50.
For $6.50, you get a choice of noodle (I would recommend the mee pok) tossed with homemade sambal chilli, vinegar and crispy porklard, served with handmade fishballs, fishcake, fried beancurd skin wrapped with fishmeat, and crispy fishskin.
To me, what differentiates this bowl with the others are the sambal chilli and fishballs.
The chilli paste fried with fried shrimps added this layer of fragrance and light crunchiness to the base, also adding a lift to the noodles.
The fishballs handmade by Douglas at the Central Kitchen, were bouncy, dense, and packed.
Made with 100% yellowtail fish with no additional flour added. You may find these not as airy as those sold elsewhere, but that’s part of the deliciousness.
I only wondered about the fishskin (as it was additionally distracting – not in the initial versions), and lettuce. Perhaps the leaves could have been cut to smaller pieces.
77 Circuit Rd, #01-450, Singapore 370077
Opening Hours: 8am – 8:30pm (Mon – Sun)
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