Hardcore fans of Song Kee Fishball Noodles and herh keow (fish dumplings) would be glad to know that they have reopened (again) at 100 Yio Chu Kang Road and a new stall at 290 Jalan Besar.
The stall at Jalan Besar is located within semi-circular building known to architectural buffs as Art Deco building. However, note that the Jalan Besar does not serve Herh Keow.
It has closed its outlet at 128 Tembeling Road, Joo Chiat.
Do not confuse this with Finest Songkee’s Fishball Noodle (which took over the space once occupied this Song Kee Fishball Noodles), or the outlets at Toa Payoh, Ang Mo Kio (Cheng San Market) or Circuit Road Food Centre.
ALL of which are run by their relatives, and not related to the original store.
(Photo credit: @hungryamanda)
Do not be deceived if you see a short queue at the outlet. Customers are likely to get many packets for their family at home. Or some would just need extra soup.
Due to its popularity, the wait to dabao at the new Yio Chu Kang outlet quite long, said to be closed to an hour.
What’s on the menu include Fishball Noodles, Mixed Soup, and Fishball Soup. The Eating House also serves up drinks of Kopi, Tea, Milo and Barley.
The basic normal Fishball Noodles goes in Small ($5), Medium ($7) and Large ($9) – a dollar increase from their online pricing and previous location.
Customers can choose from 6 different types of noodles: mee pok, mee kia, yellow noodles, bee tai mak, kuay teow and bee hoon in either Dry or Soup version.
Opt for the Mixed Soup if you crave for additional fishballs, herh keow and tau pok, available at $8 and $12.
A friend who is a regular commented that the noodles were not soggy after takeaway, though the mee pok seemed to retain the QQ-bite better than the mee kia.
Another probably choice would be the bee tai mak otherwise known as ‘mouse noodles’, especially when it is spiked with some vinegar.
What made it extra-comforting would be the specially-made chilli.
Some people may find the signature herh keow “over-rated”, but this fish dumpling has its fans.
The texture was smooth, slimy and slippery that it literally glides down the throat followed by bursts of juices after every bite.
Hand-made using Malaysian yellow-tail fish and a bit of tapioca flour for the flattened fish skin, a mixture of minced pork, shallots, fried garlic and flat fish bits were folded into dumplings.
Only 800 to 1000 herh keow is made per day. Lots of effort needed.
Song Kee Eating House – Yio Chu Kang
100 Yio Chu Kang Road, Singapore 545576
Tel: +65 9336 2745
Opening Hours: 11:30am – 9pm (Mon – Wed, Fri – Sun), Closed Thurs
Song Kee Eating House
290 Jalan Besar, Singapore 208953
Opening Hours: 11am – 11pm (Mon – Sun)
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