Xin Lu Teo Chew Fishball Noodle has been around for more than 50 years, having humble beginnings at the now-defunct Margaret Drive Food Centre. (Also read: 10 Must-Try FISHBALL MEEPOK In Singapore)

It is located at Mei Ling Food Centre (kind of near the Queenstown area), which houses other famous stalls such as Shi Hui Yuan Hor Fun Speciality, Mei Ling Street Handmade Carrot Cake, Sin Kee Famous Chicken Rice, and Lao Jie Fang 老街坊 known for Beef Brisket Noodles.

There is another fishball noodle stall Hup Kee Teochew Fishball Mee, which is also quite popular.

The current 3rd generation hawker-owner learnt his ropes from his father, helping him since he was 8 years old. Even though he studied to be a designer, he decided to make a career switch by helming the stall.

”I don’t just sell fishballs, I sell a piece of history.

Xin Lu has another branch at Bendemeer Market & Food Centre, but I have yet to try that outlet.

A bowl of noodles is priced at $4.

The ingredients of the Teochew Fishball Noodles are considered ‘no-frills’, with fishballs, noodles, seasoning like vinegar and tang chye (preserved vegetables), so the rest is up to the skills of the hawker.

While there are other variations elsewhere such as Bak Chor Mee or those added with sliced fishcakes, Xin Lu keeps theirs to just fishballs and noodles. Some customers may find this too ‘simple’.

The fishballs are handmade in-store with saito fish (wolf herring) and yellowtail fish, resulting in old-school savour with supple bounciness and slight chewiness.

They are slightly larger than the usual – almost ping pong sized. You may find them on the plainer side in terms of taste, but I think the richer seasoning in the noodles help balance it out.

Nothing too salty about the soup as well, then again some people may find it on the blander side.

The mee pok even after being da bao still retained a good al dente bite, well-tossed with the heavier sauces with pork lard and fried shallot fragrance.

Something to note is that the chilli sauce was rather spicy.

This style of noodles did bring back those memories of good-old Queenstown days.

Xin Lu Teo Chew Fishball Noodle 新路潮洲鱼圆粿條面湯
159 Mei Ling Street, Mei Ling Food Centre #02-05, Singapore 140159
Tel: +65 9771 8675
Opening Hours: 5:45am – 3pm (Mon – Wed, Fri – Sun), Closed Thurs

29 Bendemeer Road, Bendemeer Food Centre #01-74, Singapore 330029
Opening Hours: 5:15am – 2pm (Tues – Sun), Closed Mon

Other Related Entries
10 Must-Try FISHBALL MEEPOK In Singapore
Ah Ter Teochew Fishball Noodles (Amoy Street Food Centre)
Hock Seng Choon Fish Ball Kway Teow Mee (Bedok South Food Centre)
Ru Ji Kitchen (Holland Drive)
Ah Seng Bak Chor Mee (Albert Food Centre)

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  1. Had a bad experience once years ago where the fish balls look fine but totally bland and tasteless.
    I reckon this is due to being overcooked in the soup for too long.

  2. Are you really so sure this fish ball noodle is as good as what you described?
    I have tried but found nothing nice about it and close to what you have written in your article… hopefully your comments are non biased…
    On another note…you do not seem to have written anything negative about any food joint before which I reckon is not a useful review for consumers.

  3. Nowadays almost all fishball noodle stalls actually serves what it says on the sign board that’s ONLY fishballs n noodle! If I recall correctly in the 50’s (probably earlier than this), 60’s n until maybe mid 70’s or early 80’s fishball noodle is served with accompaniments such as fish cake slices (red{coloured with chilli} n plain ones), her keow (fish meat dumpling), couple of thin pork slices n couple leaves of local lettuce.! The soup stock was made of anchovies boiled for hours n seasoned with tang chye(preserved radish) NOT msg so you don’t get that thirsty feeling even if you consume much of the soup! Younger generations of Singaporeans don’t realise what they have been missing, they only what the sign board says fishball n noodle!!!


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