Chances are, you would find a LiXin Teochew Fishball Noodles stall in a food court near you.
And surprise, surprise… the original stall of LiXin at Kim Keat Palm Market & Food Centre (Toa Payoh Lor 7), has been included in the Singapore Michelin Guide with a Bib Gourmand.
Hai Nan Xing Zhou Beef Noodle at the same food centre has also received the Bib Gourmand.
LiXin Teochew Fishball Noodles started off as a pushcart stall in 1968, and still maintains its tradition of making their fishballs daily, though from a central kitchen.
A bit of history: owner Mr Lim and his wife set up their first stall at Bendemeer Road Hawker Centre, and subsequently moved the stall to Toa Payoh Lor 7 when the food centre was demolished.
They launched an outlet at ION Orchard’s Food Opera in 2009 with their son, and opened many other foodcourt stalls subsequently. I guess the new Michelin recognition will help propel them further?
You can now find stalls or standalone shops at 739 Bedok Reservoir (Happy Hawkers), 273 Bukit Batok East Ave 4, Tai Seng BreadTalk IHQ Food Republic, Changi City Point, ESR BizPark at Chai Chee, Marina Bay Sands Rasapura Masters, Thomson Plaza Koufu, Rivervale Mall Food Junction, Serangoon NEX Food Republic, and VivoCity Kopitiam.
I first came across LiXin at Food Opera within ION Orchard, and it is probably the location I head to most often.
Over at Toa Payoh Lor 7, available are the Fishball Noodles in dry or soup version for an inexpensive $3.50. An additional fishball cost $0.50.
The foodcourt stalls generally offer more items such as Fishball Noodle ($5.00 for dry or soup), Fish Dumpling Noodles ($5.50), Fish Cake Noodles ($5.50), Laksa ($5.50), to side dishes of Fish Cake ($3.30). Note that prices are indicative and differ from place to place.
I would usually go for the meepok here, tossed with homemade chilli sauce and topped with crispy lard.
What’s special is their base sauce which is to the spicier side with a good kick.
As for the fishballs, only pure yellowtail fish is used in the making to maintain that bite – no preservatives, no fillers, and no surimi.
The fishcakes are made from pure yellowtail fish and shaped by hand; while the fish dumplings are with yellowtail fish kneaded and rolled into a delicate skin to wrap fragrant pork filling within.
Li Xin Chao Zhou Fishball Noodle 立兴潮洲魚丸粿條面
Kim Keat Palm Market & Food Centre, 22 Lor 7 Toa Payoh, #01-20, Singapore 310019
Opening Hours: 7am – 1pm (Thurs – Sun), Closed Mon – Wed
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