I was walking past Bugis Junction when I noticed the super big photo of Douglas Ng – founder of Fishball Story printed on the hoarding.

So yes, Fishball Story 鱼缘 has opened up a full-fledged eatery at Bugis Junction, its first downtown location. This is what you call 生意做大 (business become big).

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You may remember reading or seeing Douglas on various social media videos, as the frank, straight-talking, media-savvy hawker who gained a Michelin Bib Gourmand recognition shortly after opening his first stall.

Fishball Story was one of the few new hawker stalls awarded the Michelin Bib Gourmand, though it was not included subsequent runs after it moved several times. (Never mind, get once also good for the publicity.)

Have difficulty keeping track of where it was previously located?

The stall was moved from Golden Mile, Timbre+, NUS, Geylang (all closed), and finally found a more stable footing at Circuit Road near MacPherson.

The signature fishballs are created by a recipe from Douglas’s grandmother, known to be soft and bouncy.

Now produced in a central kitchen (still handmade accordingly), they are made 100% yellowtail fish with no additional flour added.

You may find these not as airy as those sold elsewhere, but that is part of the deliciousness.

The menu and prices of the Bugis Junction outlet remains similar.

Customers would find Signature With Fish Dumpling Noodle ($5.90), Supreme Fish Ball Noodle ($11.90), and Premium Fish Ball Noodle ($6.90).

To cater to a more larger customer base, you would find several options of noodle type from mee kia, mee pok, yellow noodles, bee hoon, to mee tai bak; and sauce base with chilli, ketchup, black or ‘white’.

The eatery has also diversified to include Yong Tau Fu ($7.90), Laksa ($7.90), and Special Sauce Chee Cheong Fun ($6.90).

To cater to the working crowd, there are also plans for a pick-and-go counter for their Fishballs, Fishcake, Fried Tau Kee Roll, along with local coffee, tea and Milo.

Get the Signature With Fish Dumpling Noodle ($5.90) (I would recommend the mee pok) served with supple fishballs, slices of fishcake, her kiao with strips of fried beancurd skin, tossed with homemade sambal chilli, vinegar and crispy porklard,

If you prefer a variety, the Premium Fish Ball Noodles ($6.90) includes a trio of fish ball, mushroom ball, and prawn ball.

To me, what differentiates this bowl with the others are the fishballs and sambal chilli.

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.

Fishball Story 鱼缘 – Bugis Junction
Bugis Junction #01-71/72, 200 Victoria Street, Singapore 188021
Opening Hours: 8am – 8:30pm (Mon – Sun)


Fishball Story 鱼缘 – Circuit Road
77 Circuit Rd, #01-450, Singapore 370077
Tel: +65 9800 5036
Opening Hours: 8am – 8:30pm (Mon – Sun)

Read: DFD Singapore Michelin Bib Gourmand Reviews

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Hock Seng Choon Fish Ball Kway Teow Mee (Bedok South Food Centre)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.


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