Hong Xing Handmade Fishball & Meatball Noodle - 538 Upper Cross St

The Noodles are tangy and handmade fishballa are so bouncy and soft. Can taste the fish meat rather than just flour.

The first thing that caught my eye was the queue. Quite a number was also buying home for the family. So be prepared to wait a while. The hawker was quite quick handed and would serve as fast as they can. The noodles was nicely cooked. The kway teow is quite smooth. The sauce is a right mix and balance. The fishball is firm and tasty. Too bad, they went out meatball when I was there. This explains the popularity.

The stall has a constant long queue and it is understandable once you have tried their food. The mee pok was cooked to perfection and seasoned just right with the sauces. There was also no fishiness for the fish balls and the meat balls were really unique as they contained ti-po (dried sole fish). This would be a regular staple for me if I lived or worked in the area.

One of my favourite fishball noodle stores. Whilst the noodles are pretty standard, the fishball / meatball soup is top quality. Rare to find these kind of handmade fishballs. Very fresh and has a nice bite. Queue times are to be expected. Perhaps try to go in the morning when it is less crowded.

Noodles were soft (almost soggy), the soup and fish balls were pretty standard. What I really liked was the meat ball, It had a rich flavour.

Mondays at Hong Lim can be a hit and miss. Though it's a working class lunch crowd's hawker centre, since Covid, a mix of work from home schemes resulted in some stalls chose not to open on Mondays. Nonetheless there's enough good picks here just don't stray pass 2pm. Hong Xing had been featured before on popular medias, for Teochew handmade yellow tail Fishball noodles. With the other popular distractions, I never get to try it until today, partly also they do sellout and close before 2pm usually. At first look, typical Fishball Noodle stall with the usual selection of noodle types dry or soup, then after awhile you notice, they have yup Fishballs and only Fishballs. No fish cakes, no her keow or fish dumplings, minced pork or braised mushrooms etc. Just Fishballs. Alright my favourite as usual Mee Pok Ta. Choice of $4, $5 or $6. At first glance, your can add toppings of pepper, spring onions and tang cai or pickled mustard. A very Teochew topping and a must have for Fishball soup, not too much though as it can be very salty. Now the star, the Fishballs are aerated well and very bouncy, the fish is fresh and the taste clean and savoury. Though usually I dip Fishballs in soy sauce, this I do not as it is already well salted. Thus maybe for other whom like it bland you might find this Fishball a little on the salty side. The soup that comes with is clean and clear, and tang cai amped it up perfectly for that Teochew taste. A tiny piece of iceberg lettuce gave some crunch, could have gimme more of that. Nonetheless $5 got me 8 good size bouncy Fishballs I am a happy clam. The Mee Pok Ta was well blanched and Al dente, the thinner version, and less chewy, some dark vinegar, soy sauce and lard, and a light hint of fried chilli. Coats quite well but a bit light. I had to amped up the heat with lots of cut chilli padi. If they have a good heat umami amped up fried chilli in a lardy sauce to stir that Mee Pok Ta in this would have been a 5 star experience. Still, if on a rainy day, a clear bowl of Teochew Tanghoon soup is your comfort bowl, then this is definitely for you.

The noodles, fishball and meatball texture is good. Chili and soup all good. The only drawback for me is being too salty. Overall a delicious bowl of wholesome fishball noodles! ?

This is one of my favourite food stall at Hong Lim food centre. Even if I don’t feel like having noodles for lunch that day, I will still order a bowl of their signature fishballs soup. They usually sell out quite early. This one stall I wouldn’t mind queuing for. Yum!