When it comes to the plethora of breakfast options we Singaporeans have, the classic, feel-good staple that is fishball noodles more than always takes the cake. A simple composition of egg noodles tossed in a tasty chilli sauce, fishballs, fish cakes, slices of lean pork and that’s basically it. But why is it so popular? Guess we’ll never know for sure.
Located in Blk 216 Bedok North Food Centre, Joo Chiat Chiap Kee is a fishball noodle stall that has been around for over five decades now and prides themselves on making their fishballs from scratch by hand—which explains their strikingly odd shapes. Garnering a huge following for over 50 years now, their food is simple but prepared with heart—a ton of it.
Seeing as to how this was a popular option among the many who queued in front of us, we caved and got ourselves the Dry Mee Pok Fishball Noodle (S$3). It came with a substantial amount of noodles tossed in their special sambal chilli sauce and a bowl of fishball soup on the side.
Boy, the fishballs were definitely the highlight of the dish. The fishballs here are smaller in size, bouncy and pleasantly chewy. Upon our first bite, we could easily differentiate it from a regular factory-made one. For one, it tasted fresher, devoid of any fishy odour, and was considerably meatier in flavour.
Cooked till slightly al dente, the egg noodles are tossed in a tangy sambal chilli sauce and topped with bits of golden treasure—also known as crispy pork lard—and spring onions for a touch of freshness. Our only gripe was that it lacked a certain vinegary tang, a component that we’ve grown hugely fond of.
Joo Chiat Chiap Kee
216 Bedok North Street 1 #01-31
Mon to Sun: 7am – 1.30pm
Nearest Station: Bedok