Hock Seng Choon Fish Ball Kway Teow Mee – The Best Handmade Fish Balls

I have always loved the diversity of food available in our hawker centres. But outside food often tend to be greasy and ‘heavy’, making one feel sluggish and lethargic after a meal. That is why fish ball mee pok with its light, clear soup and relatively ‘healthier’ ingredients is always my go-to, everyday hawker dish. Having tried many mee pok stalls, I set higher standards for them than anything else. Recently, a friend recommended Hock Seng Choon Fish Ball Kway Teow Mee in Bedok South, claiming that their fish balls are nice, even though she has not had them in quite awhile. Thrilled at the introduction of a new mee pok stall, I quickly pencil a date into my calendar to put Hock Seng Choon to my test.

Hock Seng Choon behind the scenes
The storefront of Hock Seng Choon is simple, and without accolades displayed, so you would never have guessed that this stall is extremely popular (apart from the queue giving it away of course). While queuing, my friend surreptitiously whispered that the uncle is known for his bad temper and warned me to not provoke him in any way. Sure enough, the uncle soon berated the customer in front of us for asking for more chilli. Spooked by the uncle’s wrath, we meekly ordered a bowl of Dry Fish Ball Mee Pok with Chilli ($ 3) and scurried away.

Hock Seng Choon Noodles flatlay
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At first glance, this plain bowl of mee pok dashed any initial excitement for Hock Seng Choon. The yellow mee pok looked unappetising on its own as the fish balls were all inside the soup. I had to scoop them out and place them atop the noodles to add more colour. As I expected, the mee pok did not astound me one bit. Yes, it was springy and was certainly not the worst I had, but it was also a tad too wet and bore a strong alkaline taste. Frankly, I have tasted much better mee pok elsewhere. However, I’ll like to highlight that the portion of noodles was more than generous. It’s a pity that it was not a great bowl of mee pok.

Hock Seng Choon fishball
Hock Seng Choon Noodles with fishballs
Hock Seng Choon fishballs closeup
I was all ready for the fish balls to go down the same route as the noodles, but the first bite wowed me! The fish balls were amazing in every way. For $ 3, you get five plump fish balls with short cute tails. Immediately, you’ll recognise the uneven surfaces and slight difference in the size of every fish ball — a good indication that they are made in-house. The fish balls were soft, but firm, and had a lovely bite. They were also loaded with hints of sweetness. I could eat all five of these spectacular fish balls at one go and, truly, Hock Seng Choon does the best fish balls I have ever had, thus far.

So, if you ask me how was the fish ball mee pok from Hock Seng Choon, I’ll tell you that it was decent. My advice will be to ditch the mee pok, and just get a bowl of their fish ball soup. Or perhaps two or three!

Hock Seng Choon storefront

Address: 16 Bedok South Rd, #01-50, Singapore 460016

Opening Hours: 12pm to 11pm daily. Closed on Wednesdays.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Hock Seng Choon Fish Ball Kway Teow Mee. We will verify and update from our side. Thanks in advance!

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Yun Xin Chong

After countless hawker food adventures, Yun Xin still finds the familiarity and comfort of home cooked food the best.

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Miss Tam Chiak

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Cockle Fried Kway Teow review @ Toa Payoh Lorong 5 鲜蛤炒粿条

What is good from Cockle Fried Kway Teow was the well balance of the texture and taste in the plate of noodle. You can be assured the noodles were not lumpy and soggy, flat white kway teow and yellow mee had a nice and pleasant texture with hints of charred flavour melded in between the bites.

Cockle Fried Kway Teow review @ Toa Payoh Lorong 5 鲜蛤炒粿条

It was fascinating to watch the uncle swirling the rice flat noodle and yellow noodle with the steel wide turner. Of course, fried kway teow can’t possible without the eggs, beansprouts, sliced Chinese sausage or Lup Cheong, some bloody cockles and the ultimate flavour enhancer – Lard! The combination is a plate of drool-worthy fried kway teow that is irresistible to many of us.

Cockle Fried Kway Teow @ Toa Payoh Lorong 5 food centre is probably one of the popular stalls here, the uncle hardly can take a break or slow down with the flowing in of orders, it was the alluring unhealthy noodles seems to be too good to turn your back on it.

What is good from Cockle Fried Kway Teow was the well balance of the texture and taste in the plate of noodle. You can be assured the noodles were not lumpy and soggy, flat white kway teow and yellow mee had a nice and pleasant texture with hints of charred flavour melded in between the bites.

Sweetness was not overwhelming and the overall seasoning helped to create a plate of flavourful dish that we like. All other ingredients were acceptable thought we had opted out the fresh cockles to lessen our guilt of indulging in this plate of cholesterol-packed noodle.

Our verdict

The cast iron wok never has a chance to cool down for a second; consistent of orders has kept the uncle from Cockle Fried Kway Teow busy. It was drizzling outside but the plate of Fried Kway Teow definitely helps to keep our hearts warm.

Cockle Fried Kway Teow

A: Blk 75 Toa Payoh Lor 5 Food Centre, Toa Payoh Lorong 5 #01-08, Singapore 310075

H: 5pm – 11.30pm

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I Eat And Eat

Fu Ji Char Kway Teow – Charming Kway Teow that Won’t Disappoint

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Mr Song has been dedicated to Fu Ji Char Kway Teow since 1972. Located within Sin Chin Wah Coffeeshop, this humble and unpretentious stall commands a steady stream of loyal fans. While he also sells fried bee hoon, Mr Song told me that patrons hardly go for his fried bee hoon, and that everybody comes for the char kway teow.

Frying

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65-year-old Mr Song told me that he started cooking for the SAF back in his younger days. “They wanted me to sign on but I didn’t want to be tied down so I said no” he quipped. In order to run the stall by himself, Mr Song told me that he has to cut certain corners, and revealed that all his ingredients come from suppliers. If you pay attention, you’ll notice him cutting open bags of cockles to fry. However, for me, the essence of char kway teow comes from the wok hei. Wok hei is a charred aroma that many cooks struggle to incorporate successfully into their dishes. Mr Song has mastered the art of imparting an adequate wok hei to his kway teow through his expert frying skills, and this is the reason why the char kway teow from this stall is so tasty.

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Both the Char Kway Teow and the Fried Bee Hoon come in three sizes – small ($ 3), medium ($ 3.50) and large ($ 4). We were kinda hungry after watching him cook so we got the large one. The flaccid kway teow isn’t overly oily and was evenly coated in beaten egg. I liked that he was generous with the eggs, which gave the noodles a smooth velvety mouthfeel. For me, this was the perfect consistency; not too wet and not too oily.

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The charred aroma is hard to miss and the robust smoky flavor from the dish was simply alluring. No matter how you eat it, every bite is packed with the same deep smoky flavor. Another noteworthy component is the chilli. We highly recommend adding the chili for that extra oomph. I’m not good with chilli so I struggled to finish everything. The heat from the chili is the kind that grows on you. It may not seem spicy at first, but don’t be too quick to judge, like I did. I’ll probably tell him less chilli the next time round.

My only gripe was the lack of ingredients. I expected more lap cheong (Chinese sausage) and more see hum (cockles) for the $ 4 portion that I ordered. If you’re a char kway teow fan, you definitely can’t miss this.

Address: 45 Syed Alwi Road, Singapore 207636

Opening Hours: 2pm to 11pm daily.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Fu Ji Char Kway Teow. We will verify and update from our side. Thanks in advance!

Nathanael Chan

Loves carbs and cameras

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Miss Tam Chiak

17 Sinful Char Kway Teow That Make You Exercise Hard for

Compiled by Mu Qin & Maureen

Singapore, with her plethora of delicious local hawker delicacies, is a foodie’s heaven. We’re pretty sure no one can resist the scrumptious yet artery-clogging char kway teow. Flat rice noodles and egg noodles are often stir-fried over very high heat with eggs, cockles, Chinese sausages (lap cheong), fish cakes, bean sprouts and Chinese chives. Traditionally, hawkers fried the kway teow with generous amounts of delightful lard but in the 21st century where more people are becoming health-conscious, the healthier version of char kway teow is executed with oil and vegetables. Char Kway Teow is a common dish at hawker centres across Singapore but it’s tough to find one that really suits your personal preference. So, here’s a list of 17 Char Kway Teow hawkers for your enjoyment.

Outram Park Fried Kway Teow Mee

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Touted by many as one of the best char kway teow in Singapore, this stall is often swamped by crowds during lunch hours. It was first started by Mr. Ng’s father at Metropole Cinema in Tanjong Pagar in the 1950s but is named after their tenure at the second outlet in Outram Park. Mr. Ng helped since the beginning and officially took over about 10 years ago. Each $ 3 portion comes with cockles, bean sprouts and fried pork lard to complement the tasty egg. The noodles are smooth and thoroughly coated with special black sauce, packed with a wallop of wok hei. Each bite gives a textural crunch from the deep-fried lard. So shiok!

Address: #02-17, Hong Lim Market & Food Centre, 531A Upper Cross Street, Singapore 051531

Opening Hours: Mon-Sat 6am to 4.30pm. Closed on Sundays and PHs.

Hill Street Fried Kway Teow

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Wok hei is very well-done at Hill Street Fried Kway Teow as you can distinctly taste the smokey flavour of the noodles. Go closer and you’ll notice that the owner uses a very shallow wok which is probably only 5 inches deep to ensure that the kway teow is fried uniformly. A plate of $ 3 fried kway teow comes generously packed with ingredients. We enjoyed the crunchy bean sprouts and bits of crunchy pork lard, with lots of eggs and sweet dark sauce. Chives are also added to enhance the flavours of the noodles.

Address: #01-41, Bedok South Road Market & Food
Centre, Blk 16 Bedok South Road, Singapore 460016

Opening Hours: Tue-Sun 10.30am to 7.30pm. Closed on Mondays.

Dong Ji Fried Kway Teow

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Uncle Teng, the man behind numerous plates of delectable char kway teow, fries each plate individually to ensure the flavours are concentrated and the dish is served piping hot. With more than 40 years of experience in frying char kway teow, his movements are swift and rhythmic. He single-handedly takes orders and fries the kway teow. Fresh prawns and squid are added into the oil before the noodles. Each mouthful of fluffy noodles were well-coated with spicy, eggy goodness, giving it a lovely taste and texture. The dish also had enough wok hei and plump cockles, completed by strips of chives. Instead of the usual sweet finish, Uncle Teng’s char kway teow is more savoury, with a good amount of smokiness.

Address: #01-138, Old Airport Road Food Centre, 51 Old Airport Road, Singapore 390051

Opening Hours: 8am to 1pm daily.

No. 18 Zion Road Fried Kway Teow

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Judging by the framed newspaper article of Singapore’s Prime Minister Lee Hsien Loong hanging proudly at the stall, it says a lot about the reputation of No. 18 Zion Road Fried Kway Teow. Despite his fame, owner Mr. Ho is friendly and approachable. He cooks each batch upon order and the portion is one of the most generous in Singapore. The basic $ 3 plate has everything from Chinese sausages, fish cakes, cockles, eggs to bean sprouts and chives. The noodles were soft and moist and perfectly enveloped in the greasy sauce that was savoury with a hint of sweetness. To be honest, it is still our favourite thus far.

Address: #01-17, Zion Riverside Food Centre, 70 Zion Road, Singapore 247792

Opening Hours: Tue-Sun 12pm to 2.30pm and 6.30pm to 11pm. Closed on alternate Mondays.

Choon Hiang

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Since the age of 12, Ms. Mui Mui has been accompanying her mother and helping out at their stall at MacPherson every day after school. She only took over after their relocation to East Coast Lagoon Food Village and her char kway teow was selected as the Top 10 Char Kway Teow in City Hawker Food Hunt in 2008. Her cooking style differs from other char kway teow hawkers as she started off by cooking the eggs till a little dry before adding the rest of the ingredients for her char kway teow. It was flavourful and contains a strong taste of wok hei, just the way we like it.

Address: #01-46, East Coast Lagoon Food Village, 1220 East Coast Parkway, Singapore 440000

Opening Hours: 12pm to 10.30pm daily.

食得福 Fried Kway Teow

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When a few readers introduced me to the same CKT stall, it made me very curious (especially when it is located in Ang Mo Kio)! I dropped by for lunch at 食得福 CKT opposite AMK Hub and was pleasantly surprised how simple but tasty their noodles were. The aunty has been frying CKT for more than 20 years and even though her ingredients and sauces are nothing special, it all depends on how the hawker controls the fire and makes the noodles come alive. This is a very good plate of char kway teow which is wet enough and smoky enough. Plus, they even have stir fried mee tai mak which has become my new favourite.

Address: Blk 347 Ang Mo Kio Ave 3, Singapore 560347

Opening Hours: 12pm to 8pm, closed on Sundays

Armenian Street Fried Kway Teow @ Seng Kang

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Started in 1949 by Mr. Lim’s father back in Armenian Street, this street side stall was well-loved by many char kway teow fans. Mr. Lim helped his father since young and took over in the late 1980s. The moist noodles are well-coated with sweet dark soy sauce and fried to perfect goodness, with sufficient wok hei and small, crunchy pieces of pork lard. Generous portions of Chinese sausages, cockles, eggs, bean sprouts and chives added on the desired flavours to this culinary wonder. We found that it tasted better when chilli is added into it. There are other outlets in Tampines and Sin Ming. Read more about it at http://www.misstamchiak.com/armenian-street-fried-kway-teow-seng-kang/

Address: Blk 303 Anchorvale Link, Singapore 541303

Opening Hours: Fri-Wed 11.30am to 8pm. Closed on Thursdays.

大众美食 @ Changi Village

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The elderly couple works in harmony at this hawker stall – while the wife takes order, the husband whips up a superb plate of char kway teow, with its fragrance and smokiness lingering in the air. He makes it a point to fry only one plate at a time so be prepared to wait for his wonderfully charred kway teow that’s out to tantalize our tastebuds. A plate consists of your usual eggs, cockles, Chinese sausages, bean sprouts and chives. Somehow, this elderly uncle’s char kway teow gave us a tad of homely feel.

Address: #01-19, Changi Village Food Centre, 2 Changi Village Road, Singapore 500002

Opening Hours: 7am to 10pm daily.

Amoy Street Fried Kway Teow

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This stall originated from a push cart along Boon Tat Street in the 1960s. Having been in business for over 5 decades, it’s not surprising to see huge office crowds queuing for a plate of this goodness, especially during lunch time. Boasting a nice texture and good consistency, this char kway teow leans towards the more savoury side. The kway teow was moist but not overly wet and the cockles were fresh and plentiful. The standard is not consistent because some days, the char kway teow appeared a little too dry for our liking. But we like that it had a lime to give a tangy dimension to the sweet and smoky dish.

Address: #01-01, Amoy Street Food Centre, 7 Maxwell Road, Singapore 069111

Opening Hours: Mon-Sat 9.30am to 2.30pm. Closed on Sundays.

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Mr. Chee’s father started the business more than 30 years ago. Mr. Chee used to run a car workshop and only took over the stall about 10 years ago. His char kway teow is a little different. He doesn’t use lard and uses sausage and ham for his char kway teow. His homemade chilli sauce is pretty solid, packing a really good punch. We ordered the $ 3 and $ 4 version and found the $ 4 plate of char kway teow bigger, with an additional big prawn. However, the $ 3 is good enough with decent wok hei. The reason behind Mr. Chee being labeled as the “Dancing” char kway teow man is because he sways along with his frying movements. He explained that this helps him keep fit. Read about it here: http://www.misstamchiak.com/char-kway-teow-circuit-road/

Address: #01-19, Circuit Road Food Centre, 79 Circuit Road, Singapore 370079

Opening Hours: Mon-Fri 12.30pm to 9pm. Closed on weekends.

Lai Heng Fried Kuay Teow & Cooked Food

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What makes this stall stands out from the rest is its uniqueness in offering otah that surprisingly complements a plate of char kway teow. Instead of tasting the usual charred and smokiness flavours, you get a super moist and slippery plate of kway teow here. Don’t be mistaken – there’s still a hint of wok hei and the aroma is fantastic! You’ll notice a lady helming the wok and she’s the daughter of Mr. Saw, the original owner and hawker. Sorry, but Mr. Saw’s char kway teow still fares better so when you’re ordering, remember to request for Mr. Saw to prepare it for you.

Address: #02-20, Shunfu Mart Food Centre, Blk 320 Shunfu Road, Singapore 570320

Opening Hours: Tue-Sun 11am to 7.30pm. Closed on Mondays.

Katong (Peter) Fried Kway Teow Mee

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Owner Peter Lim learned how to make his char kway teow from one of the best char kway teow “masters” in the late 1960s when he was offered a chance to help out at the coffee shop beside Odeon cinema in Bras Basah. Later on, Peter set up his own hawker stall at Jago Close along East Coast Road before moving to Tanjong Pagar Food Centre and roped in his son, Benny, to help whip up tasty plates of local and Penang char kway teow. We tried the traditional black fried kway teow and Penang white fried kway teow. The former consisted of a strong wok hei taste and came with abundant pork fats, yet it’s not very oily. The latter fared really well too. White kway teow is used and it’s more savoury than sweet but we enjoyed the spicy-tangy twist the most. What amazed us was that Peter and Benny use a prawn and chicken stock instead of water during their cooking.

Address: #02-05, Tanjong Pagar Market & Food Centre, 6 Tanjong Pagar Plaza, Singapore 081006

Opening Hours: Mon-Fri 10.30am to 7.30pm. Sat 10.30am to 4pm. Closed on Sundays.

91 Fried Kway Teow Mee

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This is perhaps, one of the rarest char kway teow stall in Singapore that has chye sim and ikan billis as toppings. We found the wok hei really gratifying and enjoyed the crunchy texture and savoury-ness coming from the ikan billis. It changed the overall taste of traditional char kway teow. Owner Mr. Tan explained that his char kway teow is stir-fried with a special broth that takes about 10 hours to prepare. He replaces the sinful pork lard with vegetable oil for a healthier choice. It’s quite amazing that we could smell the aroma a few stalls away, while Mr. Tan is frying char kway teow. However, the only downside is that we found his portion too small and ingredients too little.

Address: #01-91, Golden Mile Food Centre, 505 Beach Road, Singapore 199583

Opening Hours: Tue-Fri & Sun 10am to 7pm. Sat 10am to 8pm. Closed on Mondays.

Meng Kee Char Kway Teow

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Run by a father-daughter team, this char kway teow tilts towards the sweeter version. We haven’t tried the father’s version but the daughter is the one who is frequently manning the stall nowadays. Char Kway Teow here is moist and smooth. More sweet sauce is added to enhance the sweetness, as compared to the savoury ones we commonly find in Singapore. We enjoyed the strong wok hei and pork lard flavours and found the noodles to be well-coated with eggs and the highlight was their chilli which gives a good kick. Their cockles are served a little raw and much juicier and larger than usual but we would’ve liked it better if these were cooked longer.

Address: 22 Havelock Road, Singapore 160022

Opening Hours: Mon-Sat 10.30am to 7pm. Closed on Sundays.

Seah Im Fried Kway Teaw Mee

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Run by a very friendly aunty since 1985, Seah Im’s char kway teow serves customers perhaps the most generous portion of noodles priced as low as $ 2.50. This stall is designed especially for those super health-conscious as she doesn’t use pork lard, yet lesser oil. Ingredients used are the standard Chinese sausages, cockles and eggs. We’re quite contented that she still manages to bring out the wok hei flavour and serve up a decent and delicious plate of char kway teow. Besides, it’s only $ 2.50 so what have you got to complain about?

Address: #01-26, Seah Im Food Centre, 2 Seah Im Road, Singapore 099114

Opening Hours: 7am to 8pm daily.

Heng Huat Fried Kway Teow

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For years, there have been mixed reviews about Mr. Tan’s char kway teow. He has tweaked his recipe many times just to satisfy that tastebuds of those who prefer a guilt-free indulgence. We went on a Saturday evening for dinner and his stall is already lined up with customers. Char kway teow here is stir-fried with bean sprouts, cockles, eggs, chye poh and topped with a mountain of chye sim. It’s so abundant that we had to re-position the chye sim so as to capture the noodles in our photos as well. This is a decent plate of char kway teow but we cannot comprehend why people will queue for it.

Address: #01-36, Pasir Panjang Food Centre, 121 Pasir Panjang Road, Singapore 118543

Opening Hours: Mon-Sat 12pm to 10pm. Closed on Sundays and PHs.

Yong Huat CKT

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At the modern coffee shop AlibabaR, there is a old school stall Yong Huat that was started since 1949. You can either have the black style or white style (with the sweetened black sauce) which my grandpa usually prefers. But hey, char kway teow is all about the black sauce right? So go for it if you want a plate of CKT. What’s the draw here? That countless amount of pork lard that is added to every plate. OH MAN. So sinful but yet we can’t resist! Besides Fried Kway Teow, they also do Fried Mee Suah, Fried Tong Fen and Fried Mee Tai Mak.

Address: AlibabaR, 125 East Coast Road, Singapore 428810

Opening Hours: Sun – Thu 8am – 11:30pm; Fri – Sat 8am – 1:30am

After two weeks of tucking into char kway teow, we concluded that our personal favourites were No. 18 Zion Road Fried Kway Teow and the Penang version from Katong (Peter) Fried Kway Teow Mee. Guess it’s time for us to hit the gym!

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misstamchiak.com made anonymous visits and paid its own meals at the stalls featured here.

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