Springy noodles coated in savoury black sauce, sambal chilli and shallot oil, topped with huge pieces of lard and fried shallots then served alongside soup with fishcake, seaweed, tau pok and homemade fish balls.

Noodles are cooked to the right texture and it does not clump after leaving it there for a period of time. The guys here handmade their fishball daily from scratch, scraping the flesh off yellowtail fish and forming them into a paste. The fishball and fishcake were fresh, soft and bouncy that I can’t stop dipping them into their belacan.

It is advisable to visit early to avoid disappointment as they are usually sold out before their stipulated closing hour due to their limited handmade fishball. The queue was long at 8:30 AM on a weekend morning but it’s moving at a steady pace and definitely worth the wait for such a comforting and satisfying breakfast.

Fishball Noodle 》$5 / Large
Fishball Soup 》$4.50