Ah Hua Teochew Fishball Noodles – Authentic Teochew Fare

The most common hawker food in Singapore is, perhaps, a bowl of comforting fishball noodles. You’ll easily find 2 or 3 stalls selling fishball noodles in every hawker center, and at least 1 stall in a coffeeshop. Call it basic, but I like basic. To me, it’s a classic that I’ll never get sick of. Bouncy fishballs sitting atop a messy pile of mee pok (sorry mee kia) really screams comfort food to me, especially if it costs 3 bucks or less. It’s easy to do fishball noodles but the difficult part is doing a great bowl of it.

Started by 60-year-old Ah Hua, Ah Hua Teochew Fishball Noodles features authentic Teochew fishball noodles prepared with handmade ingredients. Uncle Ah Hua started his business from scratch, where he tweaked his father’s recipe for handmade fish dumplings and homemade traditional fishball noodles. He took it one step further and even came up with his own handmade yong tau foo. The business took off and he was managing 5 stalls island-wide, and a central factory. Owing to the economic downturn, the success was short-lived as he had to sell his assets to make ends meet.

Now, Uncle Ah Hua continues to run the only stall he has left whilst still maintaining the same level of standards as before here at Pandan Gardens. Seeing that her dad was struggling to keep his passion and business alive, 29-year-old Jean quit her full-time job to run the stall together with her dad, in hopes of bringing the business back to its former glory.

Besides a fishball noodle stall, Ah Hua Eating House also houses a small zhap cai png stall and a drink stall. Uncle Ah Hua and Jean told me that they have to close the stall at 3pm daily in order to make all the ingredients by hand so that they will be in time for sale the next day. From fish dumplings to fish cakes to fish balls, Uncle Ah Hua creates everything from scratch. Even his chili paste is homemade so you won’t be able to taste this anywhere else!

We ordered a bowl of their signature Fishball Noodles ($3) and a bowl of their Yong Tau Foo noodles ($4). The star of the meal was definitely the fishballs. Bouncy, yet firm, the fishballs are handmade the night before with yellowtail fish. I especially liked the ratio of fish to flour and how it did not have a strong fishy smell. The soup, which is boiled daily, offered a very clean taste save for a distinctive chye poh (preserved radish) taste, which was pretty unusual.

The Yong Tau Foo set sees a bowl filled with handmade yong tau foo goodies swimming in the same clear soup. The items were pretty fresh. For $4, I think it was pretty good value for money. If, however, you’re looking to quell your yong tau foo craving, you might be disappointed since the variety of yong tau foo here is pretty limited.

Both sets are served with your choice of noodles.  Overall, it was delicious, albeit a tad too oily, but I enjoyed it. My mee pok was al dente, and had a good bite. Coated with their handmade chili paste, the noodles boasted a fiery finish. I think a touch more vinegar would have cut through the oiliness of the noodles.

We were there around 10am, and wanted to try their homemade fried fishcakes but they were sold out! Jean told me that it usually sells out because people tend to buy them in bulk. They have other treats such as fish dumplings and meatballs too. I hear you can call in (check out their Facebook and Instagram) to reserve your share.

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

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