Soon Wah Fishball Kway Teow Mee – Handmade Fishballs and Her Giao Since 1966!

I grew up loving fishballs, so Soon Wah Fishball Kway Teow Mee is one of the best discoveries I’ve made.

Soon Wah first started at Orchard carpark in 1966. In 1977, they moved to Newton Food Centre, and has remained put since. Their business is still going strong today. 67-year-old Mr Yeo (pictured left), the owner, shared that he learnt how to make fishballs and her giao (fish dumplings) at the age of 17. After the passing of his father, his brother (pictured right) and him took over the business and continued their father’s legacy.

Soon Wah’s fishballs put all others to shame. Their fishballs and her giao are all painstakingly handmade daily. How often do we come across hawkers who still make fishballs by hand?

Wonder how good these fishballs taste? Do yourself a favour and pop by for a bowl of fishball soup. I ordered fishball mee pok dry, and was shocked when it arrived. $4 for a big bowl of mee pok, and a bowl of seven large fishballs is an absolute bang for your buck! A good fishball is firm, springy, fresh, and tasty. And Soon Wah’s fishballs are more than perfect. The freshness and sweetness of the fish was evident in every bite. I’m pretty sure the fishball will bounce off the table if you tried dropping it! I would’ve taken a video to prove it, but I ain’t wasting no yummy fishballs!

Their mee pok has got to be one of the best ones around. Usually, noodles tend to stick together and dry up after sitting in the bowl for a few minutes. I was surprised that the mee pok didn’t clump together even though I dug into it only ten minutes after receiving it. Saying that it’s delicious is an understatement. The mee pok had a great bite, and each strand was well coated with the chilli-vinegar sauce. The amount of vinegar added was just right. It’s safe to say that Soon Wah has ruined fishball noodles for me.

Most her giao out there are machine-made, and obviously don’t taste as good as handmade ones. They usually have too much of a “flour taste”. Soon Wah’s rendition ($4/bowl of ten pieces) is an outstanding exception. The skin-to-filling ratio was perfect. Each her giao features a fresh meat filling, which is graced with a nice touch of dried sole fish for added fragrance and flavour. The skin also has that distinct slimy texture that it is known for. Absolute spot-on!

I really salute the Yeo brothers for still making their fishballs and her giao by hand. It is a laborious task, but their efforts sure pay off. It is unlikely that their business will be taken over by successors, so make sure to visit while the stall is still around!

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 Soon Wah Fishball Kway Teow Mee. We will verify and update from our side. Thanks in advance!