Teochew Fish Ball Noodle – Another Gem at Crawford Lane

Most of you would be busy queuing for Hill Street Tai Hwa Bak Chor Mee, one of our 1-Star hawkers in the new Michelin Guide Singapore. For me, I’ll probably wait for a while more before I go back again. But this time round, I was recommended by K F Seetoh to try this Teochew Fishball Noodle stall at the neighbouring coffeeshop instead.

The old couple has been cooking BCM for more than 50 years. They started from Selegie Road to Jalan Besar and now in Crawford Lane. He is very swift in his motions and from the way he tosses the noodles, it makes me look forward to my bowl of noodles.

Indeed, every strand of mee kia is QQ and springy. Plus, I took some time to take the photos but the noodles do not lump together. At the last few mouthfuls, it is not mushy at all. Well coated with chilli, it is a little different from Tai Hwa’s version which has a stronger vinegar flavour. Next time, I will go for the mee pok.

They don’t make their own fishballs but it’s definitely more than a decent bowl of BCM with perfectly cooked noodles. Plus they have the orange colour prawn cake slices which is quite unique. Their homemade sambal which my friends raved about was not prominent on my day of visit, which was a pity. My bowl of noodles here costs $3.

When served, there is an option to add the fried garlic and crispy lard. Of course I tell the auntie “加多一点!”