One of the oldest Fishball Noodle stall in SG
@lixinfishball is one of the more established local fishball noodle brand, with a 58-year heritage and Michelin Bib Gourmand recognition for 4 consecutive years(since 2022). The founder, Mr Lim Lee Seng, is still working at the outlet in Toa Payoh.
LiXin’s fishballs are freshly made daily from 100% yellowtail fish. There isn’t much of a bounce to the fishball but it’s soft and has a slightly firm bite to it.
What truly stood out to be is the their special sweet and spicy signature chilli sauce which is tossed with the noodles as well as their crispy pork lard. To balance out the savoury flavour of the noodles, you have to wash it down with their clear broth.
In all honesty, even as a local, I find it hard to rate hawker food because it’s food that we grew up with since childhood and in each of us, we often look for that familiar nostalgic flavours we grew up with. I didn’t grow up eating LiXin’s noodles but I wouldn’t mind having it whenever I crave for a bowl of fishball noodles.
📍 LiXin Teochew Fishball Noodles
Block 22 Toa Payoh Lorong 7
#01 -20
Kim Keat Palm Food Centre
Singapore 311022
Having visited LiXin myself several times, I can personally attest to how their approach to fishball noodles blends tradition and fresh ingredients perfectly. The freshly made yellowtail fishballs have a delicate texture that is soft yet offers a satisfying bite, different from the bouncy style you might find elsewhere. What elevates the dish is definitely their signature chilli sauce—a harmonious blend of sweet and spicy that coats the noodles evenly, creating layers of flavor with every mouthful. One of my favorite ways to enjoy the dish is with the crispy pork lard sprinkled generously on top, adding an irresistible crunch and savory aroma that complements the noodles. For those seeking balance, the clear broth served alongside is light and refreshing, perfect for cleansing the palate between bites. It feels like comfort in a bowl, perfectly capturing the essence of Singapore’s hawker culture. For travelers or locals exploring Toa Payoh, LiXin is located at Block 22 Toa Payoh Lorong 7, Kim Keat Palm Food Centre. The prices remain very affordable, with fishballs priced reasonably, making it accessible for regular visits. Keep in mind they accept cash only and the service is self-serve, reflecting the authentic hawker experience. Many people often associate hawker favourites with nostalgia, but LiXin’s approach resonates even with those who didn’t grow up eating it regularly, including myself. It’s definitely a must-try for anyone curious about Singaporean fishball noodles, especially with the prestigious Michelin Bib Gourmand recognition backing its quality and taste. Whether craving a quick lunch or a comforting dinner, LiXin delivers a timeless dish with rich history and authentic flavors.
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