Same Same Done Right: LiXin Fishball Noodles
Introducing our new series: Same Same, Done Right. 🥢 A new series celebrating our fav hawker & coffeeshop classics. It’s the dishes we’ve eaten a thousand times that represents craft & comfort.
Episode 1: LiXin Fishball Noodles🐟
We are kicking off with LiXin Teochew Fishball Noodles, a brand carrying 58 years of heritage since its humble pushcart days in 1968. Even today, 80-year-old founder Mr. Lim still helms the original store (TPY, kim keat palm food centre) by starting at 3am everyday, making fresh fishballs & powering 4 consecutive Michelin Bib Gourmand wins.
We visited the original store (TPY, kim keat palm food centre) & had the meepok & kway teow fishball noodles. They use 100% pure yellowtail fish with no fillers and surimi to achieve a super addictive soft bounce. The noodles are tossed in an iconic sweet and spicy chilli and fresh crispy pork lard. This combination strikes a perfect balance that enhances the natural freshness of the fish without overpowering it.
The taste we know by heart, done right. From heartland stalls to mall outlets with exclusives like crispy fish sticks — same roots, same comfort. What’s your same same classic?
📍Original store - Kim Keat Palm Food Centre
📍Other store - BreadTalk IHQ Tai Seng, Canberra, Woodlands, Changi Airport T1, Chinatown Point, City Square Mall, Clementi Mall, ESR Biz Park, Hougang Mall, Ion, Novena Square 2, Raffles City, Rivervale Mall, NEX, Takashimaya, Tiong Bahru, Vivocity.
*menus may vary across outlets - but signature fishball noodles remain!
One of the most remarkable aspects of LiXin Fishball Noodles is their dedication to authenticity and quality that has remained unchanged since 1968. The founder, still personally involved at 80 years old, ensures that every fishball is crafted from pure yellowtail fish without any fillers, giving the noodles a natural, soft bounce that distinguishes them from other versions. When I visited the original Kim Keat Palm Food Centre stall, I noticed the care taken in preparing the fishballs fresh daily. Their natural, uneven texture is a sign of handmade quality, which enhances overall soup flavor absorption. The broth itself is clean and light yet full of depth—a perfect balance to complement the noodles and pork lard toppings. Another highlight is the distinctive sweet and spicy chili sauce, which isn't overpowering but instead accentuates the delicate fish flavors. Unlike vinegar-based sauces common elsewhere, LiXin stays true to a unique, original recipe involving ketchup and freshly rendered lard, creating a memorable and comforting taste. For those trying to decide on their noodle type, the choice between mee pok and kway teow brings subtle differences in texture, allowing you to personalize your experience without compromising on the iconic flavor. Beyond the original stall, LiXin’s expansion to malls and airport outlets makes it accessible to a wider audience, maintaining quality while adding some exclusive menu items like crispy fish sticks for variety. If you haven't yet savored the tradition and craftsmanship behind LiXin Fishball Noodles, it’s definitely a must-try for any genuine Singapore hawker food enthusiast looking to enjoy a classic done right.