Overall RatingBased on 2 reviews
Lor Mee View all
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Traditional Fuzhou Fishballs & Lor Mee

Food/Drink 4 | Value 4 | Ambience 3 | Service 4
Total Reviews: 176

Zhong Xing Foo Chow Fish Ball & Lor Mee started in 1942 in China Street. Current owner of the stall, Madam Wong, has been helping her father for more than 20 years. After her father passed away, Madam Wong and her husband manage the stall and relocated the main branch to Silat Avenue last September.

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Her brother has also opened another branch in Maxwell Food Centre from 1987. He would travel to the main branch everyday to prepare the ingredients together with Madam Wong before he goes to Maxwell Food Centre.

Fuzhou fishballs ($3) is a deceptively simple snack but yet, the process was indeed very long and tough if done in the traditional way. Madam Wong said, they manually make the yellow tail fish minced meat from scratch everyday. They can sell up to 600 Fuzhou fishballs a day.

Another worth trying Fuzhou cuisine is the Lor Mee ($3). Madam Wong said, traditional Fuzhou Lor Mee has black fungus and enoki mushrooms added to it. However, to accomodate to local taste, they stopped adding these two ingredients from the 1960s, and replaced with generous portions of pork belly, fried fish and fried sharkmeat instead. The noodles are springy, and the pork belly is fragrant. Gravy is good enough to slurp till the last drop, vinegar and garlic with chilli combo is pure haven.

It was definitely not easy to find the stall as it was hidden among many HDB flats and an old folk's home. But I guess good food is worth to find.

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Most helpful reviews for Zhong Xing Foo Chow Fishballs

Fuzhou fishball that’ll get you hooked

Food/Drink 4 | Value 3 | Ambience 3 | Service 3
Total Reviews: 249

There aren't many stalls left selling Fuzhou fishballs since the Fuzhou (Hockchew) community in Singapore is pretty small, so I haven't actually eaten Fuzhou fishball which I would highly recommend until now.

Besides fishball filled with minced pork, this stall also sells meatballs which are equally addictive and a very interesting dumpling wrapped in "yan pi". The owner of the stall explained to me that "yan pi" is a dumpling skin made from hammering pork till it becomes a resilient, stretchable membrane. This ingredient is typically used in Fuzhou cuisine. The stall has been around for two generations and our more matured readers might still remember the days the stall operated from China Street. They are still faithfully sticking to tradition and making their pork and fish balls from scratch daily. If you have not really given Fuzhou fishball a try, I would highly recommend this stall to you.

Other than the Fuzhou fishball, this stall is also well-known for its lor mee. I used to think that lor mee was a Hokkien dish, but it turned out that the Fuzhou people also have the dish in their culture. Fuzhou is, after all, one municipality within the Fujian province, so I guess it is just a variation of that dish. I think the lor mee was competent but not stellar. I would definitely visit this stall for the Fuzhou fishball and might order the lor mee if I have a craving.

If Fuzhou fishball has not been one of the things you look forward to eating then this stall might just change your mind.

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