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Song Kee Fishball Noodle (Upper Serangoon)

AsianChinese

Song Kee Fishball Noodle serves fishball noodles with homemade fishballs made from pure yellowtail fish meat.

Daily: 12:00 - 18:00

$7 based on 5 submissions
Supper (3 votes)
ieatandeat

Song Kee Fishball Noodle 松记鱼丸面- fish dumpling or fish “her giao”鱼饺was one of the best !

Song Kee Fishball noodle at Serangoon road has no official opening hours, they may open anytime from 6.30pm to 7.30pm for business and you just have to depend on your luck. On the day of visit, we waited till 7.20pm before the shutters were drawn up; however, the long queue had already formed, waiting patiently for the door to open.     Song Kee fish roll, fish dumpling and fish ball soup. The standard soup is typically served with fish balls, fish dumpling, fish roll and Tao pok stuffed with fish paste. The soup base was light milky white in colour; a good sign – only long hours of boiling could emulsify bone and other ingredients to achieve such a milky white stock. It may look ordinary – but the taste was really spectacular. The melding of sweetness and tastiness was simply divine. The fish dumpling or fish “her giao”鱼饺was one of the best we have tried so far.    Song Kee Mee Pok dried with chili sauce.  We could not find fault with the noodles here, as the one we tried had the right amount of springiness, neither too soggy nor too dry. The seasoning was heavily loaded with dried shrimps to enhance the fragrance of the dish, though it was still not quite as flavourful as some other good fish ball noodles we’ve tried. That might be due to the lack of pork lard, which compromised the taste a little, but overall it was still a great bowl of noodles that’s worth a try.   Please refer to www.ieatandeat.com for details review.

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30 Sep 2014 • 119 reviews • 0 follower

Song Kee Fishball Noodle 松记鱼丸面- fish dumpling or fish “her giao”鱼饺was one of the best !

Song Kee Fishball noodle at Serangoon road has no official opening hours, they may open anytime from 6.30pm to 7.30pm for business and you just have to depend on your luck. On the day of visit, we waited till 7.20pm before the shutters were drawn up; however, the long queue had already formed, waiting patiently for the door to open.     Song Kee fish roll, fish dumpling and fish ball soup. The standard soup is typically served with fish balls, fish dumpling, fish roll and Tao pok stuffed with fish paste. The soup base was light milky white in colour; a good sign – only long hours of boiling could emulsify bone and other ingredients to achieve such a milky white stock. It may look ordinary – but the taste was really spectacular. The melding of sweetness and tastiness was simply divine. The fish dumpling or fish “her giao”鱼饺was one of the best we have tried so far.    Song Kee Mee Pok dried with chili sauce.  We could not find fault with the noodles here, as the one we tried had the right amount of springiness, neither too soggy nor too dry. The seasoning was heavily loaded with dried shrimps to enhance the fragrance of the dish, though it was still not quite as flavourful as some other good fish ball noodles we’ve tried. That might be due to the lack of pork lard, which compromised the taste a little, but overall it was still a great bowl of noodles that’s worth a try.   Please refer to www.ieatandeat.com for details review.
Mee Pok Dry
13 Jul 2014 • 7 reviews • 22 followers

Noodles were too salty. Soup was too bland

I don't know if it was the time of the day I went, bad food or just bad QC (since I've heard people raving about it before). 

Definitely recommend anyone to not bother standing in the humidity with a hungry stomach waiting/queueing for this. Totally not worth the wait. 

The only thing I didn't mind was the milo peng gao and the fishball with chives (not the original fishball). 

If you really want to try it, you might want to read my full review and some tips before heading over. 
Overcooked noodles upon the request of NEW bowl of noodles because the previous one is uncooked.
01 Apr 2014 • 1 review • 16 followers

Worst Service - It's definitely not the best

I've been a regular and the minimum wait is always 30mins. So today after having our first serving of food, we ordered extra bowl of noodles. It tasted real bad and the noodle was undercooked. I talk to the lady and the chef about it and requested for another bowl and I wasnt trying to cheat them for a bowl or anything along that line.    They agreed unwillingly, SO HERE'S THE WORST PART: They RECOOK the leftover noodles that we tried and it was terribly OVERCOOKED and translucent.   Can you imagine our saliva in the boiling water? eew.. I wonder they did that how many times.    Never going back there again although it tasted pretty good.   My favourite meepok is at Jalan Membina foodcourt! Deserve a try since its only $3.20.   ciao.
The Shop
21 Mar 2014 • 280 reviews • 21 followers

Is this the best Fish Ball Noodle in Singapore?

For the complete Chubby Botak Koala dining experience, click here:
http://www.chubbybotakkoala.com/2014/03/songkeefishballnoodles-is-this-best.html

A few months ago, Little Devil (LD) has cravings for fishball noodle. So we actively searching for the best fish ball noodle in this tiny little island. One of the places that keep popping up is Song Kee Fish Ball Noodles.   As Song Kee only open from 7pm to late night, this is actually a good place for supper for us. Before I wrote this review, we actually have re-visited this place more than 5 times.   Starting price for a fish ball noodle is from $4 for a small bowl. Normal serving small come with a tau pok with fish paste, 2 fish ball noodle and 2 fish dumpling (Yu Jiao).   The noodle is cooked just nice, al-dente with good texture of springiness. For non-chilli, it is well coated with tomato sauce and pork lard creating a smooth texture when you bite into the noodle. The fish balls are smooth, bouncy and tasty, not like other fish ball that full of flour. The fish dumplings are actually the best that I ever tried so far. It has a resilient and juicy texture about it. Yum Yum!!   For the dry with chilli version, the chilli is not overly spicy but flavourful. The soup is clear yet very robust. It has a sweetness from the long boiling of fish bones, with a subtle hint of garlic. We always order extra fish ball soup, as we can't get enough of it.   Service is adequate. You order in front, get a number, get your drink and find a seat. If the place is packed, expect to wait between 45 minutes before you get your order. Well, consider it a good time to catch up with your friends. Lets just say, the fish ball noodle here is worth the 45 minutes wait. Cheers!!!
21 Nov 2011 • 249 reviews • 562 followers

Lively, bouncy fishballs

In this day and age, a lot of things including food are machine made. So it’s a rare find something that is still done the traditional way—by hand. This week, Dr Leslie Tay takes you to a fishball noodle stall whose owner still beats his own fishballs by hand.
Making fishballs isn't easy. And I am telling you from personal experience. Yes, I have tried to come up with a recipe for fishballs and so far, I haven't been very successful. 
When I talk to fishball sellers, they all tell me that the ingredients for fishball are essentially minced fishmeat (in Singapore, yellowtail fish is the most commonly used), mixed with a bit of salt before they are being beaten. You won't be able to produce that bouncy texture by just mincing it in a food processor. In order to get the protein strands to unravel and align to produce that bounce, the paste has to be beaten. In the past, the hawkers used to use their hands to beat the fish paste until it gets to the right consistency. So I thought I could easily beat fishballs at home. But despite beating the fish paste extensively, my fishball came out rather hard instead of having that lively, bounce texture.
Well, this stall at Toa Payoh Lor 5 is a second generation hawker who still insists on beating their own fishballs from pure yellowtail fish meat. In order to get the fishballs ready for the next morning, they start making the fishballs at 3 am in the morning when most of us are still in deep slumber.
Needless to say, the fishballs here were indeed very good!  It had the right balance of bounce and taste that commercially produced fishballs lack. By using additives and fillers used in factory made fishballs, you often sacrifice taste for a more bouncy texture. Aside from the fishball, the stall also serves her giao (fish dumplings), which they also make themselves. However, I noticed that their supply of her giao is quite small so you may have to specially request for them. Taste wise, the difference between commercially made her giao and handmade ones is even more obvious. The her giao here was excellent. The skin had that slimy mouth feel and the meat filling was soupy and savoury.
The noodles here are also quite different. The stall was generous with the lard and fried shallots so the noodles could hardly be considered a light meal. I like the chilli here as it was wonderfully “shiok” as they added buah keluak to it. 
This is one fishball noodle stall that I highly recommend!