You all know Fishball Story by now (if not, you can read the Makansutra story here). Yes, that young and passionate hawker Douglas Ng who is bringing back handmade fishballs, the way his grandmother used to make them. He uses purely fish and no flour. It's an arduous process that sees him up at 4am beating, blending and pressing fishballs and chili-scallion fish cakes. He's only 23 but he has got it right.
The fishballs are soft and gently bouncy, with the natural sweetness of fresh yellowtail fish. His noodles are exactly the way I like them - al dente and dry. And for S$3.50, it's a very hearty portion. What a steal for an artisanal lunch.
I tried both the spicy and non-spicy version. The spicy one with his homemade sambal wins hands down. Honestly, folks, it's not that spicy, so even if you can't take chili heat, go for it and just enjoy. For those who need more heat, well, that's what the chili padi is there for.
I should have taken a photo of Douglas too. They are very friendly at the stall, and really pay attention to what customers might need. They gave me more soup when they saw that my noodles had dried up a bit after photography. And I read various other instances where customers were delighted by the extra steps they took to ensure a wonderful meal.
This is now my favourite fishball stall. If you approach the hawker centre from Beach Road, the unit is somewhere towards the back on the left. Do follow them on Facebook for updates. Sometimes they may have to close for washing, sometimes they stay open late. https://www.facebook.com/fishballstory
#01-85 Golden Mile Hawker Centre
505 Beach Road
Open daily 10.30am-5pm (but go early as they may sell out by 3pm sometimes)