Hock Lee fishball noodles – Fishball noodles are a Singapore staple discovered in almost every hawker centre and coffee shop. The easy blend of noodles in broth or chilli oil and globes of minced fish means that there is little variety for a stallowner to make their bowl a slash overhead the rest. Hock Lee Fishball Noodles, although, has made that leap into vastness by using new ingredients that outcome in a purity of flavour.
Located in Albert Centre market and hawker centre, beside Bugis Street and just a couple of steps away from the popular Kwan Im Thong Hood Cho temple, Hock Lee is unrealistic to overlook. Even before 08:00, when numerous other stalls are still setting up, it’s not odd to find a line of 20 famished people in front of the stall, waiting patiently for their S$3 fishball breakfast. The aged twosome running the stall and their two aides are effective, so the wait is generally 15 minutes at most, no issue how long the line may gaze.
What makes Hock Lee fishball noodles so popular? As with numerous noodle bowls in Singapore, you can order dry or broth versions. The dry variety at Hock Lee, which does still arrive with a edge basin of broth, is good but not spectacular. select from the popular yellow flat noodles (mee pok), round noodles (mee kia) or white flat rice noodles (kway teow), which come slathered in a blend of mostly chilli oil and chilli and tomato dressings. A deepness of flavour is accomplished with a dash of minced garlic and crispy morsels of deep-fried pork lard.
The true winner at Hock Lee though is the soup and fishballs. The fishballs, generally five for a benchmark piece, are handmade and not anything like the gigantic and overly crunchy factory-made kind. They’re endearingly imperfect spheres, new and springy, yet with a sign of squish in the centre which presents them gnaw. The soup they bouncily ride high in, which has slivers of very new pork pieces, some minced pork and sliced fishcake supplemented to it, is clear yet flavourful, and not at too salty or laden with MSG. really, it remains the only fishball broth we’ve ever savoured where we can’t detect an supplemented sweetness and saline that comes from supplemented seasonings. (If present at all, the MSG mus be below tastebud-discernible levels.)
As with most hawker stalls, soy sauce and sliced chillies are provided if you need some additional saltiness and heat. But why bother, when the broth is already so tasty?
If you do proceed for the healthier soup variety, you’ll be adept to savour a bigger basin of this delightful broth with your noodles drenched in it. Should you enjoy flavour although, the dry type permits you have your chilli oil noodles and relish your soup too. You could have a separate alignment of fishball broth, for more of the fishballs.
Hock Lee frequently sells out before midday meal, so morning meal is your best wager. If you’re staying in the Bugis area, make certain you pencil in a fishball noodle breakfast before going for a stroll in the neighbourhood!