85 Redhill Teochew Fishball Noodle
Vanessa and I wanted to eat fish ball noodle the other day but the stall was closing up when we arrived at the food court.
“Come early, tomorrow!” The uncle said.
Spoilt with the many good choices readily available in Singapore’s food scene, sagacious diners have become exacting about food and when we are in a dilemma of giving our absolute thumbs-up on recommending a certain dish, we would say, “Not bad, la!” which pretty much sums up as “the food is so so only but hey, you may happen to like it”.
Armed with mixed reviews from food blogs and forums, I decided to visit 85 Redhill Teochew Fishball Noodles (earlier this time and without Vanessa) to find out for myself.
85 Redhill Teochew Fishball Noodles employs a recipe handed down by Fei Siong Group’s directors, Mr. Tan Kim Siong and Mr. Tan Kim Leng’s grandfather. The elder Mr. Tan used to operate a Teochew fish ball noodle stall in Redhill more than 30 years ago. 85 Redhill Teochew Fishball Noodles uses only 100% yellow tail fish meat as primary ingredient for their fish balls, fish cakes and *meat balls.
*These meat balls are actually a blend of yellow tail fish paste, minced pork and I think, chopped preserved winter vegetables, 冬菜 (dongcai).
I was third in queue with the first in line ordering for 3 persons and the second in line ordering for a family of 4. I scanned around and all tables were fully occupied but the crowd did not loitered. Most diners finished up and went before my order was handed to me.
I am not a fan of fish balls so I had the meat balls, instead. I also added fish dumplings at extra cost to go with my Mee Pok Ta (“mee pok” is flat yellow noodles, you can say it is Chinese fettuccine and “ta” means dry version).
I did a quick mental debate, mee kia or mee pok? In the end, I was prepared to forgive if the mee pok lacked QQ-ness and true enough, it wasn’t. Mee Kia would have been a safer bet but I’m here to take “risk”, hahaha. Now, what the noodle lacked in texture, the tasty sauce (a mixture of lard and oil, soy sauce, ketchup, vinegar and chilli sauce) made up for it. And even though I was not impressed with the dense meat balls, the size was actually generous in my opinion. I did not order their signature dish (fish ball noodle) so I shouldn’t be too critical. Overall, I would rate this dish as enjoyable if you are hungry and if my friends pestered me for a more “definitive” answer, I would say, “Not bad, la!”
85 Redhill Teochew Fishball Noodles
Available in most shopping malls’ food court.
Fei Siong Group owns eateries and food courts in shopping malls,including Tangs Market in Tangs Orchard, Malaysia Boleh!, food court in Jurong Point and the Eat chain of noodle shops. Fei Siong Food Management (part of Fei Siong Group) will manage an **Entrepreneurship Programme – a two-month training programme which pairs 18 retiring or retired hawkers with budding entrepreneurs and Fei Siong Group will operate two stalls – a drinks stall and the 85 Redhill Teochew Fishball Noodles stall, which uses recipes handed down by Mr Tan’s grandfather.
**Read about the Entrepreneurship Programme here: http://www.straitstimes.com/lifestyle/food/want-to-be-a-hawker-learn-from-veterans