Hup Kee Fish Ball Noodles

I discovered this stall a couple years back when it opened up in Ang Mo Kio. Back then, it was still unknown and there wasn’t a queue. I was immediately attracted to what they were serving for a couple of reasons.

The chef was from Kuantan, Malaysia, speaks Cantonese and has a stall in Kuantan. He was serving handmade fishball and fish cake. Not only that, he served it in a dry version Malaysia style which has a mixture of dark sweet salty soy sauce with pork lard and chili paste.

Coming from Malaysia, we would usually get excited when we know of a stall or restaurant that originates from Malaysia but sometimes gets disappointed when the taste is not similar to what we would get back home.

However, our first try, my entire family immediately felt right at home as the taste was similar to what we would have back in Malaysia. We then went back almost every weekend and became part of our routine weekend brunch!

Fast forward 3 years and post COVID, with all the publicity it has now received, it is still super yummy but of course, with publicity comes the long queue!!!!

My personal tips that you should take note of in order to enjoy this delicious Malaysian fishball noodle

#1: Head there early especially on weekends. It opens at 8am so I normally arrive by 745am. Even then there would already be a queue in front of the stall waiting for them to open, but at least then the queue is shorter =) If you come around 830am onwards, do expect to queue and it could be an hour! Note that the stall would close once it’s sold out plus at times, by 930am, they may run out of fish cake and thus you would not be able to enjoy all the ingredients.

#2: Go for the dry version and with Hor Fun or Lo Shee Fun. Nothing wrong with eating it with Mee Hoon, Yellow Noodles or Mee Pok/Mee Kia or having it with soup. If you really want to enjoy it to the best, you should go for the dry version as you’ll get to enjoy the dark sauce plus their special chili mixture.

#3: Remember to take their special chili which is served as a side. You could use it as a dip for the fish ball, fish cake and taupok BUT i strongly suggest you to pour it into the dry noodle mixture if you want some ooomph in your noodles!

#4: Get the large size as you’ll get almost double the ingredients. If you’re not keen on the extra noodles (and carbs), just let the owner know that you want large but with less noodles!

Hope you enjoy this dish as much as my family does (every weekend!)