Xiang Xiang Fishball Noodles

I have always been picky about fishball noodles, and Xiang Xiang’s does not disappoint.
Lesser stalls tend to ruin a good bowl of dry noodles by failing to thoroughly sieve the water after cooking, so that the resulting bowl ends up soggy.
Not so with this stall, where the noodles served up are pleasantly dry and springy, and expertly mixed with condiments that include a generous serving of vinegar.
Not only is the noodles well-​prepared, the fishballs are no slouch either, being suitably firm and full of flavour.
You’ll get about 5 fishballs with every bowl of noodles, or 10 in bowl for $ 2.50 if you are on a low-​carb diet.
The queue for the noodles will require a little patience on your part, but when I ordered only a bowl of fishballs, the owner was happy to scoop them up right away, allowing me to jump the queue.

This stall has been around for the longest time since I was in primary school (That’s about 15 years ago! Ok, I’m not revealing age here). Famous for their fishball noodles, the stall also offers other noodle varieties such as ‘ba chor mee’ (minced pork noodle).
I remember being a huge fan of their bouncy fishballs and QQ noodles when I was younger. But over the years, their standard has dropped. The fishballs have shrunken in size and not as ‘bouncy’ as before. Even their meat balls taste like there’s too much cornstarch being used. There’s also a pretty strong pork taste (or stench, if you dislike it) to their meatballs.
The stall owners are a husband-​wife pair. More often than not, they look pretty grumpy. But don’t take offence to how they look. Can you imagine having to stand for such long hours, staring at the same fishballs and mee for the past 15– 20 years and serving customers who might even be grumpier?! Yea, don’t take it to heart. They’re pretty alright when serving their customers.