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Cheap & Good: Hock Lee’s bouncy fishballs make my day, Food News & Top Stories

In my view, in the case of breakfast, Singapore is a metropolis that provides the very best of each worlds.

Here, we have the choice of grabbing a bagel or a cup of yogurt topped with granola and berry compote to go, or heading to a hawker centre for every part from roti prata to fried bee hoon.

On dreary days, I discover a bowl of oatmeal drizzled with honey as satisfying as a scorching bowl of soupy noodles.

Last week, on a morning that threatened to rain, I wander into Albert Centre in Queen Street searching for the latter.

I discover empty inexperienced bowls at many tables and determine to affix the three-person-long queue at Hock Lee Fishball Noodle.

The stall serves fishball noodles, dry or in soup, with a alternative of noodle.

  • HOCK LEE FISHBALL NOODLE

  • WHERE: 01-102 Albert Centre, 270 Queen Street

    OPEN: 6.30am to midday (Tuesdays to Sundays), closed on Mondays

    RATING: three.5/5

I go for dry mee pok with chilli and vinegar. The noodles are served with a separate bowl of fishballs in soup. For $four, you get eight fishballs.

If you assume the portion of noodles within the picture seems a bit of measly, that’s as a result of I particularly ask for much less.

I tuck into the noodles first. My mee pok is cooked completely – al dente. Ah, splendidly springy. The mildly spicy chilli that coats every strand of mee pok is respectable too. I need to cease and transfer on to the fishballs, nevertheless it takes me one other three mouthfuls of noodles as a result of I discover the mix of oil, chilli and vinegar so pleasing.

Then, I strive a fishball. Now, I start to know the empty inexperienced bowl phenomenon I had witnessed earlier.

You see, it’s the fishballs which are the spotlight right here.

The odd-shaped balls have good texture – they do not spring again unnaturally after every chew and are simply bouncy sufficient. They are mild on salt and fewer floury than some factory-made variations.

It’s good that the soup shouldn’t be salty too. Garnished with spring onions and coriander, it’s clear, mild and comforting. Add reduce purple chilli and lightweight soya sauce for extra flavour.

It is 9.15am. I search for and see 15 folks within the queue – retirees, workplace staff, kids.

I am glad I had noodles over oats for breakfast final Thursday and that I had chanced upon one other stall I might eat at once more in a heartbeat.

• Follow Rebecca Lynne Tan on Twitter @STrebeccatan




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