Handmade fishballs using only fish meat and no flour, the way grandma used to make them. Young and passionate hawker Douglas Ng wakes up daily at 4am to beat, blend and press yellowtail flesh into fishballs and chill-scallion fish cakes. The fishballs are soft, bouncy and umami. They go incredibly well with the noodles that are coated with a moreish sambal chili dressing and topped with crunchy pieces of fried pork lard. The whole combination is an epiphany, at only S$3.50 (US$2.80). Open daily 8am to 6pm.

In 2016, Michelin added Fishball Story to their Bib Gourmand listing.

Read the blog post: https://www.camemberu.com/2014/08/fishball-story-best-fishball-noodles.html

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