Hup Choon Fish Ball Noodle/ Mushroom Minced Noodle

A week after I stumbled upon the Hup Choon Roast meat stall (which I’ve reviewed previously), curiosity got the better of me and I decided to make a quick stop to eat the other dish that seemed the other hot favourite in the eating house– Fish Ball Noodle. For the uninitiated, fish balls aren’t really a specific part of the fish’s anatomy. It’s basically minced up fish meat that’s mixed in with other spices and made into paste and rolled into a delicious, springy sphere. Usually, you’d get a choice of what noodle you would like to have your fish balls with– regular yellow noodles, kway teow, vermicilli or mee pok.
You could choose to have a mix of two types of noodles and you could have the dish with soup or «dry» which is with gravy and of course, with chilli oil, or without. When you order the «dry» version, the fish balls are normally served separately in a bowl of clear soup. I went for my father’s favourite combination– fish ball with mee pok noodles, dry and with lots of chilli. Almost every hawker centre would have a stall selling this dish but it’s not easy to find a stall that does it great. I have to say, I really enjoyed this version of the dish. Firstly, the noodles were served with the gravy all mixed up nicely. That way I could just dig and get nice noodle to gravy distribution with every mouthful. This is novel as most places would simply leave the gravy at the bottom of the bowl and you’d have to mix it up yourself.
The noodles weren’t too starchy but it was sweeter than I was used to. The sweetness started to grow on me. I went on try the fish ball. I was not disappointed! I’m not completely sure but these fish balls sure had that ‘hand made’ taste to them, it didn’t taste like many of the other fish balls that I’ve had that had that factory made flavor. These were very springy and tasty! At three bucks a bowl. It was very satisfying. I’m gonna be a regular customer.