Yong Hua Delights Fishball Delicacy

Mediocre noodles, mediocre fishballs.
Too many other choices in this hawker centre to eat this again.

This store has been selling their fishball noodles in various locations in the east before coming to Bedok Interchange Food Centre. Recently, they have also started selling laksa, which has also attracted quite a following as can be judged by the long queue during meal times.
Their fishball noodles have been my favourite since young. Instead of buying their fishballs from factories, the owner has been making his own fishball using the secret recipe passed down by his family (the extended family used to run a stall at Tai Seng in the 60s and then at Changi Village in the 90s). The fishball is delicious! Not too much flour and just the right amount of bounciness and saltiness. I particularly love to take their fishball with dry meepok because of the chili (which is fiery) and the lard oil (gasp!) that makes the whole bowl of noodles tasty and fragrant. The noodles are also done «al dente» but this depends on whether the owner is cooking as sometimes his workers can have varying standards. You can see who the owner is by looking at the sign board.
Their laksa is also really good. The gravy is the highlight of the dish — rich and creamy but not too cloying. I also love the tau pok that comes with it.