Li Xin Fishball Noodles

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Using only yellowtail fish for the making of fishballs, founder Lim Lee Seng believes in delivering them freshly made every day. As such, Chao Zhou fishballs are handmade at the stall, twice daily and soaked in cold water instead of storing them in the refrigerator to ensure maximum freshness. To complement this, it is served with a variety of noodles and mixed with a specially blended chilli sauce and fresh crispy lard to add that extra flavour.

Signature Dishes: Fishball Soup, Fishball Noodles (variety of noodles include Mee Tai Mak, Mee Pok, Mee Kia, Kway Teow and Mee)


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