Made twice daily, Li Xin’s fishballs are made with yellowtail only and kept chilled in cold water but never frozen. Owner Eddie Lim, son of founder Lim Lee Seng, says that this method has been used since his father’s time to keep the fishball soft and bouncy. Not only do they make their own fishballs, they make their own chilli sauce and crispy lard pieces as well. Based on the same recipe that has been used since they started in 1968, you will definitely appreciate the effort taken to make this traditionally delicious fare.
Signature Dishes: Fishball noodles (Dry and soup with a selection of noodles)