Soon Heng Fishball Minced Meat Noodle – Big Portions, Bigger Flavours at This Neighbourhood Favourite

I was actually heading to eat at Imperial Fish Soup when I noticed something across the hawker centre—a snaking queue at Soon Heng Fishball Minced Meat Noodle. It wasn’t just a few people; the line was long, and it kept growing. My curiosity got the better of me. So yesterday, I made a return trip to find out what the fuss was all about.

Even on a regular weekday morning, the queue was intense—more than 10 people ahead of me, and many more behind. I think it was the longest line in the whole hawker centre.

At the stall, an aunty was multitasking like a pro—assembling bowls of raw fishballs and minced meat, washing vegetables, and taking orders, all at once. She knew many of the customers by name, chatting with them like old friends. It was clear this was a beloved spot for regulars.

The lady boss handles the cooking all by herself. Calm and focused, she cooks each bowl with care, completely unfazed by the crowd. I mentioned how long the queue was, and she smiled and said she’s just a little heavy-handed with her portions. That explains a lot—at just $4, you get so much that it’s enough to skip lunch.

We ordered the regular-sized Mee Kia (dry) and Mee Tai Mak (dry), and when the bowls came, we were floored by the portions. No special treatment—I don’t know the aunty personally—but each bowl came loaded.

There were two big bouncy fishballs, plenty of minced pork, generous slices of fishcake, and fresh vegetables. The noodles were springy and well-cooked, coated evenly in a punchy mix of vinegar and chilli. There was so much noodle, yet the sauce was just right—flavourful, balanced, and super slurpable.

A good stir is a must here—there’s a treasure trove of flavour hiding beneath the mountain of noodles. The noodles were the star of the show. Perfectly cooked to that ideal chewy, QQ texture we all love—springy with just the right amount of bite. What impressed me most was how well the noodles soaked up the sauce. Every strand was coated in a fragrant, tangy mix of vinegar, chilli, and a touch of ketchup, giving it that classic old-school bak chor mee flavour.

Despite the generous mountain of noodles, the seasoning held up beautifully. Nothing was bland or clumpy—it was saucy, savoury, and super slurpable from start to finish. And the crispy pork lard? Absolutely addictive.

What I loved most was the minced pork. Each order is freshly boiled, so it’s tender, juicy, and flavourful. Every bite of noodle comes with a little protein payoff. The fishcake slices were almost the size of a finger—firm, chewy, and satisfying. Nothing too fancy, just that familiar old-school taste. But it’s the freshness and generosity that really make it stand out.

Would I come back? 100% yes. It’s easy to see why Soon Heng Fishball Minced Meat Noodle has such a loyal following. I’ve become a fan too. If I’m ever in the area and craving something hearty, you’ll know where to find me—standing in line with everyone else.