Hong Xing Handmade Fishball and Meatball Noodles has earned a loyal following in Singapore’s hawker scene for one reason: authenticity. With each handmade fishball and meatball crafted daily, the stall reflects tradition, patience, and taste over shortcuts and trends. Its reputation isn’t built on novelty, but on meticulous technique and consistent flavor, passed through generations.
Handmade Craftsmanship at the Core
Fishballs
The fishballs are handmade daily, using 100% fish meat. This single decision impacts texture, flavor, and overall quality. Customers regularly describe them as soft yet springy, with a light, mildly savory-salty taste. The signature QQ texture — chewy with bounce — gives each bite a subtle resistance. These aren’t factory-pressed spheres. Each one reflects care and consistency, made to taste clean and fresh, not artificial or overly seasoned.
Meatballs
The meatballs are a standout, both in origin and flavor. Inspired by Teochew traditions, they combine fish meat, pork, and flatfish — also known locally as “tee poh.” The preparation of the flatfish isn’t casual. It involves drying, frying, and grinding the fish into a paste, which is then blended with pork and fish to create a mix that’s layered and savory.
They carry a light, springy bite like the fishballs, but deliver more complexity. There’s the umami of fish, the slight sweetness of pork, and the smoky undertone from tee poh. For a dish as humble as meatball noodles, this level of layering is rare.
Noodles: More Than a Sidekick
At Hong Xing, the noodles are not just a delivery mechanism for the fishballs. They are a full component of the experience.
- Mee Pok (Flat egg noodles)
- Mee Kia (Thin egg noodles)
Both options come cooked al dente, with a firm, springy texture that pairs with sauce rather than drowning in it.
The “dry” version is favored, where noodles are tossed in a sauce blend before serving. The base often includes scallion oil, pork lard, chili, and optionally vinegar. Some customers request vinegar to add a tangy lift. The sauce carries umami, a garlicky whisper, pork richness, heat, and acidity. It binds the dish into a cohesive bowl of flavor.
Soup That Pulls Its Weight
The accompanying soup is a clear broth with character. It isn’t just hot water to wash down noodles. Its briny undertone and soft sweetness give it presence. Tong chai (preserved vegetables) enrich the broth and deepen its profile. It’s light but not thin, clean but not bland.
Some outlets have even offered free-flow vegetables, particularly appreciated by senior patrons. It’s a small gesture that signals thoughtfulness beyond the bowl.
Stall Origins and Leadership
Hong Xing isn’t a trend-driven brand. It’s a family-rooted operation with decades behind it. Tracing back to possibly the 1970s, the stall’s legacy continues under William Lin, a third-generation hawker.
He took over about five years and trained under his predecessor. The meatball recipe he uses was passed down from his teacher’s teacher, who brought it from China approximately 50 years ago. This kind of timeline, in hawker culture, isn’t just nostalgia — it’s trust.
A Hawker’s Discipline
William Lin isn’t a typical stall operator. Beyond running the business, he’s also known as a fitness model and pageant participant. But his dedication to the stall is unwavering.
His day starts as early as 1:30 AM, with hours spent preparing each component by hand. He’s not just the face of the stall. He’s its engine. Despite his modeling background, Lin is known more among regulars for his discipline and consistency than for his looks.
His vision includes future expansion, possibly franchising, though there’s no dilution in quality yet. He’s also involved in charity efforts, using his platform to give back.
Portion and Pricing
Hong Xing offers value without gimmicks. Dishes typically start from S$4.50, with generous portions that rarely leave customers unsatisfied. While other outlets may raise prices with rising popularity, Hong Xing maintains a balance of affordability and quality.
Outlet Locations
Hong Xing isn’t confined to a single spot. There are multiple outlets, each known for consistency and queues.
Known Locations:
- Hong Lim Food Centre (531A Upper Cross Street, #02-30, Singapore 051531): A flagship outlet known for heavy foot traffic and long lines.
- Bukit Merah View Market & Food Centre (146 Jalan Bukit Merah, Singapore 160146): Another stronghold, popular among residents and regulars.
- 332 Ang Mo Kio (Block 332 Ang Mo Kio Ave 1, #01-1879, Singapore 560332): Operated by a disciple of the original team, preserving the same recipe and methods.
Why People Queue
Queues are not rare at any of the outlets. Hong Xing earns them the hard way. Reviews consistently mention:
- Authentic handmade fishballs and meatballs
- Flavorful sauces that don’t rely on shortcuts
- Proper noodle texture and temperature
- Clear, briny soup that complements the dry version
- Fair prices and filling portions
Each element might seem small in isolation. Combined, they build an experience that’s consistent and grounded in heritage.
What Makes It Work
Hong Xing’s success doesn’t come from branding tricks or trend-chasing. It’s the result of doing the hard, manual parts right every day:
- Grinding fish meat by hand
- Preparing flatfish paste from scratch
- Mixing sauces with care
- Cooking noodles to the right bite
- Showing up at 1:30 AM and finishing prep before the city wakes
This kind of work doesn’t trend, but it retains. The value lies in its simplicity and honesty.
Final Thoughts
Hong Xing Handmade Fishball and Meatball Noodles doesn’t just serve food — it honors a method. From daily fishball preparation to broth clarity, the stall builds flavor from technique, not shortcuts. Each component stands on its own, but together, they reflect decades of refinement.
It’s not fast food. It’s focused food. Cooked early, served hot, and remembered often.
