A fish head charcoal soup at night, Xin Heng Feng operates a booming fishball noodle business in the morning, with snaking queues when I went at 9am on a weekday. I figured that what makes them so popular is their efficiency, though each bowl made on the spot, as well as their affordability. This large bowl of noodles cost $5, with a generous portion of ingredients. And not so much your classic fishball noodle with minced meat and fishballs only - they have wantons and lean meat as well. However, flavour wise, I didn’t think much of it. The soup and ingredients were nothing special, and the noodle was a tad bit dry as well. That being said, this still satiated my need for a classic Singaporean noodle breakfast.

Rate:🌟🌟🌟