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In search of a lunch place, we circled the tranquil neighbourhood along Chai Chee Drive and came across this Teo Chew fishball noodle stall hidden under a HDB block.
Shen Ji occupies the entire shop unit and only sells fishball noodles. Despite being in a sleepy estate, the eatery was packed when we arrived for lunch. I could see why as soon as the food was served.
I ordered the dry version of kway teow mee. The noodles were tossed in lard oil, homemade chili and vinegar and served separately from another bowl of soup containing fishballs, prawnballs, and daopok (dried bean curd) Yong Tau Foo.
The soup, made from the water used to soak the fishballs, was light and clear, as it is at most old-school fishball noodle stalls. The flavour was enhanced with the addition of dong chai (Chinese pickled vegetable). It balanced out the strong flavours of the noodles and sauce.
More at https://www.chefnsommelier.com/blog/post/shen-ji-teochew-kway-teow-fishball-noodle-soup
Shen Ji occupies the entire shop unit and only sells fishball noodles. Despite being in a sleepy estate, the eatery was packed when we arrived for lunch. I could see why as soon as the food was served.
I ordered the dry version of kway teow mee. The noodles were tossed in lard oil, homemade chili and vinegar and served separately from another bowl of soup containing fishballs, prawnballs, and daopok (dried bean curd) Yong Tau Foo.
The soup, made from the water used to soak the fishballs, was light and clear, as it is at most old-school fishball noodle stalls. The flavour was enhanced with the addition of dong chai (Chinese pickled vegetable). It balanced out the strong flavours of the noodles and sauce.
More at https://www.chefnsommelier.com/blog/post/shen-ji-teochew-kway-teow-fishball-noodle-soup
