Malaysian Hup Kee Fishball Noodles – Must-Try For All Noodle Lovers

After much deliberation, I finally visited Malaysian Hup Kee Fishball Noodles. With their limited opening hours which restricts which days I can visit, this requires a very careful strategy. Like you and most people (and I mean about 90% of the populace), I have a day job, which makes traveling there much more pressing and precious if I were to make it during their opening hours and beat the queue.

The first time I came to know the store was through rave reviews of Hup Kee by other food bloggers and regular folks alike. Being critically acclaimed and also partly due to FOMO, I decided to give Hup Kee a shot and see how it fares compared to other fishball noodles stores I’ve tried. With high ratings sitting at 4.5 stars on Google reviews, surely this should be a place worthy of praise, is it? Here’s where we’re going to find out as you read further.

Brief History

Malaysian Hup Kee Fishball Noodles was opened by two brothers from Ipoh who learnt their trade in Kuantan, Pahang. The recipe of their fishball noodles were passed down from their father who worked at a fish farm. Their outlet at Ang Mo Kio (AMK) marks the first branch outside of their hometown. Similar to the handmade fishballs at Hock Seng Choon, Hup Kee produces their fishballs using yellowtail fish prepared daily, the proof of that is their unevenness; not entirely round and slightly triangle-ish if you know what I mean.

Experience

The moment I step foot onto the kopitiam, I knew that I was in for something special. And what awaits them is something many dread with popular stalls: playing the waiting game.

The queue was super long and to give you an idea how long it was, it was L-shaped. Naive as ever, I didn’t realize how far the queue went until a customer pointed it out for me as I embarrassingly made my way to the back 😳.

What they make up for the lack of variety in their menu is the array of noodle options available to choose from. You know how the saying goes; quality over quantity. Being a picky person myself, it took me a while to choose my preferred choice of noodles; I was about to go for my preferred option, the Ipoh hor fun (thin kway teow) based on customers’ choices, but I ultimately went for the default thin yellow noodles. Which is strange since it wasn’t reflected in the options provided. The same issues also applies for the mee pok which many have also ordered.

As I made my way closer to the front, a TV showcasing the ingredients they used to make their handmade fishballs made the waiting game slightly more tolerable. At one point, the lights and fans suddenly shut down throughout the entire kopitiam, but thankfully it quickly restarted. Not sure why the power tripped, but life goes on despite these interruptions.

Taste Test (Dry Noodles, $5)

Disclaimer: I’m not exaggerating when I say that this meal blew me away.

The moment I was served my order, words can’t describe how much enjoyment I have from start to finish. The noodles were super springy and flavourful thanks to the sauce used that reminds me greatly of Ipoh hor fun. The sizable portions of pork lard was the icing on the cake where it complements with the noodles so perfectly. That said, I felt that the minced meat provided was perceived as an afterthought where it was barely noticeable.

While most soups in dry versions of fishball noodles doesn’t create a strong impression in many people’s minds, the soup provided by Hup Kee makes sure that you never ignore it. Containing three handmade fishballs crafted with care, it tastes super bouncy and fresh that easily beats their competitors.

I was initially skeptical with the fishcakes (that I thought were fried tofu at first) after being burnt out by subpar ones, but here, they were made equally fresh. The imperfections with the skin coming off slightly gave it plenty of charm and it tasted so good that I regretted not ordering another serving of fishcake during my visit.

I appreciate the seaweed’s presence in the soup, perhaps to provide a different texture for the soup to keep it from feeling stale throughout. A minor role, but a job well done.

Out of the ingredients in the soup, I wasn’t a big fan of the tau pok which looked and tasted a little overcooked compared to the other ingredients. But in the bigger scheme of things, it did its job by serving as a decent support for the soup.

Final Thoughts

Setting aside time to wake up early to travel all the way to Ang Mo Kio on a Saturday before 12PM, I was wishing that my trip to Hup Kee better be worth it. After this life-changing experience, I can safely say that Hup Kee’s worth going down to AMK early in the morning for a deceptively simple but delicious bowl of noodles.

After experience the greatness of Hup Kee, I’d gladly return for another bowl and try a different noodle type in my next visit. Like most places with god-tier food, be prepared to line up for at least 30 minutes but it’s an experience you’ll never regret once you have your taste buds on the dish. For all fishball noodle lovers and fans, Malaysian Hup Kee’s the real deal and it’s a must-try.

Sincerely, from a lifelong fishball noodle fanatic.

Address & Opening Hours

Address

158 Ang Mo Kio Ave 4, #01-590, Singapore 560158

Opening Hours

8am to 12pm (Tue to Sun)
Closed on Mon
Nearest MRT Station: Mayflower (TE6)