Ah Ter Teochew Fishball Noodle [Closed]
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Suitable For
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Breakfast, Brunch, Lunch, Dinner 
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| Price Average |
$3.7 - |
| Location |
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| Let's share！ | |
Ah Ter fishball entered the hawker scene in 1958 at Maxwell Road market. Mr Lim Ter Nee, 72, helped his father out at the stall for a couple of years before completely taking over it. They did well enough to open at a coffeeshop in Bukit Merah in the 1980’s, but this closed in 1997 due to the financial crisis, so Mr Lim spent a few years selling fishball noodles in various locations. Eventually, in 2003, Mr Lim’s son, Mr Gilbert Lim, decided to start his own stall under the same name at Amoy Street Food Centre. Mr Gilbert Lim has been fondly nicknamed the “hawker hunk” and he mentioned that at the start, it was hard for him to get business even after he had inherited his father’s recipes. Things picked up 5 years later when he began to attract media attention. The brand has since opened a second store at 313 Somerset food court.
The best foods come messily presented, and that was the case for the food here at Ah Ter Fishball Noodle. While the noodles looked like they had carelessly been tossed in a bowl, taste-wise, it was a different story. The dry version of noodles is drenched in a very complex and concentrated chilli sauce that is made from 7 different ingredients and takes 6 hours to cook. A dash of tomato ketchup and black vinegar is added for a little sweetness and tartness respectively, and the whole dish is finished off with pork lard and fried shallots. On the side, you are given a bowl of soup brimming with ingredients such as fishcake, minced meat, vegetables, and of course, fishballs. The soup was very robust and packed with flavour, while the fishballs were extremely springy, bouncy and juicy. One of the better fishball noodles I've tried to date!
The best foods come messily presented, and that was the case for the food here at Ah Ter Fishball Noodle. While the noodles looked like they had carelessly been tossed in a bowl, taste-wise, it was a different story. The dry version of noodles is drenched in a very complex and concentrated chilli sauce that is made from 7 different ingredients and takes 6 hours to cook. A dash of tomato ketchup and black vinegar is added for a little sweetness and tartness respectively, and the whole dish is finished off with pork lard and fried shallots. On the side, you are given a bowl of soup brimming with ingredients such as fishcake, minced meat, vegetables, and of course, fishballs. The soup was very robust and packed with flavour, while the fishballs were extremely springy, bouncy and juicy. One of the better fishball noodles I've tried to date!
Melissa
CONTENT WRITER / Duration of stay 25 years
Loves eating, cats, memes, and looking at memes of cats.
- Phone
- +65 9177 7077
- Modes of Payment
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- HP / SNS
※The shop's opening hours may vary due to COVID-19.
| Mon | 07:00~20:00 |
| Tue | 07:00~20:00 |
| Wed | 07:00~20:00 |
| Thu | 07:00~20:00 |
| Fri | 07:00~15:00 |
| Sat | 07:00~15:00 |
| Sun | 07:00~15:00 |
| Remarks |
| Foods | ||
|---|---|---|
Teochew Handmade Fishball & Mushroom Minced Meat Noodle (Soup)(Small) $4.00 |
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Teochew Handmade Fishball & Mushroom Minced Meat Noodle (Dry)(Small) $4.00 |
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Teochew Handmade Fishball & Mushroom Minced Meat Noodle (Large)$6.00 |
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Teochew Handmade Fishball & Mushroom Minced Meat Noodle (Medium)$5.00 |
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- #01-14, 7 MAXWELL ROAD, 069111
- Amoy Street Food Centre
- TE18 Maxwell EW15 Tanjong Pagar DT18 Telok Ayer
LAST UPDATE:
