Best Fish Ball Noodles in Penang

If the name of the restaurant sounds catchy, how about Red Wine Chicken Noodle and Curry Chee Cheong Fun? Indeed, you’ve got to visit this spot at once. Another commendable dish is their fish balls soup which is liberally loaded with homemade fish balls, wallop of greens and glass noodles. Patrons have their own way of eating too, the eat the fish balls without any noodles, as it’s juicy and spongy, dabble in with some chopped chilies, it's oh-so-worth it. The soup is good on its own too, which the vegetables add a crunchy element. 

Never judge a restaurant by its façade, it may look rather simple yet completely charms your taste buds. There is nothing to shout about the ambiance here, yet the series of stalls housed in really mean serious business. At the noodles stall, it’s all about picking and pairing, you can choose dry koey teow, maggi noodles or regular koey teow soup to be paired with a handful of minced pork and super tender fish balls. The fish balls are springy and soak up all the richness of the broth. 

This unassuming stall has been drawing hordes of seafood lovers especially for their fish head bee hoon, which is worthy of applause. Other star picks include fish soup noodles,  a soup mastered to perfection by suffusing the natural flavours of the fish itself. Noodles of your choice and fresh homemade fish balls complete the bowl, which offers a mouthful of wonders and strong fish notes. The fish balls which look like billowy clouds are bouncy and just slides down your throat after few chews.  Condiments of chopped chilies and dark soy sauce are also provided to play around your tangy and spicy scale. 

The surrounding nabe of Sungai Bakap has been singing praises for this humble restaurant as the best porridge and noodles. The anchor of attraction seems to be each order is cooked individually, the texture of the noodles, meats and fish balls are sinfully satisfying. The fish ball permits a delightful bite, spongy and flavourful at each bite, you’ll never spare a drop of the soup, bowl licking good! 

Owner Mr.Lim started this noodles business using a tri-cycle, when flavours and fortunes hit high, today they have few branches across Penang and each one if jam-packed with clientele during peak hours. It’s a noodles haven where their signature Koay Teow steals the limelight. The squishy noodles are drenched in a pristine broth, which is chicken stock, infused with duck and pork simmered together. Patrons opt for extra fish balls; feel free to do the same. 

`In the morning this place is packed with regulars shopping for chicken, fish and fresh vegetables, yet once the sun dips towards the horizon, food trucks all stalls take over to easy your trouble in the kitchen. It’s bona fide Penang in a nutshell. It’s common to be puzzled to pick a meal, yet if you want piping hot with juicy fish balls, head towards the fish ball noodles stall. Glass noodles, tender pieces of fish balls and a splash of greens fill the generous bowl. Dabble with their chopped chillies condiment, it’s worthy another bowl.

Undeniably, the most renowned spot any Penangites look too when their belly begs for succulent fish balls. What sets it so special is their fish balls are made from eel; you don’t need to get into Japanese restaurants to get them anymore. It’s downright second to none, the texture is much softer compared to regular fish balls, and retains its natural flavours.The noodles are smooth, topped with minced meat, complementing the broth which results from hours of duck and pork bones boiling process. Spellbinding bowl like never before that justifies the never-ending crowd.