The stall was helmed by a couple and the menu was very straightforward with either a big bowl or a small bowl of fishball noodles. The queue could have been shortened if the process of preparation had been improvised.
The sauce was vinegary with good spiciness, and the noodles soft and slightly springy. The fish dumpling was solid – soft yet crunchy, the fishcake was really moist and had a good fish flavour, and the sliced and minced meat were fresh.
While I would have preferred the noodles to be a tad spicier and more vinegar-y, this is definitely worth trying if you’re in the Toa Payoh area.