The reviews reveal a mixed experience, with some patrons expressing disappointment in food quality and service, citing blandness and inadequate seasoning in dishes like fish ball kway teow and fishcake soup. Several mention the high prices and inconsistent standards, especially compared to other outlets or previous visits. Service-related issues, including slow and unfriendly staff, are also highlighted. Despite these drawbacks, some customers appreciate the convenience, hearty comfort food, and the opportunity to try local flavors before flights. Overall, the dining experience varies significantly, influenced by expectations and individual preferences.

It was in 1968, a time where jobs were hard to come by. To make a living, our founder started a business selling fishball noodles from a pushcart. Ready to work hard and long for a better life, he soon mastered the skill of making fish balls that continue to win him new customers, even today!

From the very beginning, Lixin Fishball Noodles always believed in delivering good, honest food using the freshest ingredients. In the early days, our founder would travel all the way to the fishery port in Jurong to buy freshly caught yellowtail fish. Then, he would spend six hours painstakingly scraping meat off the bones, filleting, mincing, kneading and moulding each fishball – all by hand.

Lixin Teochew Fishball Noodle

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