LiXin Teochew Fishball Noodles (Toa Payoh)

LiXin Teochew Fishball Noodles (Toa Payoh) is a hawker stall at Kim Keat Palm Food Centre, run by a family business that dates back to 1968. It serves Teochew-style fishball noodles, with handmade fishballs, fish dumplings and fish cake. You can have your noodles dry or in soup. The stall holds a Bib Gourmand in the MICHELIN Guide Singapore 2026.

Founder Lim Lee Seng started out selling fishball noodles from a pushcart. When hawker centres were built in the early 1970s, he and his wife set up a stall at Bendemeer Road Hawker Centre. When that centre was demolished, the business moved to Toa Payoh in 1987. In 2009 the family and their son Eddie opened an outlet at ION Orchard, and more soon followed. LiXin now has many outlets, but this Toa Payoh stall is the one with the long hawker history.

What to order

The fishballs are the reason to come. The brand says they are made from yellowtail fish with no fillers. The Michelin Guide notes that the owner makes them by hand, which gives them a springy bite.

• Fishball mee pok, dry: the dish most people order. Flat egg noodles are tossed in chilli sauce and topped with crispy lard, with fishball soup on the side.
• Fish dumpling soup: dumplings with a chewy skin made from fish, filled with minced pork.
• Fish cake: a good side to add to your bowl or share.
• Fishball minced meat noodles: a heartier bowl with minced meat added.

You choose your noodle type and whether you want it dry or as soup. The brand's wider menu also lists fish rolls, meatball soup and laksa, though not every dish may be sold at this stall. If you are new to these noodles, our guide to hawker dishes explains the common types.

The setting

This is a simple neighbourhood stall in a Toa Payoh market and food centre. Seating is at shared tables, and there is no table service. You order at the counter, wait for your bowl and carry it to a seat. The Michelin Guide lists the stall as cash only and as worth queueing for. Bring small notes and a little patience.

Good to know before you go

• Crispy lard and minced pork appear in several dishes, so ask before you order if you avoid pork.
• The Michelin Guide lists morning-only hours on just some days of the week. Hawker stalls can also close at short notice, so check the latest times before you travel.
• If this is your first hawker meal, read our tips on how to order at hawker stalls and hawker centre etiquette.
• If you cannot reach Toa Payoh, LiXin also has outlets in malls such as ION Orchard and at Changi Airport.

Nearby

Toa Payoh is one of Singapore's older housing estates, and it has plenty of local food. For Teochew cooking in a full restaurant, try Swatow Seafood Restaurant. Creamier is a good stop for ice cream. For some history, visit the Lian Shan Shuang Lin Monastery or the Sun Yat Sen Nanyang Memorial Hall. See more restaurants in Balestier and Toa Payoh, or browse our hawker favourites.