Simple, Soupy, Satisfying Fishball Noodles

This week, we welcome a new Makan Kaki, Chef Marvas Ng of Path Restaurant who’s getting together with another one of our Makan Kakis, Chef Damian D’Silva of Rempapa for a special National Day collaboration.

The sumptuous, one-night-only Chinese dinner is on Saturday 6 August only ($168++ per pax, min. 4 pax), showcasing their interpretations of heritage and innovation.

Menu highlights include the incredibly flavourful, lip-smackingly rich Chicken Collagen Soup, Chef Marvas’s 16-day dry aged duck crown (a Chinese twist on the French Duck a L’Orange), Iberico Pork Jowl Char Siew with a smashed cucumber salad dressed with Teochew chilli sauce (made from scratch and fermented for one month to allow the flavours to mellow) and Asparagus slathered in the punchy, umami Sambal Juliana.



He may be classically trained in French culinary techniques, but Chef Marvas Ng remains firmly rooted in his Teochew Chinese heritage and his favourite local dish describes him in a bowl – “I’m a simple person, you know?” he told me with a laugh. Clean, comforting, delicious and a great way to start off a busy day – Fishball Noodle Soup is Chef Marvas’ firm favourite and he needs to have it 2-3 times a week to satisfy his constant craving!

For his soupy mee fix, Chef Marvas frequents 85 Redhill Teochew Fishball Noodles. Now a string of branches across malls in Singapore, the brand started as a stall in Redhill Close belonging to the grandfather of Mr Tan Kim Siong, the managing director of Fei Siong Group.

At 85 Redhill Teochew Fishball Noodles, their Teochew fishballs, meatballs and fishcake are all hand-made from yellow tail fish. For Chef Marvas, all he wants are the fishballs, with mee pok, in soup. To him, it makes for the perfect start his busy days in the Path Restaurant kitchen. Most of his meals are taken at work, mornings are the only time he gets to eat what he really wants, so soupy fishball mee pok it is!

The star of Chef Marvas’ favourite dish at 85 Redhill is undoubtedly the hand-made fishballs, which are golf-ball-sized, dimpled, rustic, bouncy beauties. As Chef Marvas put it, “There’s more fish meat rather than flour.” Less filler, more fish intense, meaty fish flavour!

If you prefer, they have various iterations of noodles, including their dry signature mee pok, which comes with hand made fishcake and meatballs, as well as fish dumplings (herh keow) and fishballs (but these were different from the one in the noodle soup). However, when simplicity, satisfaction and comfort are what you seek, go with Chef Marvas’ choice – Fishball Noodle Soup!

85 Redhill Teochew Fishball Noodles
At different locations across Singapore, including Plaza Singapura, Valley Point (visited by Denise for this story), Eastpoint Mall, Westgate and Chef Marvas’ favourite at:
Sun Plaza, 30 Sembawang Drive, #B1-43, S757713
Open Daily: 7.30am – 9pm

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