Ru Ji Kitchen

A very popular fishball noodles with perpetual queue. Joined the queue & ordered the all in combo. Noodles were perfectly cooked. Tossed with generous amount of sambal. Subtle sweetness from the dong cai perfumed the soup further. I like the additional of flounder fish in the meatball.

One of the better fishball noodle. Dry noodle chilli sauce base was deliciously fragrant and tasted of fried garlic — mix well to coat your noodles evenly. If you add more noodles, request for more sauce. Fishballs were handmade and outstanding; perfect bounce and tasted mostly of fish; fish cake too. Meatball was average for me. Overall, good enough to come back just for this.

Not to my liking. Not sure why there is a never ending queue. I ordered the fishball and fishcake meepok cause the meatballs is sold out. There is nothing spectacular about the fishballs. And the chilli used in the dry meepok taste weird and doesnt appeal to my tastebuds. Not recommended to spend time queuing

I stumbled upon this stall after noticing a queue forming on a Friday morning. A line that early in the day usually means one thing - the food is worth it. Curious, I decided to join in. The wait turned out to be quite manageable, just about 15 minutes before my bowl was ready. From the looks of it, mee pok was the crowd favourite, so I ordered that. The noodles came springy and well tossed in the sauce, not clumped or soggy. What stood out most, though, were the accompaniments. The fishball was firm yet bouncy, fresh-tasting without that overly starchy feel you sometimes get. But the real star was the meatball in my opinion. Unlike the typical factory-made ones that are hard and uniform, these were clearly handmade — soft, chewy, and packed with flavour. You can actually taste the effort and care put into them. The pricing was another pleasant surprise. A standard bowl of fishball noodles costs just $4, and for $5.20 you get the meatball version. Considering the quality, freshness, and the fact that the meatballs are hand-crafted, it’s an absolute steal in today’s hawker scene. Overall, it’s a stall that delivers both quality and value. If you’re around the area and spot a queue, don’t be put off, it moves quickly, and the bowl of noodles you get at the end is well worth the short wait.

Ru Ji Kitchen at Old Airport Road Food Centre is a beloved hawker stall in Singapore, renowned for its traditional Teochew-style fishball noodles. The stall is especially popular for its springy, handmade fishballs and well-balanced, umami-rich broth. Customers can choose between dry or soup versions, with noodles like mee pok or mee kia. The dry version comes with a fragrant chili-vinegar sauce that elevates the dish. Consistency, freshness, and affordability keep regulars coming back. Though the queue can be long during peak hours, the wait is worth it for one of the best bowls of fishball noodles in Singapore.