Handmade, hearty, homegrown: Give Annie Chua’s beloved mackerel fish ball noodles a try

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By Wilfred Pilo

Guided by her father’s teachings, Annie Chua has turned her handmade mackerel fish ball noodles into a popular comfort food at Hui Sing Commercial Centre.

Acknowledging her father’s influence and advice, Chua lives by the well-known adage, “If you teach someone to fish, they can fish for life”—a philosophy that has enabled her to sustain herself through the skills she learned.

Now 36, Chua has fully embodied this principle, crafting a homemade fish ball noodle dish that has won over many diners.

Her culinary skills, honed under the guidance of her father—a seasoned connoisseur of the dish from the riverine town of Sibu—allow her to prepare a refined rice vermicelli noodle dish featuring handmade ikan tenggiri (mackerel) fish balls.

Chua shared that her father taught her the trade with the hope that she would one day use it as a profession. From a young age, she learned through hands-on experience and by observing her father operate an eatery specialising in the dish.

When she later moved to Kuching with her husband, who works a regular 9-to-5 job, Chua decided to start her own business six years ago, turning her inherited skills into a full-time profession.

She added that her father and extended family continue to operate their business in Sibu, having been in the culinary trade for more than four decades.

“When I opened my stall, I was already equipped with the culinary knowledge passed down by my father, especially in making rice vermicelli noodles served with homemade mackerel fish balls.

“My husband and family fully support me in this profession. I’m happy to operate alongside other stall operators and serve a dish that has received a positive response from people of all walks of life,” she told DayakDaily.

Chua described her noodle dish as a light and comforting meal, made using her own handmade fish balls.

“I’m surprised, too, by the good response here. I believe it’s a healthier option, and as more people are becoming mindful of their diet, my dish is a good choice,” she said.

To cater to diverse tastes, Chua offers a menu of 12 noodle dishes, most of which feature mackerel fish balls. Her signature and most popular dish remains the classic mackerel fish ball noodles.

Prepared in the Foochow style, her noodles offer a light, fresh, and umami-rich flavour profile, balanced with subtle sweet and sour notes.

“One of my noodle dishes uses wine, which gives it a unique tangy, sweet, and slightly alcoholic flavour, such as the zao cai fish ball noodle or mackerel fish ball noodle with sour soup,” she explained.

Chua noted that few stalls prepare noodle dishes in this style, and she hopes her offerings will appeal to a wider audience, particularly seafood lovers.

“I’m grateful for the culinary knowledge my father passed on to me. His guidance has been invaluable, and he’s always just a phone call away. Turning his teachings into my profession and serving our family recipe to customers has brought me great satisfaction,” she said with a smile.

Chua’s Handmade Mackerel Fish Ball Noodle stall is located at New Wonderful Place Cafe, Hui Sing Commercial Centre. It operates daily from 6am to 1pm, except on Sundays.

For enquiries, call 016-877 7323. — DayakDaily

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