Best eats: Ultimate 'Indian fishball mee experience' in Toa Payoh

Jeevan explained their motivation: “When we had our corporate jobs, we hardly saw each other. We wanted to start our own business to work together and thought, why not go into F&B? We only ever ate hawker food when we went out and after brainstorming, we decided on our common favourite, fishball mee.”

Jeevan even tried snapping a picture on his phone to commemorate the occasion. “It was of her back, but I still have it somewhere,” he laughed.But on a more serious note, Jeevan stressed that listening closely to feedback from diners and constantly trying to improve their recipes and methods were what got them through those tough early days.

and with the subsequent online buzz came the media attention. It was exactly what they needed to give their business a boost. Going with their recommendation, I ordered the latter, which according to Jeevan, “has the best of everything in it”.Springy, al dente mee pok tossed with a flavourful sauce concocted from liquid lard, black vinegar and their own blend of chilli paste, studded with minced pork, sliced pork, braised shiitake mushrooms, two fishballs, one her giao, sliced fishcake,All the umami and savoury flavours came from their chilli paste alone. No added soya sauce or fish sauce necessary.

I was really there for their handmade her giao, eager to see how Lina’s matched up to classic favourites like Song Kee’s at Yio Chu Kang Road and Soon Wah’s at Newton Food Centre.

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