First time there as we heard about their hand made fish balls. So ordered their bee hoon fish ball soup. Wow !! No regrets. Portions are reasonable and prices too. Menu easy to read and make decisions. Services are efficient and friendly. Highly recommended. Will certainly revisit.

John Lee

The winner here is the fish head curry laksa. Generous fish head chunks with toothsome flesh - fresh and succulent, fried perfectly, and served with tofu puffs and bean sprouts atop your noodle of choice in a tasty curry gravy. Not too salty. Portion is huge enough to share - awesome for cold days. Also popular here are their handmade fishball noodles.

JY

We stopped in for some noodles. They were excellent. Very authentic and one of the best tastes. The place is very clean and service was very good. We are going back for a full lunch or dinner.

George Lewandowski

Baba Chef at Springvale Visited on 9/2/2021 I learnt about this restaurant from a friend who drove many kilometres from the northern suburb just for the fish balls. She really enjoyed fish balls which were "so good and so bouncy". Such recommendations really made my mouth water. I need to check this place out myself personally. A few weeks ago, my wife and I passed this restaurant during lunch time. There was a long queue outside the restaurant, but those people were queuing for the Bahn Mi next door. I opened the door and peeped inside the restaurant. There was not a soul. I told my wife to cross off this restaurant from our Makan (eatery) Place list. As Chinese New Year approached, we went to Springvale to shop for ingredients to cook for the many days of feasting yet to come. I had a change of heart to give Baba Chef another shot. It was just after midday. We walked on a wheelchair friendly, gently sloping ramp, almost halfway to the end of the restaurant, then made a U-turn to the dining area. It is a big and long premise compared with many shops along the shopping strips, but had only four other customers occupying two tables then. The open kitchen is on the left side of the ramp. Only the cook and the waiting staff were at work. After we had sat down, the waitress brought over a clip board for us to "sign in" as part of COVID Safe requirements. My mission was to test out the fish balls, and so I ordered a plate of dry-mix noodle with fish balls. Furthermore, I had a bad vibe about the quality of food. The dry-mix noodle dish comprises a plate of thin noodle, and a bowl of soup with bok choy, and fish balls. I was unimpressed with the look of the very dark brown noodles served, because fresh plain noodles are yellow. Normally dry-mix noodles are mixed with soy sauce, giving a light brown colour. Besides the unimpressed near black colour caused by excessive use of soy sauce which also made the noodles disastrously salty. Last but not least, the noodles were undercooked - definitely not close to al dente. I believe the fish balls were made from finely minced Blue Grenadier. Although the texture is firm and “smooth”, it lacked the bounciness. It is likely that during the process of making surimi or paste, it was not pounded sufficiently, with a weak saline solution added sparingly. The noodles with fish balls did not come up to our expectations, and therefore we decided not to try any other dishes. Another disappointment was that a couple of customers had finished their meals and left. After I paid my bill, I decided to take a couple more photos. The table used by the previous diners was still not cleared, and I realised the customers did not eat much of their meals. Was it that they did not enjoy the food? The table was not wiped down and sanitised as soon as possible.

Sin Fong Chan

Great find! Very nice fish head, kuay teow, hot plate tofu! Highly recommended

Edwin C