The clear broth that showcases the freshness of the catch
Fish soup is a clean, comforting hawker dish featuring sliced fresh fish (usually batang or red grouper) in a light, peppery broth, served with rice, bee hoon, or yam rice.
Fish soup in Singapore's hawker context draws from Teochew culinary tradition, where clear broths and fresh seafood are prized above rich sauces. The Teochew approach to fish — poached quickly in a delicate stock — allows the natural sweetness of the fish to shine. This philosophy transferred perfectly to the hawker setting, where simplicity and freshness are key. Over time, the dish absorbed influences from other communities, with some stalls adding fried fish pieces or enriching the broth with milk or evaporated milk.
The two main styles are sliced fish soup and fried fish soup. Sliced fish soup features thin pieces of fresh fish — usually Spanish mackerel (batang), snakehead (sheng yu), or red grouper (hong baan) — gently poached in a clear broth with vegetables. The fish should be silky and just cooked through. Fried fish soup uses battered and deep-fried fish pieces, which soak up the broth for a richer texture. The fried version is heartier, while the sliced version is more delicate. Many stalls offer both options.
Fish soup is typically served with your choice of carbohydrate: plain white rice, bee hoon (rice vermicelli) in the soup, or the increasingly popular yam rice (taro rice cooked with dried shrimp and shallots). The yam rice pairing has become a signature of many fish soup stalls, its savoury richness complementing the clean broth. Side vegetables usually include tang oh (chrysanthemum greens), bitter gourd, tomatoes, and tofu. Ngor hiang (five-spice pork rolls) and fried wonton are common add-ons.
In a hawker landscape dominated by rich, heavily seasoned dishes, fish soup stands out as the healthy option that doesn't compromise on flavour. It's the go-to choice for those wanting something lighter after days of char kway teow and laksa. The emphasis on fresh fish means quality varies significantly between stalls — the best ones source their fish daily and never use frozen substitutes. Prices range from $5 for a basic bowl to $15 or more for premium fish. The dish has also become a comfort food, with many Singaporeans associating it with home-cooked family meals.
Michelin Bib Gourmand hawker famous for sliced fish bee hoon soup with light, sweet broth and firm, clean-tasting fish.
Michelin Bib Gourmand awarded fish soup stall known for their fresh sliced fish and rich milky broth. One of the most acclaimed fish soup stalls in Singapore.
Popular fish soup stall known for fresh sliced fish in a clear, milky broth. The soup is light yet flavorful with sweet fish essence.
One of the most popular fish soup stalls in Ang Mo Kio at Chong Boon Market. Known for generous bowls of Red Grouper Fish Soup.
Famous Cantonese-style chok (porridge) with thick and creamy consistency. Known for their sliced fish with shredded chicken and century egg combination.
Fresh sliced fish bee hoon in clear sweet broth. Fish is firm and clean-tasting with no muddy flavor.