Fish (Seafood) soup / fish (Seafood) porridge
Fresh fish slices (or seafood), either blanched or deep-fried are served in a soup full of vegetables, tofu and noodles. Some cooks add milk into the broth for a richer flavor. As for the porridge, fish slices (or seafood) are added into a bowl of Cantonese-style congee or Teochew porridge.
Chuen Xiang Mei Fish Soup
531A Upp Cross St #02-35, Hong Lim Mkt & Food Ctr (Map) 11am – 2 pm (Or till sold out) Sat & Sun
“Trust me, try this fish soup when they open tomorrow”, another hawker with no vested interest here told us. The fish soup has a robustness and comes lightly brownish because the fish teepo or dried sole fish bones (used for the stock) were very well roasted which gave it its colour, plus they introduced Szechuan vegetables and tomatoes to tame the fishiness. Go for the black and white fresh mackerel slices with very fragrantly fried fish head chunks and poached fish slices. You get the sweetness of the fresh fish, firmness of the fried fish head, crunch of the vegetables, tang from the Szechuan greens. All that combination makes it a lovely soup.
Han Kee
7 Maxwell Rd #02-129, Amoy St Food Ctr (Map) 11am – 3pm
Sat & Sun
The queue here, every business day, is unrelenting. This may be known as a more progressive and modern hawker fare centre, but this old school Teochew fish soup stall still draws the CBD foodies. The clear and cogent mackerel (and other fishes) is artfully sliced and marinated that it curls up beautifully for a softly firm crunch when you bite in . The aroma of classic tee po (dried sole fish bones) rings through in the broth and the portions are generous. Some greens are added and it's topped with fried garlic. The comfort of this bowl of soup, with rice and a dip of soy sauce and cut chilli, is hard to beat, which explains the queue.
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