Typically, there are two kinds of sliced fish soup available in Singapore. The Teochew-style fish soup features a light, clean broth with fish, vegetables and beancurd, accompanied by rice or bee hoon. Then, there are the milky broths (condensed milk is usually added) that contain boiled and deep-fried slices of batang fish — and in some cases even a fried fish head. These more robust soups are typical of a Cantonese-style fish soup.
What you pick depends on your own personal taste. But where does one go? We’ve picked out 10 of the island’s best, most satisfying fish soups.