Sliced fish soup is undoubtedly one of the staples of a hawker centre in Singapore. The hearty bowl of umami fish slices or chunks – sometimes with the option of being fried – is a comforting dish that warms the tummy and soul, especially on a cold rainy day.
Generally, 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 with rice or bee hoon. Then, there are the milky broths (condensed milk is usually added) that contain boiled and deep-fried slices of batang (mackerel), toman (snakehead) or pomfret — and in some cases even a fried fish head. These more robust soups are typical of a Cantonese-style fish soup.
Whether you’re craving for the Teochew-style or Cantonese-style fish soup, these hawker stalls and restaurants should be on your list. They serve up some of the island’s best, most satisfying fish soups.