10 Best Fish Soup Stalls in Singapore

A steaming bowl of fish soup in Singapore is everyday comfort food, and the styles run wide: clear, Teochew-style broths with fresh sliced batang, richer Cantonese soups turned milky with fish bones or evaporated milk, and fried fish bee hoon for something heartier. This guide gathers ten established stalls and eateries across the island, from CBD hawker centres to neighbourhood favourites, each checked as real and currently trading.

Han Kee is one of the most sought-after sliced fish soup stalls at Amoy Street Food Centre in the CBD, working in the Teochew tradition of a light, clear broth rather than a milky one. Bowls come with thick slices of batang (Spanish mackerel), served with rice or bee hoon, and the stall reliably draws one of the longest lunchtime queues in the food centre. Regulars come for the clean, fresh-tasting soup and generous fish, so it pays to arrive early before it sells out.

Amoy Street Food Centre
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Piao Ji is the other long-running fish soup institution at Amoy Street Food Centre, a stall that traces its roots back decades to a pushcart operation. In contrast to the clear Teochew bowls nearby, its soup leans richer and more robust, rounded out with lard and fried shallots, and it serves fish soup, fish-and-prawn soup and fish porridge with fresh seafood. It keeps limited opening days, so it is worth checking timings before making a special trip.

Amoy Street Food Centre
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First Street Teochew Fish Soup is a family-run stall in the Kovan area along Upper Serangoon Road, serving old-school Teochew-style sliced fish soup in a clear, savoury broth. The house specialty is chunky slices of batang, while the menu also extends to red grouper, pomfret and mixed seafood bowls, and the founder's sons now help run the stall. Expect a wait at peak hours, as it is a popular destination for a clean, comforting bowl.

Kovan
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Despite its name, Beach Road Fish Head Bee Hoon operates from Whampoa Makan Place (the Whampoa Drive food centre), where the draw is fried fish rather than the clear-broth Teochew style. Its signature bowl pairs crisp fried fish with bee hoon in a robust, savoury soup, and the stall is known for long queues that form well before the lunch crowd arrives. It is a popular rainy-day pick for a warming, hearty bowl.

Whampoa
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Now based in Bedok despite its name, Boon Keng Road Fish Head Bee Hoon was started by a former fishmonger and is known for sourcing fresh fish daily. The soup is a clear, light broth simmered from fish bones, offered with a choice of Spanish mackerel or grouper, and some regulars note the touch of bitter gourd that lends a smooth finish. It is an unpretentious neighbourhood stall for a clean bowl of fish head or sliced fish bee hoon.

Bedok
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Jin Hua is a long-established stall at Maxwell Food Centre that works in the Cantonese style, ladling out a richer, milkier fish soup than the clear Teochew versions found elsewhere. Diners can choose sliced fish, a whole fish head or deep-fried fish chunks with bee hoon, and many add evaporated milk to deepen the broth further. It is a reliable, comforting option in the thick of the Maxwell hawker bustle.

Maxwell Food Centre
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Xin Yuan Ji is a fish head and fish soup specialist near Bugis, on Tan Quee Lan Street, that has been serving bowls since the early 1990s. Alongside classic sliced fish and fish head bee hoon in a hearty broth, it is known for a charcoal fish head steamboat and a range of zi char dishes, making it more of a sit-down eatery than a pure hawker stall. Portions run generous and are built for sharing over a bigger meal.

Bugis
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Kwang Kee is a Teochew fish porridge and fish soup stall at Newton Food Centre, run by second-generation hawkers and trading for decades. The kitchen keeps to the clear, light Teochew style, serving fresh sliced fish with either a sweet porridge base or bee hoon, alongside fried fish options. It has since opened a second outlet elsewhere on the island, but the Newton stall remains the original.

Newton Food Centre
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Mei Xiang Black & White Fish Soup at Berseh Food Centre in Jalan Besar takes its name from its signature bowl, which combines "black" fried fish slices with "white" poached fish in a single serving. The stall keeps things focused on this one fish soup set, rounded out with soft napa cabbage and pieces of fried egg, and it is known for a brisk queue and a few ordering quirks. It is a distinctive stop for anyone who wants both fried and clear-cooked fish in the same bowl.

Berseh Food Centre
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Holland Village XO Fish Head Bee Hoon now operates from Dover, having started years ago in Holland Village, and its calling card is a milky fish head bee hoon finished with a splash of XO brandy and rice wine. The soup comes with fish chunks and thick bee hoon, and the zi char-style menu also features a signature san lou hor fun tossed with fish slices. Its rich, peppery broth makes for a distinctive change from the clear Teochew bowls found elsewhere on this list.

Dover
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