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Local supporters are sure to recognise Ah Hua Kelong, a Singaporean fish farm supplying fresh fish to both hawker stalls and restaurants. For fish soup aficionados, a trip to 171 Macpherson Road is a must, where Sliced by Ah Hua Kelong, a kopitiam stall run by the same team, awaits your visit.
As a local fish farm, the stall has prime access to barramundi (seabass) bones for crafting the stock from scratch. Co-founders, Kai and Alan, dedicated 3 years to refining the stock’s taste to perfection. They achieve a creamy-looking broth by meticulously hard boiling the bones until their natural collagen is extracted, all without the addition of milk.
The duo, who met as army mates, forged a bond through their shared passion for fishing. Their goal: crafting a fish soup that’s uniquely their own.
Their aim wasn’t to outdo other fish soup establishments in Singapore, but to create something they genuinely enjoy. They also wanted to bridge the gap between locals and local produce.
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Having already owned Scaled by Ah Hua Kelong along Hamilton Road, Kai also wanted to make his neighbourhood coffeeshop stall more accessible to the public.
Besides the usual Batang Fish Soup (S$6/S$8), the menu offers Sea-bass Fish Soup in 2 broth options: Original Seabass Bone Stock (S$8/S$10) or Dashi (S$9/S$11). The non-traditional Dashi stock is boiled using fish bones, kelp and katsuobushi. Choose from a selection of noodles like Udon (S$1.50), Thick Bee Hoon (S$0.80) and Ee Mian (S$0.80).
Seafood lovers can go for the Seafood Soup (S$10/S$14) which has a generous serving of prawns and lala. You can also order the Otah (S$3) and Tempura Fried Fish (S$5) to complement your bowls of fish soup.
So, what are you waiting for? Treat your taste buds to the freshness of local produce at Sliced by Ah Hua Kelong today!
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