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Ask five Singaporeans where to find the best fish soup in Singapore and you’ll probably get more questions than answers. Everyone has a preference. Clear or milky broth, batang or grouper, sliced or fried fish, noodles or rice. It’s the kind of debate that starts over lunch and somehow gets surprisingly serious.
On paper, fish soup is a simple dish: fresh fish served in a hot broth, usually with vegetables, tofu and your choice of noodles or rice. But visit enough fish soup stalls around Singapore and you’ll realise how different in quality each bowl can be. Most serve a light, clean Teochew-style broth that lets the natural sweetness of the fish stand out. Other stallowners add evaporated milk for a richer, creamier soup, sometimes topped with crispy egg floss. A thick cloudy broth without any milk is actually an even better signal, that the fish bones have been boiled down into the soup.
A good bowl starts with the broth which should taste like it has been properly simmered with fish bones, not like hot water padded out with seasoning. The fish matters just as much. It needs to be fresh, firm and clean-tasting, without excessive fishiness that can ruin the whole dish.
We ate our way through 14 locations across the island to find the best fish soup stalls in Singapore, from comforting sliced batang fish soup to grouper and tomyum variants. Here are the queues that are actually worth joining.
What we look for in a fish soup in Singapore
Not all fish soup is created equal, and after working through more bowls than we can count, here’s what separates the genuinely great from the merely decent.
The fish first. This is non-negotiable. The slices should be thick enough to have texture, with flesh that’s firm and clean-tasting without any trace of fishiness. If the fish smells before it hits the broth, the stall is not buying fresh. A good stall will slice daily from whole fish which you can usually tell because the cuts come in slightly irregular sizes and shapes.
The broth is where the real work happens. Clear broths should be light but not empty, there needs to be sweetness from the fish bones and a subtle savouriness that doesn’t require a mountain of white pepper to prop up. Milky broths should be creamy without being jelak. If a splash of evaporated milk is the only flavour in the bowl, the base broth isn’t doing its job.
1. An Shun Seafood Soup
I have to start this list with Singapore’s best-rated fish soup stall: Anshun Seafood Soup. This acclaimed stall in Hougang has been around for the better part of 2 decades since it first opened along Zion Road (which explains the signboard, oops).
We tried and recommend the Fried Fish Bee Hoon (S$6/S$9), which you must have with milk. What you’ll receive is a bowl of chewy thick bee hoon noodles with veggies and shallots, all doused in a creamy and flavourful yet light broth. The golden brown fish nuggets, served in a separate bowl, are crispy on the outside and moist on the inside. Seasoned to a tee with a blend of spices, they’re dubbed by Aaron as the ‘fish form of KFC’s original fried chicken’.
Purists can opt for the Sliced Fish Soup (S$6/S$9) or Sliced Fish Bee Hoon (S$6/S$9), which feature fresh fish slices with an almost melt-in-your-mouth quality and no trace of that unpleasant brine. If you’d like the best of both worlds, get the ‘黑白’ (black and white) combo of Fried + Sliced Fish Soup (S$7/S$10).
Best for: The hei bai combo — fried and sliced fish in one bowl with milk, done better here than almost anywhere else
174C Hougang Avenue 1, Singapore 533174
Mon to Sat: 11am – 7pm
Closed on Sun
2. Han Kee Fish Soup
Han Kee at Amoy Street Food Centre should be no stranger to fish soup lovers, especially those who work in the CBD. To call this stall’s queues snaking would be a severe understatement; you can expect to stand in line for an hour or so (that’s… a whole lunch break, LOL).
Have your order prepped and ready to go while you wait, as the auntie makes her way down the line and takes them way in advance. Apparently, she can memorise up to 30 orders at once, no notepad required. Cool!
You can’t go wrong with their Sliced Fish Soup (S$5/S$7/S$9), Sliced Fish Bee Hoon (S$5/S$7/S$9) and Sliced Fish Porridge (S$5/S$7/S$9). The star of the show is definitely the fish — I mean, just look at those pearly white slices! Firm and toothsome, these thick batang slices taste as though the fishes were caught earlier in the day.
The soup is absolutely worth the wait as well, with a subtle sweet umami enhanced by pepper, coriander and savoury garlic bits. It’s clean-tasting and so easy to drink.
Best for: CBD office workers who’ve accepted that an hour in the queue is just part of the experience
7 Maxwell Road, Amoy Street Food Centre, #02-129, Singapore 069111
Mon to Fri: 11am – 3pm
Closed on Sat & Sun
3. Piao Ji Fish Porridge
Piao Ji Fish Porridge is Han Kee’s ‘partner in crime’, making up the dynamic duo that is Amoy Street Food Centre’s most popular fish soup stalls. Although its queue isn’t as long as its counterpart’s, Piao Ji has its sizeable share of devotees.
Piao Ji keeps it simple, offering just Fish Soup (S$8/S$11/S$13/S$16) and Fish & Prawn Soup (S$13/S$16/S$22), both of which you can have with a bowl of White Rice (S$0.50/S$0.70).
From the bowl we tasted, the fish soup here leans heavily on flavour, its savouriness enhanced by the addition of fried pork lard and shallots. The Indonesian batang slices are also thick and fresh, with a natural sweetness that complements the broth. Heartier than most others, Piao Ji’s take on the dish is perfect for those with a penchant for more complex flavours.
Best for: Those who find most fish soup too plain. The pork lard and layered broth here are for diners who want something with more going on
7 Maxwell Road, Amoy Street Food Centre, #02-100, Singapore 069111
Fri to Wed: 10.30am – 3.30pm
Closed on Thu
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4. Beach Road Fish Head Bee Hoon
Beach Road Fish Head Bee Hoon is 1 of 4 stalls that have earned themselves a coveted Michelin Bib. In fact, their 2024 award is the stall’s second consecutive one! If that’s not enough to get you intrigued about their fish soup, let the queues at Whampoa Market 5 do the talking.
The stall’s offerings include Sliced/Fried Fish Soup/Rice, Sliced/Fried Fish Bee Hoon, Fried Fish Head Soup/Rice, Fish Porridge and Special Tom Yum Soup, all priced at an affordable S$5.50 each.
When in doubt, go for the Fried Fish Soup. The umami-laden broth, with a natural sweetness yielded from simmering fish bones, is so addictive you’d be tempted to drink it with a straw. Clouded with evaporated milk, it bears a creamy mouthfeel but is not jelak at all. The fish slices are lightly battered and fried, with a soft and meaty interior. Fresh and light on the palate, the fried fish here serves as a great ‘healthier’ option for those who seek guilt-less indulgences.
Best for: Getting a consecutive Michelin Bib bowl for S$5.50, which might be the best value proposition on this entire list
91 Whampoa Drive, Whampoa Market 5, #01-46, Singapore 320091
Tue, Thu, Sat & Sun: 9am – 2pm
Closed on Mon, Wed & Fri
5. Blanco Court Fried Fish Noodles
Blanco Court Fried Fish Noodles is a standalone eatery situated along a stretch of shophouses at Beach Road, where locals and tourists frequently head for delicious yet affordable grub when they’re in the Bugis-Kampong Glam area. It’s sure to catch your eye during mealtimes when all the seats are filled.
The eatery’s most popular item is the Fried Fish Soup (S$7/S$11), which many choose to pair with thick bee hoon. It’s worth mentioning that evaporated milk is added to your fish soup by default. The result? A broth that’s equal parts hearty and aromatic. Nonetheless, those who prefer a cleaner, less heavy flavour profile can request clear soup.
Each bowl we ordered features a generous portion of fried fish chunks that retain their crisp even when dunked in the soup. Lightly seasoned and tender, they’re absolutely enjoyable. Oh, and don’t worry about not having your fill of greens here; you’ll get a plentiful medley of lettuce, bitter gourd and spinach to savour with the noodles and soup.
Other fish soup options include Fish Head Soup (S$7/S$11), Steamed Fish Soup (S$7/S$11) and Mixed Fish Soup (S$8/S$11), along with various other zi char-style dishes such as Prawn Roll (S$10) and Fried Chicken Wings (S$12). Although you’re probably reading this article for fish soup recs, we recommend ordering a portion of smoky, fluffy Prawn Egg (S$8) while you’re there, too.
Best for: A Bugis lunch where the fried fish somehow stays crispy all the way to the bottom of the bowl
325 Beach Road, Singapore 199566
Mon to Sat: 9.30am – 8pm
Closed on Sun
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6. Mei Chin Fish Soup
Tucked away in the industrial area of Tai Seng is Mei Chin Fish Soup, nestled in an unassuming coffeeshop that you wouldn’t think housed such a stellar fish soup stall.
For nearly 3 decades, they’ve been doling out hearty bowls of fish soup that’s chock-full of fresh fish bought from the wet market daily and hand sliced to ensure that they’re of the highest quality. Dang, it’s no wonder they attract the longest, most enduring queues in the coffeeshop.
Unlike most other fish soup stalls featured on this list, the Sliced Fish Soup (S$6.50/S$8) here is served ‘au naturale’ — no option to have it fried or have evaporated milk added to the soup. That doesn’t mean it’s any less flavourful, though! The soup is clean and smooth, with a briny, full-bodied flavour profile that leans savoury. Trust us, you won’t even need white pepper to make it any better than it already is.
The soup comes loaded with nearly 10 whole slices of batang fish. All we can say is: in this economy?! Sign us up. They’re sleek and velvety, with a firm texture and a fresh taste without even a hint of fishiness. Accompanying them are various other ingredients such as crunchy lettuce and bits of fried egg floss that wonderfully soak up the flavours of the soup.
Pair your fish soup with White Rice (S$0.50), or enjoy other carb options such as Sliced Fish Bee Hoon/Mee Sua (S$6.50/8), Fish Porridge (S$6.50/S$8).
Best for: Purists who want clear broth, fresh hand-sliced fish, and absolutely nothing else getting in the way
1010 Tai Seng Avenue, Kim Chuan Eating House, Singapore 534417
Mon to Fri: 11.30am – 3pm
Sat: 11.30am – 2pm
Closed on Sun
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7. Fish Soup Paradise
Fair warning: Fish Soup Paradise is not a hawker stall. It’s a chain with a few outlets, including one in the basement of Republic Plaza that does brisk business with the CBD lunch crowd. We’re including it because it does something genuinely different from every other entry on this list.
Owners Jerry and Fei started the business in 2020 inspired by their daughter’s love for the family fish soup recipe, a broth that’s been passed down for decades and slow-cooked for six hours without MSG. The math shows up in the bowl.
We had the Dual Fish Soup (S$10.50), which gives you both fried and sliced batang in a slightly milky broth with cherry tomatoes, green vegetables and crispy egg shreds on top. The broth is the headline act here: naturally sweet, gently creamy, and with a clarity of fish flavour that takes patience to produce. A measured pour of Chinese wine ties it together without overpowering anything. It’s not the most exciting bowl on this list but it might be the most carefully made.
The Tom Yum Seafood Soup (S$13) is the one to order if you want something with more fire to it — prawns, squid, clams, fish slices and tomatoes in a spicy, deeply orange broth that’s rich rather than just hot.
It costs more than a usual hawker dish pricing and operates in a restaurant format. But for a CBD lunch option where the broth has actually been built from scratch over six hours, it’s a fair trade.
Best for: CBD workers who want something a step above a hawker stall without leaving the neighbourhood
6 Battery Road, #B1-22, Republic Plaza, Singapore 049909
Mon – Fri: 10.30am – 8pm | Sat: 10.30am – 3pm | Closed Sun
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8. Thai Seng Fish Soup
While Ubi is not a neighbourhood that’s known widely or visited for food, it’s home to culinary gems like Thai Seng Fish Soup, a popular stall that draws long lunch queues (not to be confused with Tai Seng fish soup in Taman Jurong). It’s absolutely worth the trip, if you ask Seth who lives in this hood.
The crowd favourite menu item we tried is the Sliced/Fried Fish Ee Mian (S$5.50), which many regulars opt to crack an Egg (S$0.50) into. The ee mian imparts a robust flavour that complements the milky broth, while the cracked egg makes every spoonful warm and hearty in its velvety embrace. The bowl also includes a sizable portion of fresh batang fish that the stallowners slice themselves daily. Soft and tender, the fish is truly the cherry on top. One thing to note: Thai Seng at Ubi has a ‘secret’ add-on menu for stuff like fish roe, prawn paste, fish maw and other ingredients. These add-ons are not displayed on the main menu at all, so you’ll need to enquire with them on the spot.
Another popular choice is the Tom Yum Seafood Soup (S$7.50), a tantalising dish of spicy and tangy tom yum soup served with a medley of fresh seafood, including prawns and squid. The soup is fiery and we mean it; this one’s definitely not for the faint-hearted or spice intolerant.
Best for: The ee mian with a cracked egg — order it the way the regulars do and you’ll understand the queue immediately
3026 Ubi Road 1, Wong Poh Kopitiam, #01-146, Singapore 408719
+65 9878 0817
Mon to Sat: 10am – 2.30pm
Closed on Sun
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9. Cai Ji Fried Fish Soup
Cai Ji Fried Fish Soup is a humble stall in the bustling Chong Boon Market & Food Centre. While it may look like your average fish soup stall, its extensive menu features a few standout items, including: Red Grouper Sliced Fish Soup (S$12/S$14), Handmade Noodle (S$4) and even an unconventional side dish of Fried Fish Roe (S$2/S$4/S$6).
A must-try is the Red Grouper Fish Head Soup (S$12/S$14); yes, even if you’re not a fish head enjoyer. From what we ordered, the bowl contains a generous portion of grouper fish head pieces filled with fragrant flesh, although you have to watch out for bones and cartilage. The soup is absolutely enjoyable as well. Not only is it light, sweet and clean, it’s also incredibly full-bodied.
If you aren’t feeling too adventurous, you can opt for classics like the Sliced Fish Soup (S$5/S$7), Fried Fish Soup (S$5/S$7) and Double Taste Fish Soup (S$5.50/S$7.50).
Best for: Diners who want to go beyond the standard order. The red grouper fish head and fried fish roe set this one apart from the pack
453A Ang Mo Kio Avenue 10, Chong Boon Market & Food Centre, #01-10
Singapore 561453
Tue to Sun: 10.30am – 1.45pm & 4.30pm – 7.30pm
Closed on Mon
10. Jin Hua Fish Head Bee Hoon
Another one for the CBD folks: Jin Hua Fish Head Bee Hoon at Maxwell Food Centre is a crowd favourite when it comes to fried fish soup with evaporated milk. They have an offshoot at Old Airport Road Food Centre, which happens to be the outlet listed on the coveted Michelin guide.
What did we tell ya? You must try the (fried) Fish Meat Bee Hoon/Soup (S$5/S$6/S$7) with milk. Made with a mix of old mother hen, yellow beans and fish bones, the broth has a robust, full-bodied flavour profile and a satisfyingly creamy texture. The bowl is packed with hefty fried fish chunks and a medley of vegetables, tomatoes and tofu.
Some interesting options to look out for on Jin Hua’s menu include: Shengyu Fish Collar Bee Hoon Soup (S$6/S$8/S$10), Groupa Fish Head Bee Hoon Soup (S$10/S$12/S$15) and Ang Go Li Fish Head Bee Hoon Soup (S$10/S$12/S$15), which uniquely features sea bream. Or else, you can simply stick to classics like Sliced Fish Porridge (S$5/S$6/S$7) and Sliced Fish Soup (S$5/S$6/S$7).
Best for: Milky fried fish soup with a properly built old-school broth, the kind that comes from simmering old mother hen and yellow beans rather than shortcuts
1 Kadayanallur Street, Maxwell Food Centre, #01-77, Singapore 069184
Fri to Wed: 11.30am – 7.30pm
Closed on Thu
51 Old Airport Road, Old Airport Road Food Centre, #01-120, Singapore 390051
Tue to Thu & Sun: 11.30am – 7.30pm
Fri: 11.30am – 3pm & 5pm – 7.30pm
Sat: 11.30am – 9pm
Closed on Mon
11. Lu Jia Fish Soup
Isabelle, who writes for us and had previously declared fish soup “not her thing,” came back from this one with five stars and a slight obsession. That alone should tell you something.
Lu Jia is tucked into an industrial kopitiam at A’Posh BizHub in Yishun, which means you’re making a deliberate trip. There was a 40-minute queue when she visited. She said it was worth every minute, and having read her account of that first sip, it’s hard to argue.
The Mixed Fish Soup (S$6.50) with milk is what to order. The broth is velvety and full-bodied with a hit of shao xing wine that adds a mellow depth without overpowering anything. The fried fish pieces arrive golden and still holding some crunch, while the sliced fish is genuinely silky in a way that made Isabelle reconsider the whole fried-vs-sliced debate she’d been having with herself. Get the mixed and sidestep the argument entirely.
The house-made chilli is lime-forward and addictive in a way that has you reaching for it automatically after the first dip. And then there’s the Popcorn Fish (S$2), which are basically bite-sized battered fish nuggets that are perfectly seasoned and unlike anything else you’ll find at a fish soup stall in Singapore. Order these. Whoever came up with the idea deserves a commendation.
The clear soup version at S$5.50 holds up just as well, especially paired with ee mee that soaks up the broth and adds body. Whichever direction you go, this is a very serious bowl of fish soup from a stall that does not seem aware it should be more famous than it is.
Best for: Diners willing to make the trip north for one of the best fish soups in Singapore
1 Yishun Industrial Street 1, A’Posh BizHub, Soon Lee Eating House, #01-12, Singapore 768160
Mon to Fri: 10.30am to 7.30pm | Sat: 10am to 2pm | Closed Sun
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12. Angel Horse Teochew Fish Soup
Angel Horse Teochew Fish Soup — now that’s a name you won’t forget, LOL. This iconic stall in Albert Food Centre has been serving up generous portions of comforting fish soup for over 30 years, cementing itself as a go-to for many.
Despite its mystical-sounding name, Angel Horse keeps things simple with unpretentious bowls of clear fish soup on its menu. Most opt for the flavourful Sliced Fish Soup (S$5.50/S$6.50), which consists of fresh batang slices, tofu, bitter gourd, earthy tang oh and umami seaweed. Be sure to pair the liao with their house-made Teochew salted bean chilli dip, which lends a sour-spicy contrast to the sweet, silky fish.
If you’re there with a companion, the stall offers a 2 Pax Set (S$8/S$10) that’s great for sharing.
Best for: The traditional clear Teochew bowl, eaten the right way with their house salted bean chilli on the side
270 Queen Street, Albert Centre, #01-95, Singapore 180270
Tue to Sat: 11am – 6pm
Closed on Sun & Mon
13. Whampoa 87 Fish Soup
The reputation of this stall sold us before we even tried the food; a fish soup stall that reportedly receives complaints about giving customers too much fish. We had to check it out.
Whampoa 87 sits in a quiet kopitiam at 26 New Upper Changi Road, a short walk from Bedok MRT. The first thing you notice is a whole batang fish hanging in the large chiller at the front — not a common sight, and a deliberate one. The stall owner is making a statement about freshness before you’ve even ordered.
We went for the Sliced Fish Soup with Rice (S$6) and added egg floss (S$1) and fish roe (S$3), because when a stall charges S$1 for egg floss we’ve learned to say yes. The egg floss alone was a revelation, a veritable mountain of it for that price, and it soaked up the broth beautifully. The fish roe was cooked in the soup and came in a quantity that embarrassed the price. Each piece was slightly chewy with a satisfying creaminess inside.
The broth itself is clear and clean and almost refreshing in its lightness, which is either a strength or a limitation depending on what you’re after. It won’t bowl you over on first sip. But there’s a pot of taucheo (salted fermented soybeans) on the table for exactly this reason, and a small spoonful transforms the bowl into something properly savoury and complex. It’s worth noting that carbs are included in the price, which is not a given at fish soup stalls.
The fish slices were thick-cut, fresh, and came in generous quantity. If you’re the type who checks the fish-to-broth ratio before you’re satisfied, this is your stall.
Best for: Bedok locals and anyone who measures a fish soup stall by how much fish actually ends up in the bowl
26 New Upper Changi Road, #01-656, Singapore 462026
Daily: 9.30am – 8pm
14. First Street Teochew Fish Soup
Hardly seen without a snaking queue, First Street Teochew Fish Soup at Serangoon is adored by not only north-east residents but also many across the island. It’s so popular that you can even expect to stand in line for a good hour during off-peak hours.
Well, the stall’s draw lies in the variety of fish they offer: Chinese silver pomfret, batang and red garoupa. A refreshing change from the usual single type of fish available. What’s more, the fish is purchased fresh daily, sliced and marinated for 2 to 3 hours. The heart behind the preparation truly shines through in the fresh succulence of the fish slices.
For first-time visitors, we recommend the Garoupa Fish Soup (S$10.90/S$14.90). It’s a little pricier than usual, but it’s no secret that you pay for quality. The sliced garoupa is delicate, tender and just the right amount of flaky. Paired with a mellow umami broth, it makes for the ultimate comfort food on a cold December morning.
If you’re not a fan of fish and would rather opt for an array of seafood, the Mixed Seafood Soup (S$7.90) will be right up your alley. With batang slices, prawns, fishcakes and fish maw, this hearty soup is a delight to savour.
Best for: Those who want a choice of fish: pomfret, batang or garoupa, all sliced fresh and marinated for hours before service
973 Upper Serangoon Road, Mee Sek Food Court, Singapore 534725
Daily: 8am – 8.30pm
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How to order fish soup in Singapore
If you’ve never ordered fish soup at a hawker stall before, the combination of options can be briefly overwhelming. Here’s a quick breakdown so you’re not holding up the queue.
Clear or milky?
This is the first decision. Clear (Teochew style) means the broth is left as-is: light, clean, and relying entirely on the fish bones and ingredients for flavour. Milky means a splash of evaporated milk has been added, which gives the soup a creamier texture and a slightly richer body. Neither is superior — it’s genuinely a personal preference. If you’re new to fish soup, try the milky version first. It’s more immediately satisfying and more forgiving of a broth that’s slightly underbuilt.
Sliced or fried fish?
Sliced fish (batang or grouper, cut fresh) gives you the clean, direct flavour of the fish itself — silky, firm, and light. Fried fish is battered and deep-fried before hitting the soup: crispy outside, soft inside, and it picks up the flavour of the broth as it soaks. Many stalls offer the 黑白 (hei bai) or “black and white” combo — both sliced and fried in one bowl for a small premium. If you can’t decide, get that.
Which carbs?
The standard options are thick bee hoon (thick rice vermicelli), thin bee hoon (thinner, lighter), mee sua (very thin wheat noodles that soak up flavour fast), ee mian (pre-fried noodles with a slightly nutty flavour), and plain white rice. Ee mian with fish soup is an underrated pairing — the noodles hold up well against the broth and add a roasted depth. If you’re undecided, go thick bee hoon first.
Should you add milk even if the stall doesn’t offer it by default?
Some stalls (like Mei Chin) serve only clear soup and don’t offer the milky option. This is intentional — the broth is built to stand on its own without it. Don’t ask for milk at these stalls. At stalls that do offer it, “with milk” is almost always the right call unless you specifically prefer lighter soups.
What do the condiments on the table do?
Most stalls put out sliced ginger, white pepper, chilli sauce, and sometimes taucheo (fermented salted soybeans) or fried shallots. White pepper sharpens the broth. Ginger adds warmth and cuts any slight fishiness. Taucheo adds a deep, funky savouriness that transforms a clear broth entirely. Don’t ignore the condiments — they’re there because the stall owners know what pairs well with their soup.
One thing not to do: don’t let the fried fish sit in the broth for the whole meal before eating it. Eat the fried pieces first while they’re still crisp, then let the remainder soak for the last few bites. You get both textures that way.
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