The yummiest fish soups in Singapore

SATISFYING SLURPS GUARANTEED.

TEXT PRIYANKA C. AGARWAL

Typically, there are two kinds of sliced fish soup available in Singapore. The Teochew-style version features a light, clean broth with fish, vegetables and beancurd, accompanied by rice or bee hoon. Then, there are the robust Cantonese-style milky broths that contain boiled and deep-fried slices of batang fish – and in some cases even a fried fish head. Whatever your preference is, take your pick from the most comforting fish soups around. KA-SOH SEAFOOD RESTAURANT 2 College Road, Alumni Medical Centre The fish soup ($7.50 and up) is a best-seller at this Michelin Bib Gourmand zi char restaurant, and it’s easy to see why. Generous cut slices of toman fish sit in a rich fish broth with slippery, thick bee hoon noodles. The broth gets its creaminess from fried fish bones that have…

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Shape Singapore (Digital) - 1 Issue, October 2018

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