Some mornings, all we want is a bowl of fresh fish soup made with care. This list began not as a ranking but as a habit. What surprised us wasn’t which was “best,” but how different each was. A clear Teochew broth in the CBD differs vastly from a cloudy, ginger-heavy bowl in Berseh. A fried fish soup with evaporated milk contrasts sharply with a purist’s raw sliced batang.
So instead of crowning one winner, here are twelve bowls worth traveling for. Each offers something unique you won’t find at your neighborhood hawker stall. That, to us, defines the best fish soup in Singapore.
Quick Summary
Hup Lok (Tiong Bahru): Premium pomfret in a collagen-rich Teochew broth, served restaurant-style with generous portions of fresh fish slices and spring onions.
Han Kee Fish Soup (CBD): The benchmark clear batang bowl, worth the CBD queue, known for generous servings and preserved vegetables.
Mei Xiang Black & White (Jalan Besar): Rich, cloudy fried-and-sliced fish soup with fried garlic bits and shallots for aroma.
Kwang Kee Teochew(Newton/Punggol): Classic Teochew style with generous fish maw and egg tofu.
First Street Teochew Fish Soup (Kovan): Offers choice of batang, garoupa, and pomfret with a unique soup base.
Beach Road Fish Head Bee Hoon (Whampoa): Milky broth with lightly battered fried fish, enhanced with evaporated milk.
Piao Ji Fish Porridge (CBD): Rich, lard-enhanced broth simmered with pork bones for depth.
An Shun Seafood Soup (Hougang): Fried and sliced fish combo with generous fried garlic.
Jin Hua Fish Head Bee Hoon (Maxwell/Old Airport Rd): Old-school milky broth with real body and fried garlic bits.
Mei Chin Fish Soup (Tai Seng): Purist’s bowl with thin fish slices and clean broth.
Angel Horse Teochew (Bugis): Over 30 years of tradition with bitter gourd, egg tofu, and a notable chilli dip.
Jun Yuan House (Pasir Ris): Known for herbal seafood soup and generous fresh fish slices.
1. Hup Lok (Tiong Bahru)
Price: $$
Hup Lok offers a premium Teochew pomfret fish soup known as Grandpa’s Pomfret Soup (S$13.80). This clear fish soup features fresh pomfret slices and a collagen-rich broth made from batang and pork bones, simmered from 20 liters of ingredients. Salted plums and tomatoes add a gentle tang, balancing the full-bodied broth that clings perfectly to the fish. The pomfret slices are thick and tender, giving a satisfying mouthfeel without any muddy aftertaste. This steam fish soup style is a luxurious, wholesome experience, checking all the boxes for a classic favourite fish soup.
The generous amount of fresh fish and green veggies served here sets it apart from many other fish soups in Singapore. Unlike the cloudy soup varieties found in places like Berseh Food Centre, Hup Lok maintains the original taste of the fish fresh without adding evaporated milk. Food news and food videos often highlight this popular fish soup stall for its commitment to quality and its own recipe that respects tradition.
Good News for: Those who prioritize premium fish and expertly crafted broth.
Bad News if: You’re seeking a cheap hawker-style fish soup fix. Booking ahead is recommended due to limited seating.
2. Han Kee Fish Soup (CBD)
Price: $
Han Kee at Amoy Street Food Centre is a benchmark for clear Teochew fish soup. Their broth is clear, naturally sweet from fish and vegetables, and served with generous, thick-cut batang fish slices that are smooth and tender, delivering fresh taste without being overly fishy. The bowl includes preserved vegetables, spring onions, and fried shallots for aroma. Despite long queues, it’s worth the wait for purists craving a clean, light broth. Fish pairs well with soy sauce and chili.
This popular fish soup stall is also located near Maxwell Food Centre, making it a convenient stop for those exploring the CBD. The white fish soup here is celebrated for its thin slices of fish and the inclusion of bitter gourd slices and dried seaweed, which add complexity to the broth. The generous serving size ensures diners leave satisfied with a hearty bowl of fish soup.
Good News for: Fish soup purists and CBD workers who value authentic clear soup.
Bad News if: You have limited lunch time; order quickly as lines move fast.
3. Mei Xiang Black & White (Jalan Besar)
Price: $
Mei Xiang serves a Black & White Fish Set (around S$6.50) combining fried and sliced fish in a rich, cloudy broth with a ginger-forward bone stock. The milky texture comes from simmered bones, not added milk. The soup is hearty and comforting, with fried garlic and shallots adding a signature aroma. Fish slices are tender and thick, soaking up the flavorful broth. The richness can feel greasy if you prefer a lighter soup, and occasional bones may appear.
Located at Berseh Food Centre, this stall is famous for its cloudy soup that stands out from the clear fish soups commonly found at coffee shops and hawker centres like Newton Food Centre. The mixed soup includes a generous amount of sliced batang fish and green veggies, making it a fulfilling meal. Adding evaporated milk is optional here, but many prefer the original taste that highlights the natural flavors of the fish fresh from the sea.
Good News for: Fans of bold, milky fish soup with fried fish.
Bad News if: You prefer clear, delicate Teochew-style broth.
4. Kwang Kee Teochew Fish Porridge (Newton/Punggol)
Price: $
Kwang Kee offers traditional clear Teochew fish soup with fresh, tender fish slices, fish maw, and egg tofu in a light broth. Operating over 60 years, it’s a classic comfort bowl with minimal distractions, letting the fish shine. The soup is slightly oily but sweet and savory, complemented by fried garlic and spring onions. Two convenient locations make it accessible island-wide.
This stall is a popular fish soup stall at Newton Food Centre, known for its generous serving of sliced batang fish and green veggies. Their white fish soup is a favorite among locals who appreciate the thin slices and the balance of flavors from the dried seaweed and bitter gourd slices often added. The original taste of the broth is preserved with no added milk, emphasizing the freshness of the fish fresh from the market.
Good News for: Lovers of traditional, clear fish soup with classic sides.
Bad News if: You want creamy or heavily seasoned broths.
5. First Street Teochew Fish Soup (Kovan)
Price: $$
Operating since 1988, First Street stands out by offering fish choice—batang, garoupa, or pomfret—with a unique broth balancing fish flavors and preserved vegetables. The Garoupa Fish Soup (S$10.90/S$14.90) features firmer, cleaner fish slices in a light soup that highlights the fish. Premium fish raises the price, but regulars appreciate the quality and variety. Mixed Seafood Soup with batang and fish maw is also popular.
This stall’s own recipe includes a generous amount of green veggies and bitter gourd slices, enhancing the broth’s complexity. It’s a popular fish soup stall for those seeking variety beyond the typical white fish soup. The bowl of fish soup here offers a satisfying mix of thin slices and thicker chunks, appealing to a broad range of fish soup enthusiasts.
Good News for: Fish lovers seeking variety and texture.
Bad News if: You’re on a tight budget.
6. Beach Road Fish Head Bee Hoon (Whampoa)
Price: $
Despite the name, located at Whampoa, Beach Road Fish Head Bee Hoon offers a rich, milky fish soup enhanced with evaporated milk and lightly battered fried fish. The Fried Fish Soup (around S$5.50) is creamy and restorative, with fried fish edges staying crisp. It once held a Michelin Bib Gourmand. The stall operates on specific days, so check hours before visiting.
The cloudy soup here is unique among fish soups in Singapore, with a generous serving of fried fish and green veggies. The addition of evaporated milk gives the broth a velvety texture that fans of creamy soups appreciate. While not a white fish soup purist’s choice, it remains a popular fish soup stall for those seeking a richer experience.
Good News for: Fans of creamy, fried fish soups.
Bad News if: You prefer clear Teochew-style soup.
7. Piao Ji Fish Porridge (CBD)
Price: $
Piao Ji offers a richer, more savory fish soup with pork lard and fried shallots enhancing the broth. Their thick Indonesian batang slices are fresh and generous. The Fish & Prawn Soup (from S$13) has a fuller character, contrasting with lighter clear soups nearby.
Located near Maxwell Food Centre, this stall serves a bowl of fish soup that is hearty and satisfying, with a generous amount of fish fresh and green veggies. The broth is enhanced by dried seaweed and bitter gourd slices, adding layers of flavor. This popular fish soup stall’s own recipe highlights a balance between richness and freshness.
Good News for: Those wanting a hearty, flavorful broth.
Bad News if: You prefer delicate, clear fish soup.
8. An Shun Seafood Soup (Hougang)
Price: $
An Shun combines fried and sliced fish in one bowl, offering both textures with generous egg tofu and fried garlic. The Fried + Sliced Fish Soup (S$6–S$10) is satisfying though occasionally salty on returns. Fried fish with milk version is richer and more memorable.
The stall includes green veggies and bitter gourd slices in their mixed soup, adding a refreshing contrast to the fried fish. The generous serving size ensures a fulfilling meal, and the original taste of the broth shines through despite the richer elements. It’s a popular fish soup stall for those who want variety in a single bowl.
Good News for: Diners wanting variety in one bowl.
Bad News if: Sensitive to saltier broths.
9. Jin Hua Fish Head Bee Hoon (Maxwell/Old Airport Rd)
Price: $
Known for an old-school milky broth with real body from fish bones, old hen, and yellow beans, Jin Hua serves Fried Fish Meat Bee Hoon with milk (S$5–S$7). The broth is rich and hearty, with fried garlic bits adding aroma. Locations at Maxwell and Old Airport Road make it accessible.
The cloudy soup here is a signature style, with a generous amount of fresh fish slices and green veggies. The addition of evaporated milk enriches the broth, making it creamy without overpowering the original taste. This popular fish soup stall’s own recipe has kept loyal fans coming back for decades.
Good News for: Milky broth and fried fish lovers.
Bad News if: You want a light, clear soup.
10. Mei Chin Fish Soup (Tai Seng)
Price: $
Mei Chin offers a purist’s bowl with no fried fish or milk. Their Sliced Fish Soup (S$6.50/S$8) highlights firm, velvety batang slices and a clean broth. It’s a confident, honest bowl served with white rice and preserved vegetables.
hool milky broth with real body from fish bones, old hen, and yellow beans, Jin Hua serves Fried Fish Meat Bee Hoon with milk (S$5–S$7). The broth is rich and hearty, with fried garlic bits adding aroma. Locations at Maxwell and Old Airport Road make it accessible.
This fish soup features thin slices of fish fresh and green veggies, with a broth that emphasizes the original taste of the ingredients. The generous serving size and careful preparation make it a favorite among those who appreciate simplicity and quality. It’s a popular fish soup stall for purists who avoid cloudy soup or added evaporated milk.
Good News for: Those who judge fish soup by fish and stock quality.
Bad News if: You prefer creamy or fried-fish variants.
11. Angel Horse Teochew Fish Soup (Bugis)
Price: $
Operating over 30 years, Angel Horse’s Sliced Fish Soup (S$5.50/S$6.50) features batang, seaweed, chrysanthemum greens, bitter gourd, and tofu cubes. The bitter gourd adds a vegetal note that may not suit all, but the tender fish and house chilli dip balance it well.
This popular fish soup stall includes a generous amount of green veggies and dried seaweed, enhancing the clear broth’s flavor. The addition of bitter gourd slices is distinctive and adds complexity to the soup without bitterness. The original taste of the fish fresh is preserved, making it a favorite among traditionalists.
Good News for: Fans of traditional clear Teochew soup with vegetables.
Bad News if: You dislike bitter gourd or vegetal flavors.
12. Jun Yuan House (Pasir Ris)
Price: $$
Jun Yuan slow-brews a herbal seafood broth for six hours using fish and pork bones, creating a nourishing, umami-rich soup without MSG. Their Herbal Seafood Soup (from S$6) includes fresh fish slices, fish maw, egg tofu, and fried garlic. It’s a modern, hearty take on fish soup, blending traditional herbal flavors with generous ingredients.
This stall offers a mixed soup with a generous serving of sliced batang fish and green veggies, including bitter gourd slices and dried seaweed. The cloudy soup is rich and comforting, with an own recipe that balances herbal notes with the original taste of the fish fresh. It’s a popular fish soup stall for those seeking a nourishing and flavorful bowl.
Good News for: Herbal soup enthusiasts seeking a hearty bowl.
Bad News if: You prefer a simple, clear Teochew fish soup.
One Last Bowl
Twelve stalls, and not one of them tastes like another. That’s what stayed with us after this whole exercise. Fish soup Singapore-style isn’t a single dish; it’s a spectrum, from the near-clear bowls of the CBD to the cloudy, milky broths tucked into older markets. Trying to name the best fish soup Singapore has to offer felt less useful than showing you why each of these is worth the trip.
So take your time with this list. Chase the clear broth on a quiet morning, the milky one on a rainy afternoon, the premium pomfret when you want to sit down and slow down. Whatever pulls you, we hope one of these bowls gives you a reason to travel, and a small moment worth remembering.
If this made you hungry, or made you think of a bowl of your own, come wander with us for more at SG Foodie Travels. We’re usually somewhere out there, spoon in hand, quietly uncovering the next fish soup fix worth writing about. For those exploring beyond fish soup, don’t miss our guide to 8 Hidden Gems Worth Discovering, where delicious surprises await around every corner.
