Hong Sheng fish soup seems to be a small chain of fish soup hawker stalls that serve up screaming hot bowl of fish or seafood soup, and I’ve patronised their stall on a few occasions. Their seafood soup is laden with acceptably fresh seafood and the broth is delightfully hearty with the sapid essence of the prawn (I presume) and fish stock. The fish soup is no slouch either, and delivers wholesome satisfaction every single time.

Despite them being a seafood soup merchant, I was quite surprised to see them jump on the pao fan (rice in seafood soup topped with rice grains that have been deep fried) fad. For six bucks, I got a bowl brimming with supremely savoury soup, a ponderous prawn, a solitary scallop, and a wealth of both poached & deep fried fish slices.⠀

As with the regular fish soups, the seafood pao fan is delicious, but not particularly memorable. The soup is solid, with the rich, briny umami from the fish & prawns that’ve been boiled into the stock, and it’s a great base for the seafood. The prawn & scallop were passably fresh, but the fish were absolutely fabulous. The poached fish slices were remarkably fresh, while the equally fresh fried fish was battered & fried fantastically. ⠀

I would’ve preferred if the fried fish was served on the side instead of being immersed in the soup, but you can’t win ‘em all. Still, this is a hearty, redolent bowl of soup that is a soothing balm for your soul. Not quite a souperstar, but still pretty soup-er in its own right.⠀