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335 Smith Street
#02-73 Chinatown Complex Market & Food Centre
Singapore 050335

(open in Google Maps)

11:00am - 05:00pm

11:00am - 05:00pm

11:00am - 05:00pm

11:00am - 05:00pm

11:00am - 05:00pm


11:00am - 05:00pm

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From the Burpple community

Unlike the usual seafood hor fun that come with a light-colored gravy, this black bean sliced fish hor fun ($5) was topped with slices of fish and drenched in a dark-colored gravy instead.
However, I find the taste of pepper more pronounced than the black bean which make me feel like I am having black pepper sliced fish hor fun more than anything else.
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I love fish soup and I would put this as my TOP 5 fish soup list that I’ve tried so far in Singapore. No milk is used to thicken the broth, which is so flavourful with wok hei as well. I added for more fish and fish roe to my bowl, making this a $10 meal but it was so, so satisfying. 😍

You might be surprised that the milky-looking broth here, in fact, has no milk in it. There's even a "no milk added" sign! This milky look is achieved by boiling fried fish bones with anchovy, ginger and soybeans overnights. The resulting creamy, silky broth is what you're here for, and is best enjoyed in their Sliced Fish Beehoon Soup ($5). This Cantonese stall is also known for their delicious Braised Bittergourd and Sliced Fish ($8).
Photo by Burppler Marc T.


Really nice soup having been boiled for 4-5 hours so that the Fish bones release its flavour. Theres a slight bite from the huadiao wine as well. A very unique and soothing Fish Soup indeed, though be prepared to wait

1 Like

It seems like many people also come here for their hor fun, so make my revisit again trying this popular dish.

Personally I felt the sauce taste a bit salty but the fish meat still good as usual. I guess probably I still prefer their fish soup.

Had the fish slice beehoon soup ($5) and fish head beehoon soup ($6.50) at Mr Fish. Actually intended to get the yu ji (something like meatier fish slice) soup ($6.50) but I think my order was mixed up - no worries, just an excuse for another visit.

One of the first things you notice when you see the stall is the "no milk added" on the sign - something that you don't get very often with fish soups nowadays. The creaminess from the soup is purely from boiling the fish bones, soybeans etc. to extract the flavour from it. Fun fact: I was actually at the hawker centre for dinner one day and saw them cooking the next day's soup overnight. So none of that artificial carnation milk creaminess.

The effort gone into making the soup really does show - its pure sweetness, the fishiness having been mellowed out by ginger slices, and good, fresh slices of fish (or fried pieces of fish head). Beehoon is not the greatest but its a small gripe. Having been visiting the Chinatown hawker centre for years, and being a huge fish soup fan, I'm glad to have found this place.

The wait was pretty short for a Saturday lunch - around 15 min or so, and you simply have to make your order and the Auntie will bring the food to your table.

They offer several dishes with black bean sauce (horfun, fish head with bitter gourd) which I'll be back soon to try. For black bean stuff though, I'd generally defer to Kok Sen (right beside the hawker centre at Keong Saik St), which does an incredible black sauce. But I'll have to see.