When talking about comfort food in Singapore, fish soup easily earns a spot near the top of the list. Found mostly in hawker centres and old-school food complexes, these humble stalls focus on fresh seafood, clear broths, and time-tested techniques rather than flashy presentation. From Teochew-style soups to porridge-based bowls loaded with umami, each place has its own loyal following.
If you’re hunting for the best fish soup in Singapore, these six spots stand out for their consistency, freshness, and ability to turn simple ingredients into deeply satisfying meals. Here’s where to start your fish soup crawl.
Note: This list is strictly not in order.
1. Leng Kee Fish Soup
Leng Kee Fish Soup is often described as a reliable old favourite, and it’s easy to see why. Having been around for close to three decades, this stall has built a reputation on consistency and generous portions. The clear soup is light yet flavourful, thanks to the addition of dried sole fish powder that gives the broth a subtle savoury depth without overpowering the natural sweetness of the fish.
Most diners opt for the classic sliced fish soup paired with rice, where thick, tender slices of grouper take centre stage. The fish is impressively fresh, firm yet delicate, and practically falls apart with each bite. Add-ons like bitter gourd, tau cheo, and sambal belachan elevate the bowl, making it both comforting and complex. While there are options like fish head soup and fish porridge, the fish soup and rice combo remains the go-to for many regulars.
Prices:
- Fish Porridge: $5++
- Fish Head Soup: $6++
- Fish Soup: $6++
- Sliced Fish Mee Sua: $5++
- Sliced Fish Bee Hoon” $5++
Highlights:
- Fresh, thick-cut grouper slices
- Clear broth enhanced with sole fish powder
- Generous portions at wallet-friendly prices
Customer Reviews:
Lynn Cheah
Best fish soup store in the area! Fish slices are thick and fresh. They have the best chilli as well! A lil pricey but value for money imo. Nice uncle and auntie too, been my family’s go to for years 🙂
Sheryl Ho Tham
Generous portions of fish and a delicious, flavourful soup. Don’t miss their tau kee! I’d skip the mee sua and have it with rice instead. This stall is hugely popular and often sells out by 1 pm, so I recommend coming early for lunch.
Hazel Ng
Leng Kee Fish Shop is my go-to for fresh fish – cheap and good! Always very fresh, perfect for cooking fish soup at home. Standard never drop over the years. Uncle very friendly and honest. Highly recommend for those who love a good bowl of homemade fish soup!
Website: https://www.facebook.com/LengKeeFishSoup/
Contact: 9685 6138
Location: 2A Jln Seh Chuan, #01-062, Singapore 599213
Opening Hours: Thursday-Tuesday: 9 AM – 4:30 PM | Closed on Wednesdays
2. Kwang Kee Teochew Fish Porridge
Kwang Kee Teochew Fish Porridge may have gained wider recognition after earning a Michelin Bib Gourmand in 2021, but its roots stretch back more than 60 years. Now run by the second generation, the stall continues to focus on clean flavours and quality ingredients. One thing that sets Kwang Kee apart is its pork-free approach, relying solely on fish and vegetables to build flavour in the broth.
A popular choice is the Dual Fish Soup, which combines fried dory fish with fresh batang slices. The contrast in textures makes the dish especially satisfying – the fried fish is lightly battered and bouncy, while the fresh slices are soft and naturally sweet. Portions are generous, with fish pieces often larger than your spoon. The classic sliced fish soup is also worth trying, offering a fuller mouthfeel and a comforting sweet-savoury balance that keeps diners coming back.
Prices:
- Sliced Fish Porridge: $6++
- Fish Head Bee Hoon: $10++
Highlights:
- Michelin Bib Gourmand-recognised stall
- Large, generous fish slices
- Pork- and lard-free clear soup
Customer Reviews:
Joseph Loh
Tried the fish soup here for the 1st time, at 1st glance thought serving was small, but after trying, wow really good, fish is definitely fresh, soup is sweet and flavourful, don’t rush to add and soya sauce before you sip it, try original before adding anything except for the pepper that they added. Really good, $6 will not be enough. Recommended.
Ksenija Kodek
Best Fish Soup in Newton Food Centre ❤️
Noir Sen
I had their sliced fish mee suah and I really liked it! Honestly, it’s not a restaurant so don’t expect service but in terms of food quality and portions, brilliant! Fish wasn’t smelly, fish was fresh and broth was delicious! Hours later and I wasn’t super thirsty which meant that the sodium levels weren’t crazy. I would recommend trying it!! The other reviews don’t do it justice. Also, the addition of fans in the space makes having lunch a more pleasant experience!
Website: https://www.facebook.com/kwang.kee.newton/
Contact: –
Location: 500 Clemenceau Ave N, #01-20, Singapore 229495
Opening Hours: Tuesday-Thursday, Saturday-Sunday: 11 AM – 8 PM | Closed on Fridays & Mondays
3. First Street Teochew Fish Soup
First Street Teochew Fish Soup has been serving loyal customers since 1988, and its reputation for freshness has only grown stronger over the years. With a menu that keeps things simple, the focus here is squarely on high-quality fish and a naturally sweet broth. All seafood is purchased fresh from the market before dawn, which explains the clean taste and minimal seasoning.
The Chinese Pomfret Fish Soup is a standout, featuring over ten thin slices of silky, delicate pomfret in a light broth. For something heartier, the Mixed Seafood Soup includes batang fish slices, prawns, squid, fishcake, and seasoned minced meat, adding layers of texture and flavour. Dried sole fish is added subtly for umami, enhancing the soup without masking the freshness. It’s a great introduction to traditional fish soup in Singapore done right.
Prices:
- Mixed Seafood Soup: $7.90
- Batang Fish Soup: $7.90++
- Garoupa Fish Soup: $10.90++
- Chinese Pomfret Fish Soup with Big Prawns: $15.90++
Highlights:
- Premium Chinese pomfret option available
- Daily fresh seafood sourcing
- Customisable toppings like fish maw and bitter gourd
Customer Reviews:
Ars 3276
Very good fish soup. Shiok. Fish were all fresh and very nice
Jay Sng
Absolutely soul for the tummy and mind. The fish soup (I ordered pomfret and mackerel) was out of this world. So simple yet so flavorful! Awesomeness to the max. I had to add that the additional fish maw adds power to the meal! Couple the fish slices either the fermented soy bean dip, you get a wonderful mouthful of fish cooked to perfection swimming in your mouth! Boss is young and dynamic, and really humble. The queue can be long though but no complains! Worth every penny. It can be considered expensive for coffee shop fare but kid you not, it’s really the premium ingredients used for the soup that makes it worthwhile! Don’t take my word for it, go try it!
Mei Zhen
Batang fish soup with big prawns was very satisfying ($13.50). The team behind the stall run like clockwork! ? There’s a queue during weekend lunch hour, about 6-7 people. Coffeeshop also has a cooler fan at the back which helps a lot in this hot weather
Website: https://www.facebook.com/firststreetfishsoup
Contact: –
Location: 1014 Upper Serangoon Rd, Singapore
Opening Hours: Open Daily: 8 AM – 8:30 PM
4. Han Kee Fish Soup
Han Kee Fish Soup is no stranger to long queues at Amoy Street Food Centre, but the line moves quickly thanks to an impressively efficient ordering system. Orders are taken mentally, so once you commit, changes are strongly discouraged. That efficiency allows the stall to serve consistently good bowls at a steady pace.
The menu centres around sliced fish and fish head, served as soup, bee hoon, or porridge. A medium-sized sliced fish bee hoon is a safe bet for first-timers. The broth is clear, subtly sweet, and free from artificial flavours, allowing the freshness of the thick-cut batang fish to shine. Portions are surprisingly generous, often catching newcomers off guard. This isn’t a rich, milky fish soup; instead, Han Kee focuses on showcasing fresh fish in its simplest, most honest form.
Prices:
- Sliced Fish Soup: $6++
- Sliced Fish Bee Hoon: $6++
- Sliced Fish Porridge: $6++
- Fish Head Soup: $7++
- Fish Head Bee Hoon: $7++
- Fish Head Porridge: $7++
Highlights:
- Extremely generous fish portions
- Clear, clean-tasting broth
- Fast-moving queue despite peak hours
Customer Reviews:
Minie P
Han Kee Fish Soup is my all-time favourite — even my dad loves it! If the queue wasn’t so crazy, I honestly wouldn’t mind going down every day just to have this for lunch ? The soup is flavourful without being too salty, the vegetables are always fresh, and the fish slices are thick and super fresh. Plus, the auntie taking orders has amazing memory!
I JustWantMyPeace
Many people talk about the curt ladies here, but honestly, if you’re polite, decisive and have your cash ready, the service is quick and fuss-free. The menu is straightforward, so ordering is easy. What keeps me coming back is the incredible freshness of the batang (mackerel) slices, the generous portions and how affordable it still is in today’s hawker scene. Truly one of the best fish soup in Singapore!
葉
The startlingly long queue that snakes towards Han Kee Fish Soup is a sight to behold at lunch time, but thankfully, service is rather swift and organised. When one is about 15 people away from the collection point, one of the staff would come over to take a series of orders and collect payment in cash first. It is no surprise that the quality of the mackerel fish used is superb – cut into thick, generous slices, they are bouncy, fresh, have a good chew and embody the scent of sweetness from the sea. This makes it easily one of the best sliced fish soups I have had at a great value. The soup is rich and cleansing, garnished with coriander leaves and fried garlic bits for added fragrance. ?
Website: https://www.instagram.com/hankeefishsoup
Contact: –
Location: 7 Maxwell Rd, #02-129, Singapore 069111
Opening Hours: Monday-Friday: 11 AM – 3 PM | Closed on Saturdays & Sundays
5. Arcade Fish Soup
Located in the heart of the CBD, Arcade Fish Soup has long been a favourite among office workers. Operating since 1988, the stall is known for its premium ingredients and customisable ordering style. Diners choose their bowl size, fish type, soup base (milk or clear), and add-ons, making it easy to tailor each meal to personal preferences.
The cloudy broth, infused with Chinese wine, is rich and tangy, with a pleasant briny note from the fish. Each bowl is generously loaded with ingredients like Chinese cabbage, tomatoes, egg tofu, and thick batang slices. What truly sets Arcade apart is its use of air-flown, Grade 1 batang fish, resulting in exceptionally fresh, smooth, and bouncy fish meat. A signature heap of fried garlic crowns every bowl, adding crunch and aromatic depth.
Prices:
- Fish Soup: $9 (regular bowl), $11 (large bowl)
Highlights:
- Premium air-flown Grade 1 batang fish
- Customisable soup options
- Signature house-made fried garlic topping
Customer Reviews:
Rachel Chua
Really friendly staff!! Love the fish soup, can’t comment about seating as I’ve always done takeaway. While it’s a bit pricy for hawker fare it is in the CBD, in an air conditioned environment
CX
Fish soup that warms your heart.
Raymond Yap
Large serving with bowl full of fish and cabbage. Pepperis soup. Very home cook taste.
Website: http://www.arcadefishsoup.com/
Contact: 8566 9077
Location: 5A Straits View, #B2, #40 The Heart, Marina One, Singapore 018935
Opening Hours: Monday-Thursday: 10 AM – 7:30 PM | Friday: 10 AM – 3:30 PM | Closed on Saturdays & Sundays
6. Piao Ji Fish Porridge
Another long-standing name at Amoy Street Food Centre, Piao Ji Fish Porridge boasts a history of over 50 years. While best known for its fish porridge, the stall’s fish soups are equally popular. The Fish-and-Prawn Soup is a crowd favourite, featuring plump, sweet prawns and tender fish slices in a fragrant broth.
The soup carries a noticeable aroma from fried shallots and pork lard, giving it a richer profile compared to clear Teochew-style broths. Each serving comes with chilli padi, minced garlic, and a slightly sour taucheo dip that enhances the natural sweetness of the seafood. Portions are moderate but satisfying, making it a good option if you enjoy a heartier, more indulgent bowl without it feeling too heavy.
Prices:
- Fish & Prawn Soup: $13++
- Fish Soup: $8++
Highlights:
- Over 50 years of heritage
- Fragrant broth with pork lard and fried shallots
- Signature taucheo dipping sauce
Customer Reviews:
Whiskey Tea
Seriously delicious seafood soup . They have sliced fish soup or prawn and sliced fish soup . I opted for the $22 mixed seafood soup and $11 sliced fish soup . The prawn was plump and juicy , giving the soup a umami taste and seafood freshness . Paired with their ginger and chili sauce , it was pretty amazing and comforting . For $22 you get the best of both world , fresh prawns and sliced fish in a hearty bowl! 5/5. The sliced fish soup was firm n fresh , 5/5 After the meal, I was not thirsty .
Jade
Been eating this fish soup since I was a child because my parents loved it as much as I do! This is hands-down the BEST fish soup in Singapore. I love fish soup and everytime I come across popular fish soup stalls I would try them but so far, no one has come close to this childhood fave. I usually order the $12 or $15 fish soup (no prawn because it alters the original taste of the soup), the fish slices is always thick, fresh and adequate. The soup is naturally sweet and full of umami! Many of the local fish soup stalls prices may be lower but the quantity and quality of fish slices is really pathetic, and the soup typically full of MSG and salt. If you don’t mind paying alittle more, try this fish soup it’s truly the best!
Deb Dickson
Omg, this is some hard core prawn deliciousness! Fish & prawn soups of various sizes, with or without rice (which a local in the queue told me they add into the soup to form “porridge”) I got the $13 SGD, which had 4 plump prawns and loads of mackerel slices in the most fragrant, flavourful broth worth queueing in a steaming hot hawker centre when there are 100 other choices on offer. Always add the delicious sliced fresh ginger & chilli provided or it’s nowhere near as much fun!
Website: https://www.facebook.com/piaojifish/
Contact: –
Location: 7 Maxwell Rd unit#02-100 Singapore 069111 Maxwell Rd, Singapore 069111
Opening Hours: Friday-Wednesday: 10:30 AM – 3:30 PM | Closed on Thursdays
BestLah’s Recommendation
With so many excellent fish soup stalls around Singapore, choosing where to start can feel overwhelming. Whether you’re craving a clean Teochew-style broth, premium ingredients, or a heartier, old-school bowl, these recommendations narrow it down based on what you value most in a comforting fish soup experience.
1. If You Want Clean Flavours And Naturally Sweet Broth
Our Pick: Kwang Kee Teochew Fish Porridge
Kwang Kee is ideal for diners who appreciate purity and restraint in their fish soup. The pork- and lard-free broth relies entirely on fish and vegetables to develop flavour, resulting in a soup that tastes clean, light, and naturally sweet. Their sliced fish portions are notably large, often thicker than expected, and the fish remains tender without breaking apart.
The Dual Fish Soup is especially worth ordering, as it combines fresh fish with lightly fried pieces for textural contrast. This stall is well-suited for those who want a comforting bowl that doesn’t leave them feeling overly full or thirsty afterwards.
2. If You Want Premium Ingredients And Customisation
Our Pick: Arcade Fish Soup
Arcade Fish Soup is the go-to option when you’re willing to pay a little more for ingredient quality and personalisation. The use of air-flown Grade 1 batang fish makes a noticeable difference, with fish slices that are smooth, bouncy, and exceptionally fresh.
Diners can choose between clear or milk-based broths, adjust portion sizes, and add ingredients to suit their preferences. The cloudy soup, enhanced with Chinese wine and topped with fragrant fried garlic, offers a richer profile that feels indulgent without being overwhelming. This is a great choice if you want a more refined, made-to-order fish soup experience, especially in the CBD.
3. If You Love Old-School, Hearty Flavours
Our Pick: Piao Ji Fish Porridge
Piao Ji Fish Porridge is best suited for those who enjoy a fuller-bodied, traditional style of fish soup. The broth is noticeably more aromatic, thanks to fried shallots and pork lard, giving it a depth that differs from lighter Teochew-style soups.
Their fish-and-prawn soup stands out for its plump prawns and thick fish slices, paired with a signature taucheo dipping sauce that adds a tangy kick. With over five decades of history, Piao Ji delivers a nostalgic, satisfying bowl that feels indulgent yet comforting, perfect when you’re craving something richer and more flavour-forward.
Final Thoughts
From clear, delicate Teochew broths to richer, pork-infused soups, Singapore’s fish soup scene offers something for every palate. Whether you prefer generous portions, premium fish, or old-school flavours that evoke nostalgia, these six stalls showcase why fish soup remains a beloved staple across generations. Each spot brings its own personality to the bowl, proving that simplicity, when done well, never goes out of style.
If you’re a seafood lover looking to explore beyond hawker favourites, consider switching things up with Japanese cuisine next time. From sashimi to omakase, there’s plenty to discover – start by checking out our guide to the best sushi in Singapore for another fresh take on quality seafood.
Frequently Asked Questions (FAQ)
2. Which type of fish is best for the soup?
Singaporeans typically choose between three main types:
- Batang (Spanish Mackerel): The gold standard for sliced fish soup. It has a firm texture, is meaty, and doesn’t break apart easily in the broth.
- Toman (Snakehead): Most commonly used for "Fried Fish" versions. It has a mild flavor and holds up well to deep-frying.
- Grouper (Garoupa): A premium choice often found in higher-end stalls. It’s prized for its bouncy, tender flesh and slightly higher price point.
3. Is fish soup really the healthiest hawker option?
Generally, yes, but with a caveat. A standard bowl of sliced fish soup with clear broth and rice or thick bee hoon is one of the lowest-calorie meals you can find (approx. 150–350 kcal). However, once you opt for fried fish and add evaporated milk, the calorie and fat content can nearly double.
4. Why is "Fried Fish" so popular if the fish isn't as fresh?
While "Sliced Fish" (boiled) relies entirely on the freshness of the catch, "Fried Fish" offers a different sensory experience. The batter absorbs the savory broth, providing a burst of flavor in every bite. It’s a favorite for those who find the clear version too "bland."
5. What are the common noodles paired with fish soup?
- Thick Bee Hoon: The most popular choice because it doesn’t turn soggy easily and has a nice "slurp" factor.
- Thin Bee Hoon: Better for absorbing the broth, but can break apart if left in the soup too long.
- Mee Sua: A thin wheat noodle that adds a salty, silky dimension to the soup.
- Rice: Many locals prefer "Fish Soup Pao Fan" style, where they submerge white rice into the hot broth.
6. What is the "secret ingredient" that makes the soup savory?
Aside from fish bones, many reputable stalls use Ti Po (dried flatfish) that has been deep-fried and ground into powder. It provides an intense "umami" punch that sets apart a mediocre broth from a legendary one. Other common additions include ginger slices to remove "fishiness" and salted vegetables or sour plums for a tangy kick.
7. Is it true that fish soup helps with recovery when sick?
In Singaporean culture, fish soup is the go-to "sick food." Scientifically, it provides high-quality protein and hydration. The inclusion of ginger helps with digestion and warming the body, while the light nature of the clear broth makes it easy on a sensitive stomach.
8. Why is there often bitter gourd in the soup?
Bitter gourd is added for its medicinal properties. It's believed to be "cooling" (liang) in Traditional Chinese Medicine. It helps balance the "heatiness" of the fried fish or the heavy seasoning in the broth. If you find it too bitter, you can usually ask the hawker to "omit bitter gourd."
9. What is "Black and White" fish soup?
If you see this on a menu, it simply means a mix of sliced (boiled) fish and fried fish. It’s the perfect middle ground for those who want the freshness of boiled fish and the texture of fried fish in one bowl.
10. Why is the queue for fish soup always so long?
Unlike many other hawker dishes that can be pre-made in bulk, fish soup is often cooked bowl-by-bowl. The hawker must blanch the specific fish, vegetables, and noodles for each order to ensure the fish isn't overcooked and the broth remains at a boiling temperature. This artisanal approach is why you might wait 20 minutes for a "simple" bowl of soup!