I am a huge fan of fish soup. There was once a foodie I knew online introduced me to a famous fish soup stall in Chinatown Smith Street food centre and said it was the best fish soup she has ever eaten, with no milk. The gullible me believed and went to try it only to find myself very disappointed and not to trust her anymore. Where got no milk? The amount of milk and sesame oil added into the soup was so overwhelming that I cannot… Moral of the story: some reviews really cannot be trusted. So I told my friend Melvin about my disappointment and he said, “Let me introduce you to a super good fish soup stall that everyone gave thumbs up!”. I was still skeptical and asked, “Sure or not?”. This time, I am really impressed.

Owner of Mr Fish, Mr Lee, only started selling fish soup in Chinatown about 2 years ago. As a family business, his son, Alan, who works as a It specialist at night helps in the stall almost every day and is now doing most of the cooking. Considering there are so many fish soup stalls in Chinatown, it is really brave for Mr Fish to come in. But they came in strong and are not newcomers in the F&B industry. They used to run a zi char in stall in the west Henderson Road. When they found got a stall in Chinatown, they decided to just focus on doing Cantonese style fish dishes well, i.e. Fish Soup, Black Bean Sliced Fish Hor Fun, Braised Bittergourd and Sliced Fish etc.

We waited half an hour on a late Saturday afternoon for our dishes. When the Fish Head Bee Hoon ($5) finally arrived at my table, I got that whiff of aroma from the piping hot fish stock. They first fried the fish bones and then boil it for hours to get that creaminess and silky texture. This is time consuming but they have insist that no short cut is done – meaning no milk is added. This one really got no milk lah, I am very sure because I am very “sensitive” to lactose products. One sip of the soup, you know it’s worth the wait. They are very generous with huge chunks of fried fish and some cabbage to give a refreshing taste.

Besides the fish head bee hoon, the other best seller is Braised Bitter Gourd and Sliced Fish ($8). Cooked in a black bean sauce, the taste of wok hei is obvious. When bite onto the bitter gourd, you get their crunchy and smoky aroma, with fresh fish slices. It’s so comforting and best goes with rice. I can’t wait to try their Black Bean Sliced Fish Hor Fun which is freshly fried upon order, hence the waiting times increase. But, quality food is worth the wait right?

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