REVIEW: Good Fish Soup in Singapore: Tan Xiang Fish Soup 炭香鱼汤 in Toa Payoh Singapore

When it comes to the bustling food scene in Singapore, surprises are always around the corner. One such delightful surprise came my way when I spotted Ben Yeo seated outside 炭香鱼汤 (Tan Xiang Fish Soup) as I strolled by. 

Address: 20 Lor 7 Toa Payoh, #01-758, Singapore 310020

Opening Hours: 8 am - 6 pm

Tan Xiang Fish Soup is an offshoot of Ben Yeo's renowned Charcoal Fish Head Steamboat Restaurant, located in the vibrant neighborhood of Kallang. This new venture draws from the same culinary playbook, featuring a base for their steamboat that's created by simmering fish, chicken, and pork bones for an extensive five-hour duration. The result is a milky broth that's rich in flavor and complexity.

On our visit, we decided to dive into their menu, opting for the Batang fish and Red Grouper dishes, each paired with a different type of noodles. The thick bee hoon and ee mian were our chosen companions for this culinary journey. What immediately struck us was the generous thickness of the fish slices. These were no thinly sliced morsels but substantial, meaty portions that promised to make our meal truly satisfying.

As we delved into the steaming bowls of goodness, the standout feature was undoubtedly the milky broth. It possessed a remarkable umami flavor that left a lasting impression with every sip. It was the kind of broth that lingered on your taste buds, making you savor each mouthful.

To complement our meal, we couldn't resist ordering a side of charcoal you tiao. This deep-fried goodness served as the perfect accompaniment to the already delicious fish dishes.

The popularity of Tan Xiang Fish Soup is evident from the perpetual queue that often snakes its way around the stall. However, the wait is absolutely worth it, and what's more, it's not uncommon to spot Ben Yeo himself helping out at the stall from time to time. It adds a personal touch to the dining experience and speaks to his commitment to delivering exceptional food to his patrons.