Fish Soup Showdown at Toa Payoh Lorong 8: Hai Kee Seafood vs. Teow Chew Fish Soup

Fish Soup: An Irresistible Delight

Fish soup is a comforting dish that everyone can enjoy. With its clear broth and tender slices of fish, this meal not only helps to relieve stress but also enhances an already good day. At the Toa Payoh Lorong 8 Market & Hawker Centre, two popular fish soup stalls are Hai Kee Seafood and Teow Chew Fish Soup. While a friend of mine has been a loyal patron of Hai Kee Seafood, a single taste of Teow Chew Fish Soup turned him into a fan of that stall.

This article will compare the two eateries based on their fried fish soup. We'll evaluate which stall offers crispy fish slices and flavorful broth, along with a comparison of their fish porridge to discover which dish has a fresher taste.

Fried Fish Soup: A Satisfying Experience

At Hai Kee Seafood, the fried fish soup comes in three sizes: small (S$5), medium (S$6), and large (S$7). I opted for the medium size and took it back to the office, paying an additional S$0.20 for packaging, totaling S$6.20. Meanwhile, Teow Chew Fish Soup offers two sizes: small (S$5.50) and large (S$7). I chose the small size with a packaging fee of S$0.30, bringing my total to S$5.80.

The first thing I noticed was the difference in packaging between the two stalls. Hai Kee Seafood places the fried fish in a separate plastic bag, while Teow Chew Fish Soup serves the fish directly in the soup bowl. This alters the texture of the fried fish. The fish from Hai Kee Seafood is crispy and makes a satisfying crunch when bitten into, while the fish from Teow Chew Fish Soup is softer and may have soaked in the broth for longer.

Regarding the broth, Teow Chew Fish Soup stands out with its broth enriched with scrambled eggs, lettuce, tomatoes, and ikan bilis (dried small fish). Each spoonful offers a different flavor from the ingredients, while Hai Kee Seafood's broth is primarily dominated by the taste of fish and fried garlic, which I personally didn't find as appealing.

Fish Porridge: The Softness Showdown

I also tried the fish porridge on another occasion with my mother. The prices are similar to the fried fish soup. I ordered the medium fish porridge (S$6) at Hai Kee Seafood, while my mother opted for the small portion (S$5.50) at Teow Chew Fish Soup, and we both dined at the hawker center this time.

My mother noted that the fish slices at Hai Kee Seafood tend to be thicker, firmer, and less likely to break apart. While this suits her taste, she also observed that some of the fish slices in Hai Kee Seafood's broth were thin, indicating uneven cutting. In contrast, the fish at Teow Chew Fish Soup is sliced evenly, providing a softer and fresher feel.

We also noticed that the rice at Teow Chew Fish Soup is softer compared to Hai Kee Seafood. Personally, I prefer softer rice, but some may enjoy a slightly firmer texture.

The Final Verdict: Which Stall Comes Out on Top?

Overall, after this culinary battle, Teow Chew Fish Soup emerged victorious with its more complex broth, while Hai Kee Seafood also served delicious crispy fish. This shows that food preferences can vary, and you might enjoy the experience from both stalls.

Useful Information for Vietnamese Travelers

If you're planning a trip to Singapore, be sure to add Toa Payoh Lorong 8 Market & Hawker Centre to your culinary exploration list. Dishes here range from S$5 to S$7. Don't forget to bring Singapore dollars (SGD) to enjoy the local cuisine. The best time to visit is during lunchtime or early afternoon when the crowd is lively and the atmosphere is vibrant.

If you're flying from Vietnam, there are numerous flights from Ho Chi Minh City (SGN) or Hanoi (HAN) to Singapore, with a flight time of about 2-3 hours. Additionally, a short-term tourist visa for Vietnamese citizens visiting Singapore is typically not required for stays under 30 days, but it's wise to check for the latest information from the embassy or consulate.

Finally, be sure to try both stalls to find the fish soup that suits your taste!

Article referenced and edited from source: Seth Lui Food