31 Tan Quee Lan Street #01-01
Tel: 6334 4086
We were introduced to Xin Yuan Ji some time ago, and it is now our go-to place for sliced fish soup in Singapore. The restaurant itself is a full service tze-char restaurant, catering both to the one-hour luncher and the relaxed steamboater. It is particularly noted for its steamboat, fishhead curry and fish soup offerings.
The sliced fish soup with condensed milk ($5.80 – $7.00) is one of their specialities. You can have it with thick beehoon, porridge, or a separate serving of rice. The original purpose of adding milk was to mimic the appearance of fish-bone soup that has been boiled for hours, but it also has the effect of giving the soup a smoother texture and a pleasant sour-salty aftertaste. Fried fish slices are also available.
The sanlao fish hor fun ($7.00) comes hot out of the kitchen smelling of wokhei, the smokey, slight charred scent cherished by Cantonese chefs. There is a generous portion of fish and beansprouts, with plenty to share around.
We’ve not tried the rest of the dishes on the menu, but the shrimp prawn paste (belachan) chicken is a best seller and purportedly very good. Just don’t question how healthy it is.