Mr Fish – Creamy, old-fashioned fish soup with no milk added

Despite its rather modern name, Mr Fish is a stall that’s anything but. Run by a family that has over 30 years of experience in the zi char business, the owners of the stall are adamant about doing things the traditional way.

A big sign reads ‘no milk added!’ – indeed, the fish stock is cooked the old-fashioned way, where fried fish bones and fish stock are boiled for hours on end, until all the fish cartilage has turned into gelatine. This results in a thick brownish stock that’s both light and creamy at the same time. The broth has a somewhat velvety texture, with a good kick from the Chinese wine.

The fish head bee hoon at mr fish

The fish head bee hoon ($5.5) comes with many slices of lightly-seared fish head. Together with slices of charred ginger, the dish has a unique taste that frankly, seems to be very value-for-money given its price.

However, due to Mr Fish’s popularity, customers should be prepared to wait for at least 30 minutes, or even longer during peak hours. Upon ordering, simply furnish them with your table number and they’ll deliver your order right to your table.

One thing that sullied the experience, however, was that the matriarch of the stall was extremely unpleasant, showing her impatience through a strained and rude tone. Her son and husband, however, were extremely cordial, which helped to mediate things a little! But if you’re willing to look past this, I would say that Mr Fish is well worth the wait.