Marsiling Teochew Fish Soup Shunfu Mart is Good

Marsiling Teochew fish soup is a popular restaurant in Singapore that serves up delicious Teochew-style fish soup. They’ve been around for some 30 years and is known for its fresh ingredients and flavourful broth - more umami than other fish soup bases (blander, kind of like boiled fish slices).

The soup is made with a variety of fish (and bones), including carp, pomfret, and sea bass, and is cooked in a flavourful broth made with ginger, garlic, and other secret spices. The soup is served with a variety of accompaniments, such as noodles, vegetables, and tofu. It’s your choice of noodles; usually thick mee hoon is a staple (like fish head noodles in KL), but of late I’ve been vibing with the yee mee bite.

As I shared with Chiefeater VK; the first principles of good street food in Singapore are:
(1) Teochew food
(2) what you can’t find/ compared with Malaysia
(3) pork related dishes
These items would be ‘safe’ for Malaysian tastebuds (aside from fine dining segment) in SG.

For me fish soup has been a breakfast and lunch workhorse over the 2 decades here. Fish soup is quintessentially Teochew. It’s also a healthy dish. The Teochews were seafarers in olden times, and set up shop, trading at ports.

I usually go for the twin fish (fried and fresh fish slices) - some purists go for (probably the healthiest) fresh fish slices. Then there’s the fried egg floss debate; some prefer lots of it - but to me (too much of it) overpowers the soup base. Also bitter gourd; versions of it include ample toppings - but I prefer mine without.

Marsiling Teochew fish soup makes the version that I like. Two bowls at SGD7 each (there are SGD5 / SGD7 / SGD9 versions)