A month ago, I would’ve asserted that fish soup just isn’t my thing. Cardinal sin, I know; this quintessential accessory of the Office Worker Starter Pack has just never cracked the ranks of my list. Little did I know I’d find myself at the tail end of a long, long queue for Lu Jia Fish Soup for a dish I’d have once dismissed as “too simple” in a heartbeat — and itching to do it again.
Wow, I guess everyone had the same idea for lunch.
That was my first thought when I pulled up at A’Posh BizHub’s Soon Lee Eating House. And it’s easy to understand the allure. A quick search of the stall’s name turns up — and I’m not exaggerating — creamy fish soup served in bowls so huge they look like boats, packed with thick, golden-brown slabs of fried fish. I was a moth to a flame, and this industrial kopitiam in Yishun was holding the matches.
Anyway, here’s a clearer picture of the stall I snapped when I reached the front after an arduous 40-minute wait. You’re going to want to remember it, I promise.
What I tried at Lu Jia Fish Soup
I went all out on my first bowl, opting for the Mixed Fish Soup (S$6.50) with milk, a side of Yam Rice (S$1.50) and a full bowl of Fried Egg Floss (S$1.50) — because I can never get enough of these flaky goodies when I do eat fish soup.
I’m usually hyper-aware of how noisy I get in public, but one swig of that soup momentarily erased my concept of etiquette because I must’ve let out the most obnoxious “mmm!” known to man.
Velvety and full-bodied, the broth was everything I could want in fish soup. It struck that sweet spot between creamy and savoury, with a distinct hit of shao xing wine that would usually throw me off. Here, it added a mellow richness that tied the flavours together without veering into funky territory. This is what fish soup should aspire to be.
Within, 3 hefty hunks of fried fish came lightly battered and golden, still a little crisp around the edges despite their steamy soak. I love fried fish, so this effortlessly earned my seal of approval.
But what took me by utter surprise was the sliced fish. Soft and silky smooth, these pearly whites were dealt in a portion abundant enough to make me question why I ever wrote off this healthier counterpart to begin with.
And then Lu Jia Fish Soup’s house-made chilli threw me a curveball. I prefer my ingredients unadorned, but this addictive zesty, lime-perfumed concoction had me gleefully dunking slice after slice. Addictive doesn’t begin to cover it.
We tried Singapore’s best-rated fish soup
Now, for the supporting cast. The Yam Rice was studded with soft taro chunks and flecked with hae bee, giving it an umami-laced heartiness. It’s admittedly not the most conventional complement for fish soup, but if this is what it brings, you can sign me up for a bowl any day.
And of course, you’d never catch me complaining about Fried Egg Floss. These fine flakes were sweet and eggy — the perfect sponge to soak up that glorious broth. Need I say more?
Though one bowl felt a little too soon to call it, I was already sold on Lu Jia Fish Soup’s powerhouse calibre. Still, I had to give their clear soup a try for good measure, and so came my order of Fried Fish Soup (S$5.50) with Ee Mee (S$0.80) sans the evaporated milk.
Well, consider the deal sealed. Bright and naturally sweet, this broth packed serious savoury depth without the telltale MSG aftermath as I didn’t once feel the need to reach for water. Its magic also lay in the ee mee, which infused the soup with a moreish eggy richness and body. This really did not let me down.
The springy noodles were a win, too, bringing a welcome bounce and flavour to the bowl. Paired with those same hefty slabs of winning fried fish, I honestly don’t think I could’ve asked for more.
The last item on my roster was a bowl of Popcorn Fish (S$2), which I simply couldn’t leave without. I mean, where else in Singapore can you find this creative add-on? (Seriously, I’m collecting names.)
Think popcorn chicken, but make it fish. These bite-sized nuggets were perfectly battered, well-seasoned and delivered an immaculate crunch. Two words: obscenely snackable. Whoever thought of this is a genius, and I’m glad they exist.
Final thoughts
It’s difficult to botch a simple dish like fish soup, but I’d say it’s even harder to make a mean bowl that’ll knock many socks off. Lu Jia Fish Soup does exactly that and makes it seem effortless.
I’ve awarded 5 stars before, but I’ve never felt more certain than I do now giving it to this humble stall. Tasty soup, fresh fish, huge portions… there’s really nothing to gripe about, and so much to love. This stubborn sceptic has officially found her favourite fish soup in Singapore, and doesn’t want to think about going anywhere else.
Expected damage: S$5.50 – S$9 per pax
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