Fried fish bee hoon soup — milky broth + xiao bai cai ($5.80+)!
Classic fried fish bee hoon soup — milky white broth, fried fish chunks, thick bee hoon, xiao bai cai greens. $5.80+ at Bugis.
Lunch — fried fish bee hoon soup at $5.80+. The milky broth version. 😋
What was in the bowl ($5.80+):
- A deep black bowl of creamy milky-white fish broth — the proper thick-style boiled-down stock with the natural white emulsion.
- Thick bee hoon noodles soaking through, swollen from the broth.
- Chunks of fried fish meat — the crispy-edged fried fish pieces (likely batang or sea bass) scattered through.
- Xiao bai cai greens (small bok choy) as the leafy veg.
The milky broth fish soup is the upgrade tier from the clear version — comes from boiling fish bones + heads + evaporated milk together to get that white emulsion. Richer mouthfeel, fuller umami. Most stalls charge $1+ extra for this version vs clear soup.
Fried fish chunks are the standard topping — frying the fish first locks in moisture and adds a textural contrast (slightly crispy edges) against the soft broth. The fish stays firm in the soup rather than dissolving.
Thick bee hoon (not thin) was the right choice for this kind of milky broth — the thicker noodles hold up against the rich soup without going soft too fast.
Xiao bai cai greens balance the richness — fresh + slightly bitter against the creamy broth.
Total: $5.80+ (probably with the milk broth + fried fish upgrade).
Overall: 4.2 / 5. Milky broth had proper depth (not watered-down), fried fish stayed intact, thick bee hoon held texture. Reliable lunch. 😍👍🏼
