Fish soup bee hoon

Fish Soup Bee Hoon, also known as Fish Head Bee Hoon, is a cherished seafood dish in Singapore, served piping hot with bee hoon noodles. Often hailed as a nutritious choice, it regularly appears on lists of must-try dishes in the city-state. The dish traces its origins back to at least the 1920s, with Swee Kee Fish Head Noodle House credited for popularizing a definitive version in the 1970s.

The highlight of Fish Soup Bee Hoon is typically snakehead fish, although other varieties like pomfret or grouper can also be used. The soup base is made from fish stock or bones, combined with water, oil, yam, and milk, and often includes vegetables and fruits. The noodles are usually bee hoon, but alternatives like brown rice spaghetti or fried noodles are also common. To enhance the flavor, ingredients like eggs, anchovies, pepper, and salt are added, and some recipes even call for a splash of brandy or Chinese wine. For those who prefer a vegetarian option, tofu can substitute the fish.

The preparation begins with either boiling or frying the fish before adding it to the soup. The soup itself is then boiled for about twenty minutes, or longer if using a broth made from fish or pork bones. The dish is always served hot, making it a comforting meal.

In Singaporean culture, Fish Soup Bee Hoon holds a special place, much like char kway teow does in Penang. Many eateries are renowned for their versions of this dish, and in 2012, Jin Hua Fish Head Bee Hoon was named the best by Time Out Singapore.