Ben Yeo’s Tan Xiang Sliced Fish Soup stall specialises in KL-style cloudy fish soup, and is a spinoff of his zi char joint Charcoal Fish Head Steamboat Restaurant.
New: You can now listen to articles.piqued the curiosity of netizens as it shared that celeb F&B boss Ben Yeo’s Tan Xiang Sliced Fish Soup stall in Toa Payoh had shuttered.
According to Ben, the fish soup stall’s relocation was to address the manpower shortage that was plaguing his Toa Payoh stall.He explained: “We have had staff who suddenly couldn’t show up for work, and we had to rearrange our manpower and ended up opening our stall late ’cause they need to travel down to Toa Payoh. By moving our stall to Chai Chee, we can easily transfer staff who are already at the coffeeshop to the fish soup side.
Other than Chai Chee, Tan Xiang’s sliced fish soup is also available at his other kopitiam, a Kallang industrial canteen. “We have more seafood soup options now, like lala, prawns and premium fresh fish. Prices go up to S$20 a bowl,” he shared. But you can still get classic bowls at the same price as Toa Payoh, like Red Grouper , Batang and Snakehead in your choice of boiled or fried fish.However, the stall’s unique charcoal you tiao is off the menu.
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