He is after all the grandson of the founder of popular stall Hock Heng Fish Soup. But he decided to strike it out on his own with a new stall, Imperial Fish Soup.
stall that has been quietly drawing crowds. Called Imperial Fish Soup, the one-month-old joint specialises in Teochew-style fish soup with batang. It’s also known for offering a ‘dry’ version where sliced fish or seafood is served with noodles tossed in ketchup-soy sauce, a laIf you think its concept sounds a lot like the popular Hock Heng Fish Soup’s, that’s ’cos one of Imperial’s owners, Max Tan , 34, is a third-generation hawker.
“I feel the food is really very nice and good food has to be passed down . When I first started cooking there, I was afraid customers would not be used to my cooking, but the outcome was pretty good. I felt a sense of achievement when people told me it’s good,” shares Max. “I cannot say we improved on their recipe ’cos my uncle’s standard is already very high but we changed the soup slightly so it is more flavourful, but still keeping to the traditional taste,” shares Max.“My grandma came to my stall to try our food and I was very happy when she said my fish soup is better than my uncle’s. But other than that, I cannot compare to them, and I also don’t want to compare to them. I feel their food is a lot better than mine,” he adds modestly.
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