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招牌菜
Along the stretch of shophouses near Haji Lane, there is this nostalgic old style coffeeshop selling Foo Chow delights for many years. Of course, one of the highlight is the Foo Chow fishballs which many of us are familiar with. All the Foo Chow fishballs and dumplings here are handmade from fish paste, which is a very uncommon practice to find in Singapore.On the menu: Red wine chicken soup, Foo Chow fishballs and dumplings noodles, yam abacus and fried rice cake.Red Wine Chicken Mee Sua ($5.00) - I totally enjoyed this bowl of red wine chicken soup. Soup was just nice, neither too thick nor oily. Flavouring was acceptable, not as heavy as its reddish appearance. Broth was lightly absorbed by the mee sua which makes it a perfect combination to eat with. Chicken meat was tender as well. However, raddish was undercook.Foo Chow Combination ($5.00) - A bowl of combination ingredients which includes foo chow fishballs, pork dumplings and fish dumplings. Fishball is irregular in shape and totally not bouncy like the usual machine-made fishballs. However the portion of fishpaste is little, thus makes the fishball taste slightly starchy instead of bouncy. Dumplings were good, thinly wrapped with minced pork and fish. Mee pok noodles were tossed in braised black soya sauce (lor chap) which makes the springy noodles very flavoured.Well marinated minced pork within a foochow fishballVerdict: 3.5/5Rather than usual brunch along the Haji lane area, do come for a filling bowl of authentic foochow fishball noodle for a change.Address: 33 Sultan Gate Singapore 10 mins walk from Bugis MRT, near Haji Lane
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This is a fuzhou place but there's a small stall selling fish soup. It is not considered a restaurant because it is not air - conditioned. In such hot weather in Singapore during lunch, sometimes it is unbearable to dine there. The fish soup is not bad, though the blanca's taste is better and sweeter. The fresh fish is also not as smooth and the skin of the fish is quite thick. However, what I want to recommend is the fried fish. The breaded coating is well - fried and inside the meat is tender. Unlike other fried fish which is dry, this one is not. Most importantly, the meat is quite thick, not those thin slices of fish which we can only taste the crust. Overall, the soup is not bad and cost only S$4.50 per bowl.
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i came to know it in tv program too, theirfuzhou fishball (all times good, handmade, 4 kinds of fish with minced meat), yan skin dumplings with bian yu powder, red wine mee suah (very fragrant and mee suah very good, not turn soggy type), fried rice cakes (fragrant sauce, zi char style), all taste very nice, the one and only stall i could go so far to satisfy my cravings of authentic fuzhou food, ah ma always get the fuzhou fishballs from there when we are young, standard just as good even though her daughter take over now, glad it is still around. .must go try all..i love all their dishes..a bit expensive but certainly worth the price,i don't mind to pay for quality food...red wine mee suah $5.50, fishball and dumplings mixed soup $4.50, fried rice cake $5.50. You can even take away uncooked fuzhou fishballs at 40cents each, cheap for handmade one in fact.
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Seow Choon Hua Restaurant is like a small coffee shop setting and it is rather old. There are two food stalls inside, one selling Foo Chow cuisine another selling fish soup. Apparently, the Foo Chow cuisine is quite popular hence decided to try. I order the mixed soup with dry noodles. There are Foo Chow Fishball, Heer Keow, Dumpling and Rou Yan in the soup. The Foo Chow Fishball is a little floury, and the minced meat filling in the middle is quite little. The Rou Yan has a weird taste which I don’t really fancy. The noodle however is quite tasty. It is very Q and there are tiny dried shrimps in it.
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Seow Choon Hua Restaurant is rather rundown however there are several great foods. This is one of my favorite Fried Fish Soup in Singapore. Unlike those normal Fried Fish Soup, this fried fish is breaded. To some extent similar to those breaded Fish and Chip in Western Cuisine. The fried fish is also served in a separate bowl to prevent the fried fish turning soggy. How thoughtful of the Cook. The fish is crispy outside and moist inside.
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