Kwang Kee Teochew Fish Porridge have been around from the 1960s and is founded by Tan Cheng Khim. It started at the old Tanglin car park when it first opened and slowly gain its popularity till now. It has grown more than 60 years and is been passed to the 2nd generation of family where his son took over and it is still operating. His father insists on heading out alone each morning at 2am to Juro
ng Port back then to select the fish. He is very particular about choosing fresh fish to provide customers with only the freshest catch, together with fish bones, goes into the fish stock. With its popular demand of fish porridge, local celebrities, ministers, and chefs have come to have a taste of it and people from different places in Singapore come to check out their food. Come and taste the true 古早味 Fish Porridge/Soup with different variations here at Newton Food Centre in Singapore! Why it is good:
Only the freshest catch, together with fish bones, goes into the fish stock. Noodles or rice are added to the stock, and then the finished product is topped with lettuce, fried shallots, and tongue-singeing chilli. Why it is still around:
Jason decided to take over their father’s fish soup business because he had been hanging around and helping since he was young. They are awarded and featured:
- Michelin Bib Gourmand 2021/2022
-DanielFoodDiary
-Misstamchiak
-Sethlui
-Singapore Foodie
-EatBook SG
-(城人杂志) City Beat by MediaCorp Channel 8
-(古早味侦探 2) Old Taste Detective 2 by MediaCorp Channel 8
-Featured in The Crazy Rich Asians guide to Singapore: South China Morning Post
-Featured in Makansutra by KF Seetoh
-Featured in Makansutra E-book
-Featured in Her World Magazine
-Featured in 8world.entlife(formerly i-weekly)
-Featured in Hawkerpedia
-Featured in AsiaOne
-Featured in The New Paper
-Featured in Shin Ming Daily News
-Featured in Lianhe Wanbao
-Singapore Tourism Board
-The Map of Singapore Award