King Grouper Fish Soup – Savour the Flavours and QQ Skin of Giant Grouper Soup in Bugis & Changi Village

One of the dishes that excel at bringing forth flavours while still remaining a healthy choice has to be fish soup, and it’s made even better when made with good stuff such as giant grouper. What’s more, King Grouper Fish Soup not only knows how to properly highlight the freshness of this premium fish, but they also rear their own fish in a fish farm! 

The brand has an outlet in Bugis and another in Changi Village. They are able to sell affordable bowls of fish soup with good quality ingredients thanks to the connections of fish farm extraordinaire Chew Kim Hwee (not pictured), the man behind King Grouper Fish Soup. Alongside four other partners who aided in building the business, Mr Chew plans to open more stalls around Singapore this year.

Their self-reared giant grouper takes centrestage in the Grouper Fish Head Soup ($6/8), but they also use other types of fish outsourced from suppliers in their Red Grouper Fish Soup ($8/10) and Batang Sliced Fish Soup ($6/8). Sadly, their Fried Fish Soup ($5/7) wasn’t available on the day of our visit.

Like at most fish soup stalls, you can choose to add carbs($0.50) to your dish — thin bee hoon, thick bee hoon, mee sua, crispy noodle and rice. Options of bittergourd, tom yum ($0.50) and fish maw ($1) are also readily available. 

For those of you who have a tough time tackling bones like me, go for the Sliced Grouper Fish Soup ($6/8)! The piping hot bowl came laden with thick-cut slices of grouper, tomatoes, ginger, coriander and fried shallots, along with thin bee hoon as my choice of carbs. 

Made with giant grouper fish heads, mackerel bones and vegetables over an estimated course of three hours, the broth was light on the palate yet yielded full-bodied flavours and the distinct fragrance of the fried shallots that were added in. 

The grouper flesh was slightly firm but had a delicate taste that contrasted nicely with the chewy grouper skin. While the fish will already taste delicious on its own, I recommend dipping it into their house-made fermented bean paste chilli for a zesty and spicy change in flavour! 

I also decided to give the Seafood Soup ($6/8) a go, and there was a distinct difference in the flavour of the broth. The taste of coriander was more apparent and it felt slightly more concentrated as a whole compared to the Sliced Grouper Fish Soup. That’s not to say it wasn’t good but I did prefer the soup in the previous dish. 

Apart from the usual vegetables that were also present in the first fish soup, there were chunks of minced meat balls, soft tofu cubes, and seafood. The bounty of seafood included firm batang fish that wasn’t too fishy, chewy sotong, briny clams and sweet fresh prawns that have been conveniently de-shelled with their heads still on. 

King Grouper Fish Soup gives you the opportunity to savour good-quality fish and seafood for a steal! And with their plans to open more outlets around the island, we’re looking forward to getting a taste of their grouper fish soup again soon.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to King Grouper Fish Soup. We will verify and update from our side. Thanks in advance!