Yu Huang Premium Seafood Soup – High-Quality Seafood Soup in Taman Jurong

Yet another restaurant chef has made the pivot to start his own hawker business. Former Putien and Canton Paradise chef Hoong Boon Foo had spent an estimated six years sharpening his skills at the restaurants before stepping out on his own with Yu Huang Premium Seafood Soup in Taman Jurong, selling piping hot bowls of seafood soup, porridge and pao fan. 

What sets the Cantonese-style broth here apart from its competitors is the use of Chef Hoong’s minced pork and ti poh (dried sole fish) combination. After an entire slab of meat has been roasted, it is cut into chunks and added into the seafood soup to give it a whole other fragrance boost. 

The menu is neatly divided into three sections — seafood soup set, cabbage fish soup set and paofan, porridge or signature minced meat soup set, along with add-ons of carbs and seafood. Most of the seafood choices remain the same across all sections. Diners can look forward to dory fish, fish maw, slipper lobster, batang sliced fish and giant grouper, to name a few. 

While the cabbage seafood soup sets are closer to prices you’d see in a coffee shop(between $5-$10), most of the pao fan and seafood soup sets are priced higher than average at $11-$38. Chef Hoong had explained that it was due to the use of high-quality seafood and the day-to-day process invested into creating his well-loved broth. 

More suited for your everyday choice of meal, the Batang Sliced Fish Minced Meat Paofan ($9.90) comes with slices of batang fish, cabbage, minced meat and a side of egg floss and puffed rice. 

The grains didn’t get too soggy even after spending a fair amount of time in the murky broth. Having been boiled for hours with pork bones, old hens and dried scallops, the soup was surprisingly on the lighter side and the sweetness of the cabbage was quite distinct. 

We were given three types of chilli to go with our dishes: your standard soya sauce and cut chilli mix, a dried, crunchy chilli dotted with sesame seeds, and a tangy cincalok chilli sauce. The cincalok was recommended as the best pairing for seafood and true enough, it made for a delicious pairing with the slightly firm but still tender batang fish. 

Moving on to the most expensive and bougie item on the menu, the Premium Seafood Soup ($22 for one pax, $38 for two pax) was a treasure trove of good quality seafood. The orange-tinged broth was more of a flavour bomb, boasting slightly sweet and savoury flavours. 

Reach your spoon in to fish out goodies like fresh prawns, juicy abalone, plump scallops, chewy lala and delicate slices of grouper fish, all of which went deliciously with the three variations of chilli. 

We decided to go with Pumpkin Rice as our choice of carbs for an additional $1 and were very satisfied by the flavourful combination of pumpkin chunks, ikan bilis and hae bee hiam (dried shrimp). The rice was already yummy enough on its own but soaking it in the flavourful broth gave it a different oomph. 

Among the many foodie gems tucked away in Taman Jurong, Yu Huang Premium Seafood Soup has definitely made its mark. There’s nothing like a flavourful bowl of seafood!

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

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