The stall specialises in KL-style cloudy fish soup, and is a spinoff of Ben’s zi char joint Charcoal Fish Head Steamboat Restaurant.
'We relocated, not closed': Ben Yeo clarifies reports that he shut Toa Payoh fish soup stall 9 months after opening
The stall opened just nine months ago in September 2023, and specialises in KL-style Cantonese fish soup, which features a cloudy broth made by boiling fish bones for hours.that he had actually “relocated, not closed” his fish soup joint last month, moving the operations from Toa Payoh to anotherand Korean fusion lok lok stall Geon Bae in Kallang, citing a struggle to “maintain consistency” for food quality.
In response to our question about how business at the Toa Payoh stall was doing, Ben says: “It depends. Sometimes we have more customers. During opening, the business was very good, but like all businesses, there will be hype at the start but it will slow down a little later.” Other than Chai Chee, Tan Xiang’s sliced fish soup is also available at his other kopitiam, a Kallang industrial canteen.Tan Xiang Sliced Fish Soup at Chai Chee shares a space with Ben’s charcoal fish head steamboat stall.
Tan Xiang Chai Chee is at 510 Chai Chee Lane, S469027. Open daily 6am-10pm. Charcoal Fish Head Steamboat open daily from 11.30am–9.30pm. Tel: 8843-1738 .
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