Located in the heart of Singapore in Golden Mile Food Centre, Bau Mak is a new hawker stall offering refined Teochew fish soup. Helmed by former Naked Finn head chef Kek Wan Fong, the stall brings a touch of fine dining finesse to traditional hawker fare. The Naked Finn is one of our favourite local restaurants, known for its high-quality seafood and creative ways of elevating each dish, hence we were quite eager to try this fish soup.
Savouring the Signature Dishes
Bau Mak’s menu features three main fish soup options:
- Batang Fish Soup (S$5.50): A broth highlighting the freshness of the mackerel slices.
- Fish Head Soup (S$8.50): Offers a deeper flavour profile with the fish head imparting a richer taste to the broth.
- Seafood Soup (S$8.50): A hearty mix of prawns and clams, providing a briny sweetness to the clear soup.
Each bowl is a testament to Chef Kek’s dedication to preserving the essence of Teochew fish soup, focusing on clarity and depth of flavour without the use of milk or heavy seasoning.
The Batang Fish Soup had batang fish, seasoned minced pork (added on), napa cabbage, seaweed and tofu. The combination of salted vegetables and ti poh (sole fish powder in the minced pork) gave an extra depth of flavour to the soup without the need to add extra condiments (fresh cut chilli with soy or thai chilli sauce) to the soup.
The mackerel fish came in thin slices and were velvety smooth and fresh. We got the Batang Fish Soup Set A for $10, which comprised of 1 piece of ngoh hiang, rice and add-on seasoned minced pork.
The Seafood Soup with add-on of bitter gourd ($9) came with 2 pieces of fresh prawns, bitter gourd, napa cabbage, scallops, clams, surimi crab sticks and thin slices of batang fish. The soup was noticeably cleaner and lighter in taste as compared to the batang fish soup due to the absence of the minced pork.
Handmade Ngoh Hiang: A Family Recipe
Complementing the fish soups is the Handmade Ngoh Hiang. This dish features a blend of minced meat and vegetables wrapped in beancurd skin, then deep-fried to golden brown. It’s a nostalgic nod to the flavours of his childhood.
From Fine Dining to Hawker Stall
Chef Kek’s culinary journey spans over a decade at the acclaimed Naked Finn, with previous stints at Equinox and Osia Steak and Seafood Grill. His transition to the hawker scene is driven by a passion for local food and a desire to spend more time with his family. The name “Bau Mak,” meaning “mum’s flavour” in Cantonese, reflects his commitment to delivering comforting, home-style dishes.
Drawing from his professional kitchen experience, has Chef Kek managed to create a more refined version of the typical Teochew fish soup? Try it for yourself!
Rating: 3.5 / 5
Bau Mak
505 Beach Rd, #01-82, Golden Mile Food Centre Singapore 199583
Google Maps Link: https://maps.app.goo.gl/ifTczd9pgvVNrfAy5
