Been to the newly revamped The Food Place by Food Republic at Raffles City Singapore yet?
The refreshed food court now draws big-name brands under one roof, everything from Hong Kong-style roast meats at Kam’s Roast Express, cha chaan teng favourites at Mon Kee Cafe, and gourmet burgers by Smash by BurgerLabo.
But if you are after something new and a little different, Ju Xing Fish 聚興鱼家 might just grab your attention.
Ju Xing Fish is the express arm of Hong Kong’s famous Ju Xing Home 聚興家, a Hong Kong Michelin Bib Gourmand restaurant known for drawing in both celebrities and hungry locals.
That spot is legendary, attracting everyone from Jay Chou to Alan Tam.
Chef-owner Ng Kong Kiu has a reputation for no-nonsense, soulful Cantonese and Sichuan cooking.
It’s a chance to try a dish that’s usually reserved for full-service restaurants, served fast and without ceremony, but with no shortcuts on flavour or freshness.
Menu highlights include the Sauerkraut Fish Soup, Mala Fish Soup, and Tomato Fish Soup (all from $11.80), each with your pick of sea bass or that famously bouncy grass carp.
If you want something with a little extra comfort, there are also Pao Fan options like Sauerkraut, Tomato, and Mala, topped with crispy rice.
Sauerkraut Fish Soup ($11.80 for sea bass fillet, $13.80 for crunchy grass carp fillet)
Let’s talk about the broth: it is prepared by boiling a whole chicken, bones and all, then simmered for hours. This gives a clean, rich base that does not feel oily or overwhelming.
The 酸菜魚 aroma is tangy, peppery, and unmistakably sharp.
Taste wise, the sourness from the sauerkraut was upfront but didn’t cross into harsh territory.
The soup offered a gentle heat (lighter and much less oilier than I expected), not the numbing power of pure Sichuan peppercorn, but enough to perk up my senses.
The sea bass was sliced thin, and each piece silky and fresh. No muddy taste, no chewy bits, just clean, delicate fish.
Mala Fish Soup ($11.80 for sea bass fillet, $13.80 for crunchy grass carp fillet)
If you prefer a punchy broth simmered with Sichuan peppercorns, dried chillies, garlic, and ginger, with a solid base from chicken bones, then order this.
When I opted for the crunchy grass carp, the difference in texture was clear.
The grass carp slices were firmer in texture, giving a bouncy bite that held up well in the hot, spicy soup.
Alongside the fish, ingredients like bean sprouts, black fungus, silken tofu, and beancurd skin added layers of crunch and softness.
Tomato Fish Pao Fan ($12.80 for sea bass fillet, $14.80 for crunchy grass carp fillet)
The tomato gave the soup a round, sweet note that balanced the sourness well.
The key feature was the crispy rice sprinkled on top, which soaked up the soup while still providing a bit of crunch in the first few bites.
The sides are easy to overlook, but they are worth your attention.
The Crispy Mermaid Fish (or some call or ikan kering) was a little nostalgic for me, all salty crunch and childhood snack vibes. The Crispy Fish Skin was, admittedly, less interesting.
You may find yourself reaching for the Pickled Sauerkraut and Spicy Pickled Radish, which pack just enough tang and crunch to wake up the palate between bites of soup.
For diners chasing the full-on fire of classic Sichuan cooking, Ju Xing Fish keeps things more balanced. Instead, the appeal lies in the broth’s complexity, the tang of the pickles, and the gentle heat.
Prices are easy on the wallet, and every bowl feels comforting, just the thing for a quick lunch or a fuss-free dinner.
Ju Xing Fish
The Food Place by Food Republic, Raffles City Singapore #03-15/16/17, 252 North Bridge Road, Singapore 179103
Opening Hours: 10am – 10pm (Mon – Sun)
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The Food Place by Food Republic (Raffles City Singapore)
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* This entry is brought to you in partnership with Food Republic.
