Fish soup is one of those meals I return to when I want comfort without the heaviness. A clear broth, a few slices of fresh fish, and a plain bowl of rice can be enough to reset a long day.
That was my mood when I walked into Roxy Square on East Coast Road. The mall has an older, lived-in feel, and the ground floor was already busy with people who knew exactly where they were going. I was there for one reason: to see whether Jun Yuan House of Fish Roxy Square delivers the same quiet comfort that made the name familiar to so many Singapore diners.
Spoiler alert, it made to Influencer Foodie’s top picks on the best fish soup in the city.
Jun Yuan House of Fish Roxy Square: Bringing a Familiar Fish Soup Name to East Coast
Many of us first heard of Jun Yuan House of Fish through its Old Airport Road stall, a Michelin Bib Gourmand stall that has earned a strong reputation. That Airport Road stall is well known and highly loved, which means long queues and a reputation that travels further than one hawker centre.
The Roxy Square outlet is a separate location, located conveniently for East Coast residents. I didn’t come expecting it to share the same recognition as the original Michelin Bib Gourmand stall. I came to see what an ordinary visit here feels like.
Outlet details:
Address: 50 E Coast Rd, #01-64, Singapore 428769
Opening hours: Daily, 9AM to 7:30PM (closed on Fri for updates occasionally, check their Facebook page here to confirm: https://www.facebook.com/JunYuanHouseOfFish/
The Menu: Different Ways to Enjoy Fish Soup
The menu goes further than a standard sliced fish soup, offering a number of items to join your meal. You can choose between sliced or fried fish, a double fish version with both, or seafood combinations.
Most dishes can be paired with rice. You can also add milk to the broth if you like it creamier. I kept my order broad so I could get a real sense of the range.
What I Tried at Jun Yuan House of Fish
Fried Fish Soup
The fried fish soup came first. The fried fish pieces held a light crispness at the edges, then slowly softened as they sat in the broth.
That’s what I enjoy about fried fish in soup. The batter soaks up some of the flavour and adds body to the bowl. I asked for milk, and it rounded everything out without masking the fish.
Herbal Seafood Soup
This was the bowl that felt most like home. The herbal seafood soup carried the gentle, earthy aroma of angelica and polygonatum roots, ingredients I grew up associating with my mother’s kitchen.
The broth was fragrant but not bitter. The seafood still tasted like itself, not buried under the herbs.
Double Fish Soup
If you can’t decide, the double fish soup settles it. You get sliced and fried fish together, so each spoonful has a slightly different texture.
It’s a practical order for diners who want variety in one bowl rather than two.
Fried Fish
I also tried the fried fish on its own with rice, and added meatballs to the table. It’s simple food, the kind you eat without thinking too hard.
It works well as a side if you’re sharing, since it adds some crunch next to the soup dishes.
Batang Fish
Sliced batang fish is the familiar heart of most fish soup stalls, and it’s easy to see why. The slices were firm, clean-tasting, and cooked just enough.
Freshness matters most with batang fish, and here it held up. With a few slices of tomato in the broth, it tasted exactly like what I wanted from a weekday lunch. Freshness also matters whether it be consuming fish raw, which could certainly be proved true by top spots for sashimi you can find here.
Fish Head Soup
The fish head soup is richer and a little more rustic. You work around the bones, pick at the tender bits, and let the broth take on more depth.
It’s a different experience from sliced fish. Slower, and better suited to someone who doesn’t mind taking their time.
Chinese Spinach Seafood Soup
The Chinese spinach seafood soup felt like the most complete meal of the lot. The greens softened into the broth and balanced the sweetness of the seafood.
If you want something that feels like a proper home-cooked dinner, this is the bowl I’d point you to.
My Experience Dining at Jun Yuan House of Fish Roxy Square
The setting is plain and hawker-style. Plastic spoons, simple tables, and staff who move quickly without much fuss. Nothing here is designed for show.
Unlike restaurants that focus on presentation, Jun Yuan House of Fish keeps the attention on the basics: fish, broth, and ingredients coming together in a comforting bowl. The food wasn’t trying to impress me. It just tasted steady and familiar.
For the East-Siders Further From the Iconic Airport Road Stall
For East-side diners, from Katong all the way to Pasir Ris, the outlet is an easier trip than crossing town to Old Airport Road. That convenience counts for a lot when a craving hits.
Is Jun Yuan House of Fish Roxy Square Worth Visiting?
It depends on what you want from your meal. If you’re after a clean, comforting bowl of fish soup on an ordinary day, it’s worth the trip. The price felt fair for hawker-style food, and the broth tasted honest.
If you’re hoping for something new or experimental, you won’t find it here. That isn’t the point.
Who I’d recommend it to:
East-side diners who want a reliable fish soup nearby
Anyone craving something warm but not heavy
Families who want simple food everyone can agree on
My suggestion is to plan a visit around lunch, order a mix of sliced and fried fish, and add a herbal or spinach soup to share.
Jun Yuan House of Fish Roxy Square doesn’t try to reinvent fish soup. It focuses on the familiar comfort diners look for: fresh fish, warm broth, and a straightforward meal that fits naturally into everyday Singapore dining.
I left full and unhurried. Some days, that’s all I need from a bowl.