JB’s Michelin Guide: Hai Kah Lang

Tried and reviewed JB’s super raved-about seafood and fish soup, and oh my, it was quite the adventure! 🌊🐟

First up, we had the red fish mixian with a creamy milk-based broth. I absolutely loved this type of mixian – it's the perfect match for the soup! It’s not your typical cumifen noodles, but mixian that really soaks up all that deliciousness.

Next, we ordered a seafood soup, also milk-based, with dry kway teow on the side. The kway teow had its own dark soy sauce mix, which was tasty, but the seafood didn’t quite vibe with the milk and dark soy combo. I’d suggest skipping the milk for this one and maybe trying a different soup base, like the tomyum for a punchier flavor!

When we first tasted the broth, it was soooo strong and flavorful! The XO wine aroma really hit the spot – so rich and fragrant! Each soup came with a side of belachan, which was super yummy and added an extra layer of flavor to the already amazing broth.

All the seafood was incredibly fresh, and the bowl was packed with goodies – flower crab, lala (clams), prawns, fish, and sotong (squid). The red fish was so tender, and none of the seafood was overcooked – perfection!

Oh, and we also tried the deep-fried prawn paste fish! It was so interesting because at first bite, it tasted just like chicken! The fish was soft and went so well with the prawn paste – definitely something unique to try.

For drinks, I got this special one with cucumber in it – super refreshing, though the cucumber chunks made it a bit tricky to drink with a straw. My friend kept it simple with a classic honey lemon drink.

The total bill came out to about $30 SGD, which is a bit on the pricey side for JB, but if you’re comparing it to Singapore’s CBD prices, it’s the same!