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No Milk is a joint venture by four friends who grew up together on the fish soup served by an uncle in their neighbourhood. Life brought them on their separate paths, but what never changed was their love for the traditional style fish soup the uncle served.
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So here we are now, years later, where they have lovingly recreated the uncle’s recipe (with help from the old master himself), and now join the ranks of some of the proud young chefs who are safeguarding Singapore’s waning hawker culture.
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They pride themselves on the belief that good fish soup requires no additional milk. And true enough, you’ll find that the soup here really doesn’t require any additional milk. Served piping hot, the broth is clean and clear, but also with strong flavours of fresh fish and a slight saltiness of preserved vegetables.
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The mixed fish soup ($7) combines fried sea bass filets, and boiled mackerel slices. Both exceedingly fresh, I found myself enamoured with the mackerel slices, which had a natural saltiness native to the fish, along with firm and springy flesh.
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They also have a bar area above the main shop, which boasts an array of fusion cuisine, the brainchild of one of the owners, showing off his skills honed from his years as a sous chef at Open Farm Community.
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Really though, the star is the super traditional and delicious fish soup. And it’s disheartening to hear that a problem they face is having patrons walk past, realise it’s young chefs, and writing the food quality off as lousy. If you ever find yourself in the area and craving for fish soup, do give No Milk a try. The chefs may be young, but the flavour they’ve inherited is timeless.
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