This restaurant needs no introduction, but what we find so interesting will be the fact that people are drawn into the mix after its Michelin star accolade. Yes, it’s natural for those who have not tried to be curious about its taste, but we doubt that we will queue for hours for any meal (Disclaimer: Fravel was here months before Ka-Soh was being awarded a Michelin star!)
Other than the famous fish head noodle soup, they are also known for prawn paste chicken and deep fried frog legs. These are available at all 5 of their outlets around the region (2 in Singapore, 2 in Malaysia and 1 in Indonesia). If you’re lucky, you might even chance upon regional celebrities having their fish head fix over at Swee Kee! And given that most of their customers are regulars, it will come as no surprise that the homely ambience is very much present, with staff even remembering some of them by name.
We had the fermented sliced fish noodle soup (SGD$8.50), one of the “must-haves” at Swee Kee. A recipe perfected for decades, now savoured by fish loving locals. The soup is not as thick as expected, but the flavour is still punchy and very, very addictive.
Next up was the Fried Noodle (Sum Lo). At SGD$10.50, it is a little more pricey than the fish noodle. The wok hei is present, but we will still opt for the fish noodle soup – a signature dish that trumps all of their other dishes!
A side of fermented beancurd “Ýou Mai” vegetables completed the 3-course meal. This is another “star” dish, with the gravy that is unique, and it also manages to add a flavourful layer to the vegetable leaves. Some might not like the smell of fermented beancurd, but there is no mistaking the taste that delivers full-on sensory overload. Divine!
Address: 105 Amoy Street, Singapore 069916.
Business hours (daily):
11:45 – 14:30
17:30 – 22:45 (last order)
Telephone: 6224 9920