Newly opened at Collyer Quay, Xiao Yu Hao (小鱼号) brings one of China’s largest Suan Cai Yu (酸菜鱼) brands to Singapore for the first time. Since launching in 2019, the brand has expanded rapidly to over 800 outlets across China. Now, local diners can enjoy their famous single-portion pickled fish bowls, starting from just $9.90.
Diners can choose from five unique broths: Golden Sauerkraut, Spicy Lemon, Tomato Vit C, Miao Style Spicy Sour, and Sichuan Spicy. Protein options include Black Fish (Snakehead), White Fish (Dory), and Marbled Beef. Can’t decide? Opt for a half-half bowl combining Black Fish and Marbled Beef.
Each bowl comes loaded with toppings like tofu puffs, sweet potato vermicelli, wood ear mushrooms, and enoki mushrooms. Add-ons such as Cheese Tofu ($2.50) and Lobster Balls ($2.50) are also available for extra indulgence.
Of the broths we tried, the Spicy Lemon Broth with White Fish ($10.80) was a highlight — zesty, gently spicy, and thoroughly refreshing. It kept every bite light and appetising, making it an easy favourite among the options.
AMBIENCE & SETTING
- Location: Premium CBD location at Collyer Quay Centre (#01-10, 16 Collyer Quay)
- Accessibility: 3-minute walk from Raffles Place MRT (EW/NS Lines)
- Interior Design: Contemporary fast-casual aesthetic with functional layout
- Seating Arrangement: Individual counter seating and small tables optimized for solo dining
- Color Scheme: Clean, modern palette with Chinese cultural accents
- Lighting: Bright, efficient lighting suitable for quick lunch service
- Atmosphere: Bustling, energetic CBD vibe during peak hours (11:30am-2pm)
- Noise Level: Moderate to high during lunch rush, quieter during off-peak
- Service Style: Counter ordering, quick turnover focused on efficiency
- Decor Elements: Minimalist Chinese design with brand signage and menu displays
- Ventilation: Important for containing aromatic soup vapors in CBD setting
- Target Demographic: Office workers, solo diners, budget-conscious CBD diners
- Concept: Fast-casual Chinese chain specializing in single-portion pickled fish bowls
- Operating Hours: Mon-Fri 11am-8pm, Sat 11am-4pm (Closed Sun & PH)
PRICING STRUCTURE
- Entry Level: Starting from $9.90 (most affordable suan cai yu option in CBD)
- Mid-Range: $10.80-$12.80 for signature combinations
- Premium: $13.80-$14.20 for marbled beef options
- Add-ons: $2.50 each (Cheese Tofu, Lobster Balls)
- Sides: $5.80 (Taro Roll)
- Value Proposition: Affordable single-portion bowls targeting CBD office crowd
SIGNATURE DISHES & RATINGS
Top Performers (4/5 Rating)
- White Fish in Spicy Lemon Broth – $10.80
- Unique citrusy twist not commonly found in suan cai yu
- Refreshing with gentle heat
- Features lemon slices for addictive citrus notes
- Sauerkraut Black Fish Five Grain Rice Noodles in Golden Broth – $12.80
- Made with 300-day-aged pickled mustard greens
- Tangy heat that builds progressively
- Generous noodle portions
Good Options (3.8/5 Rating)
- Black Fish in Miao Style Red Sour Broth – $14.20
- Popular in China but flavors more muted than expected
- Naturally fermented without preservatives
- Authentic traditional preparation
Additional Options
- Marbled Beef Five Grain Rice Noodles in Vit C Tomato Broth – $13.80
- Milder sourness compared to sauerkraut varieties
- Family-friendly with balanced tomato sweetness
- Features rendered shabu-shabu beef fat
MENU BREAKDOWN
5 Broth Varieties
- Golden Sauerkraut Broth (signature with 300-day-aged pickled mustard greens)
- Spicy Lemon Broth (unique citrus-forward option)
- Tomato Vit C Broth (mild, family-friendly)
- Miao Style Spicy Sour Broth (traditional fermented)
- Sichuan Spicy Broth (classic Chinese heat)
3 Protein Options
- Black Fish (Snakehead) – premium silky texture
- White Fish (Dory) – tender, mild flavor
- Marbled Beef – rich, indulgent option
- Half-Half Combo (Black Fish + Marbled Beef)
Standard Toppings (Included)
- Tofu puffs
- Sweet potato vermicelli
- Wood ear mushrooms
- Enoki mushrooms
DETAILED RECIPES & COOKING INSTRUCTIONS
Traditional Suan Cai Yu Base Recipe
Fish Preparation
- Fish Selection: Fresh snakehead (black fish) or dory (white fish)
- Filleting: Slice fish at 45-degree angle into thin, large pieces (3-4mm thick)
- Bone Preparation: Separate fish head and bones for stock base
- Marination Process:
- Add Shaoxing rice wine (1 tbsp per 500g fish)
- Salt (1 tsp)
- White pepper powder (1/2 tsp)
- Cornstarch (2 tbsp)
- Egg white (1 whole)
- Mix gently by hand, marinate 15-20 minutes
Pickled Mustard Green Preparation
- Aging Process: 300-day natural fermentation (Xiao Yu Hao signature)
- Preparation: Rinse pickled mustard greens, squeeze dry, roughly chop
- Soaking: Soak in cold water 10 minutes to reduce excessive saltiness
- Stir-frying: Dry-fry in wok until moisture evaporates (3-4 minutes)
Broth Base Creation
- Stock Preparation:
- Pan-fry fish bones and head until golden (3-4 minutes each side)
- Add ginger slices, scallion segments
- Pour boiling water to cover, simmer 15-20 minutes
- Strain to get clear fish stock
- Flavor Building:
- Heat oil in wok, add dried chilies and Sichuan peppercorns
- Add prepared pickled mustard greens, stir-fry 2-3 minutes
- Pour in fish stock, bring to boil
- Season with salt, white pepper, and sugar to balance acidity
Final Assembly
- Fish Cooking: Gently slide marinated fish slices into boiling broth
- Timing: Cook 1-2 minutes only (fish will continue cooking in hot broth)
- Garnishing: Top with fresh cilantro, scallions, and chili oil
- Serving: Transfer to individual serving bowls immediately
Xiao Yu Hao Signature Variations
Spicy Lemon Broth Recipe
- Base: Traditional suan cai yu broth
- Lemon Addition: Fresh lemon slices added during final 5 minutes of cooking
- Citrus Oil: Lemon zest oil drizzled before serving
- Balance: Reduced pickled mustard quantity to highlight citrus notes
- Garnish: Lemon wedges and fresh herbs
Tomato Vit C Broth Recipe
- Tomato Base: Fresh tomatoes blanched, peeled, and diced
- Cooking Process: Sauté tomatoes until soft, add fish stock
- Seasoning: Light soy sauce, sugar, and minimal pickled vegetables
- Vitamin Enhancement: Added vitamin C for nutritional value
- Color: Bright red-orange appearance
Miao Style Preparation
- Fermentation: Traditional Miao ethnic fermentation techniques
- Ingredients: Wild pickled vegetables, fermented chili paste
- Spice Level: Higher heat with complex fermented flavors
- Authenticity: No artificial preservatives or additives
DETAILED DISH FEATURES & CHARACTERISTICS
Signature Golden Sauerkraut Bowl Features
- Visual Appeal: Pale golden broth with visible pickled vegetable pieces
- Aroma Profile: Tangy, fermented scent with subtle fish stock base
- Texture Contrast: Silky fish against crunchy pickled vegetables
- Flavor Development: Progressive tangy heat that builds with each spoonful
- Nutritional Benefits: High protein, probiotics from fermentation, low carb option
- Portion Size: Generous individual serving (400-500ml broth)
- Temperature Serving: Served piping hot to maintain flavor intensity
Spicy Lemon Broth Distinctive Features
- Innovation Factor: Unique citrus twist uncommon in traditional suan cai yu
- Color Profile: Light golden with floating lemon slices
- Taste Balance: Citrusy brightness balancing traditional sourness
- Aromatics: Fresh lemon oils complementing fish umami
- Refreshing Quality: Less heavy than traditional versions
- Heat Level: Gentle warmth rather than aggressive spice
- Visual Impact: Instagram-worthy presentation with lemon garnish
Miao Style Red Sour Broth Features
- Authenticity: Traditional minority ethnic preparation methods
- Color Intensity: Deep red from fermented chili components
- Complexity: Multi-layered sour and spicy flavor profile
- Fermentation Notes: Natural tang from aged vegetables
- Heat Progression: Builds gradually with lingering warmth
- Cultural Significance: Represents authentic Chinese regional cuisine
- Preservation: No artificial additives maintain traditional taste
Protein Characteristics
Black Fish (Snakehead) Features
- Texture: Firmer, more substantial bite
- Flavor: Clean, sweet fish taste
- Nutritional Value: Higher protein content, lean meat
- Cooking Response: Holds shape well in hot broth
- Price Premium: More expensive due to quality
White Fish (Dory) Features
- Texture: Tender, flaky when cooked
- Flavor: Mild, non-fishy taste
- Accessibility: More familiar to local palates
- Cooking Properties: Quick cooking, delicate handling required
- Value Proposition: Good entry-level option
Marbled Beef Features
- Texture: Rich, tender with fat marbling
- Flavor: Savory, umami-rich alternative to fish
- Innovation: Non-traditional protein option
- Appeal: Attracts non-fish eaters
- Cooking Method: Shabu-shabu style thin slicing
Noodle and Topping Features
Five Grain Rice Noodles
- Composition: Multi-grain blend for nutritional enhancement
- Texture: Slightly chewier than regular rice noodles
- Absorption: Excellent broth absorption qualities
- Health Benefits: Higher fiber and protein content
- Portion Generosity: Substantial serving size
Standard Topping Medley
- Tofu Puffs: Spongy texture absorbs broth flavors
- Sweet Potato Vermicelli: Adds textural variety and carbohydrates
- Wood Ear Mushrooms: Crunchy texture, nutritional benefits
- Enoki Mushrooms: Delicate flavor, visual appeal
- Vegetable Balance: Ensures nutritional completeness
Add-On Features
Cheese Tofu ($2.50)
- Fusion Element: Modern twist on traditional ingredients
- Texture: Creamy interior with outer tofu skin
- Appeal: Attractive to younger demographics
- Melting Quality: Partially melts in hot broth
Lobster Balls ($2.50)
- Premium Addition: Seafood enhancement option
- Texture: Bouncy, processed seafood texture
- Flavor: Sweet lobster essence
- Value: Affordable luxury addition
FOOD DELIVERY OPTIONS
- GrabFood Available: On GrabFood delivery service with free delivery (up to $3 off) with GrabUnlimited
- GrabFood Dine Out: Up to 50% off promotional offers
- Delivery Coverage: CBD and surrounding areas
- Packaging: Single-portion bowls suitable for delivery format
COOKING INSTRUCTIONS (Estimated Traditional Methods)
Sauerkraut Preparation
- Ferment mustard greens for 300 days minimum
- Natural lacto-fermentation process
- No chemical preservatives added
- Develop complex umami and sour notes
Broth Base Creation
- Simmer fish bones/beef bones for stock base
- Add fermented vegetables according to style
- Balance acidity, heat, and umami levels
- Strain and maintain temperature consistency
Fish Preparation
- Slice fish into bite-sized portions
- Quick blanching to maintain texture
- Time cooking to prevent overcooking
- Preserve natural fish oils and flavors
Assembly Process
- Pre-cook noodles and vegetables
- Heat broth to serving temperature
- Layer ingredients systematically
- Top with fresh garnishes and aromatics
COMPETITIVE POSITIONING
- Market Gap: First major Chinese suan cai yu chain in Singapore CBD
- Solo Dining Focus: Addresses growing trend of individual meal preferences
- Price Point: Competitive for CBD location while maintaining quality
- Brand Recognition: Leverages 800+ outlet success in China
- Annual Volume: 15 million bowls sold annually demonstrates proven concept
AREAS FOR IMPROVEMENT
- Taro Roll Side (2.8/5 rating): Overly sweet, artificial-tasting filling
- Flavor Intensity: Some traditional broths may need localization for Singapore palates
- Weekend Hours: Limited Saturday hours, closed Sundays may miss weekend crowd
- Menu Education: Traditional dish names may need more explanation for local diners
Food Delivery Options:
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation: Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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