After cycling all the way to Little Guilin, there was only one thing occupying my mind: dinner.
To be honest, this happens almost every time I finish cycling. The moment I stop pedalling, I suddenly become aware of how hungry I am, and the nearest food centre instantly becomes the best hawker centre in Singapore—at least for that moment! I think the reason is quite self-explanatory. When I am starving, even a simple meal can taste like a reward, and nothing can beat that feeling. LOL
Since I was already in the Bukit Gombak area, I decided to look for dinner at the nearby hawker food centre. It was a Sunday evening, and I wanted something that felt a little different from the usual dishes. Instead of immediately choosing a familiar plate of rice or noodles, I walked around and studied the signboards, hoping that one stall would catch my attention.
That was when I saw Fu Xiao Fish Soup.
Among the choices on the menu, the fish head soup stood out immediately. It looked hearty, unusual, and a little dramatic. The bowl arrived with the fish head sitting right on top, complete with its eye and rows of razor-sharp teeth. I already know what some people may think about the cover image of this blog. No, it is not generated by AI. That fish really looked like that!
Would such a fierce-looking dinner make me lose my appetite? Not at all.
I was not scared of my meal because fish head soup is normal food to me. In fact, the unusual appearance made the experience more memorable. As long as the food tastes good, I do not mind trying something that others may consider exotic or bizarre. Hahaha.
The first thing I enjoyed was the soup. Its flavour was light and subtle rather than overly rich, but it was still aromatic and comforting. The ginger played an important role because it gave the broth a gentle warmth while reducing the fishy smell and taste. I always appreciate ginger in fish soup because it makes everything feel cleaner and more balanced.
The bowl also came with lettuce and bitter gourd. Both vegetables absorbed some of the broth while adding freshness to the meal. The bitter gourd gave a slight bitterness, but it worked well against the savoury fish and the sweetness of the vegetables. There were also crispy pieces that became soft after soaking in the soup, giving the bowl another enjoyable texture.
Of course, eating a fish head requires patience. There are plenty of bones, so I had to carefully use my chopsticks to search for the tender pieces of meat hidden between them. Surprisingly, this is one of the parts I enjoy most. There is a satisfying feeling whenever I manage to extract a clean piece of fish without wasting the good meat. It turns dinner into a small challenge, but a rewarding one.
Paired with a bowl of white rice, this was exactly the kind of meal I needed after cycling. It was warm, filling, affordable, and much more interesting than an ordinary dinner.
