Rayben King Seafood Soup – Rich Seafood Soup in Sin Ming

When I make plans to eat out with friends and family, the industrial ‘hood of Sin Ming isn’t usually one of the first areas to come to mind despite me living so close to it. So when my boss showed me a picture of an almost overflowing bowl of seafood soup that can be found there, I was sold. Seafood lovers, this is one trip to 39 Sin Ming Drive that you wouldn’t want to miss. 

Named after the two owners Ray and Benson, Rayben King Seafood Soup was born out of Benson’s personal love for seafood and the two’s combined desire to provide healthy, affordable seafood soup to folks in coffee shops. The struggle was real as they poured in time and money hunting for the ideal location to set up shop. They finally found a home in Foodpark Coffeeshop.

A lot of thought, time, and effort were invested especially into their broth which contains a mix of fishbones, prawns, pork bones, vegetables and more. “No added oil in the cooking process at all, no MSG!” is one of the things they take pride in. Benson, who is in charge of production in the kitchen, has years of experience as a chef, and Ray, a jack of all trades, handles finances, marketing and dishwashing. The seafood stall made its debut in late December 2020. 

There is only one dish on the menu and it comes in three whopping sizes: L ($8.80), XL ($18) and XXL ($38.80). Customers can choose rice, thin or thick beehoon to go with their soup, and are free to add on additional types of seafood at varying costs (e.g. : deep-sea rock lobster ($10) and white clams ($2)). The robustness of the soup is also adjustable for those who prefer lighter broths. 

I opted for the size L with thick beehoon as my choice of carb. Sitting in the milky broth is a hearty assortment of fresh seafood that made me liken this bowl to Doraemon’s pouch. You’ll be fishing up a seemingly endless supply of flower crab, prawns, batang fish, sotong, pacific clams, lala, minced pork, tofu and tomatoes. 

The flesh of the flower crab was very tender and moist, exuding a sweet and clean taste that made me wish there was more. While I usually don’t favour eating prawns because of my inane laziness to de-shell them myself, the plump crustaceans were so juicy and fresh that I couldn’t stop myself from devouring them. Likewise for the fish, and the rest of the ingredients. You can tell that top-quality produce is used. 

As for the soup, it was full of umami. I adored how rich and flavourful it was and the milk balanced out the richness so that it didn’t taste too fishy or overwhelming. 

The XL bowl (recommended to be shared between two pax), is even more of a beautiful sight. It boasted more seafood-y goodness with the addition of half a lobster that was sweet and very delicious. My companion and I, who got rice as a staple for this bowl, had the idea to dump the remaining rice straight into the broth and let it sit for awhile before digging in. And, the result? The spontaneous paofan can be a dish all on its own because YUM. 

The seafood soup is definitely a bang for your buck because the portion is very generous. I took home some of it to my parents, and they couldn’t stop raving about how it still tasted so fresh even though it spent some time in transit. When talking about the future, Ray and Benson have plans to open an eatery to cater to the supper crowd. I’ll be waiting with bated breath, but in the meantime, I’ll be frequenting this outlet during lunch and dinner for sure.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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