SLICED by Ah Hua Kelong – Mouthwatering Japanese Sea Bass Dashi Soup in MacPherson

Ah Hua Kelong’s latest venture, Sliced by Ah Hua Kelong, is making waves in MacPherson with its mouthwatering fish soups. Spearheaded by Ah Hua boss Wong Jing Kai and his army comrade Alan Goh, this endeavor stemmed from their brainstorming sessions on utilizing their surplus of fish bones.

Beyond their renowned seafood restaurant, Scaled, and their ventures into Madu Bakery and Pilot Kitchen, Kai, a gifted entrepreneur, saw the hawker business as an opportunity to exhibit the freshness of their seafood and cater to a wider audience.

Sliced’s fish broth, which is brewed for over six hours, combines sea bass bones, anchovies, vegetables, and garlic, and it void of any seasoning or milk. Additionally, they also serve a tasty Japanese-style dashi broth made from bonito flakes, and other ingredients.

Their focus on sea bass sets them apart — they select only 3kg sea bass. Their menu features traditional and dashi sea bass soups, sea bass belly soup, batang fish soup, and seafood soup, all with plenty of cabbage and tofu. You can also add thick bee hoon or udon.

Their signature sea bass soup is a hot favourite. Expect tender fish slices in a delicately-flavored broth, enhanced by the addition of leek and crispy fried garlic bits. For those who love a spicy kick, the Thai dipping sauce provides a zesty contrast.

The sea bass dashi soup stands out with a more robust flavour profile. The fusion of Japanese dashi with fish broth, together with springy udon noodles, was satisfying.

Their seafood soup, brimming with live clams and tiger prawns, delivers an addictive blend of flavors, all elevated by a splash of hua diao wine. Complement the soups with sides such as tempura fried fish, which features moist sea bass enveloped in a crispy batter.

Sliced by Ah Hua Kelong is a unique addition to the coffee shop scene. Whether you’re into umami-packed dashi or classic fish broth, you’ll find something to love here.