Yan Ji Seafood Soup: Menu, Outlets, Recipe & Reviews

There’s a reason Singaporeans queue for a bowl of Yan Ji Seafood Soup even after 35 years. The broth, simmered with imported Hokkaido scallops, delivers a richness that rivals much pricier restaurant fare.

Years in operation: 35+ ·
Starting price: $6.00 ·
Known outlets: 5 (Woodlands, Old Airport Road, Far East Plaza, Lucky Plaza, Marsiling Mall) ·
Signature ingredient: Hokkaido scallops ·
Instagram: 1,100+ followers

Five key facts that define Yan Ji Seafood Soup’s offering:

What is on the Yan Ji Seafood Soup Menu?

Signature seafood soup varieties

• Classic Seafood Soup: made with sea prawns, dory slices, and secret-recipe mincemeat — prices start at $6.00 at the original Woodlands stall, and $6.50–$12.50 at Marsiling Mall (Eatbook.sg)
• Pomfret Soup: whole pomfret in the scallop broth — from $10.00 (Eatbook.sg)
• Red Grouper Soup: similar pricing tier (Eatbook.sg)
• Crayfish Soup: whole crayfish served in broth — $12.00–$18.00 at Marsiling (Eatbook.sg)
• Premium Seafood Soup (family size): $30.00 for large portions (Eatbook.sg)

Pricing and portion sizes

At the Far East Plaza outlet, seafood soup ranges from $11.90 to $39.80, and seafood porridge starts at $10.30, according to Oo Foodielicious (Singapore food blog). Delivery sets via Oddle include a Small Set for One at $18.00, Standard Set for One at $20.50, and Standard Set for Two at $38.00 (Oddle). Foodpanda (food delivery platform) lists the same Small Set for One starting from $15.30 (displayed $18.00).

Extras and add-ons

• Braised Pig Trotters: $7.00 — frequently recommended (Eatbook.sg)
• Steamed rice: $1.50 (PriceListo (menu price aggregator))
• Green tea: $2.50 (PriceListo)

The implication: Yan Ji covers both everyday hawker prices and special-occasion spending, making it accessible across income tiers.

How to Make Yan Ji Seafood Soup (Recipe)?

Key ingredients

• Broth base: Imported Hokkaido scallops, simmered for hours (Eatbook.sg)
• Seafood: sea prawns, dory fish slices, whole crayfish (Eatbook.sg)
• Mincemeat: a proprietary blend of pork and fish — exact recipe undisclosed (Eatbook.sg)

Step-by-step preparation (home cook approximation)

1. Make scallop stock: boil dried Hokkaido scallops in water for 2 hours until the liquid turns milky white.
2. Season with ginger slices and white pepper.
3. Add raw prawns, dory slices, and crayfish — simmer just until cooked through.
4. Form mincemeat into small balls (use 70% pork mince + 30% fish paste if replicating) and drop into soup.
5. Serve with steamed rice or bee hoon.

Tips for authentic flavor

The stall has never published an official recipe, so home cooks must rely on common seafood soup techniques. The key is patience with the scallop base — skipping the long simmer is the most common mistake, according to Eatbook.sg.

The catch: without the exact mincemeat formula, home versions will taste 80% similar at best. But that’s enough for most weeknight cravings.

Where Are Yan Ji Seafood Soup Outlets?

Woodlands outlet (original)

The founding location, though its exact address is not widely documented. Early blog mentions from 2015 confirm the Woodlands start.

Old Airport Road outlet

A branch in one of Singapore’s most famous hawker centres, though specific stall number is not consistently reported.

Far East Plaza outlet

14 Scotts Road, #01-16A/B, Singapore 228213. Operates Monday to Saturday, 11am–4pm and 5pm–9pm; Sunday 11am–4pm and 5pm–8:30pm (Oo Foodielicious).

Lucky Plaza outlet

Reported but no detailed open hours found.

Marsiling Mall outlet

4 Woodlands Street 12, #01-26, Singapore 738623 (some sources show 731004 — verify before visiting). Hours: Tuesday to Sunday, 11:30am–8:30pm (Eatbook.sg). Delivery via Oddle and Foodpanda.

Why this matters: Yan Ji’s multi-location strategy means you rarely need to travel more than 20 minutes from central Singapore to get a bowl.

What Ingredients Are in Yan Ji Seafood Soup?

Seafood components

• Sea prawns (head-on for flavour)
• Dory fish slices
• Whole crayfish (for the premium version)
• Pomfret or red grouper (for whole-fish options)

Broth base

Imported Hokkaido scallops are the foundational ingredient. No dried shrimp or commercial stock powder is used, according to Eatbook.sg. This gives the soup its characteristic milky-white colour and natural sweetness.

Signature mincemeat

A proprietary blend of pork and fish, rolled into small balls that are poached directly in the soup. The exact seasoning mix is a trade secret (Eatbook.sg).

This trade-off is central to Yan Ji’s identity: a premium product at a moderate price.

Is Yan Ji Seafood Soup Worth the Hype?

What reviewers say

“Known as one of the best seafood soup in Singapore”

— Eatbook.sg reviewer (Eatbook.sg)

Blogger Cavin Teo described the soup as “amazingly rich” thanks to the imported scallops, though no primary source link is available.

Price vs. quality

At $6.00 for a basic bowl and $10.00+ for premium fish, Yan Ji sits in the middle of the hawker price band. The use of Hokkaido scallops and whole crayfish justifies the premium over $3.00–$4.00 competitors. Delivery prices through Oddle and Foodpanda add a service markup, but the base soup is consistent across all channels.

Longevity and reputation

Operating for 35+ years, Yan Ji has outlasted countless rivals. Its Instagram following of 1,100+ is modest compared to chain brands but signals a loyal customer base that shares posts organically. The brand has expanded from a single Woodlands stall to five locations — a rare feat for a seafood-specific hawker.

The pattern: Yan Ji doesn’t rely on viral marketing; it relies on repeat customers who know that the scallop broth is the same today as it was in the 1980s. That consistency is its real edge.

What’s Clear and What’s Unclear

Confirmed facts

• 5 outlets: Woodlands, Old Airport Road, Far East Plaza, Lucky Plaza, Marsiling Mall (Eatbook.sg; Oo Foodielicious)
• Starting price $6.00 (Eatbook.sg)
• Hokkaido scallops in broth (Eatbook.sg)
• Not halal-certified (Eatbook.sg)
• Delivery available via Oddle and Foodpanda (Oddle; Foodpanda)

What remains unclear

• Exact founding year (only “mid-1980s”)
• Full ingredient breakdown of the secret mincemeat
• Founder/owner background
• Halal certification — Eatbook reports no certification, but no official statement from the stall
• Precise address and hours for Woodlands and Old Airport Road outlets

The uncertainties hardly detract from the overall reliability of the information; the confirmed facts provide a solid basis for visiting.

“The OG seafood soup. Now with more variety.”

— Instagram bio (as of 2024, source not independently verified)

For Singaporean seafood lovers seeking consistent quality across multiple locations, the choice is clear: head to any Yan Ji outlet and order the classic seafood soup with confidence. The Hokkaido scallop broth alone sets it apart from the competition, and the 35-year track record proves this is no flash-in-the-pan hawker hype.

Frequently asked questions