About Hup Lok 合樂
3rd Generation
Three Generation in the Fish Trade
It started with my grandfather, at Hup Seng Huat market before dawn and at the foot of Fort Canning in the afternoon, a pole across his shoulders.
Over time, that small fish trade grew into a wholesale business. Today, it is run by the founder’s brother and is approaching its 50th year.
Hup Lok still sources through that same family network. We also work directly with suppliers for seafood such as prawns, tuna, king crab and scallops.
There are fewer hands between the fish and your bowl. That helps us keep the seafood fresh and the pricing honest.
Founder's Note
Grandpa’s Pomfret Soup
We’ve been fishmongers for three generations.
Grandpa always started before dawn — selling fish at Hup Seng Huat market in the morning, then hawking in the afternoon with a pole across his shoulders, at the foot of Fort Canning.
Pa helped out from boyhood, as a street hawker. Then as a stallholder at Mei Ling market in Queenstown, when the new towns were going up after Independence. Thence, a small factory in Redhill. Then, with my uncles, a modern company inside Jurong Fishery Port — Hai Sia Seafood.
His story is part of the Singapore Story: built and compounded over decades.
One dish runs the whole length of it, three generations — fish soup.
A fish soup is only as good as its ingredients. Ours is batang bones simmered with chicken and tee poh (dried sole fillet) into a rich collagen broth. That becomes the base for sliced pomfret — the favourite fish of the Teochews — with the traditional condiments: sng buay, kiam chye, julienned ginger, and more.
Pa’s version was whatever industry friends gifted him, or whatever the day left over. Never written down, never twice the same. Chef Kee Leng balanced and refined it, ensuring that every bowl is consistently good.
Pa is a grandpa now. My brother runs Hai Sia. Kee Leng and I opened Hup Lok and Gyoren SG wholesale. The soup is named in Pa’s honour — for his vision and tenacity, for one trade done well across a lifetime.
Grandpa’s Pomfret Soup is a collective memory too. Of gu zao wei. Of a taste of home. Of loved ones cooking for you.
俊辰 / Junchen
我家卖鱼，卖了三代。
从前爷爷天未破晓，就到新巴刹鱼市场采购鱼鲜。他每天追赶着太阳——早晨在水廊头、合成发巴刹 内的摊位摆卖，下午挑起担子，到皇家山脚、游泳馆对面叫卖。
父亲是长子，少年时就开始帮爷爷。从流动街贩，到美玲路巴刹的一个摊位；从红山区的小工厂，到 今天裕廊中央鱼市场里的现代化工厂。几十年下来，父亲连同他的兄弟手足，一步一脚印，建立了
「海声鱼业」。
父亲的故事，是新加坡故事的缩影——从无到有，一双双勤劳的手，一颗颗诚挚的心。
当年的巴刹，很多已经成为历史。可是我们家的故事还在继续。有一道菜，贯穿了三代人——鱼汤。
好的鱼汤最讲究食材。我们用马鲛鱼骨、大地鱼和鸡骨，慢火熬到胶质尽出——汤色乳白，浓稠挂 唇。海里的鲜，山里的醇，所谓「山海相会」，不过如此。
这样的汤特别营养，特别适合婴儿与坐月子的妈妈享用。浓郁的汤底，配上潮州人最爱的鲳鱼，又加 了酸梅、咸菜、姜丝，一口下去，滋味万千。
父亲的汤没有方子。同行送什么，当天剩什么，就熬什么——鱼鲜，味道必定好，但今天和明天不一样。
纪龙把它定了下来。该调的调，该收的收，火候、时间、比例，一次一次试到位。从前，这锅汤是我 们家的。现在，它是一碗谁都喝得到的汤，是大家的。
薪火相传。弟弟接下父亲的生意，我与纪龙创立漁連海鲜批发，父亲也当上外公。而这锅汤，跟着我 们，进了合樂。
有一种味道，说不上来。它不在舌尖，在舌根后，在喉底。古早味明明形容不出，可是一喝就认得， 暖在心头。
俊辰 / Junchen
The Trade
The Soup
Beyond the Soup
Frequently Asked Questions and Guest Information
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Potenti semper vivamus risus justo dictum pellentesque malesuada neque. Porttitor ullamcorper suspendisse natoque hac mauris malesuada ligula semper pharetra nascetur. In ac pharetra aptent pulvinar lacinia mollis pede.
Potenti semper vivamus risus justo dictum pellentesque malesuada neque. Porttitor ullamcorper suspendisse natoque hac mauris malesuada ligula semper pharetra nascetur. In ac pharetra aptent pulvinar lacinia mollis pede.
Potenti semper vivamus risus justo dictum pellentesque malesuada neque. Porttitor ullamcorper suspendisse natoque hac mauris malesuada ligula semper pharetra nascetur. In ac pharetra aptent pulvinar lacinia mollis pede.
Potenti semper vivamus risus justo dictum pellentesque malesuada neque. Porttitor ullamcorper suspendisse natoque hac mauris malesuada ligula semper pharetra nascetur. In ac pharetra aptent pulvinar lacinia mollis pede.
Potenti semper vivamus risus justo dictum pellentesque malesuada neque. Porttitor ullamcorper suspendisse natoque hac mauris malesuada ligula semper pharetra nascetur. In ac pharetra aptent pulvinar lacinia mollis pede.