Ben Yeo has closed all standalone Tan Xiang Sliced Fish Soup stalls following a mid-five-figure loss and redirected his focus to an affordable zi char outlet called 20 Dishes Only in Yishun, serving popular favourites with a compact menu and wallet-friendly prices.
- Closed six fish soup outlets after one year due to losses
- New zi char stall offers 20 classic dishes at affordable prices
- Smaller menu and portions reduce waste and cater to smaller households
What happened
Ben Yeo, the Mediacorp actor-host and F&B entrepreneur, decided to close all six of his standalone Tan Xiang Sliced Fish Soup stalls after a mid-five-figure loss. Launched in September 2023, the chain expanded rapidly across multiple locations including Orchard Towers and Clementi during 2025 but ultimately did not meet business expectations.
While some outlets saw modest profits, the overall venture failed to break even. Yeo attributed the failure partly to his aggressive expansion strategy, contrasting it with his more measured approach in his other ventures such as Charcoal Fish Head Steamboat Restaurant, which still continues to serve the dish at some of its outlets.
Why it feels good
Recognizing the need to adapt, Yeo launched a new concept called 20 Dishes Only, an old-school neighbourhood zi char stall that recently opened in a Yishun coffeeshop. With a focused menu of 20 affordable, beloved dishes, the venture channels nostalgia for simple, reliable home-cooked meals.
This approach not only makes food choices easier for diners but also cuts down on ingredient costs and food waste, a practical move in today’s economic climate. Offering single portions at reasonable prices, the stall caters to the increasing number of small households and solo diners, making everyday dining more accessible and enjoyable.
What to enjoy or watch next
Visitors to 20 Dishes Only can enjoy popular items like Steamed Minced Pork with Salted Egg, Hand-Pulled Sweet and Sour Pork, and Steamed Fish Head, with prices mostly under S$10. The menu also features staple carbs such as Yeo’s personal favourite, Yin Yang Hor Fun, a mix of crispy fried and silky gravy rice noodles.
Looking ahead, Yeo hopes to diversify his F&B portfolio further, learning from past experiences by balancing growth with stability and focusing on sustainable business models. Food lovers in Singapore can look forward to a blend of nostalgic comfort food served in a convenient, affordable format.