Fish Head Steamboat 鱼头炉 🐟

Famed for their fishhead steamboat using a traditional aluminium pot with charcoal. It is available in 3 types of fish - pomfret, red grouper and bighead carp in a choice of fresh/fried fish. I had the fried red grouper with sweet and chunky meat in a flavourful broth, lettuce, yam, seaweed, dried sole fish, ginger and plum. Great to have in cold weather. The soup gets more flavourful over time and the use of charcoal kept the soup consistently warm 》$35

Located at the top of a multi-storey carpark in an industrial area is a shop that sells charcoal fish head steamboat. Their broth is made from more than 20 ingredients and 8 hours of simmering to achieve the predominant flavour with the use of dried sole fish and fried yam. Besides fish head steamboat, they also offer some tze char dishes.

The fish was fresh and tender in flavourful soup. The use of charcoal is probably the reason for the broth’s robust smokiness with fresh fish slices, vegetables, yam and dried sole fish. The light and milky broth pairs best with a bowl of rice and the only downside was the soup refill being much lighter in taste which changes the taste of the initial flavourful broth served 》$30 / Small

A pretty standard and no-frills fish head steamboat with fresh and thick chunks of fish in the broth along with the usuals such as fried yam, lettuce and seaweed. The serving was however on a slower pace considering it was already off-peak hours during my visit.

📍 Xin Yun Seafood Fishhead Steamboat | #01-01

Jing Tai Lan (the Chinese forcloisonné) is a unique art form featuring a combination of sculpture, painting, coppersmith work and porcelain craft. Lee Kwang Kee Teochew Cuisine brings this form of art to diners in the form of their fish head steamboat, with the cloisonné decorated on the steamboat.

Served with a platter of vegetables, egg floss, enoki and sliced red grouper. The steamboat is packed with ingredients such as red grouper fish head, Chinese cabbage, beancurd and taro. The initial broth was slightly bland but it gets flavourful after throwing in those ingredients on the platter. The sliced fish was thickly sliced, fresh and succulent. I always remember this place when I feel like having authentic Teochew fish porridge or steamboat back in my old hood 》$85 / Medium

Fresh fish slices with a generous serving of yam and vegetables. The broth is light on the palate but still savoury thanks to the ti po (dried flatfish) which add fragrance to the broth. Perfect for a rainy and cooling night 》$18/medium

Fresh fish slices, fried yam, chinese cabbage, tomatoes, seaweed and dried flat fish. The sliced fishes were fresh and the broth is savoury and addictive at the same time. I like the fried yam which was fragrant and leaves a nice touch to the soup 》$29

鱼卢 》$24

Deli(fie) Fish Head Steamboat | #01-70

Plenty of ingridients swimming in the steamboat. The soup base is subtly tasty. Ordered this to share with my dad & bro and we were struggling to finish it. For $22, this is very worth it to feed 4 mouth for a casual dinner.