I first came across Bukit Ho Swee Charcoal Curry Fish Head when they made waves with their opening in Yishun. Recently, I discovered they have expanded with a second outlet in Bukit Batok. Since it is much closer to where I stay, I made a point of heading down to check it out. The name might pique your curiosity as to why "Bukit Ho Swee" when the stalls are located in Yishun and Bukit Batok? From what I gathered in an interview with the owner, the name is a heartfelt tribute to his great-grandmother, who used to live in Bukit Ho Swee. He adopted her original recipe to ensure her culinary legacy lives on through their signature curry.
What really aroused my interest in visiting is their preparation method. Unlike many places that steam the fish head separately before adding it to the gravy, this stall cooks the fish head fresh in the claypot over a charcoal fire, together with the curry. This allows the essence of the fish to meld perfectly with the spices and retain the fish's moisture, promising a deeper flavour.
Curry Fish Head 4.5/5
The Curry Fish Head ($32) arrived piping hot, doused in a thick, creamy, and incredibly fragrant gravy that leans towards a robust Nyonya style. Sitting atop the fish is a generous, huge piece of deep-fried beancurd skin, which soaks up the curry beautifully. I noticed quite a few diners even ordering extra portions of these crispy sheets. They use red snapper for the dish; although it is half a fish head, the size is impressively large. The claypot is also brimming with a variety of ingredients, including cabbage, brinjal, lady's fingers, and long beans, making it a very substantial meal.
Fried French Bean & Dried Shrimps 4.2/5
The Fried French Bean & Dried Shrimps ($12) was another highlight. The beans were cooked to a delightful crunch, perfectly complemented by the dried shrimps, which imparted a deep, aromatic umami finish to the dish.
Garlic Pork 3.5/5
The Garlic Pork ($14) reminded me somewhat of Nan Ru Rou (Fermented Beancurd Pork), but it features a tempura-like, crispy coating that adds an extra layer of textural enjoyment. While the crunch was satisfying, I found the garlic flavour to be quite subtle. I felt it would have benefited from a mayonnaise dipping sauce to cut through the richness; without it, the dish felt a little heavy after a few pieces.
Overall, the journey to Bukit Batok was well worth it for that charcoal-fired curry. The depth of flavour in the gravy alone is enough to warrant a return visit.
Bukit Ho Swee Charcoal Curry Fish Head
Blk 272 Bukit Batok East Ave 4
Singapore 650272
Tel: +65 85952722
Nearest MRT: Bukit Batok (NS Line)
Opening Hours:
Daily: 11am - 9pm
Direction:
1) Alight at Bukit Batok MRT station. Take Exit A or B. Walk to Bukit Batok Bus Interchange (Stop ID 43009). Take bus number 177. Alight 2 stops later. Cross the road. Walk to the destination. Journey time is about 10 minutes. [Map]
2) Alight at Bukit Batok MRT station. Take Exit A or B. Walk to Bukit Batok Bus Interchange (Stop ID 43009). Take bus number 61, 77, 106, 852, 990. Alight 2 stops later. Walk to the destination. Journey time is about 10 minutes. [Map]
