JB Claypot Curry Fish Head @ Bedok North Street 3 - Hearty JB-Style Curry Fish Head & Zi Char Dishes

Claypot curry fish head has been gaining plenty of attention lately, and one of the places we recently checked out is JB Claypot Curry Fish Head, tucked inside Chang Sheng Eating Place at Bedok North Street 3. The stall specialises in charcoal claypot curry fish head, alongside a selection of hearty, comforting zi char-style dishes that are perfect for sharing over a casual meal.

While the Signature Curry Fish Head ($26) is the dish to try here, we chose the Curry Fish Tail ($33) instead. The stall prides itself on its JB-style curry, which comes with a noticeably rich and lemak profile. The curry is thick, creamy and packed with coconut richness, with just enough savouriness to keep you going back for more. It is the kind of curry that works especially well with a bowl of steamed rice, soaking up all that luscious gravy.

Signature Curry Fish Head / Fish Tail 4.2/5

Served bubbling in a charcoal claypot, the curry fish tail is topped with crispy beancurd skin, adding a pleasant textural contrast. Digging underneath, there is a generous amount of vegetables including cabbage, long beans, brinjal and okra, making this a hearty one-pot dish. The fish tail itself was meaty and paired well with the rich curry.

Sambal Four Heavenly Kings 3.8/5

We also tried the Sambal Four Heavenly Kings ($12), a familiar mix of long beans, okra, brinjal, and petai, finished with crispy fried ikan bilis for extra crunch. The vegetables retained a decent bite, while the ikan bilis added a nice savoury contrast. However, the sambal was rather mild and lacked the fiery punch we were expecting. If you enjoy your sambal with plenty of heat, this might come across as a little restrained.

Dried Shrimp Fried Lala 4/5

The Dried Shrimp Fried Lala ($14) was another enjoyable dish. The lala were plump and juicy, wok-fried in a fragrant dried shrimp sauce with sweet, spicy, and savoury notes. The dried shrimp gave the sauce a deep umami character, coating the shellfish with plenty of flavour without overpowering its natural sweetness. A good option to order alongside the curry and rice for some variety.

Ginger Paste Kampung Chicken 3.5/5

The Ginger Paste Kampung Chicken ($18) comes with kampung chicken, identifiable by its slightly more yellow-toned skin. The chicken was paired with a fragrant ginger paste that brought a warm, aromatic quality to the dish. The ginger sauce complemented the chicken well, though we found some parts of the chicken slightly dry. It is a comforting and familiar zi char-style dish, but compared to the curry fish tail, it was less memorable.

JB Claypot Curry Fish Head offers a satisfying selection of hearty zi char dishes, but the highlight for us was definitely the JB-style Curry Fish Tail. The rich, creamy and lemak curry, together with the crispy beancurd skin and generous serving of vegetables, makes it particularly enjoyable with plenty of steamed rice. If you are a fan of rich curry and communal zi char meals, this Bedok North stall is worth checking out for its charcoal claypot curry.

Note: This is an invited tasting.


JB Claypot Curry Fish Head
Chang Sheng Eating Place
Blk 539 Bedok North Street 3
#01-593
Singapore 460539
Instagram
Nearest MRT: Bedok (EW Line)

Opening Hours:
Daily: 12pm - 930pm

Direction:
1) Alight at Bedok MRT Station. Take Exit B or C. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 225G. Alight 3 stops later, cross the road and walk to the destination. Journey time is about 10 minutes. [Map]

Katsu by Kyu @ OUE Downtown Gallery - Singapore’s First Tonkatsu Specialist Using Jeju Pork Exclusively

Tonkatsu gets a Korean-inspired makeover at Katsu by Kyu, located at OUE Downtown Gallery. Positioned as the first tonkatsu specialist in Singapore to use Jeju pork exclusively, the restaurant places premium pork, Korean ingredients and traditional cooking techniques at the heart of its menu. More than just a tonkatsu restaurant, Katsu by Kyu is built around the belief that time is an ingredient. From dry-ageing its Jeju pork to preparing fresh-milled Korean rice, the restaurant strongly emphasises letting each ingredient develop its best flavour and texture.

For our visit, we went with the Couples Set ($98 for 2 pax), which offers a good introduction to the restaurant’s selection. The set includes a choice of two mains from Classic Jeju Loin, Centre-Cut Premium Jeju Loin, Jeju Tenderloin and Panko Crusted Beef Short Rib Patty, along with a shareable side, a choice of udon, a curry sauce pairing and green tea.

For our mains, we opted for the Centre-Cut Premium Jeju Loin and Panko Crusted Beef Short-Rib Patty, paired with the Kadaif Prawn and Cold Flat Udon.

Centre-Cut Premium Jeju Loin 4.2/5

The Centre-Cut Premium Jeju Loin is the more indulgent of the two mains, made using their finest marbled cut of Jeju pork. Generous fat marbling runs through the meat, giving the pork a naturally rich, buttery character. The pork is dry-aged for 10 days, which concentrates its flavour and improves tenderness. Before serving, the tonkatsu is finished over rice-straw charcoal, adding a lightly smoky aroma and a crisp, subtly charred finish. Cutting through the golden crust reveals tender, juicy pork within, with rendered fat adding richness without overwhelming the meat. The contrast between the crisp coating, succulent pork and gentle smokiness from the charcoal makes this a particularly satisfying rendition of tonkatsu. It is served as a complete set with finely shredded cabbage, miso soup, steamed Korean rice, pickles and tonkatsu sauce. The freshly prepared rice is particularly fitting alongside the rich pork, helping to round out each bite.

Panko Crusted Beef Short-Rib Patty 4/5

For something a little different, we chose the Panko Crusted Beef Short-Rib Patty, a unique take on katsu that moves away from the usual pork or chicken. The patty is made in-house using beef short rib Tteokgalbi, folded with Korean kimchi before being coated in panko and fried until crisp. Tteokgalbi is traditionally known for its tender, seasoned minced beef texture, and here it takes on a new form as a katsu-style patty. The beef has a deep, savoury character with a gentle sweetness, while the kimchi adds a mild tang and fermented depth that cuts through the beef’s richness. The crisp panko exterior contrasts nicely with the softer, juicy centre. It is an interesting fusion of Korean and Japanese influences, and probably one of the more distinctive items on the menu for those looking beyond the traditional tonkatsu.

Kadaif Prawn 4.5/5

For our shareable side, we went with the Kadaif Prawn. Rather than using regular prawns, Katsu by Kyu opts for tiger prawns, chosen for their firmer texture, meatier bite and naturally sweet flavour. Each prawn is individually wrapped by hand in delicate strands of kadaif pastry, then fried until golden and crisp. The kadaif gives the prawn an incredibly light, airy crunch, like a fine nest of crispy pastry around the succulent seafood. Beneath the crisp exterior, the tiger prawn remains plump and juicy, with its natural sweetness and briny flavour coming through clearly. Served with a house-made dipping sauce, it offers a nice textural change from the heavier tonkatsu mains. The combination of sweet, succulent prawn and delicate crunch makes this an easy side to share.

Cold Flat Udon

We also chose the Cold Flat Udon, made with Japan-imported flat udon noodles and served chilled with a choice of three dipping sauces — soy paste, pickled chilli or roasted sesame. The noodles have a smooth, light and pleasantly chewy texture, with the flat shape giving them a slightly different mouthfeel from conventional udon. Served cold, they make for a refreshing accompaniment to the richer fried dishes. Of the three dipping sauces, each offers a different direction — the soy paste provides savoury depth, the pickled chilli brings a sharper kick, while the roasted sesame gives a nuttier, more rounded flavour.

Katsu by Kyu offers a refreshing take on the familiar tonkatsu experience, bringing together premium Jeju pork, Japanese katsu techniques and Korean culinary influences. The focus on ingredient quality is evident, particularly with the dry-aged Jeju pork and freshly milled Korean rice. At the same time, the charcoal finishing adds another layer of aroma and texture to the tonkatsu.

The Couples Set is a good way to sample the restaurant, especially for first-time visitors who want to try different elements of the menu in one sitting. From the rich, tender Centre-Cut Premium Jeju Loin to the inventive Beef Short-Rib Patty, crispy Kadaif Prawn, and refreshing Cold Flat Udon, the set offers plenty of variety.

For those looking for something beyond the conventional tonkatsu experience, Katsu by Kyu is worth checking out for its Korean-inspired approach, premium Jeju pork and open-kitchen cooking rituals.

Note: This is an invited tasting.


Katsu by Kyu
OUE Downtown Gallery
6A Shenton Way
#01-09
Singapore 068815
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 11am - 3pm, 5pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT Station. Take Exit B. Cross the road and walk towards Shenton Way. At Shenton Way, turn left and walk to the OUE Downtown Gallery. Walk to the destination. Journey time is about 5 minutes. [Map]