Tan Xiang (炭香) Charcoal Fishhead Steamboat @ Polaris Woodlands - Bringing the Delectable Fishhead Steamboat to the Northern Region of Singapore

Tan Xiang Charcoal Fishhead Steamboat, the brainchild of celebrity Ben Yeo and Chef Cao Yong, has swiftly become a household name in Singapore's dining scene. With their flagship outlet in Kallang already drawing crowds, their newest establishment in Woodlands promises to bring the same delectable fishhead steamboat and zichar dishes to the northern region of Singapore.

During the bustling grand opening, we seized the opportunity to indulge in their 5-6 Pax Set Menu ($158), a tantalising spread featuring a selection of signature favourites and enticing new creations.

Signature Red Grouper Head Hotpot

At the heart of our feast was the Signature Red Grouper Head Hotpot. Delighting our taste buds, the fish slices were served separately from the bubbling broth, ensuring they remained impeccably tender without being overcooked. Compared to their other outlets, the soup base at the Woodlands branch boasts an even richer depth of flavour, probably owing to some subtle tweaks and enhancements. Regardless, each spoonful of the aromatic broth was a triumph for the palate.

Signature XO Charcoal Yam Ring

An intriguing departure from the conventional yam ring, the Signature XO Charcoal Yam Ring captivated us with its striking black hue, courtesy of the infusion of charcoal powder. Beneath its crispy exterior, the yam ring exuded a delightful fragrance and a distinct yam flavour. It was adorned with succulent prawns, scallops, snow peas, and cashew nuts stir-fried to perfection in a fragrant XO sauce.

Stir-fried Mushroom with Chinese Kale

For a refreshing vegetable dish, we savoured the 3-in-1 Stir-fried Mushroom with Chinese Kale, a delightful medley of textures and flavours. Unlike the standard fare, this dish incorporated mushrooms alongside the customary beansprouts, offering an extra layer of crunch and depth to the dish.

Zhen Jiang Spare Ribs

The Zhen Jiang Spare Ribs captivated our palates with their tantalisingly sweet caramelised crust, each tender morsel bursting with succulent juiciness. The delightful balance of sweet and savoury flavours left us longing for more.

Signature Hometown Spring Chicken

A newcomer to the menu, the Signature Hometown Spring Chicken stole the spotlight with its tender, succulent meat. Poached to perfection, the chicken, likely sourced from kampong chickens, boasted a luscious texture and was beautifully complemented by a generous heap of ginger.

Claypot Fragrant Drunken Clams

The aroma of the Claypot Fragrant Drunken Clams teased our senses as it arrived at our table. Each plump, juicy clam was bathed in a fragrant Hua Diao wine, infusing the dish with an irresistible depth of flavor that left us craving for more.

In summary, Tan Xiang Charcoal Fishhead Steamboat in Woodlands continues to uphold its reputation for delivering exceptional culinary experiences. With its winning combination of signature favourites and innovative new creations, it's no wonder that this establishment has quickly become a go-to destination for discerning food enthusiasts in the North.


Tan Xiang (炭香) Charcoal Fishhead Steamboat
Polaris
101 Woodlands Ave 12
#01-06
Singapore 737719
Tel: +65 8465 5070
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Nearest MRT: Admiralty (NS Line)

Opening Hours:
Daily: 1130am - 930pm

Direction:
1) Alight at Admiralty MRT station. Take Exit C. Cross the road and walk to bus stop opposite Admiralty MRT station (Stop ID 46771). Take bus number 904. Alight 3 stops later. Walk to Woodlands Lane. Walk to destination. Journey time about 12 minutes. [Map]

The Prince @ Peck Seah Street - Traditional Arabian Cuisine Ignited with a Contemporary Flair

The Prince, formerly known as Fat Prince in Tanjong Pagar, has undergone a remarkable transformation. It whisks diners away to the Arabian desert, where traditional Arabian cuisine meets contemporary innovation. At the heart of its menu lies the dining philosophy of 'Karam', embodying the spirit of generosity in Arab culture and fostering communal celebration through food, drinks, conversation, and companionship.

Sweet Potato Shoreek 4.5/5

We kickstarted our dinner with the Sweet Potato Shoreek ($19), a traditional Egyptian sweet bread roll generously slathered with delectable fig brown butter, offering a delightful fusion of sweet and savoury flavours.

Mezze Platter 4.2/5

The Mezze Platter presented a tantalising array of 9 small dishes, including Cashew Hummus, Pumpkin Baba Ganouj, Salmon Pastirma, Mushroom Pastilla, Potato Croquette, Kalamata Olives, Levantine Pickles, Smoked Date Butter, and Fennel Salad, served alongside warm, freshly baked Malawah bread. This assortment provided the perfect opportunity to sample a variety of flavours while engaging in lively conversation with friends before delving into the mains.

Lobster Shorbat Addas 4.2/5

The Lobster Shorbat Addas emerged as a standout dish. It features a robust soup infused with spices, lentils, and tender lobster meat. Elevating the traditional Jordanian lentil soup experience, this rendition added a luxurious touch with lobster meat and chilli oil, enhancing its depth and complexity.

Black Hog Tomahawk 5/5

One of the standout dishes of the evening was undoubtedly the Black Hog Tomahawk. The pork brined overnight in a tantalising mixture of orange juice and spices, imparting a subtle citrusy sweetness to the meat. Following this, the pork is dry-rubbed with Urfa Biber, a unique chilli pepper flake from Southern Turkey renowned for its slightly smoky, salty, and earthy notes. This spice blend's deep crimson hue adds a mild heat and infuses the pork with layers of complex flavour. To further elevate the dish, it is generously topped with Chermoula Sauce, a fragrant North African marinade typically composed of herbs, spices, and citrus. This addition enhances the pork with an even richer and more aromatic finish. For those seeking a touch of sweetness to complement the savoury profile of the dish, a side of Smoked Mango "Mandi" is served, offering a delightful contrast and balance to the overall flavour experience.

Lamb Porterhouse 4/5

The Lamb Porterhouse at The Prince is meticulously scored and generously rubbed with an Ottoman spice blend, infusing the meat with a medley of exotic flavours. Grilled over an open flame to tender perfection, the lamb emerges succulent and flavorful, with a melt-in-your-mouth texture that is simply irresistible. Despite its bold flavours, the lamb is remarkably tender and not gamey at all, a testament to the quality of the meat and the expert skill of the chefs. To complement the rich flavours of the lamb, it is served alongside a velvety burnt celeriac puree, its smooth consistency providing a perfect contrast to the hearty texture of the meat.

Beef Tomahawk 4.2/5

Prepare yourself for the ultimate meat indulgence with The Prince's Beef Tomahawk, weighing in at an impressive 1.4kg. Sourced from premium Australian Portor MB4+ beef, the magnificent tomahawk steak is a sight to behold, with its rich marbling and succulent texture. To enhance its already exquisite flavour, the steak is dry-rubbed with Baharat, a traditional spice blend known for its aromatic and complex profile. With hints of warm spices and a subtle sweetness, Baharat adds depth and character to the beef, elevating it to new heights. Like its counterpart, the Black Hog Tomahawk, the Beef Tomahawk is crowned with a luscious chermoula sauce. This vibrant and herbaceous condiment perfectly complements the robust flavour of the red meat. Additionally, a side of Black Garlic Toum is served for those seeking a hint of savoury-sweetness to accompany their meal, providing a delightful contrast to the bold flavours of the steak.

Whole Mediterranean Seabass 4.2/5

Transitioning from land to sea, we had the Whole Mediterranean Seabass, a captivating seafood delight that captures the essence of the Mediterranean coast. Carefully deboned and expertly prepared, this exquisite fish is adorned with a sumac and tangerine salt crust, imparting a tantalising blend of citrusy and tangy notes to the delicate flesh. Grilled to perfection, the seabass boasts a beautifully crisp skin that crackles with each bite, revealing succulent, flaky flesh beneath. The fragrant aroma of grilled herbs, including parsley and coriander, infuses every mouthful with a burst of freshness. For an added burst of flavour, a grilled lemon is served alongside the seabass, allowing diners to squeeze its zesty juices over the moist fish, enhancing its natural sweetness and imparting a refreshing tang that tantalises the taste buds.

Sweet Vine Peppers 4.5/5

After savouring a symphony of rich meats, the Sweet Vine Peppers offer a refreshing departure with their vibrant flavours and enticing textures. These sweet Australian vine peppers are generously filled with creamy halloumi cheese, creating a delightful contrast of sweetness and saltiness that tantalises the taste buds. Expertly skewered and grilled over an open flame, the peppers acquire a tantalising smokiness that enhances their natural sweetness while adding a touch of depth to their flavour profile. The grilling process infuses the peppers with a subtle charred aroma, complementing the richness of the halloumi cheese filling. Accompanying these succulent peppers is a delightful twist on the traditional keema dish. Instead of the usual meat-based filling, The Prince presents a vegetarian alternative featuring tender jackfruit "keema". Shatta sauce is generously drizzled over the jackfruit keema, imparting a spicy and tangy kick that adds an extra layer of complexity to each bite.

Kunafe 5/5

Finally, the meal concluded on a sweet note with Kunafe, a traditional Arab dessert featuring crispy kataifi layered with pistachio cream and namelaka, topped with roasted pistachios, pomegranate seeds, sumac spice, and rose syrup — an exquisite finale that left a lasting impression.

Note: This is an invited tasting.


The Prince
48 Peck Seah Street
Singapore 079317
Tel: +65 8876 8769
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right onto Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]