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
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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]

Po Restaurant @ The Warehouse Hotel - Celebrates Singapore Nanyang Heritage Cuisine

This October, Po Restaurant at The Warehouse Hotel unveils its brand-new menu, celebrating Singapore's rich Nanyang heritage and culinary traditions. Moving away from its previous mod-sin concept, the new direction is led by Head Chef Desmond Yong, who brings nearly two decades of experience, including his tenure as Head Chef at Rempapa, and a background spanning hawker stalls to refined kitchens. Together with his team, he has crafted a diverse yet concise menu showcasing dishes from Chinese, Malay, Indian, Eurasian, and Peranakan traditions. Treasured family recipes, either his own or generously shared by others, are reinterpreted with finesse.

Samsui Chicken 5/5

For starters, the Samsui Chicken was a pure delight. Served chilled, the poached organic chicken was tender, with slightly gelatinous skin. Complementing it was a gingery, garlicky dressing that beautifully whetted the appetite.

Singgang Serai 4.5/5

Another outstanding starter was the Singgang Serai ($24), inspired by a Eurasian fish curry. The mackerel stew, rich with turmeric rempah and coconut milk, was encased in a toasted rice shell and topped with a delicate tomato jelly. The jelly lent a fruity sweetness and gentle tartness that balanced the umami-packed stew, while the rice shell, reminiscent of a Japanese monaka, added mild sweetness and textural crunch to each bite.

Ikan Kerabu 4/5

The Ikan Kerabu ($28) reimagines the classic Peranakan kerabu with yellowtail cured in ginger flower and plum dressing, topped with a tangy herb salad, sakura shrimp, and coconut. While the dish was delicious, the use of herbs and coconut could be less restrained to better accentuate its kerabu character.

Kambing Masak Lemak Chilli 5/5

The Kambing Masak Lemak Chilli ($28) was scrumptious, featuring ultra-tender, slow-braised lamb in a rich, aromatic spiced curry. The meat had a lovely char that deepened its flavour, and the fluffy steamed rice vermicelli served as the perfect accompaniment to the heady curry.

Housemade Beancurd with Crabmeat 3/5

Among the main dishes, the Housemade Beancurd with Crabmeat ($32) featured silky steamed egg beancurd topped with plump crabmeat in superior sauce. While enjoyable, it leaned more toward an elevated Japanese chawanmushi than a Chinese-style dish, perhaps because of the addition of ikura.

Sotong Masak Hitam 4.5/5

The Sotong Masak Hitam ($30) showcased a Peranakan classic of squid cooked in its own ink. Stir-fried with rempah and reduced to a thick, glossy sauce, it was richly spiced with just a hint of heat. The squid roe, left intact, lent additional depth and creaminess, making each bite satisfying and full-bodied. The tentacles, coated in a blend of rice and corn flour, were a brilliant touch, adding crisp texture to this traditional dish.

Itek Sioh 5/5

The Itek Sioh ($30) was prepared confit-style, simmered in tamarind, coriander seed, and dark soy sauce. It was easily one of the better duck leg confits I've had in a while, with meat that was perfectly tender and well-balanced in flavour.

Babi Tohay 3/5

The Babi Tohay ($32) featured Iberico pork slowly braised in Po's house-made fermented krill paste and red rice paste. While the gravy was delectable, I found some of the meat slightly dry.

Lobster Mee 4.5/5

The Lobster Mee ($58) offered a luxurious take on KL Hokkien Mee, brimming with pork lard and premium seafood. Udon noodles were used instead of the typical yellow noodles. While purists may miss the alkaline bite of the original, I appreciated the chewiness of the udon, which made the dish feel lighter against the dark, flavoursome soy gravy.

Brinjal Fry 2/5

For vegetables, the Brinjal Fry ($24) featured South Indian-style pan-grilled eggplant, drizzled with honey and topped with spiced puffed rice and feta. While it aimed for an Indian-inspired profile, the flavours didn't quite come together, and the brinjal itself was slightly tough and watery. I was reminded of a stir-fried brinjal dish I had previously had over here. It was more rustic in presentation but homely and delicious in flavour.

Nasi Telang 4.5/5

There's always room for rice, and the Nasi Telang ($12) was a fragrant pleasure, glossy with ghee and aromatic with herbs.

Kueh Tingkat 3/5

Yuzu Cheng Tng 3.5/5

For desserts, we had the Kueh Tingkat ($22), featuring three freshly made varieties of kueh, and the Yuzu Cheng Tng ($18). The kuehs were pleasant, though the kueh kosui was a touch too sweet and lacked the desired softness. The Cheng Tng was light and refreshing, elevated by a scoop of yuzu sorbet.

Po's refreshed menu reflects Singapore's diverse culinary roots with heart and intent. Many dishes shine with thoughtful execution, though a few have lost a touch of their traditional soul in the process of refinement. Still, kudos to Chef Desmond Yong and his team for steering Po in a bold new direction amid today's challenging F&B landscape.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Po Restaurant
The Warehouse Hotel
320 Havelock Road
Singapore 169628
Tel: +65 6828 0007
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 7 - 1030am, 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk down Havelock Road. Walk to destination. Journey time about 8 minutes. [Map]

Fu Yuan Teochew Dining (馥苑) @ Clarke Quay - A New and First Teochew Restaurant in Clarke Quay

Fu Yuan Teochew Dining, a fresh addition to the Clarke Quay dining scene, opened its doors in November 2024. The restaurant blends tradition with modern elegance, featuring a sleek black and red colour palette that creates a sophisticated yet welcoming ambience. Specialising in authentic Teochew cuisine with innovative touches, Fu Yuan offers an array of delectable dishes that celebrate the rich culinary heritage of Teochew cooking.

Prosperity Abalone Yu Sheng 3/5

To mark the Chinese New Year festivities, we started with the Prosperity Abalone Yu Sheng ($58/$88). A staple of any Lunar New Year celebration, this dish set the tone for an auspicious meal as we tossed for good fortune, abundance, and prosperity.

Marinated Raw Roe Crab 4.5/5

One of Fu Yuan’s signature dishes, the Marinated Raw Roe Crab ($88), is a true indulgence for seafood lovers. Fresh and generously packed with roe, the crab is steeped in a self-brewed white wine marinade, giving it a delicate floral aroma that enhances the sweetness of the crab meat. This dish is a must-try for those who appreciate bold, umami flavours.

Crispy 'Bing Chuan' Brinjal 4.8/5

A unique offering at Fu Yuan, the Crispy 'Bing Chuan' Brinjal, features an uncommon variety of eggplant sourced from high-altitude, cool-climate regions. This growing environment produces a firmer, denser texture with low moisture content, making it ideal for frying. The result? A crisp, crunchy bite that retains the natural sweetness of the brinjal. Even non-eggplant eaters may find themselves converted by this dish!

Grilled Black Char Siew 4.2/5

While not traditionally Teochew, the Grilled Black Char Siew ($22) is expertly charcoal-grilled, delivering a smoky, caramelised crust that encases tender, flavorful meat. The execution of this Cantonese classic is commendable, making it a worthy addition to the menu.

Teochew Style Pan-fried Oyster Omelette 3.5/5

The Teochew Style Pan-fried Oyster Omelette ($18) takes a more homely approach than the crispy, gooey versions I preferred. This rendition is eggier and fluffier, resembling a classic home-cooked style rather than the traditional wok-fried oyster omelette. While it lacks the expected crispy and starchy contrast, the tangy chilli sauce provides a great complement.

Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style 3.8/5

A departure from the usual steamed Teochew-style fish, this Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style ($13/100g) offers a crispy exterior while keeping the fish meat tender. The creamy shark cartilage soup adds an umami depth, making this a delightful alternative to the traditional preparation.

Creamy Pumpkin Boston Lobster 4.2/5

The Creamy Pumpkin Boston Lobster ($16/100g) presents a unique twist on the usual lobster preparations. The sauce, reminiscent of salted egg yolk, combines the sweetness of pumpkin with an aromatic curry leaf finish, creating a balanced and addictive flavour that pairs beautifully with the lobster meat. Promo: Reserve via Chope using promo code "FYLOBSTER" to enjoy a complimentary Creamy Pumpkin Boston Lobster!

Wok-fried Preserved Radish Hor Fun 3.8/5

While the Wok-fried Preserved Radish Hor Fun ($24/$48) is a well-executed plate of rice noodles, it leans more towards a classic fried kway teow rather than the expected Teochew-style preserved radish hor fun. The preserved radish flavour is not distinct, and the crunch from diced kai lan is lacking, which would have added more texture and depth to the dish.

Peach Gum with Hokkaido Milk 3.8/5

To wrap up the meal, we enjoyed two classic Teochew desserts. The Peach Gum with Hokkaido Milk ($8) is served hot or cold. It is smooth, creamy, and lightly sweetened, making for a refreshing finish. We also had the Mashed Taro 'Orh Nee' ($7), a classic Teochew dessert that is rich, smooth, and well-balanced in sweetness, perfect for rounding off the dining experience.

Mashed Taro 'Orh Nee' 4/5

Fu Yuan Teochew Dining is a welcome addition to the Clarke Quay dining scene, offering classic Teochew cuisine with modern and creative interpretations. Standouts include the Marinated Raw Roe Crab, Crispy 'Bing Chuan' Brinjal, and Creamy Pumpkin Boston Lobster. While some dishes, like the oyster omelette and hor fun, could be refined further, the overall experience showcases quality ingredients and skilful execution. Whether you're looking for a prosperous Chinese New Year meal or a place to indulge in Teochew specialities, Fu Yuan is worth a visit.

Note: This is an invited tasting.


Fu Yuan Teochew Dining (馥苑)
Clarke Quay
3A River Valley Road
#01-01C/01D
Singapore 179020
Tel: +65 88020101
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Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 11pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

Po Restaurant @ The Warehouse Hotel - A Refined Modern Singaporean Concept

Known for its modern interpretations of Singaporean and Chinese classics, Po Restaurant is the flagship restaurant of The Warehouse Hotel, where people gather and bond over its famous popiah and other signature dishes.

Popiah with Fresh Flower Crab 4.8/5

Naturally, Popiah was the first course of our evening. We had the Fresh Flower Crab ($52) popiah, with plump flower crab meat as a topping. All options, including the Classic ($32) and Prawns ($42), come with 4 skins, classic toppings, and condiments, serving 1-2 persons. Seeing the platter of popiah ingredients laid out on our table was just as exciting as wrapping our own and tucking them in. All the popiah platters include fresh handmade wheat skins, specially sourced for their desired stretchy and chewy texture, stewed pork and vegetable filling, lettuce, beansprouts, as well as all the toppings and sauces. A vegetarian option ($32) is available as well.

The popiah filling, which includes jicama, carrots, and Holland peas, is hand-cut, resulting in a tender but not mushy texture despite being stewed and caramelized over four hours. There was a rich and savoury depth to it and a textural enjoyment thanks to the addition of pork, dried shrimp, and bamboo shoots. Lettuce and beansprouts provided freshness, served alongside a condiment platter that included crispy flatfish, giving the popiah an extra moreishness. The sweet sauce had a subtle honey-malt sugar taste, binding the savoury elements with the skin harmoniously. By the time I was done putting all the ingredients, my popiah was the size of a burrito and deeply satisfying.

Nyonya Prawn Salad 4/5

Next, we had some starters from the menu: Nyonya Prawn Salad ($24) and Gobi 65 ($20). The Nyonya Prawn Salad was mouthwatering with a piquant dressing concocted with sambal, plum sauce, and calamansi. Alongside fresh and crisp organic lettuce, succulent tiger prawns, and crunchy cucumber cubes, tomatoes pickled with plum sauce were thrown in, adding to the delectable texture and flavour. Crispy shallots and sakura ebi accented the salad with umaminess.

Gobi 65 3/5

Gobi 65 consisted of nuggets of fried cauliflower marinated with spices and curry leaves. The flavour was more curry-forward than expected, and while a side salad was provided to lift the flavours, the dish would have been more exciting with a creamy dip or something similar.

Beef Cheek Rendang 4.5/5

For mains, the Beef Cheek Rendang ($40) is a taste of a century-old recipe, and the execution definitely did the recipe justice. The Angus beef cheek was succulent and fork-tender, intensely flavoured with a concoction of 11 different spices. Served with sago chips and coconut milk crumbs, the latter added an enjoyable sweetness akin to crushed coconut candy.

Stir-Fried Brinjal 4.2/5

Stir-Fried Brinjal ($22) felt homely. The generous dose of stir-fried minced pork and dried shrimps, coupled with thinly sliced crunchy ladyfingers, gave this brinjal dish a considerable amount of texture. There was also basil in it, but it was too mild to impart any noticeable flavours.

Nasi Lemak 4/5

We also had the privilege of trying an off-menu item known among Po's regulars: Nasi Lemak, served with sambal telur buried in a reasonable amount of sweet-spicy sambal. The rice was aromatic and not overly rich with coconut, with a comforting soft bite. Served alongside are the quintessential crunchy peanuts and refreshing cucumber slices.

Kueh Kosui 4/5

Summing up our meal was the Kueh of the Day ($18), handmade daily specials from the kitchen (limited portions available), featuring Kueh Kosui. Only rice flour and palm sugar were used, making it gluten-free. They had a wonderful soft texture, though not the usual wobbly kind. The palm sugar is specially sourced from Jawa Timur, which is pure and has no sugar added. That said, we felt the kueh would be even more yummy if it were a little less sweet.

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Po Restaurant
The Warehouse Hotel
320 Havelock Road
Singapore 169628
Tel: +65 6828 0007
Facebook
Instagram
Website
Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 7 - 1030am, 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk down Havelock Road. Walk to destination. Journey time about 8 minutes. [Map]

Papparich Plus @ Plaza Singapura

The popular Malaysia restaurant, PappaRich has opened its latest outlet at Plaza Singapura. Unlike the other outlets, PappaRich Plus offers additional items on their menu which will delight the taste buds.

Kampung Fried Rice 4/5

Sweet & Sour Crab Meat with Fried Rice 3/5

In the new meal at PappaRich Plus, is two fried rice dishes. This is suitable for people on a rush and still wanting to have something substantial. I tried both the Kampung Fried Rice ($10.90) and Sweet & Sour Crab Meat with Fried Rice ($11.90). I preferred the kampung fried rice because of the aromatic wok hei coated in each grain. It may look rather plain and ordinary but this is one good yummy dish.

Ayam Masak Merah 4.5/5

The Ayam Masak Merah ($12.90) is one dish that I enjoyed a lot. The succulent chicken was cooked in a special paste and topped with onion, red and green pepper. The highlight has to be the yummy sauce that accentuated the poultry.

Four Heavenly Kings in Sambal Belacan 4.2/5

Sounds like a dish that is fit for the king but the Four Heavenly Kings in Sambal Belacan ($11.90) basically is just aubergine, lady fingers, long beans and four angled beans cooked with hot and spicy sambal concoction and fragrant dried shrimp paste. If you can take spicy you will enjoyed this crunchiness greens.

Sambal Aubergine 3.5/5

Another sambal dish on the menu is the Sambal Aubergine ($9.90) that is first roasted before being cooked in a hot and spicy sambal concoction. If egg plants are not cooked probably they can be mushy, however this still comes with a nice crunch with a thin crisp on the skin.

Curry Fish Head 4.8/5

Among all the new dishes, my favourite goes to the Curry Fish Head ($34.90) using red snapper fish. The curry fish head is served with lady fingers, tomato wedges and egg plants infused with a very aromatic curry spices of and fragrant coconut milk. I would say the curry is quite similar to the Indian version using over 20 different types of spices. If you are a curry fish hed lover, this is one dish that is not to be missed.

Pappa Chendol 4/5

PappaRich also offers a selection of desserts on the menu too. For the dinner tonight, I had the Chendol ($3.90) which was perfect for all the spicy food I had.

Mentioned in my previous post when I visited PappaRich at Suntec, I like the quality consistency in the different outlets as well as the reasonable pricing. I am glad that they have added the new items. In fact I hope that it will be introduced across the different outlets too.


PappaRich
Plaza Singapura
68 Orchard Road
#01-35
Singapore 238839
Tel: +65 67359323
Facebook: https://www.facebook.com/PappaRichSg
Website: http://www.papparich.com.sg/
Nearest MRT: Dhoby Ghaut (CC Line, NE Line, NS Line)

Opening Hours:
Daily: 10am - 10pm

Direction: 
1) Alight at Dhoby Ghaut MRT station. Take Exit B, C, D E or F. Walk to destination. Journey time about 5 minutes. [Map]