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]

The Hainan Story @ Jewel Changi Airport - Familiar Hainanese Favourites & Larger-Than-Life Creations

The Hainan Story at Jewel Changi Airport brings together familiar Hainanese flavours, nostalgic comfort food and some rather playful creations under one roof. From classic Hainanese chicken rice and curry to old-school Western favourites, there’s plenty to choose from whether you’re craving something comforting or simply looking for a hearty meal before or after a flight. We revisited some of our favourites and also tried a few newer additions to the menu.

Signature Fried Kway Teow 3/5

The Signature Fried Kway Teow ($11.90) comes with two large prawns and has a slightly sweet-savoury flavour. Unfortunately, it was a little bland for our liking and lacked the smoky wok-hei we usually look for in a good plate of fried kway teow. Not our favourite of the meal, especially with so many other stronger dishes on the menu.

Newspaper Curry Chicken Drumstick Rice 4.5/5

The Newspaper Curry Chicken Drumstick Rice ($10.80) never fails! We love the rich and lemak curry generously drenched over the rice. Creamy, comforting and full of flavour, this is the kind of curry where we could easily mop the plate clean. Definitely one of those dishes we would happily order again.

Gourmet Hainanese Thick Bee Hoon Laksa 3.8/5

The ‘lemak-ness’ continued with the Gourmet Hainanese Thick Bee Hoon Laksa ($15.80). It comes with char siew, which is rather unusual for laksa, but surprisingly, it works, and the char siew was good! That said, we felt the laksa itself was missing a little something, perhaps that deeper, more pronounced shrimp flavour that would have given the broth an extra boost.

Hainan Steamed Chicken Mix Roasted Chicken 4/5

When it comes to Hainanese cuisine, you can’t leave out Hainanese chicken rice. We tried the Hainan Steamed Chicken Mix Roasted Chicken Platter ($20 Half) by Wee Nam Kee, one of my favourite chicken rice brands in Singapore. A household name since 1987, Wee Nam Kee is known for its authentic Hainanese chicken rice, and it’s easy to see why. The chicken was tender and paired especially well with the bold house-made sauces.

Signature Hainanese Curry Fish Head 5/5

It wasn’t our first time having the Signature Hainanese Curry Fish Head ($28), and it definitely won’t be our last. The gravy is almost a cross between a rich curry and tangy assam broth. It is flavourful yet light enough to drink on its own, although we think it tastes even better drenched generously over rice! There’s also a good variety of vegetables, including long beans, eggplant, and tofu puffs, along with the tender, meaty fish. This remains one of our absolute favourites here.

Chapter 2 1980’s Hainanese Chicken Cutlet with Pork Cheesy Sausage 4/5

If you’re in the mood for something more Western, go for the Chapter 2 1980’s Hainanese Chicken Cutlet with Pork Cheesy Sausage ($19.80). The portion is generous, complete with an impressive 8-inch sausage. More importantly, the chicken cutlet was nicely breaded and crisp without feeling overly greasy.

The Monster Kongzilla 3.8/5

Now, this is one dish guaranteed to get some attention. New on the menu, The Monster Kongzilla ($18.80) is exactly as dramatic as its name suggests. Designed for sharing, ideally amongst four people alongside other dishes. It features a monster-sized grilled baguette loaded with a whopping 40cm XXXL cheesy chicken sausage. Layered with lettuce, tomato and cucumber, then finished with nacho cheese and ketchup, with coleslaw and tempura sweet potato fries served on the side. Order this, and we can almost guarantee a few eyeballs will be heading towards your table!

Fossa Chocolate

Here’s something for nostalgic Singaporeans. An exclusive Fossa Chocolate x Mr Kiasu collaboration, the Min Jiang Kueh and Kopi Gao Chocolate Bars ($13.08 each) are available exclusively at Chapter Two, Jewel Changi Airport. We especially love the packaging, which instantly brings back memories of the iconic Mr Kiasu character. These would make a fun little souvenir too, especially if you’re looking for something with a distinctly local touch.

The Hainan Story is one of those places where there really is something for everyone. With its mix of traditional Hainanese favourites, old-school Western dishes and newer creations, The Hainan Story at Jewel works particularly well for groups and families where everyone may be craving something different.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


The Hainan Story
Jewel Changi Airport
78 Airport Boulevard
#B2-201/202
Singapore 819666
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Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to the destination. Journey time is about 5 minutes. [Map]

Jalan Wong Ah Fook Charcoal Curry Fish Head @ Tampines Street 64 - My Favourite JB-Style Charcoal Curry Fish Head is in the East

With curry fish head spots popping up all over the island, it begs the question — which ones are truly worth your time (and calories)? For me, Jalan Wong Ah Fook Charcoal Curry Fish Head in Tampines is a clear standout at the moment. What sets it apart is how closely it mirrors that iconic Johor-style curry fish head many Singaporeans willingly travel across the Causeway for. In fact, the recipe here is inspired by that very same famous establishment in Johor Bahru, resulting in a rendition that feels both nostalgic and satisfying, with slight tweaks to better suit local palates.

Charcoal Curry Fish Head 4.5/5

The Charcoal Curry Fish Head ($26/$32) is undeniably the star of the show and a must-order. Prepared over charcoal, the curry develops a gentle smokiness that adds an extra layer of complexity to its already robust profile. The gravy is thick, creamy, and deeply spiced — rich without being cloying — coating every element in the pot with its full-bodied intensity.

The fish itself is fresh, with moist and tender flesh that holds up well against the bold curry. Accompanying the fish are classic additions like long beans, lady’s fingers, and brinjals, all of which absorb the curry beautifully. A standout component is the generously sized deep-fried beancurd skin, which soaks up the gravy like a sponge while offering a contrasting texture that makes each bite more satisfying. Altogether, it’s a dish that feels indulgent, comforting, and remarkably close to its Johor counterpart.

3-Cup Chicken 4.2/5

Beyond their signature, the kitchen also turns out a commendable selection of zichar dishes. The 3-Cup Chicken ($10) impresses with its aromatic profile — fragrant from Chinese wine, soy sauce, and generous handfuls of basil leaves. The sauce is rich and slightly caramelised, clinging well to the tender chicken pieces, which are thoroughly infused with flavour. It’s a comforting, well-executed classic that complements the heavier curry dish nicely.

Pig Trotter Vinegar 4.2/5

The Pig Trotter Vinegar ($15) is another highlight and one I would gladly return for. The trotters are stewed until fork-tender, with a luscious, gelatinous skin that retains a pleasant bounce. Each bite is deeply infused with the sharp, gingery tang of black vinegar, striking a balanced interplay between savoury richness and appetising acidity. It’s a dish that leans towards traditional flavours and delivers them confidently.

Fried Shrimp Cake 4/5

A surprising favourite at the table was the Fried Shrimp Cake ($10). Deep-fried to a beautiful golden brown, it boasts a crisp exterior that gives way to a slightly soft, doughy interior. The prawn topping adds an extra layer of crunch and natural sweetness, making it incredibly addictive — the kind of dish you keep reaching for without realising.

Sambal Stingray 3/5

The Sambal Stingray ($18), however, was less impressive. While the stingray itself was reasonably well-cooked, the sambal lacked the depth and punch expected of a good sambal chilli — missing that robust, piquant kick that elevates the dish. That said, I appreciated the inclusion of chinchalok on the side, which added a touch of authenticity and extra flavour dimension.

Jalan Wong Ah Fook Charcoal Curry Fish Head delivers a compelling dining experience, especially for those craving that distinctive Johor-style curry fish head without the need to cross the border. The charcoal-cooked curry stands out with its depth, richness, and subtle smokiness, while the supporting zichar dishes round out the meal with satisfying variety. While not every dish hits the mark, the strengths here — particularly the signature curry fish head and pig trotter vinegar — are strong enough to warrant repeat visits. For now, it comfortably ranks as one of the more noteworthy curry fish head spots in Singapore.

Note: This is an invited tasting.


Jalan Wong Ah Fook Charcoal Curry Fish Head
Tam Chiak Kopitiam
Blk 666 Tampines Street 64
Singapore 520666
Tel: +65 89395992
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Nearest MRT:

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Tampines MRT station. Take Exit A, D or G. Walk to Tampines Bus Interchange. Take bus number 296 or 490. Alight 7 stops later. Walk to destination. Journey time about 22 minutes. [Map]

Tiong Bahru Hainanese Chicken Rice @ Takashimaya - Opens First Full-Service Restaurant

After close to four decades of feeding loyal crowds at its famed Tiong Bahru Market stall, Tiong Bahru Hainanese Chicken Rice takes a significant step forward with its first full-service restaurant at Takashimaya Shopping Centre. A proud recipient of the Michelin Bib Gourmand for nine consecutive years, the heritage brand now brings its time-honoured flavours into a more refined, comfortable dine-in setting along Orchard Road. The 76-seater space not only offers a more elevated experience but also introduces exclusive dishes and customisation options that give a fresh perspective to this beloved local staple.

Hainanese Chicken 4/5

At the heart of the menu are the signature plates that built its reputation. The Hainanese Chicken Rice ($14) showcases poached chicken with smooth, gelatinous skin and tender flesh, delicately seasoned to highlight its natural flavours. Equally satisfying is the Roasted Chicken Rice ($14), boasting a beautifully bronzed, crisp skin that gives way to juicy meat beneath.

For those who cannot decide, the Classic Hainanese Combo Chicken Rice ($16) offers the best of both worlds, pairing poached and roasted chicken on one plate. Portions are also available for sharing, from quarter to whole birds, making it ideal for communal dining.

Roasted Chicken 4/5

A standout feature at this outlet is the ability to customise your rice. Diners can choose from three varieties — the Signature Fragrant Chicken Rice ($2), rich with chicken stock and deeply savoury; the lighter Fragrant Basmati Rice ($2.50), offering a fluffier, lower-GI alternative; or the premium Niigata Koshihikari Rice ($3), prized for its soft, slightly sticky texture and gentle sweetness. This thoughtful addition elevates the experience, allowing diners to tailor their meal to personal preference.

Hainan Curry Fish Pot 4/5

Moving beyond chicken rice, the expanded menu introduces hearty sharing dishes such as the Hainan Curry Fish Pot ($38/$42). Served bubbling in a thick, creamy curry, the dish delivers bold, comforting flavours with a gentle spice. The fish remains moist and tender, soaking up the aromatic gravy, while long beans, brinjal and fried beancurd skin add both texture and substance to the dish.

Hainanese Crispy Pork 3.8/5

The Hainanese Crispy Pork ($14) is another highlight, featuring golden crackling that shatters with each bite, revealing juicy, well-marinated pork belly within. It is indulgent, richly flavoured, and highly addictive.

Twin Style Kailan 3.5/5

Balancing the meal is the Twin-Style Kailan ($15), which cleverly contrasts textures by pairing crunchy leaves with tender stems. The addition of savoury pork floss lends a surprising umami lift that ties the dish together.

Homemade Ngoh Hiang with Tiger Prawn 4/5

Completing the spread is the Homemade Ngoh Hiang with Tiger Prawns ($10/$18). Wrapped in crisp beancurd skin, the filling of minced pork, tiger prawns and water chestnuts is well-seasoned with aromatic five-spice powder, delivering a satisfying bite with layers of flavour and texture.

Coconut Chendol Bliss 4/5

Ending on a refreshing note, the Coconut Chendol Bliss ($8) brings together familiar local flavours in a more indulgent format. Silky pandan jelly and soft red beans sit beneath scoops of creamy coconut ice cream, all drizzled with fragrant gula melaka. It is a cooling, satisfying dessert that rounds off the meal beautifully.

With its opening of a full-service restaurant setting, Tiong Bahru Hainanese Chicken Rice successfully bridges heritage and modern dining. While its signature chicken rice remains the main draw, the introduction of premium rice options and an expanded menu of comforting dishes adds depth to the experience. Whether you are a long-time fan or a first-time visitor, this new Takashimaya outpost offers a polished yet familiar taste of one of Singapore’s most iconic dishes.

Note: This is an invited tasting.


Tiong Bahru Hainanese Chicken Rice
Takashimaya
391 Orchard Road
#B2-36A
Singapore 238873
Tel: +65 69004320
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Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Mon-Fri: 11am - 9pm
Sat-Sun: 1030am - 930pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight toward Ngee Ann City until you reach the destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to the destination. Journey time about 10 minutes. [Map]

Milli Sky Dining & Bar @ National Gallery Singapore - Singapore’s All-Star Rooftop Dining & Nightlife Entertainment Destination

Perched atop the iconic National Gallery Singapore, Milli Sky Dining & Bar arrives as one of the year’s most anticipated openings, redefining the city’s dining and nightlife landscape with a bold, multi-sensory concept. Helmed by an all-star collective — LG Han, Vijay Mudaliar, and the team behind Bae’s Cocktail Club led by Sheen Jet Leong and Dharma Wang — Milli is conceived as a seamless journey that flows from refined daytime dining to high-energy nightlife, all set against panoramic views of Singapore’s skyline.

Milli unfolds across two distinct spaces. Upstairs, Milli: Sky Dining & Bar offers an intimate and polished setting where the focus is on thoughtful cuisine and progressive cocktails. Downstairs, Milli: Lounge channels a completely different energy — a vibrant, music-driven enclave inspired by the DNA of Bae’s, spinning everything from disco and funk to hip hop and R&B, bridging nostalgia with contemporary beats until the early hours.

Chef Han's Kacang Putih 4/5

Chef Han’s Kacang Putih ($10) is a nostalgic opener elevated with finesse — rempah-spiced macadamias, crunchy muruku and candied pistachios come together in a fragrant medley that reflects the harmony of Malay, Indian and Chinese influences. Each component is carefully seasoned in-house, resulting in a snack that is both familiar and refined.

Popiah Tarts 4/5

Equally inventive are the Popiah Tarts ($18). Built on delicate tart shells fashioned from popiah skin, each bite delivers a complex interplay of textures — from the sweetness of braised jicama to the umami richness of gambero rosso prawn and lap cheong, punctuated by dashi jelly and bursts of finger lime. It’s a one-bite experience that captures the essence of popiah in a completely new form.

Cereal Corn Ribs 4.2/5

The Cereal Corn Ribs ($24) offer a playful nod to zi char culture, swapping prawns for sweet corn ribs, fried to a crisp and coated in an aromatic cereal mix. Paired with a nostalgic sweet curry dip, it cleverly evokes familiar flavours while presenting them in a lighter, vegetarian-friendly format.

Chef Han’s Signature Chilli Crab Ice Cream 3.8/5

Pushing boundaries further is the Signature Chilli Crab Ice Cream ($32), an unexpected yet surprisingly harmonious combination of Japanese zuwaigani crab, tomato, and strawberry elements. Each spoonful balances savoury, sweet and tangy notes, challenging perceptions of what a dessert can be.

Alaskan King Crab Leg 4.2/5

The Alaskan King Crab Leg ($108) is simplicity at its finest — charcoal-grilled and brushed with brown butter, letting the crab’s natural sweetness shine. The accompanying white pepper and salted egg sauces offer diners a choice between elegance and indulgence.

MIL-LY Smashed Burger 4.2/5

The MIL-LY Smashed Burger ($28) pays homage to Singapore’s beloved Ramly burger, upgraded with juicy Wagyu patties, caramelised onions, and a rich house-made sauce. Messy, satisfying and indulgent, it captures the spirit of late-night supper culture with a premium twist.

Grilled British Cod’s Head 4/5

One of the more intriguing dishes is the Grilled British Cod’s Head ($36), a bold reinterpretation of assam fish head curry. The use of beurre blanc introduces a French touch, while pickled vegetables and crispy prata anchor the dish in local familiarity.

Chicken Rice Paella 3/5

Meanwhile, the Chicken Rice Paella ($24) bridges two comfort food icons. Cooked with pandan-infused stock and finished with a coveted crispy base, the glutinous rice is paired with roasted chicken and classic condiments, creating a dish that feels both nostalgic and refreshingly new.

Peranakan Spritz 

Under the direction of Vijay Mudaliar, the cocktail programme is just as thoughtful, weaving local narratives into each glass.

The Peranakan Spritz ($26) is light and aromatic, combining Hendrick’s Gin and St-Germain with clarified calamansi, coconut and ginger flower. The addition of kueh salat as a garnish ties the drink back to its cultural inspiration.

Whisky Green Tea 

The Whisky Green Tea ($26) revisits a familiar nightlife staple, elevating it with sencha distillate, yuzu and a delicate matcha foam for a more refined expression.

The Milli 

The Milli ($28) is a playful revival of the forgotten Million Dollar cocktail, originally created in Singapore by the same bartender behind the iconic Singapore Sling. This modern rendition swaps in a house-made mandarin grenadine, lifted with bright notes of yuzu and pineapple, before being rounded off with fino sherry and dry vermouth. The result is a beautifully balanced cocktail that leans dry yet aromatic, offering a refined, contemporary take on a historic classic.

The Singapore Breakfast 

For something playful, The Singapore Breakfast ($26) transforms the idea of kaya toast into a slushie-style cocktail, blending Martell Noblige with kaya, coffee liqueur and gula melaka — comforting yet refreshingly modern.

Bandung Kakigori 4/5

Ending on a high note is the Bandung Kakigori ($28), a collaborative dessert that encapsulates nostalgia and creativity. Layers of pickled fruits, nata de coco, ispahan sorbet and sake kasu come together beneath a cloud of shaved ice, finished with meringue and rose liqueur. Each spoonful evolves in flavour, making it as dynamic as it is refreshing.

Milli Sky Dining & Bar is more than just a restaurant — it is a multi-dimensional experience that captures the spirit of modern Singapore. By weaving together heritage flavours, contemporary techniques and an immersive nightlife concept, the team has created a destination that feels both ambitious and deeply rooted in local identity. Whether you’re here for a sunset dinner, inventive cocktails, or a late-night dance session, Milli offers a compelling new way to dine, drink and celebrate in the city.

Note: This is an invited tasting.



Milli Sky Dining & Bar
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178957
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Sun-Tue: 11am - 1am
Wed-Fri: 11am - 3am
Sat: 11am - 4am

Direction:
1) Alight at City Hall MRT station. Take Exit B. Turn left and walk down North Bridge Road. Walk to Coleman Street. Turn left onto Coleman Street. Walk to the destination. Journey time about 5 minutes. [Map]