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]

Nan Hwa Chong Fish Head Steamboat (南华昌(亚秋)鱼头炉) - Singapore Oldest Fish Head Steamboat Restaurant

Nan Hwa Chong Fish Head Steamboat, located at the corner of North Bridge Road, is Singapore's oldest fish head restaurant since 1927. The restaurant is also popularly known as Ah Chew Fish Head Steamboat among the regulars. Ah Chew has now retired, and the restaurant is run by his partner, Lee Hong Chuan's son, Michael now.

Fish Head Steamboat Grouper 3.5/5

A must-have at Nan Hwa Chong has to be their Fish Head Steamboat. You can choose the type of fish for the fish head steamboat. There are four choices - Pomfret, Grouper, Snapper and Song Fish. We had the grouper ($39/$48/$72) that was cooked with other ingredients such as cabbage, yam, and tofu in a rich pork bone broth and sole fish. However, the sole fish flavour is less prominent than it used to be. I was hoping for a richer flavour.

Signature Pork Belly 4/5

Besides the fish head steamboat, the restaurant also woks up a delicious selection of cooked dishes. The Signature Pork Belly ($12) is coated in fermented beancurd and deep-fried to a delightful bite. I enjoyed that the fermented beancurd was not overpowering, crispy on the exterior and succulent.

Signature Homemade Tofu 4/5

The Signature Homemade Tofu ($10) will delight both young and old. A soft and flavoursome tofu is encased inside the light and crisp batter coat. I can't pinpoint what they have done to make the homemade tofu, but it has been seasoned to elevate the taste profile.

Cuttlefish Kang Kong 4.2/5

Another lovely dish is the Cuttlefish Kang Kong cooked in a fragrant sambal sauce which is very shiok. The thickly sliced cuttlefish was firm and bouncy too. It is a simple stir-fried dish, but the cooking timing was perfect, retaining that crunch in the vegetable.

Prawn Paste Chicken Wings 4.2/5

Lastly, we had the Prawn Paste Chicken Wings ($10/$15/$20) deep-fried to a beautiful golden brown. Not only was it crispy and juicy, the distinct prawn paste flavour was well marinated into the chicken wings. It is one of the better versions I have eaten in a long while.

I have not returned to Nan Hwa Chong Fish Head Steamboat for years. The flavour was lighter for the fish head steamboat on my recent visit. However, the zichar items were better than what I had previously eaten.

Note: This is an invited tasting.


Nan Hwa Chong Fishhead Steamboat
南华昌(亚秋)鱼头炉
812 North Bridge Road
Singapore 198779
Tel: +65 62979319
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Nearest MRT: Lavendar (EW Line), Nicoll Highway (CC Line)

Opening Hours:
Daily: 11am - 12midnight

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and walk to the end. Continue onto Jalan Sultan until traffic junction of North Bridge Road and Jalan Sultan. Journey time about 8 minutes.[Map]

2) Alight at Lavender MRT station. Take Exit A. Walk to bus stop at Lavendar MRT station (Stop ID 01319). Take bus number 107. Alight 2 stops later. Cross the road and walk to destination. Journey time about 8 minutes.[Map]

3) Alight at Lavender MRT station. Take Exit A. Turn left and cut across the carpark towards the canal. Walk along the canal and across over. Cut through the blocks of flats to the main road. Turn right onto North Bridge Road. Continue on North Bridge Road until traffic junction of North Bridge Road and Jalan Sultan. Journey time about 12 minutes.[Map]

Sumbao Seafood Restaurant @ Race Course Road - Unique Charcoal Claypot Fish Soup Hotpot

Newly opened along Race Course Road is Sumbao Seafood Restaurant serving Ipoh Malaysian-style Zi Char dishes. Unique at Sumbao is its Charcoal Claypot Fish Soup Hotpot that comes in a charcoal stove, unlike the usual fish head steamboat.

Sumbao Signature Claypot Fish Soup Hotpot 4/5

The Sumbao Signature Claypot Fish Soup Hotpot is served in a claypot over a charcoal stove. Customers get to choose the type of fish to go with their claypot fish soup hotpot. There are four choices - Grouper ($48/$65), Red Grouper ($68/$98), Pomfret (Seasonal), and Giant Grouper (Seasonal). The fresh fish is cut into slices and served on the side for customers to cook individually, like having shabu shabu. There are also other ingredients in the claypot, such as fish head, yam, seaweed, tofu, tomato, Chinese cabbage, and celery. The sweet and savoury fish soup is addictive, with a hint of smokiness probably from the charcoal fire and claypot heat.

Hokkien Style Pig's Trotter 4.2/5

A highlight at Sumbao is the Hokkien Style Pig's Trotter. I was surprised at how soft and tender the pig's trotter was, falling apart easily. The pig's trotter was flavourful and well-flavoured from the delicious braising sauce, which goes well with a bowl of steaming rice.

Golden Sand Cereal Chicken, Small $18 | Large 4.2/5

Usually, I have cereal prawn, but Golden Sand Cereal Chicken (Small $18 | Large $28) is first for me. The tender chicken pieces coated in sweet and crispy cereal, plus the aroma from the curry leaves, is a deliciously executed dish that will be enjoyed by both young and old.

Deep Fried Prawns with Special Soy Sauce 4.2/5

I am not sure precisely what the sauce's concoction is, but the succulent Deep Fried Prawns with Special Soy Sauce (Small $19 | Large $33) is very addictive. The sauce's sweetness complemented the fresh prawns, which is very appetising.

Stir Fried Chinese Fungus with Mixed Veg 4/5

Lastly, we had the Stir Fried Chinese Fungus with Mixed Veg (Small $12 | Large $20). I love the use of the different fungus and vegetables, which have a delightful crunch.

Note: This is an invited tasting.


Sumbao Seafood
378 Race Course Road
Singapore 218646
Tel: +65 91328083
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Mon, Wed-Sun: 11am - 230pm, 5pm - 10pm
(Closed on Tue)

Direction:
1) Alight at Farrer Park MRT station. Take Exit B. Turn right and walk to Race Course Road. Turn left onto Race Course Road. Walk down Race Course Road. Walk to destination. Journey time about 5 minutes. [Map]

Jin Jue Seafood @ Jalan Besar - Cantonese Style Seafood Zi Char That Opens Until 5am

Just across the busy cluster of eateries in Jalan Besar is the new brightly lit signboard of Jin Jue Seafood. Specialising in Cantonese-style seafood zi char, it has a homely space with a reasonably priced menu. It operates till 5am daily, serving as another supper spot you can booklist.

Red Snapper Fish Head Steamboat 4.5/5

The signature of Jin Jue Seafood would be their charcoal Red Snapper Fish Head Steamboat ($38). The fresh snapper slices are deliberately served separately to avoid having the fish break up throughout the meal and for diners to be able to have them fresh upon cooking. We especially enjoyed the broth's herbal notes, which resulted from the addition of goji berries and dang gui.

You have vegetables like yam, seaweed and Chinese cabbage in the base. You can opt to top up for additional ingredients to go along, such as Prawns ($18/5 Pieces), Spinach ($6), Enoki Mushrooms ($4) and more. We appreciated our pot was promptly refilled and that they provided the actual broth for refills instead of watered down base or water.

Lemongrass Pork Ribs 4.2/5

It looked unassuming, but the Lemongrass Pork Ribs ($18) was quite a crowd favourite. The sweet-glazed exterior had a nice slight crunch, while the meat was tender and easily torn off from the bone. The hints of spice also had us wanting more. We didn't mind it, but as its name suggests, we expected the lemongrass flavour to be much more pronounced than it was.

Stir-fried Dried Scallops & Kailan 3.5/5

The Stir-fried Dried Scallops & Kailan ($15) had stir-fried kailan beneath deep-fried kailan. Adding dried scallops helped lend an umami touch, but we found the dish as a whole too oily.

Curry Fish Head 3.8/5

I haven't had that many curry fish heads to compare, but my dining companions found Jin Jue's Curry Fish Head ($35) pretty satisfying. It came with a generous portion of vegetables like brinjal and ladyfinger, along with crisped beancurd skin. The curry leans more milky and creamy, and we thought the spice could be more assertive.

Black Pepper Crab 4/5

We were impressed by how fresh the Black Pepper Crab (Seasonal Price) was, the meat was firm and sweet, and it came with a good amount of roe. Their black pepper sauce leans sweeter, with a medium spice level from the chilli and peppers used.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Jin Jue Seafood
369 Jalan Besar
Singapore 208997
Tel: +65 65303689
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Nearest MRT: Bendemeer MRT (DT Line), Farrer Park (NE Line)

Opening Hours:
Daily: 5pm - 5am

Direction:
1) Alight at Farrer Park MRT station. Take Exit H. Walk towards Kitchener Link. At Kitchener Link walk to Petain Road. Turn right at Petain Road, walk towards Jalan Besar Road. Turn left at Jalan Besar Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Bendemeer MRT station. Take Exit A. Left right and walk to Kallang Bahru towards Lavender Street. At Lavender Street, turn right and walk towards Foch Road. Turn left onto Foch Road and walk towards Jalan Besar. Cross the road at Jalan Besar. Walk to destination. Journey time about 8 minutes. [Map]

Tang Xiang Charcoal Fish Head Steamboat @ 5 Kallang Food Centre - Popular Fish Head Steamboat By Mediacorp Celebrity Ben Yeo & Chef Cao Yong

Mediacorp celebrity Ben Yeo and Chef Cao Yong have partnered to open Tang Xiang Charcoal Fish Head Steamboat at 5 Kallang Food Centre. The new zichar stall is located in an industrial food canteen selling Signature Charcoal Fish Head Steamboat and an array of zichar dishes. The stall is so popular that the wait can be up to two hours long.

Red Grouper Steamboat 4.5/5

A must-try here is their Signature Charcoal Fish Head Steamboat which comes with two options - Giant Grouper Steamboat ($40/ $60/ $88) and Red Grouper Steamboat ($48/ $68/ $88). Each steamboat comes with fried fish head, round cabbage, yam, seaweed, tofu, tomato and a separate plate of fish slices. The robust broth s refillable too.

Unlike other fish head steamboat places, the concept at Tang Xiang Charcoal Fish Head Steamboat allows diners to add on ingredients for the steamboat, similar to having hotpot concept.

Fried Prawn Roll 4.5/5

Besides the fish head steamboat, the stall woks up an array of delightful zichar dishes too. We had the Fried Prawn Roll ($12/ $18/ $24). It is meaty and plump, with a light crispy coat on its exterior, giving it an extra textural enjoyment.

Royale Chives with Bean Sprout 4/5

For a balanced diet, we had the Royale Chives with Bean Sprout ($12/ $18/ $24). I enjoyed how the contrasting textures of the vegetables complemented each other for a delectable crunch.

Salted Egg Squid 4.5/5

The salted egg sauce for the Salted Egg Squid ($18/ $26/ $36) is legit goodness. It is probably one of the better salted egg squid I have eaten. Both flavour and texture are executed perfectly, with the addition of curry leaves lifting the taste profile.

Signature XO Yam Ring 4.2/5

Unlike the usual yam ring, the Signature XO Yam Ring ($28) here is black, infused with charcoal powder and comes with seafood instead of the usual chicken and vegetable. It is an elevated version of the traditional yam ring and an instagrammable one.

Claypot Spicy Chicken 4/5

Fragrant and tender is the Claypot Spicy Chicken ($15/ $22/ $30). Though the description said it is a spicy dish, I find it otherwise. The spiciness is very mild. I feel it is suitable for kids too.

The zichar stall is very popular, and the wait can be up to 2 hours. Hence, I highly recommend making reservations and pre-ordering your dishes before going down.


Tang Xiang Charcoal Fish Head Steamboat
5 Kallang Place
Singapore 339152
Tel: 8847 3776 (reservation via text only)
Nearest MRT: Bendemeer (DT Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon, except PH)

Direction:
1) Alight at Bendemeer MRT station. Take Exit B. Walk down Kallang Bahru Road towards Kallang Place. Turn right onto Kallang Place. Walk to destination. Journey time about 8 minutes. [Map]

Whampoa Keng @ Geylang Road - Opens Their 2nd Outlet In Geylang At The Corner Of Lorong 28

Whampoa Keng at Balestier Road has been a household in Singapore for their fish head steamboat. Fans of their fish head steamboat will be glad to know that they have opened a second outlet in Geylang. Besides the signature fish head steamboat, the restaurant also offers a variety of zichar dishes to complete the meal.

Signature Fish Head Steamboat Red Garoupa 4.2/5

We have to have their Signature Fish Head Steamboat when we visit Whampoa Keng. Diners can choose to have pomfret, red garoupa or batang sliced fish for the fish head steamboat. We had the Red Garoupa ($45/$55/$65/$75) for its chunky and firmer texture. Their fish head steamboat comes in 4 sizes (small, medium, large and x-large) too. We enjoyed the hearty and comforting soup, which also comes with yam, cabbage and seaweed. Compare to their balestier outlet, I thought the soup today is slightly on the sweet side, and the dried sole fish is not prominent. I still enjoy the fish head steamboat, just that I am picking bones as I have tried their original outlet, and I want them to improve.

Signature Crab Meat Foodstreet Tofu in Gravy 4.2/5

Besides the signature fish head steamboat, we also had a couple of their zichar dishes to complete the meal. The first dish we tried is the Signature Crab Meat Foodstreet Tofu in Gravy ($14/$20/$26). I love the accompany gravy with crabmeat complementing the silky tofu.

Deep Fried Nan Ru Pork Belly 3.5/5

The Deep Fried Nan Ru Pork Belly ($16/$24) was slightly disappointing for me. I am a big fan of fermented beancurd, and I thought the flavour didn't quite stand out to win over my tummy.

Sweet & Sour Spare Ribs with Golden Crispy Cod Strips 4.2/5

The Sweet & Sour Spare Ribs with Golden Crispy Cod Strips ($16/$24) is not new to me. I have eaten it elsewhere, and I have to say Whampoa Keng did an excellent job. The spare rib is tender and juicy, while not overly sweet. The crispy cod strips provided extra textural enjoyment.

Poached Chinese Spinach with Assorted Egg 4.5/5

Another dish that I find Whampoa Keng did very well is the Poached Chinese Spinach with Assorted Egg ($14/$21). The flavoursome soupy broth together with the century egg, salted duck egg and fresh chicken egg enliven a simple poached vegetable dish. 

Claypot Indonesian Style Chicken 4/5

It is my first time having the Claypot Indonesian Style Chicken ($16/$24). It looks similar to 3 cups chicken, but the sauce is very different. The chicken is first fried to crisp and then tossed in a special Indonesian sauce with curry leaves.

Diners who have been to their Balestier outlet will know that it is always very crowded. Not many people are aware of the new outlet yet. So if you want to avoid the crowd, you can come here. They are opened until 1am daily. It is another excellent supper place for those staying in the East.

Note: This is an invited tasting.


Whampoa Keng
512/514 Geylang Road
Singapore 389468
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Nearest MRT: Aljunied (EW Line), Paya Lebar (CC Line, EW Line)

Opening Hours:
Daily: 5pm - 1am

Direction:
1) Alight at Aljunied MRT station. Take Exit A. Walk straight to Sims Ave. Cross the road. Walk along Geylang Lorong 25 to Geyland Road. Cross the road and turn left. Walk down Geylang Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 137. Alight 3 stops later. Walk to destination. Journey time about 8 minutes. [Map]

Lai Bao @ Toa Payoh Lorong 1 - A New Affordable 1960s-inspired Zichar Stall

Lai Bao is a brand new 1960s inspired zichar stall at Toa Payoh Lorong 1 opened by the Baoshi F&B Management Pte Ltd. The zichar stall seeks to bring affordable Singaporean zichar cuisine to the masses with recipes passed down by their grandmas as well as family recipes from their childhood friends. Diners can look forward to a menu rooted in Chinese traditions but sprinkle with some unique twist.

Charcoal Silken Tofu 4/5

Charcoal seems to be the new trend for Chinese restaurants lately, and now we can even have it at the neighbourhood zichar stall. The Charcoal Silken Tofu ($5/$8/$10) modernise the classic dish, giving the soft silky tofu a contrasting layer of crispy charcoal-coasted exterior.

Old School Sweet & Sour Pork 3/5

Another classic dish that incorporates the charcoal powder is the Old School Sweet & Sour Pork ($8/$10/$12). I am not sure whether it is due to the black vinegar used or the charcoal powder, it lacked the zestiness I was expecting from a dish that I enjoy.

Duck Fried Teochew Duck Fritter 3.8//5

Both creamy in the interior and crispy on the exterior is another classic Teochew dish, Duck Fried Teochew Duck Fritter ($10). Smoked duck meat is mixed with hand-mashed yam and encased in deep-fried popiah skin.

Ginger Spring Chicken 4/5

A simple but yet tasty dish is the Ginger Spring Chicken ($6 half/ $12 whole). Not only is the chicken moist and juicy, the hand-cut ginger and garlic sauce gives it a subtle fragrance, allowing each bite to be savoured with relish.

Lai Bao Wok Fried Fine Bean 4.2/5

Lai Bao Wok Fried Fine Bean ($7/$9/$11) is a vegetable dish that is packed with textures and flavours. Stir-fried to a delightful crunch is the fine bean complemented by the crispy yam strips for extra bite. It is further flavoured by the dried cuttlefish, Chinese sausage and chye poh head for a fragrant finishing.

Crispy Fried Aubergine & Pork Floss 4/5

The Crispy Fried Aubergine & Pork Floss ($7/$9/$11) is a vegetable dish that will be enjoyed by both young and old. The aubergine or eggplant is thinly sliced, deep-fried and drizzled with savoury pork floss.

Grandma's Recipe Pork Belly 3.8/5

Braised over low heat until soft and tender are the mouth-watering Grandma's Recipe Pork Belly ($12). However, I felt that the braising sauce was lacking the richness and the robustness that I would seek for a tasty braised pork belly dish.

Lai Bao 13 Spices Black Pepper Crab 4.5/5

Not to be missed is Lai Bao 13 Spices Black Pepper Crab ( $30 for 1 Crab / $50 for 2 Crabs). Each crab weighs around 600-700g. Besides the peppery kick, the crustacean is elevated by an aromatic blend of 13 spices, allowing the sweetness of the crab meat to come through even more.

Seafood Lala Ying Yang Hor Fun 3.5/5

Good for sharing or as a one-dish meal is the Seafood Lala Ying Yang Hor Fun ($5/$7/$10). The hor fun is packed with wok hei, drenched in a light and sweet lala gravy. The rice noodle dish also comes with clams, prawns, fish slices and topped with deep-fried hor fun for that extra crunch. It is a hearty dish, but I would prefer the gravy to be heavier in flavour to match the smokiness of the wok's breath.

Sixties Fish Head Charcoal Steamboat (Grouper) 4.2/5

The highlight at Lai Bao has to be their Sixties Fish Head Charcoal Steamboat (Grouper $15/$25/$35, Snapper $10/$18/$24), using traditional recipes and cooking methods. The all-natural collagen soup is simmered over charcoal for 10 hours brimming with fresh ingredients such as hand-minced meat pie, cabbage, seaweed, yam, black fungus, cherry tomato and tofu.

Lai Bao
Blk 168 Toa Payoh Lorong 1
#01-1040
Singapore 310168
Tel: +65 62615825
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Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Daily: 12pm - 10pm

Direction: 
1) Alight at Toa Payoh MRT station. Take Exit B. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus 141 or 231. Alight one stop later. Walk to destination. Journey time about 5 minutes. [Map]