Nam Hwa Fishboat @ Owen Road

I am glad to know that my favourite Nam Hwa Chong (Ah Chew) Fish Head Steamboat Corner (亚秋南华昌鱼头炉) at the corner of Jalan Sultan and North Bridge Road has opened its second outlet at Owen Road. The second outlet is named Nan Hwa Fishboat offering the signature charcoal fish head steamboat as well as some new zi char dishes. A slight different from the flagship outlet is that the new outlet will be offering premium Dragon Grouper and Potato Cod Grouper for the fish head steamboat besides the traditional promfret, red snapper and red grouper.

Premium Dragon Grouper Fish Head Steamboat 4/5

It is great to know that the new outlet is still using the same recipe for the silky smooth superior fish soup brimmed with an unique combination of 12 ingredients, slow cooked over hot charcoal embers. We tried the Premium Dragon Grouper Fish Head Steamboat ($38/$48/$68). The dragon grouper fish head has a firmer texture. The soup also tasted a bit different from what I am familiar with. The soup seems more subtle and balanced, rather than just hitting you straight in the face with its rich flavour. It was explained to me that the recipe is the same but the choice of fish will relish a different flavour.

Champagne Pork Ribs 4/5

At Nam Hwa Fishboat, besides the signature fish head steamboat, the restaurant also offers zichar dishes to complete the meal. Some of the exclusive dishes available only at the second outlet includes Champagne Pork Ribs, Crispy Fried Prawn in Golden Pumpkin Sauce and Claypot Drunken Rice Wine Clam.

The Champagne Pork Ribs ($12.80/$18.80) is tender and glazed with a subtle sweet sauce that is very pleasing to the palate. Sesame and almond is added for a lift in flavour.

Crispy Fried Prawn in Golden Pumpkin Sauce 3.5/5

The Crispy Fried Prawn in Golden Pumpkin Sauce ($18.80/$28.80) comes with crunchy and plump prawns that are coated with the golden pumpkin sauce. The sweetness is given a hint of spicy kick with the addition of curry leaves and chopped chilli.

Claypot Drunken Rice Wine Clam 3/5

The Claypot Drunken Rice Wine Clam ($15.80/$20.80) was palatable but did not have that wow factor.

Sambal Sweet Potato Leaves 3.5/5

Stir Fried Sambal Sotong 3.5/5

Singaporean loves spicy stuff so it is inevitable that the menu offers zi char dishes such as the Sambal Sweet Potato Leaves and Stir Fried Sambal Sotong ( $11.80/$17.80). The sambal with its mild fiery kick, together with the fragrant from the dried shrimps, accentuated the flavours of the sweet potato leaves and sotong.

Dragon Grouper Shan Lao Hor Fun 4.2/5

The other highlight at Nam Hwa Fishboat has to be their Dragon Grouper Shan Lao Hor Fun ($12/$18). The ordinary looking plate of rice noodles with beansprouts and chunky fish fillet was surprisingly brimming with the nice wok hei flavour. Definitely one of the better shan lao hor fun, I have eaten for a long while.

Nam Hwa Fishboat has been around since 1927. I have eaten at their flagship outlet for many years. Not sure why it took them 88 years, to open their second outlet. A slight different from the flagship outlet is that it is trying to offer premium fish for their steamboat as well as some new dishes into their menu. I think it is a good approach as food needs to progress with time while still retaining the essence of tradition.


Nam Hwa Fishboat
93/95 Owen Road
Singapore 218907
Tel: +65 86132732
Facebook
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 5pm - 10pm

Direction: 
1) Alight at Farrer Park MRT station. Take Exit D. Walk straight towards Owen Road. Turn left onto Owen Road. Walk to destination. Journey time about 5 minutes. [Map]

Ah Lim Zi Char & Fish Head Steamboat @ Bukit Batok Crescent

To be frank I would have never imagine myself travelling all the way to the West for Zi Char not to mention an ulu location nestled in the Bukit Batok industrial area. Who would have known that there is a coffeeshop with a zi char stall which is only opened for around 2 weeks during my visit. The location of Ah Lim Zi Char & Fish Head Steamboat actually felt a similarity to Sin Min industrial area with eateries opening in the area in recent years.

Fish Head Steamboat 3.5/5

Dinner started with Ah Lim's signature Fish Head Steamboat (market price) using charcoal fire. While the soup is packed with the vegetable sweetness, all of us felt that it is lacking the robustness that we are seeking for. Compare to popular fish head steamboat like Whampoa Keng and Nam Hwa Chong (Ah Chew), this fell short of my expectation. Nevertheless this place is opened for only two weeks, probably a little more adjustment and fine tuning they should be good.

Homemade Golden Mushroom Beancurd 4/5

The Homemade Golden Mushroom Beancurd ($12) was much better. The star has to be the silky and smooth beancurd. For me the golden mushroom is purely gimmick but it did give the dish an extra crispy bite.

Crispy Chicken 3.8/5

I thought the Crispy Chicken with Plum Sauce ($22) was quite unique in its own way. The delectable crispy chicken skin is like an interpretation of suckling pig or Peking duck. However I thought if the marination for the crispy skin could be stronger or tastier it would be even better.

Fried Five Spice Pork 4/5

The inconspicuous Fried Five Spice Pork ($10/$15) has a familiar homely taste that I could not really put a picture or word to it. The combination of the aromatic spices together with the layer of fats simply melted my heart disintegrate in my mouth.

Salted Egg York Crab 3/5

While I applauded the thought behind the Salted Egg York Crab (market price) to showcase the freshness and natural sweetness of the crustacean, the salted egg york flavour was hardly noticeable. Having grown up with the saucy chilli crab and pepper crab, a good sauce has become an important criteria to determine a good crab dish. I still think Singaporean will still prefer something that is more saucy to encompass the sweetness of the crustacean.

Stir Fried Dou Miao with Fried Garlic 4.2/5

The Stir Fried Dou Miao with Fried Garlic demonstrates the wok skill of the chef. It was cooked to perfection with the greens retaining the crunchiness. I like having the fried garlic giving it an extra aroma boost.

Braised Pork Belly 4.5/5

A must try at Ah Lim Zi Char is the Braised Pork Belly ($15/$20). The gorgeous looking collagen packed pork belly glazed with honey was melting delicious. As this takes long hours to cook, each day only limited amount is available. If you want to savour this and not to be disappointed, it is better to pre-order before your visit.

Thai Sambal Chilli Fish 4.5/5

The other worth ordering dish is the Thai Sambal Chilli Fish (market price). Fresh red snapper fish head cooked in a delectable Thai sambal sauce that not only worked harmoniously, it also accentuated the taste of the fish meat.

Being only opened for two weeks, I have not set my expectation high as I understand it will take them sometime to settle down. Saying that, they did manage to delight my palate with the execution of the Braised Pork Belly and Thai Sambal Chilli Fish.


Ah Lim Zi Char & Fish Head Steamboat
WCEGA Plaza
1 Bukit Batok Crescent
#02-06
Singapore 658064
Tel: +65 81980414
Facebook: https://www.facebook.com/Ahlimkopitiam
Nearest MRT: Bukit Batok (NS Line)

Opening Hours:
Daily: 11am - 1030pm

Direction: 
1) Alight at Bukit Batok MRT station. Take Exit A. Walk to Bukit Batok Bus Interchange (Stop ID 43009). Take bus number 77 or 106. Aight 5 stops later. Cross the road and walk to destination. Journey time about 15 minutes. [Map]

Whampoa Keng Fish Head Steamboat @ Balestier Road

After missing the October 2013 Makansutra Makan Gathering, I am back with the group of foodies at Whampoa Keng Fish Head Steamboat for the November 2013 makan gathering. Whampoa Keng Fish Head Steamboat has 2 outlets, one at Balestier Road and the other at Rangoon Road. The main branch is at Balestier road. Words have it that the main branch is run by the 1st wife while the 2nd wife runs the other outlet.

Prawn Rolls 4/5

As usual dinner started late after 8pm and everyone was already starving. When the plump Prawn Rolls was served, it basically disappeared in a flash like popcorns. The crispy exterior with the jam packed filling is always a delight to be served on any dining table

Sliced Fish Steamboat 4.5/5

The popular Sliced Fish Steamboat at Whampoa Keng still continues to use charcoal for their traditional steamboat. Taking a sip of the slurp worthy rich and sweet soup, I realised why Whampoa Keng has been up there as one of the best all these years. Compared to the other foodies favourite, Nam Hwa Chong (Ah Chew) Fish Head Steamboat. My vote goes to Whampoa Keng.

Sambal Kang Kong 4.2/5

Quite a staple dish that most Singaporean will order at Chinese restaurant. The Sambal Kang Kong was nicely stir fried with the fragrant dried shrimp and it carried some heat in it.

Stir Fried Prawns 4/5

The Stir Fried Prawns were fresh and succulent while still having a new crunchy bite to it.

Thai Style Assorted Seafood 3.8/5

The Thai Style Assorted Seafood was rather interesting. It is definitely the first for me. There were mix feedbacks on the dish. I personally enjoyed it especially with the fish maw soaking up the delightful tom yum broth.

Prawn Paste Chicken Wings 4.2/5

Deep fried to a beautiful golden brown, I love the distinct prawn paste flavour of the chicken wings. Definitely one of the best Prawn Paste Chicken Wings I have eaten. I could not help going for more. I think I had about 4 to 5 of them.

Braised Pig Trotter 4.5/5

By the seventh dish I was already quite full but I could not resist the plate of yummy collagen filled Braised Pig Trotter. It was so tender that the meat fell off the bone with ease and the skin part simply melted in the mouth.

Venison with Spring Onion 2/5

The missing link for the night was the Venison with Spring Onion. The use of salt was way too heavy. It was the only dish of the night that we did not manage to clear of the plate.

Fried Vermicelli 4/5

Like all Chinese dinner, the carb is always served last. The Fried Vermicelli was fragrant and springy. A nice dish to wrap up the feast.

Herbal Jelly 3/5

Of course how can we end up without dessert? We had some Herbal Jelly which is known to be good for skin complexion.

Occupying 2 floors at a shophouse until along Balestier Road, Whampoa Keng will be my to visit place for fish head steamboat in future. It also wok up some pretty good cooked food dishes for a delicious meal.


Whampoa Keng Fish Head Steamboat
556 Balestier Road
Singapore 329872
Tel: +65 63567371
Facebook: https://www.facebook.com/pages/Whampoa-Keng-Fishhead-Steamboat/261673263869516
Website: http://www.whampoakeng.com.sg/
Nearest MRT: Novena (NS Line), Toa Payoh (NS Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 5pm - 11pm
Sat-Sun, PH: 11am - 11pm

Direction:
1) Alight at Novena MRT station. Take Exit A. Walk to Irrawaddy Road. Walk towards Ren Ci Community Hospital direction along Irrawaddy Road. Walk to the end of Irrawaddy Road. Cross the road and turn left onto Balestier Road. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Toa Payoh MRT station. Take Exit B. Walk to Toa Payoh bus interchange (Stop ID 52009). Take bus number 139 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Toa Payoh MRT station. Take Exit C. Walk to bus stop at Toa Payoh MRT station along Toa Payoh Lorong 2 (Stop ID 52189). Take bus 56, 105 or 153. Alight 1 stop later. Cross the canal. Walk to the end of Jalan Dusun. Turn left onto Balestier Road. Walk to destination. Journey time about 10 minutes. [Map]

Tianfu Hong Kong Style Steamboat (天府港式火锅小厨 ) @ Tanjong Katong Road

Looking through my photo album, I realized I have missed out on this set of photos. This is a very much overdue post whereby the foodies kaki (Carrie, Daniel, Jacob, Karen, Nicole, Rachie, SiTing and me) decided to have an informal gathering over a steamboat dinner. We decided to go to Tianfu Hong Kong Style Steamboat along Tanjong Katong Road. Actually I have known this place when they are back in their former location at Tiong Bahru before relocating to their new premises a couple of years back. My first taste of satay soup base steamboat was also at Tianfu Steamboat.

The menu is pretty straightfoward. Either order from the set menu and/or selection of ala carte items. To make things easy, we decide to go for the Standard Set Menu ($188 for 6 pax).

The standard set comes with house special US beef  or US kurobuta pork, prawns, promfret or red garoupa, sliced clam abalone, fish Maw, drunken kampong chicken, homemade 4 treasures, homemade shrimp dumplings, mushroom platter, vegetables platter, crispy beancurd skin roll, crispy deep fried yam, fried salad youtiao, rice vermicelli and dessert.

The standard house soup base (Ma La hot & spicy, tom yam, fish head and chicken) is free while the the special and superior soup base comes with an additional charge. We decided to go for the Lobster Premium Soup ($12) and House Special Satay Soup ($8). The lobster soup goes pretty well with almost all the ingredients. The soup base itself was rich and flavourful. For the satay soup, it has a nice nutty finishing but can be a bit unique for some people. May not be too suitable for all the ingredients.

Overall it is still quite an enjoyable dinner catching up with fellow foodies friends. The set is quite worthwhile with the portion that is served. This place can be quite crowded so do make sure you make a reservation if you have a big group.


Tianfu Hong Kong Style Steamboat (天府港式火锅小厨 )
214 Tanjong Katong Road
Singapore 437007
Tel: +65 63459272
Facebook: https://www.facebook.com/tianfu.hksteamboat
Website: http://www.tianfusteamboat.com.sg/
Nearest MRT: Dakota (CC Line), Paya Lebar (CC Line, EW Line)

Opening Hours:
Mon-Fri: 5pm - 2am
Sat-Sun: 11am - 230pm, 5pm - 2am

Direction:
1) Alight at Dakota MRT station. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take bus no. 10, 31 and 32. Alight 2 stops later. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Paya Lebar MRT station. Walk to bus stop along Paya Lebar Road (Stop ID 81111). Take bus no. 43, 76 and 135. Alight 4 stops later. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

Nam Hwa Chong (Ah Chew) Fish Head Steamboat Corner (亚秋南华昌鱼头炉) @ Jalan Sultan

Fish Head Steamboat 4.5/5

My all time favourite fish steamboat place is at Nam Hwa Chong (Ah Chew) Fish Head Steamboat Corner (亚秋南华昌鱼头炉) at the corner of Jalan Sultan and North Bridge Road. This is probably the oldest restaurant in Singapore since 1927. It is said by many that they are the creator of the Teochew Fish Head Steamboat. Now run by the 3rd generation, the restaurant still continues to use charcoal for their traditional Teochew Fish Head Steamboat that comes with slurp worthy rich and sweet tastes. For the fish, grouper and promfret are more popular with the patrons.

Oyster Omelette 3/5

Beside Fish Head Steamboat, the restaurant also serves some delectable Zi Char dishes. The Oyster Omelette was rather pedestrian. The oysters were also rather small.

Prawn Paste Chicken Wings 3/5

The Prawn Paste Chicken Wings were deep fried to a nice golden brown. However it was lacking the pungent prawn paste taste. This is the milder version of the prawn paste chicken wings which suit those who dislike the acquire prawn paste taste.

Stir Fried Sambal Tapiocal Leaves 4/5

The Stir Fried Sambal Tapiocal Leaves was pretty good. It was actually not too spicy but fragrant enough, not overcooked with a nice crunchiness to it.

Prawn Roll 4/5

I like the Prawn Roll too. They were huge and packed with flavourful filling with occasional crunchy bites of water chestnuts.

Thank you Karen, Maureen and Kai for the birthday dinner treat.


Nam Hwa Chong (Ah Chew) Fish Head Steamboat Corner (亚秋南华昌鱼头炉)
808/812/814/816 North Bridge Road
Singapore 198779
Tel: +65 8613 2732
Facebook: https://www.facebook.com/nanhwachong
Website: http://www.nanhwachong.com
Nearest MRT: Nicoll Highway (CC Line), Lavender (EW Line)

Opening Hours:
Daily: 430pm - 1230am

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.

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.

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.

Teochew Traditional Steamboat Restaurant (锦记海鲜火锅) @ Joo Chiat

I love to eat steamboat because it is a joy to be eating with a group of people together with lots of varieties on the table. I have passed by Teochew Traditional Steamboat Restaurant at Joo Chiat on several occasions and the restaurant is always crowded. However I have not visited the restaurant until recently with a group of HungryGoWhere foodies.

Dipping Sauces

Two types of dipping sauces are served here. My favourite is the combination of soy sauce, chopped red chilli, spring onions and fried garlic dipping sauce. For those looking for a more fiery kick, the bright orange chilli sauce will sure break one into a sweat.

The steamboat here is ala carte style. The owner a Teochew himself believes the importance of freshness and authenticity of the ingredients determines the quality of the dishes. Only one choice of soup base here that is boiled over 5 hours using chicken bone, shark bone and other high quality secret ingredients resulting in a natural sweet taste.

Homemade Fish Balls 4.5/5

The restaurant freshly hand made their own Fish Balls ($5) daily. The fish balls were very bouncy and springy.

Fish Kway Teow 4.2/5

Made with fish paste, the Fish Kway Teow ($5) was firm in texture and came with a delectable bite.

Spinach Fish Paste Noodle 3.8/5

I applauded the creativity of the chendol like Spinach Fish Paste Noodle. I understand it is a new creation by the restaurant. Although the texture was very enjoyable, I find it a bit too small in size to enjoy it to the fullest. It felt like the taste got lost among the more flavourful ingredients and soup.

Chef's Recipe Squid Ball 4.8/5

Similar to the fish paste, the Chef's Recipe Squid Ball ($8) totally won me over. This is a must try. Unlike fish paste, the squid paste had a robust and springy texture. Bite size chestnut in the squid paste was an added texture enjoyment.

Top Rated Fish Maw 4.8/5

The superior Top Rated Fish Maw ($38) was imported from the best grade in Indonesia. The fish maw does not have the fishy taste, soft and firm absorbing the sweetness of the soup.

Prawn Wanton  4/5

Pork Dumpling 4/5

Fried Dou Gen 4/5

The steamboat menu offers a huge selections of ingredients such as Prawn Wanton ($6), Pork Dumpling ($5) and Fried Dou Gen ($4). All were quality ingredients with delish and generous fillings.

Japanese Crab Stick 4.2/5

The Japanese Crab Stick ($5) is unlike the low quality imitation crab stick who can get at supermarket. I have to admit these were the closest to the real thing I have ever tasted.

Fresh Sea Prawn 4.5/5

The Fresh Sea Prawn (market price) was big and succulent. These deep sea prawns had a firm and crunchy texture with a nice sweetness to it.

Silver Promfret 4.5/5

What is Teochew steamboat without the promfret. The Silver Promfret (market price) was really fresh. This is also my prefer fish for steamboat as it has very little scales. Cooking it in the steamboat gave the soup the extra natural sweetness.

USA Prime Beef and Pork Belly 4.2/5

If you are a meaty person, the restaurant also offers different types of meat imported from USA and Brazil. The USA Prime Beef ($10) and Pork Belly ($8) will be a good addition to the steamboat feast with its premium quality.

Pork Knuckle 4/5

Besides the traditional Teochew Steamboat, the restaurant offers a range of speciality dishes created by the chef. The Pork Knuckle ($30/$35) was one of the popular dishes at the restaurant. The pork knuckle has a nice crackling skin and the meat was not too fat.

Golden Prawns 4.5/5

Golden Prawns

An appropriate name for the Golden Prawns ($20/$30) which was fried to a nice golden colour. Having tried butter prawns and cereal prawns, the golden garlic prawns is my new found love. The garlic taste was not overpowering and the prawn was fresh and crunchy.

Teochew Style Sea Cucumber 4.2/5

The Teochew Style Sea Cucumber ($30/$35/$40) stuffed with minced meat and mushroom filling was very well executed. The sea cucumber was firm but yet soft in texture with a nice balance of flavours and textures.

Yam Paste with Gingko Nut 2.5/5

Wrapping up the dinner was the classic Teochew Orh Nee or Yam Paste ($15/$25). I was looking forward to it since it is one of my favourite desserts and it is prepared by a Teochew restaurant. The yam paste was unfortunately on the dry side and did not have a smooth texture. I had a tough time finishing it, felling short of my expectation.

The restaurant promises Money Back Guarantee if the food is not good. Although the price maybe a bit on the high side for steamboat, the restaurant promises fresh and premium ingredients. In addition, the cooked dishes were top notch too.


Teochew Traditional Steamboat Restaurant (锦记海鲜火锅)
176 Joo Chiat Road
#01-01
Singapore 427447
Tel: +65 63488924
Nearest MRT: Paya Lebar (CC Line, EW Line), Dakota (CC Line)

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

Direction:
1) Alight at Paya Lebar MRT station. Head south towards Geylang Serai Malay Village. Cross Geylang/Changi Road and continue onto Joo Chiat Road. Turn left into Joo Chiat Place. Journey time about 20 minutes.

2) Alight at Dakota MRT station. Walk to Bus Stop at Blk 99 (Stop ID 81181). Take Bus 33 towards Bedok Bus Interchange. Alight 5 stops later. Cut across the carpark and walk to destination. Journey time about 12 minutes.