Bukit Ho Swee Charcoal Curry Fish Head (河水山咖喱鱼头) @ Bukit Batok East Ave 4 - A Great-Grandson’s Tribute to Traditional Flavours

I first came across Bukit Ho Swee Charcoal Curry Fish Head when they made waves with their opening in Yishun. Recently, I discovered they have expanded with a second outlet in Bukit Batok. Since it is much closer to where I stay, I made a point of heading down to check it out. The name might pique your curiosity as to why "Bukit Ho Swee" when the stalls are located in Yishun and Bukit Batok? From what I gathered in an interview with the owner, the name is a heartfelt tribute to his great-grandmother, who used to live in Bukit Ho Swee. He adopted her original recipe to ensure her culinary legacy lives on through their signature curry.

What really aroused my interest in visiting is their preparation method. Unlike many places that steam the fish head separately before adding it to the gravy, this stall cooks the fish head fresh in the claypot over a charcoal fire, together with the curry. This allows the essence of the fish to meld perfectly with the spices and retain the fish's moisture, promising a deeper flavour.

Curry Fish Head 4.5/5

The Curry Fish Head ($32) arrived piping hot, doused in a thick, creamy, and incredibly fragrant gravy that leans towards a robust Nyonya style. Sitting atop the fish is a generous, huge piece of deep-fried beancurd skin, which soaks up the curry beautifully. I noticed quite a few diners even ordering extra portions of these crispy sheets. They use red snapper for the dish; although it is half a fish head, the size is impressively large. The claypot is also brimming with a variety of ingredients, including cabbage, brinjal, lady's fingers, and long beans, making it a very substantial meal.

Fried French Bean & Dried Shrimps 4.2/5

The Fried French Bean & Dried Shrimps ($12) was another highlight. The beans were cooked to a delightful crunch, perfectly complemented by the dried shrimps, which imparted a deep, aromatic umami finish to the dish.

Garlic Pork 3.5/5

The Garlic Pork ($14) reminded me somewhat of Nan Ru Rou (Fermented Beancurd Pork), but it features a tempura-like, crispy coating that adds an extra layer of textural enjoyment. While the crunch was satisfying, I found the garlic flavour to be quite subtle. I felt it would have benefited from a mayonnaise dipping sauce to cut through the richness; without it, the dish felt a little heavy after a few pieces.

Overall, the journey to Bukit Batok was well worth it for that charcoal-fired curry. The depth of flavour in the gravy alone is enough to warrant a return visit.


Bukit Ho Swee Charcoal Curry Fish Head
Blk 272 Bukit Batok East Ave 4
Singapore 650272
Tel: +65 85952722
Instagram
Nearest MRT: Bukit Batok (NS Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Bukit Batok MRT station. Take Exit A or B. Walk to Bukit Batok Bus Interchange (Stop ID 43009). Take bus number 177. Alight 2 stops later. Cross the road. Walk to the destination. Journey time is about 10 minutes. [Map]

2) Alight at Bukit Batok MRT station. Take Exit A or B. Walk to Bukit Batok Bus Interchange (Stop ID 43009). Take bus number 61, 77, 106, 852, 990. Alight 2 stops later. Walk to the destination. Journey time is about 10 minutes. [Map]

Feng Xiao Zhang Hotpot (冯校长成都老火锅) @ Chinatown - Transport to Chengdu with Authentic Sichuan Hotpot

Feng Xiao Zhang Hotpot (冯校长成都老火锅) hails from Chengdu, China, opening its first international location in Singapore, in the heart of Chinatown. The restaurant sits on the second floor along the bustling New Bridge Road.

The moment we stepped inside the restaurant, we were immediately transported to Chengdu. The meticulously curated vintage-themed decor and atmosphere were incredibly vibrant and fun.

Condiments

For $2 per person, diners can access the Condiments station, featuring curated sauce combinations.

Four Flavours Soup Base 4.8/5

We went straight for the Four Flavours Soup Base ($22) to try everything— the Mushroom Broth, Chicken Broth, Gui Zhou Sour Broth, and Ma La Broth. The spice level for Ma La is customisable. True to the staff's advice, the medium-spice Ma La packed a fiery punch.

Mushroom Broth

It was difficult to pick a favourite as each broth offered its distinct, well-rounded flavours. The Mushroom Broth had a lovely herbal note.

Gui Zhou Sour Soup

The Gui Zhou Sour Soup was a standout, with its tangy, savoury profile that strayed from the typical tomato base. It was a delightful surprise, even for a non-tomato fan like me.

The ingredient menu was exciting, as it offered a mix of classic and more adventurous options, including special cuts of meat and innards, preserved sausage, Sichuan soft tofu, and many more. Some of my dining companion and I's favourite ingredients are shared below.

Bamboo Pith Shrimp

The Bamboo Pith Shrimp ($12) had prawn paste stuffed in each bamboo pith, which soaked up the broths thoroughly.

Gong Cai Pork Ball

The Gong Cai Pork Ball ($9) had bits of crunchy gong cai vegetables mixed in, which elevated its texture.

Mushroom with Pork

Next was the Mushroom with Pork ($12), which seemed simple but was juicy and well-seasoned.

Garlic Pork Rib

Other than the meat slices, the garlicky and tender Garlic Pork Rib ($12) was a good addition.

Bacon Tangyuan

The Bacon Tangyuan ($9) caught our eye right away when we ordered. They are served frozen, but just a few minutes of boiling will give you soft tangyuan balls stuffed with bits of chopped vegetables and bacon.

Chongqing Sweet Potato Wide Vermicelli

Chongqing Sweet Potato Wide Vermicelli ($6) is always one of my staples to order at hotpots. The ones here cook quickly and retain a nice chewiness.

Feng Bao Zi 4.2/5

Besides the hotpot, Feng Xiao Zhang also offers several cooked items, such as Fried Rice and Fried Meats, and what we anticipated most, the Feng Bao Zi ($7). These handmade baos were freshly made and steamed right before serving. Each one contained a good amount of savoury juice and tender meat.

Waxberry Lychee Iced Tea 4.5/5

We were initially sceptical of the beverages because they looked sweet, but we were pleasantly surprised by both choices. The Waxberry Lychee Iced Tea ($5.80) was utterly refreshing, with a mild sweetness and a berry tang.

So Big Fresh Fruit Tea 4.5/5

The So Big Fresh Fruit Tea ($7.80) was served in a mini tub and was equally refreshing. The tropical mix of fruits was well balanced, perfect for washing down all the spice.

Matcha Milk Tofu 2/5

We moved on to desserts to wrap up the meal. Unfortunately, the Matcha Milk Tofu ($7.80) was bland and artificial, although the texture itself was smooth.

Sichuan Jelly 4/5

The Sichuan Jelly ($4) fared much better. It was refreshing and mildly sweet, with a mixture of toppings such as raisins, hawthorn flakes, red beans, and watermelon.

Overall, Feng Xiao Zhang Hopot delivered a great hotpot experience with bold and authentic flavours.

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.


Feng Xiao Zhang Hotpot (冯校长成都老火锅)
195 New Bridge Road
Level 2
Singapore 059423
Tel: +65 9106 1680
Website
Nearest MRT: Chinatown MRT (NE, DT Line)

Opening Hours:
Daily: 1130am - 5am

Direction:
1) Alight at Chinatown MRT Station. Take Exit A. Walk to New Bridge Road. Turn right onto New Bridge Road. Walk to destination. Journey time about 3 minutes. [Map]

Yaowarat Seafood @ Lavender Street - Transporting Your Tastebuds to Bangkok's Chinatown

Yaowarat Seafood, formerly nestled in Teck Chye Lane, has found a new abode on Lavender Street, bringing with it a taste of Thai-Chinese seafood cuisine inspired by Bangkok's renowned Yaowarat district.

Blanched Ark Cockles on Ice

A novel experience begins with the Blanched Ark Cockles ($13 for 500g/ $20 for 1kg), a departure from the local variety, boasting plump succulence with a satisfying crunch and without the overpowering blood taste.

Homemade Moo Ping (Pork Satay)

Grilled to perfection, the Homemade Moo Ping ($3.30 each, minimum 2pc) unveils skewered pork bathed in a special homemade marinade, rendering the meat tender, succulent, and slightly sweet.

Deep Fried Garlic Pork

Taking the crown for my favourite dish is the Deep Fried Garlic Pork. Tender pork cubes wok-fried to crisp perfection, accompanied by whole crispy garlic gloves, offering a delightful depth of flavour and fragrance.

Thai Stir Fried Morning Glory (Kang Kong)

Freshwater Kang Kong ($12) is stir-fried to crunchy perfection with fragrant garlic, chilli, and soy-based sauce, though a bit more spice could elevate its kick.

Live Mud Crab Vermicelli

The Live Mud Crab Vermicelli ($60) sees the vermicelli absorbing the sweet crustacean essence, with room for a bit more peppery punch.

XO Seafood Treasure Pot

The XO Seafood Treasure Pot ($68) presents a medley of seafood treasures simmered in a rich, milky broth enhanced with a shot of aromatic XO liquor. While delicious, it leans more towards a local crab beehoon than a Thai dish.

Tom Yum Mama Noodles Pot

Currently, at a promotional price of $9.90 and $12.90 with a drink, the Tom Yum Mama Noodles Pot is a slurp-worthy explosion of fiery Tom Yum essence, complemented by prawns, squid, crispy pork skin, and a raw egg.

Thai Steamed Seabass in Spicy Garlic Lime

The Thai Steamed Seabass in Spicy Garlic Lime ($30) embodies Thai cuisine's essence, delivering a tantalising combination of sharp, sour, and spicy flavours. It could use more of the spicy kick.

Grilled Australian Rock Lobster

A grand entry is made by the Grilled Australian Rock Lobster ($120 for 800g), showcasing the natural richness and succulence of premium rock lobster, distinctively firmer and sweeter than its Boston counterpart.

Salted Egg Squid

A crowd-pleaser, the Salted Egg Squid ($21) features generously cut squid encased in a delectable salted egg coating, accented by heat from chilli and fragrance from curry leaves, seemingly a blend of Thai-Chinese and local influences.

Singapore Chilli Crab Meat with Fried Mantou

The Singapore Chilli Crab Meat with Fried Mantou ($24) nods to local flavours. While well-executed, the crab meat needs more presence. Pair it with the golden, pillowy mantou to soak up the delicious chilli crab sauce.

Chatuchak Coconut Ice Cream

For a sweet conclusion, the Chatuchak Coconut Ice Cream ($7) offers velvety coconut delight adorned with cashews, fried mung beans, sweet corn, and tender coconut meat.

Overall, Yaowarat Seafood presents bold flavours that many in Singapore would appreciate, albeit with some tweaks to suit local palates. The addition of Singaporean dishes to the menu adds variety but also deviates slightly from its Thai-Chinese authenticity.

Note: This is an invited tasting.


Yaowarat Seafood
320 Lavender Street
Singapore 338820
Contact: +65 68585988
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Website
Nearest MRT: Boon Keng (NE Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 930pm

Direction:
1) Alight at Boon Keng MRT station. Take Exit C. Walk straight down Serangoon Road towards Lavender Street. Turn left onto Lavender Street. Walk to destination. Journey time about 5 minutes. [Map]