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]

Taiga Dining @ Regent Hotel Singapore - Semi Hidden Omakase Restaurant Offering Edomae Style Sushi

Taiga Dining is a 13-seater fine-dining sushi-ya located in Regent Hotel Singapore. The restaurant is somewhat semi-hidden behind a mountainous rockscape. Upon finding the hidden entrance, diners are transformed into a dark and contemporary interior. The restaurant is helmed by Master Chef Taiga Kanekuni, who specialises in Edomae-style sushi.

Pumpkin Ravioli and Biwa Trout 4/5

We had the Hi To To Se Omakase Menu ($480), which comprises 5 Signature Appetisers, 9 Pieces of Sushi, Trio of Uni Hand Roll, Miso Soup and Dessert. The omakase dinner kickstarted with the 5 appetisers, starting with the Pumpkin Ravioli and Biwa Trout, served with pumpkin sauce. I enjoyed the layer of crispy skin on the trout. However, I didn't expect to have ravioli in a Japanese restaurant, which made me slightly confused about what cuisine I was having for a moment.

Striped Jack with Mikan Orange and Caviar 4.2/5

Sandborer Tempura 4/5

Next is Striped Jack with Mikan Orange and Caviar served chilled. A light and refreshing appetiser that whetted up the appetite. Coated in a light tempura batter is the Sandborer paired with matcha salt. It is light and clean tasting. Though deep-fried, it is not greasy at all.

Fatty Tuna Pickled in Soy Sauce 5/5

Completing the 5 appetisers is the Fatty Tuna Pickled in Soy Sauce and White Shrimp with Murasaki Uni and Autumn Truffles. These were my favourites among the five appetisers. The melted in the mouth fatty tuna, complemented by mustard, tasted heavenly.

White Shrimp with Murasaki Uni and Autumn Truffles 5/5

Shaved Autumn truffles are piled atop sweet white shrimp with Murasaki uni hidden in it. Have it all in one bite to get a burst of luxe flavours working harmoniously together.

Sea Bream 5/5

Sardine 4.2/5

Lean Tuna 4.2/5

Sujiko Roe 3.8/5

Following that, we moved on to the Sushi course. There are 9 sushi pieces starting with the Sea Bream, Sardine, Lean Tuna and Sujiko Roe. Sitting at the sushi counter, it is with great pleasure to see Chef Taiga meticulously put each morsel together, giving justice to the premium and fresh ingredients.

Medium Fatty Tuna 4.5/5

Blackthroat Seaperch 5/5

Orient Clam

The Medium Fatty Tuna, Blackthroat Seaperch and Orient Clam are next. The highlight has to be the blackthroat seaperch which comes with a hint of charred fragrance, lightly seared on the surface over binchotan.

Sea Urchin Handroll 5/5

Who can resist the Sea Urchin Handroll brimming with three different types of sea urchin? Atop the sushi rice is Bafun Uni and two varieties of Murasaki Uni wrapped in A-grade jet black nori seaweed.

Botan Shrimp 4.8/5

Sea Eel 4.2/5

Wrapping up the sushi course are the Botan Shrimp and Sea Eel. We are given a glimpse of the fresh, enormous botan shrimp before Chef Taiga skilfully deshelled and served the sweet and meaty shrimp on top sushi rice. The sea eel grilled over binchotan has an incredibly soft texture that easily falls apart in my mouth.

Dessert 3.8/5

Wrapping up our omakase meal, we are served a bowl of Miso Soup followed by a platter of Fresh Fruits with a scoop of chestnut ice cream.

Besides the Hi To To Se Omakase Menu ($480) we had, Taiga has another two menus. They are Ino Shika Cho Omakase Menu (3 appetisers, 8 pieces of sushi, miso soup and dessert) and Ka Cho Huu Getsu Omakase Menu (4 appetisers, 9 pieces of sushi, uni hand roll, miso soup and dessert) priced at $280 and $380 respectively.

Note: This is an invited tasting.


Taiga Dining
Regent Hotel Singapore
1 Cuscaden Road
#01-03/04
Singapore 249715
Tel: +65 80314306
Facebook
Website
Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn right and walk down Cuscaden Road. Walk to destination. Journey time about 3 mintues. [Map]