After 88 years, Nan Hwa Fishboat, one of the oldest fish head steamboat restaurants in Singapore, has finally opened their second outlet along Owen Road. Their first outlet at North Bridge Road had been in operation since 1927. Unique to their new outlet, is the use of live fish in their famous fish head charcoal steamboat, as well as a slew of new dishes.

What's New?

Premium Live Dragon Grouper Fish Head Steamboat

Freshly prepared upon ordering, the Premium Live Dragon Grouper Fish Head Charcoal Steamboat ($38/48/68) features fresh and thick slices of fish that go perfectly with the refreshing soup. The soup is slow-cooked with 12 ingredients over charcoal for five hours, which creates a sweet and full-bodied flavour. We recommend ordering a plate of Crispy Sole Fish ($5) to add an extra crunch in your soup. Other add-ons include: Tang-O ($3), Cabbage ($3) Yam ($3), Enoki Mushroom ($5), Pomfret Fish Roe ($6) and Sliced Cod Fish ($22) that is cooked shabu shabu style.

Try the Champagne Pork Ribs ($12.80/ $18.80), where the crispy coating was a great combination with the incredibly juicy and tender pork. In fact, it was so addictive that we ordered a second plate!

A tasty dish filled with succulent prawns, we thought the look of Prawn with Golden Pumpkin Sauce ($18.80/ $28.80) reminded us of the dish, Salted Egg Yolk with Pork Ribs.

The Claypot Drunken Rice Wine Clam ($15.80/ $20.80) is not for those who cannot hold their liquor. Upon your first mouthful, you can taste a copious amount of rice wine used in the dish, which will linger in your taste buds. Other than that, the clams were soft and succulent. Nan Hwa Fishboat, 93/95 Owen Road Singapore 198780 See also: Different types of Steamboat Top 10 Best Zi Char in Singapore

Written by Rachel Wong