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2013-11-02
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The crowd is still as usual at Hai Chang Fish Head Steamboat at Blk. 137 Tampines Street 11, Tampines Round Market & Food Centre #01-03.When we arrived there were about 12 tables taken up. Fortunately, we did not have to queue too long before we placed our orders.Hai Chang still serve diners with the old fashion charcoal fired steamboat pots. Their ala carte menu includes braised pig’s trotters and prawn rolls but these dishes are not hot favourite. At each table you can find a traditional ch
The crowd is still as usual at Hai Chang Fish Head Steamboat at Blk. 137 Tampines Street 11, Tampines Round Market & Food Centre #01-03.
When we arrived there were about 12 tables taken up. Fortunately, we did not have to queue too long before we placed our orders.
Hai Chang still serve diners with the old fashion charcoal fired steamboat pots. Their ala carte menu includes braised pig’s trotters and prawn rolls but these dishes are not hot favourite. At each table you can find a traditional charcoal steamboat which is the hot favourite of every diner. The only difference in their steamboat is solely the choice of fish selected for their own pot. 
By the time we started our dinner, there were about 12 people waiting to place their orders.
Our favourite Sambal Belachan Kangkong (Water Spinach) was very tasty with lots of sambal and dried shrimps fragrantly infused. This dish was so addictive to the plain white rice. It definitely left us the lingering taste of satisfaction and contentment to our palate.Priced: S$6.00
Next my favourite dish for the night none other than the Sliced Promfret Steamboat priced at S$40.00.There are other variety of fishes available such as Garoupa and Sea Bream for the steamboat orders.
The fresh sliced Promfret are served separately. The owner of the stall import fresh fish directly from Surabaya (Indonesia). Each piece of the sliced promfret was smooth and rich flavoured with an alluring taste.
Yummy an awesome dinner with lots of fishy goodness served in a charcoal steamboat.
What I like about this steamboat is the use of traditional charcoal fired steamboat pot.
The ingredients found in the fish steamboat include bite sizes of fish head and other parts of the Promfret after deboning the fish. Lengthwise sliced taro, medium sized sliced ginger pieces, slices of long cabbage and deep fried seaweeds.The predominant flavour of the soups comes from solefish (Ti Poh) a classic Teochew style of cooking. These fried solefish are not overwhelming and balanced well adding flavours to the steamboat broth.
The good combination of ingredients makes the broth very flavourful and rich.
By using traditional charcoal fire not only maintain the temperature of the soup but also the fish meat and other ingredients as well. We only need to run the fish slices swish swash through the simmering broth for more than a minute and its done.
This superior broth used are combination of pigs big bone, old chicken and chicken bones which are boiled over several hours to ensure the rich aroma taste.The sweetness of the long cabbage added taste to the broth. The yam slices were fragrant and soft but not mashy.
This stall is one of the very few makan stalls open at night at this round market and packed with crowds every night.This stall is opened every evening from around 6 pm to 9.45 pm and closed every Monday.
Hai Chang uses a long pump to spike up the charcoal fire instead of traditional fanning which is more efficient and expedite the process of charcoal fire.
By the way, there is another branch at Blk. 90 Whampoa Drive, Whampoa Makan Place #01-77/78.So far this is one of our favourite hangout for fish steamboat.
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