136 香港街潮州鱼头炉 (大巴窯)

[136 Hong Kong Street Fishhead Steamboat]
This popular fish head steamboat stall has moved from Hongkong street to Maxwell and again now to Toa Payoh hood. Well, it's definitely a good news for me because now it's only 3mins walk from my mummy's house.
The relocation of this stall didn't affect them abit. Business were still as good, they have the longest queue and most crowd compared to the 3 other stalls surrounding the Kim Keat Palm food centre and wet market.
The following were the dishes we tried:
(1) Sweet & Sour Pork 咕咾肉 $9.00

- Pork cubes deep fried till crispy. Thereafter stir-fried with tangy sweet and sour sauce, accompanied by onion slices and capsicums. A common yet popular item you will see on the tables at cze char stall.
(2) Chinese Spinach with 3 types of Eggs 三蛋苋菜 $10.00

Chinese Spinach with 3 types eggs

- The greens not overly cooked, stems still have the crunch. But the broth was terrible, eggy taste wasn't present. Totally no difference from a "hor fun" gravy!!
(3) Signature Crispy Chicken with Special Sauce 招牌特制酱脆鸡 $9.00

Crispy Chicken with Special Sauce

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- This special sauce is sweet, tastes like sweet soya or marmite sauce. The chilli buddies didn't spark up any spiciness (white elephants) but did beautified the dish abit. Chicken stripes were very crispy and I can't stop munching them! A great snack choice if watching soccer.
(4) Claypot "Mee Tai Mak" (Rice noodles) 沙煲老鼠粉 $5.00

- This pot of noodles may look ugly but the taste will proof you wrong! Cooked in savory broth with dark soya, mixed in the raw egg and it's heaven! Smooth texture in every mouthful, the added egg made the mee tai mak so 滑! Other ingredients include tender pork slices, fresh prawns, fishcake slices and greens. Not forgetting to mention my love for the "wok hei" aftertaste, it was so yum! A must try item here.
(5) Fried Egg with Preserved Radish 菜脯蛋 $7.00

Fried Egg with Preserved Radish

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- This eggy dish was pan fried till slight crispy on the edges. An ordinary homecooked dish that my mummy prepares for me whenever I had porridge. The version here was abit bland and not much of preserved radish inside. Tastes least than ordinary so I would suggest you skip this.
(6) Claypot Assam Curry Fish Head 沙煲亞叁咖喱鱼头$26.00

Claypot Assam Fishhead

- The aroma from the curry spices can be smelt from far. The sizzling gravy in the claypot was calling my spoon! I then covered my whole plate of rice with the curry gravy, pipin' hot, so oomph!
The fishhead- Which part would you go for first? Eyes? Stomach? For me, it's definitely the fish cheeks. The flesh of the cheeks were the most delicate and tender. Thereafter I will go for the fish stomach. The fish was very fresh and meat really firm. The veggies that comes with it were too little in portions, wished there were more beancurd skins to soaked up all the gravy!

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Verdict: Dining experience here at 136 Hong Kong Street Fish Head Steamboat was quite an enjoyable one except for the bad attitude/ services rendered by the staff. They were not attentive, slow responsive and talked to us rudely. The chefs should also step up on the cooking speed as waiting time was more than 45mins. But still, I will come again for their fish head steamboat as it was supposed to be their strengths.

📍 136 Hong Kong Street Fishhead Steamboat
Blk 19 Toa Payoh Lorong 7
Coffeeshop
Singapore 310019
Open daily from 5pm to 11.30pm

136 Hong Kong Street Fish Head Steamboat (已結業)