Delightful Fish Head Steamboat at Gong Xi Fa Cai Eating House by Chef Cao Yong

Renowned for his delicious zichar dishes at Gong Xi Fa Cai Eating House, Chef Cao Yong has ventured into the world of fish head steamboat with his latest stall at Yuhua Village Food Centre.

This move follows the success of his Kallang fish head steamboat joint, co-owned with celebrity Ben Yeo, which garnered widespread acclaim. Now, his newest fish head steamboat stall in Jurong has quickly become a hit for those familiar with the area.

The star of the show is the meticulously crafted soup, which is simmered overnight with a medley of ingredients including fish bones, old mother hen, scallop and more. Not to forget the lavish touch of dried sole fish powder which contributes a mouthwatering, umami-rich sweetness that will have you requesting refills without hesitation.

The fish head steamboat, elegantly served in a pot, arrives at your table brimming with an impressive array of ingredients such as cabbage, seaweed, yam, and tofu. Meaty garoupa fish slices are added delicately at the last moment. This careful preparation ensures that the fish retains its texture. Don’t forget to dip the fish into their tangy chilli sauce. Love it!

The naturally sweet broth, with hints of ginger and sour plum, is very comforting especially on a rainy day. To pair with the fish head steamboat, you can also order some zichar dishes such as cereal prawns, prawn roll, crispy baby squid, and sambal lala.

It’s worth noting that the stall doesn’t utilize charcoal, which is known for imparting a unique smokiness to steamboat soups. However, the overall taste and quality of the soup is still impressive enough to warrant a return visit.