Hualong Fishhead Steamboat at Ang Mo Kio – Restaurant Quality Food with Cze Char Price!
June 20, 2014
We did a Father’s Day celebration last week at Hualong Fishead Steamboat (華龍鱼頭爐) in Ang Mo Kio. Recommended by my aunt, this steamboat place has been here for over 10 years. Unfortunately, the founder of the eatery passed away and the coffee shop owners took over 2 years ago. However, the head chef who is the protege of the founder still runs the kitchen. When we went for dinner that day, the whole coffee shop was so crowded!
Service was pretty swift as our dishes came shortly after the orders. We started with a fruity bowl of Crispy Japanese melon prawns ($22) which are well coated with wasbai but they are delightfully light. Stir-fried lala with Chef’s butter garlic ($10 / $15 / $20) is slightly sweet and accented with a distinct buttery fragrance.
We were very impressed by the Exquisite Lobster Combination platter (market price, need to make reservations) that was served. I didn’t expect it to be so well presented just like what you would expect in a restaurant. Consisting of Stir-fried Lobster with Butter & Cheese, Prawn Rolls, Jade Abalone, Seafood Beancurd and Crabmeat Omelette, it was indeed lovely appetizer for the night. The richness of the lobster marries well with the cheese and butter. And the abalone was drizzled with sweet and sour sauce.
Hualong Charcoal Steamboat ($28.80 / $38.80 / $48.80) is clearly my favourite for the night. The soup uses old mother hen, anchovies, yellow beans, grinded tee po (sole fish), dried shrimps, sour plum, dan gui (Angelica Sinensis) powder and it is slow cooked in charcoal for many hours. Without any MSG added, it is deliciously intense and full-flavoured. You can choose whether you want red grouper or pomfret.
Something new in the menu and worth recommending is the Sautéed Venison with Red Wine Sauce in Stone Pot ($15 small). The venison looks glamorous and tastes amazing when deeply flavoured with red wine sauce, resulting in almost silky texture and savoury juices.
Perhaps I had set such high expectations due to all the previous dishes, I find their Signature Wok-fried White Beehoon on Opeh Leaf ($6.50 / $9 / $12 / $18) kinda lacks the wok hei. The lime did bring a citrusy hint to the bee hoon. Nevertheless, the ladies in the family (including me, ahem) love our dessert – Double Boiled Hashima with Ginseng & Honey Dates.
Dinner at Hualong Fishhead Steamboat was a worthy visit. Reservations are highly recommended as the place is usually packed with families enjoying a good night’s out. The dishes are a little more unique than the usual cze char stall such as the Sautéed Venison with Red Wine Sauce in Stone Pot. I love how the cze char eatery takes an effort to be different with the aim of providing wholesome and hearty food round the table. Plus, the prices are very affordable!
Hualong Fishhead Steamboat 華龍魚頭爐
Address: Block 347, Ang Mo Kio Ave 3 #01-2142
Tel: 6457 2275 / 9696 5663
Opening Hours: 11am-2.30pm , 4.30pm-11pm daily
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