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The chef used chicken stock and salted egg yolk as the base to cook the spinach. Then seasoned the entire dish with century egg and salted egg. The extra egg was just to make the name nicer and added a bit of texture.
Chong Qing Grilled Fish Restaurant
1 Liang Seah Street, #01-05/06, Bugis, 189022
Tel: 63339148
Opening Hours
Mon.-Fri. 16:00-02:00 Sat.-Sun. 12:00-02:00

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Ala Carte order of meat. The soup didn't have the depth of flavors and limited choices. The price was pretty low (S$17.90 for weekdays and S$19.90 for weekend). Not a bad place to have a simple steamboat buffet. I am not very sure if there was really no MSG added.
House of Steamboat
DAILY FROM 1100H to 0000H
Phone: 63362875

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Passed down from generation to generation, Nan Hwa Chong Fish Head Steamboat is still standing strong. Even after 80 odd years (it's been around since 1927!), it still draws crowds on the weekend. Plus, they still use charcoal for the steamboat. The broth is pleasantly sweet from the use of fresh fish. You can choose from promfet, song fish, snapper or grouper. For an extra kick of umami, they add fried sole, which also balances out the sweetness. If steamboat isn't enough, order zi char dishes like prawn rolls and jing du pork ribs to go along with your bowl of rice!

We went to Toa Payoh today just to find this Claypot Mee Tai Mak ($10) that was originally located at Chinatown/Maxwell area but has since shifted to Toa Payoh Lorong 7, Block 19. Super flavorful, affordable and packed with lots of ingredients such as minced meat, prawns and diced vegetables. Stir and mix the raw egg before serving which adds an additional dimension to this fine dish.