Chong Qing Grilled Fish (Serangoon)

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Chong Qing Grilled Fish, the 1st in Singapore to introduce Sichuan authentic charcoal-grilled fish which took the center stage when it was first launched in 2010. A renowned brand in the local scene that many raved about even until today. Indulge in an unforgettable gastronomic experience with its 7 deliciously bold flavoured Signature Grilled Fish, well-marinated with more than 20 types of herbs and spices, specially sourced to tantalise your palate.

2 Maju Avenue
Singapore 556680

(open in Google Maps)

04:00pm - 02:00am

04:00pm - 02:00am

04:00pm - 02:00am

12:00pm - 02:00am

12:00pm - 02:00am

04:00pm - 02:00am

04:00pm - 02:00am

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From the Burpple community

Super worth for mala IMO!!! Set A is the cheapest set, you can choose 5veg! As their mala is abit too spicy for me (😅), I usually get the non-spicy HAHA and it’s fried really well in a garlicky sauce!

I was very surprised to see that Chong Qing Grilled Fish was swarmed with fish fans who enjoyed loads of spice along with it.

Had it not been for my colleagues’ recommendation, I would really not know that they had a less spicy version, that is the Pickled Cabbage flavour. It came as dish with a tray of sourish base. Given the little amounts of bones and scales on the Patin fish, it became a good choice for us, especially since we liked our fish with less fine bones hidden under the flesh. On the whole, the dish was quite appetising with the adequate levels of sourness.

Paying S$39.00 for this was all right, but it was just not enough for our table of 5 to share. And so, we ordered another set in a different flavour of soup base. That was not inclusive of the many plates of “side dishes” and two towers of beverages to go with the meal. And since it was a weekend dinner, our table was expected to dine for a maximum of 90 minutes, which we managed to do so abidingly.

Excellent portion to share with friends. 5 of us thoroughly enjoyed the fish and dishes along with the sides. Chilli Oil for days baby!!!

The large patin fish is silky smooth and flaky in texture, with copious fatty healthy fish oil, and has few bones.
It has an oily, savoury salty sweet flavour to the fish meat, while the thick fish skin has a slight rubbery texture. Overall has a luxurious, rich feeling to it.
Served in rich mushrooms and herbs gravy, garnished with willow mushrooms, dried porcini mushrooms, fresh shiitake mushrooms, garlic, salt, mushroom powder, green pepper, red pepper, parsley, and optional chili.
This gives the gravy a lovely earthy sweet savoury herbal spice flavour.
You can also choose to add-on several other side dishes, we chose tender sliced pork which had savoury fatty sweet flavour, and spongy frozen tofu beancurd which had delicate grainy sweet flavour and absorbed the aromatic gravy so well.
Chong Qing Grilled Fish
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I've always loved this dish and no exception here. This sauce however was too spicy to eat.

What you do is choose the fish, the flavour and the accompanying ingredients. This is the recommended fish, which interestingly doesn't hail from China, but from Malaysia and Thailand. Whatever, it was as good as those at banquets. This was obviously spicy but there are non-spicy flavours. At level 1 of 3 spiciness level, I could spoon the gravy all over my rice.