Located at the top of a multi-storey carpark in an industrial area is a shop that sells charcoal fish head steamboat. Their broth is made from more than 20 ingredients and 8 hours of simmering to achieve the predominant flavour with the use of dried sole fish and fried yam. Besides fish head steamboat, they also offer some tze char dishes.

The fish was fresh and tender in flavourful soup. The use of charcoal is probably the reason for the broth’s robust smokiness with fresh fish slices, vegetables, yam and dried sole fish. The light and milky broth pairs best with a bowl of rice and the only downside was the soup refill being much lighter in taste which changes the taste of the initial flavourful broth served 》$30 / Small