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This fish head curry had the most “tau kee” (beancurd skin) I had ever seen. And they were truly the crispiest as well. But once they got pushed into the curry, those crinkly deepfried sheets collapsed in a heap as they started to soak up the gravy - something I found really shiok personally!
The style of curry at this stall suits me well as it’s not too thick or overly rich with coconut milk. There’s a nice touch of assam as well, which made slurping a lot of it all too easy.
I reckon the dish is worth the $25 price tag as the fish head we got was fresh and decent in size (three of us shared this along with two other dishes of stir-fried sweet potato leaves and steamed tofu with minced pork). Furthermore, the helping of lady’s fingers, brinjal and long beans was respectable. Although the few pieces of “tau pok” included were a little dryish, they improved a tad after I allowed them to soak a little longer in the curry.