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!