Fish Head Steamboat 鱼头炉 🐟

Jing Tai Lan (the Chinese forcloisonné) is a unique art form featuring a combination of sculpture, painting, coppersmith work and porcelain craft. Lee Kwang Kee Teochew Cuisine brings this form of art to diners in the form of their fish head steamboat, with the cloisonné decorated on the steamboat.

Served with a platter of vegetables, egg floss, enoki and sliced red grouper. The steamboat is packed with ingredients such as red grouper fish head, Chinese cabbage, beancurd and taro. The initial broth was slightly bland but it gets flavourful after throwing in those ingredients on the platter. The sliced fish was thickly sliced, fresh and succulent. I always remember this place when I feel like having authentic Teochew fish porridge or steamboat back in my old hood 》$85 / Medium

Fresh fish slices with a generous serving of yam and vegetables. The broth is light on the palate but still savoury thanks to the ti po (dried flatfish) which add fragrance to the broth. Perfect for a rainy and cooling night 》$18/medium

Fresh fish slices, fried yam, chinese cabbage, tomatoes, seaweed and dried flat fish. The sliced fishes were fresh and the broth is savoury and addictive at the same time. I like the fried yam which was fragrant and leaves a nice touch to the soup 》$29

鱼卢 》$24

Deli(fie) Fish Head Steamboat | #01-70

Plenty of ingridients swimming in the steamboat. The soup base is subtly tasty. Ordered this to share with my dad & bro and we were struggling to finish it. For $22, this is very worth it to feed 4 mouth for a casual dinner.