Nan Hua Chang Seafood Restaurant

Love Nan Hua Chang, the fish head steamboat at this Singapore’s first Teochew Fish Head Steamboat restaurant. Absolutely recommended

For the smallest portion, this was still quite a lot to share and everyone was satisfied with the amount we got. The texture is the same as what you could get at some caifan stalls but it’s definitely tastes better and less salty.

Crispy, juicy, satisfying fried chicken made fresh! Found another zichar place to frequent now. If you avoid this fish dishes and come in a group, it can be pretty affordable.

Not as salty as Ah Jiu, and it's a good thing! $40 for a pot of grouper fish for 2.
#ps_2star #ps_sgfood #burpple

Yes, the popular fish skin snacks that come in packets are very convenient but having the fish skin deepfried on-the-spot still wins.
This plate we had at this air-conditioned casual eatery specialising in fish steamboat and “zi char” dishes, was freshly cooked with some salted egg yolk and curry leaves. So it arrived very hot and smelling like a million bucks. Every bite was also audibly shattering!
Everyone around the table loved it and I swear, if we had ordered a second serving, that would have been disappeared as fast as the first.

By the way, do note this place is located at the bottom of the HDB block. Please don’t confuse it with the similarly-named eatery located in the rundown-looking corner coffeeshop just across the traffic light junction from it.

When you come here for their charcoal-fired steamboat as most people do, be sure to also order their Crispy Beancurd. We got a medium portion ($16) based on our waitress’ recommendation, and well, every bit of it disappeared into our bellies all too swiftly.
Prepared in big blocks, the tofu is deepfried to an addictive crisp but the main reason for its popularity is how flavourful it is. Obviously the beancurd must have some very finely-minced ingredients mixed in (am guessing vegetables, maybe even seafood, but I could be wrong) which gives it that tasty sweetness. Enjoyed it most dipped in the sourish chilli sauce.