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462 Crawford Lane
Singapore 190462

(open in Google Maps)

05:00pm - 01:00am

05:00pm - 01:00am

05:00pm - 01:00am

05:00pm - 01:00am

05:00pm - 01:00am

05:00pm - 01:00am

05:00pm - 01:00am

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From the Burpple community

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.

1 Like

Enriched fish broth with Yam and pian yu that makes the broth delicious and tasty!
Ratings: 9/10
Comments: one of the best fishhead steamboat with enriched fish broth due to the yam, definitely recommended! #burpple

1 Like

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.


I have found a “Har Jeong Gai” (deepfried prawn paste chicken) to rival my favourite at “881 X.O. Fish Head Beehoon” on Balestier Road. This one is from “Nan Hua Chang Seafood Restaurant” at the ground level of Blk. 462 Lavender Lane, the lone, long, curved HDB block facing the traffic light junction.
At this air-conditioned “zi char” place, only the mid-joint of the chicken wing is used (sorry drumlet eaters) but each piece is really big and cooked to perfection. Sealed within a fabulously fragrant coating of crunchiness is chicken meat that’s extraordinary juicy and tender. Freshness is apparent as their chicken has none of the gross odour you find in those that have been frozen for too long.
The charcoal-fired steamboat here is another winner. Whenever we visit, my family would order one each of pomfret and grouper because we can’t get enough. Whichever the fish, it always tastes very fresh and comes simmered with plenty of yam, Chinese cabbage and seaweed in a flavourful soup rendered deeply umami by ”ti poh” (sun-dried flat fish).
Pricing is very affordable too (shown above is the medium portion that costs $14) and I feel the food here tastes better than the longer-established and popular place selling very similar dishes, diagonally across the road from it.


Family-bonding time last Sunday took place over not one but two charcoal-fired steamboats. Because when one loves fish as much as my parents do, choosing between pomfret and grouper is impossible.
Besides the differing fish, everything else was identical. That is, the steamboats were chockfull of Chinese cabbage, “tang o”, yam pieces and seaweed.
The broth in both were equally delicious. Speaking of which, my parents’ habit is to only add on a little each time whenever the staff come around with the soup kettles. They like to stretch out the concentration of the original soup in which all the ingredients were simmered in.