南华昌鱼头炉 Nan Hwa Chong Fish Head Steamboat | Nan Hua Chang ( Ah Chew ) Fish Head Steamboat — Restaurant in Singapore

This is a great place for your next family meal! The portions are slightly small for the price, but we did appreciate the old-school cooking style here.

Grouper Fish Head Steamboat (S$39, small) - this came with a lot of ingredients, such as vegetables, yam, seaweed, and grouper fish head pieces. The soup had plenty of “wok hei” flavour, due to the charcoal used to heat up the steamboat. The soup also had lots of flavour from the fish, ingredients, wok hei and seasoning, although I’d say that it could have been less salty. Ingredients-wise, there were tons of it and they were all delicious. This dish is very filling and can easily feed 2 pax (without needing other dishes). A very heartwarming dish!

Signature Pork Belly (S$12) - enjoyed this dish which was really crispy, fragrant and tasty as they used fermented bean curd batter to coat the pork thoroughly before deep frying the pork.

Four Heavenly King (S$9) - contains 4 vegetables - eggplant, long beans, lady fingers and another type of bean. They stir-fried it with gravy and a bit of chilli, so it was flavourful yet not that spicy.

Signature Homemade Tofu (S$10) - mixed with various flavours and then deep fried, this is a good snack for sharing.

Cuttlefish Kang Kong (S$12) - this is your classic sambal kangkong dish, served with cuttlefish.

Braised Pig Intestine (S$10) - a classic old-school dish, the intestine was slightly fatty and had a slight intestine smell, so this might be a slightly acquired taste. The braise added a light flavour to the intestines.

Snapper Soup (S$8, medium) - this had quite a lot of ingredients as well, including quite a few fish slices. The flavour is quite different from the steamboat as a different fish is used, and this had less wok hey flavour.

Apple Chicken Chop (S$10) - a bit like Thai-style fried chicken with sweet chilli, but served with green apple slices on top. The chicken was crispy!

Water Chestnut (S$1.80) - refreshing but could have been less sweet.

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Nan Hwa Chong Fish Head Steamboat 812 North Bridge Rd, Singapore 198779
Opening hours: 11:00 am to 12:00 am

Wanting to scribe the correct shop name to my sketch, I found a few variants: In English an alternative (-I think dialect vs Mandarin) Nan Hua Chang (Ah Chew) Fish Head Steamboat

And in Chinese both traditional and shorthand fantizi/ jiantizi 南华昌（亚秋）鱼头炉 And 南華昌（亞秋）魚頭爐 (There is a pretender in Kaki Bukit run by his ex-wife).

Planning ahead, I tried online booking for 6:30 pm at 3 pm Sunday afternoon: no slots available: with Oddle help managed to secure a table for 3 at 6 pm. Parking is potentially notorious but we found a spot in service road off Aliwal Street (S0132).

Guided up a narrow staircase to their level two A/C hall. Nice retro look. Ushered to to table 73, window seat albeit shuttered windows. Had pomfret steamboat medium, sambal kangkong cuttlefish, seafood tofu, rice, lime juice.

Steamboat 10/10 served with chillie sauce and red cut chillie. They topped up the soup without asking. Soup was tasty without being too salty, no MSG feeling. Fish was nicely cooked, fresh, not “fishy”, a few fine bones. Sambal kangkong cuttlefish 10/10. Vegetable cooked just right, neither overcooked or undercooked. Just the right amount of sambal. Cuttlefish was nice texture: not rubbery nor chewy. Seafood tofu was served with sweet chillie sauce . Fresh, soft, tasty 10/10.

Did a quick sketch of our corner of the room. Happily used my Sailor Fude Pen with sailor Cartridge Ink, well aware of the potential for bleeding: the bleeds actually add to the...

Oldest charcoal fish head steamboat restaurant in Singapore ✨

Located at 812 North Bridge Road, this spot has been serving traditional steamboat since 1927. Till today, their charcoal fish head steamboat is made using the same secret recipe that is passed down from more than a century ago 😲

We tried the 🌟 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗣𝗼𝗿𝗸 𝗕𝗲𝗹𝗹𝘆 ($𝟭𝟱 𝗠) The ones served here is the Hakka-style deep fried pork belly 南乳炸肉 which is crispy and addictive! 💕

🌟 𝗙𝗶𝘀𝗵 𝗛𝗲𝗮𝗱 𝗦𝘁𝗲𝗮𝗺𝗯𝗼𝗮𝘁 ($𝟮𝟮 𝗼𝗻𝘄𝗮𝗿𝗱𝘀) Had the pomfret version that comes with fragrant yam, cabbage, dried flounder and tang oh. Besides pomfret, you can also choose to enjoy the steamboat with grouper, snapper or song fish (all of which comes with unlimited soup refill) 🐟 All steamboats come in either S,M,L size but the eatery has also recently introduced whole fish for the pomfret and grouper variations.

🌟 𝗕𝗿𝗮𝗶𝘀𝗲𝗱 𝗣𝗶𝗴 𝗜𝗻𝘁𝗲𝘀𝘁𝗶𝗻𝗲𝘀 ($𝟭𝟱 𝗠) Braised for over 18 hours with a family recipe passed down for generations, the offals are flavourful, cleaned thoroughly and comes in thick cuts 🐷

🌟 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗛𝗼𝗺𝗲𝗺𝗮𝗱𝗲 𝗧𝗼𝗳𝘂 ($𝟭𝟱 𝗠) For sharing, try the signature homemade tofu that is best enjoyed by dipping into Thai chilli sauce 🔥

🌟 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝘄𝗶𝘁𝗵 𝗦𝗲𝗮 𝗖𝘂𝗰𝘂𝗺𝗯𝗲𝗿 ($𝟯𝟴 𝗠) Also had one of the more premium vegetable dishes. Apart from this, you can also try the other options including kailan, spinach, broccoli and more 🥬

With over 100 years of experience, the restaurant has surely amassed quite a loyal base of patrons. It does get crowded during peak hours so do remember to make a reservation before heading down!

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