Bukit Ho Swee Charcoal Curry Fish Head: Popular Zi Char Stall Since 1961

Bukit Ho Swee Charcoal Curry Fish Head is a popular stall in Bukit Batok

Travelling to Johor Bahru is not always worth it. Between the long queues at the border and the effort of crossing over, the exchange rate may not seem as appealing compared to the comfort of staying in Singapore. And while many claim the food across the Causeway is better, there are local gems that hold their own—one of them being Bukit Ho Swee Charcoal Curry Fish Head, which currently has outlets in Bukit Batok and Yishun.

As its name suggests, the brand’s main speciality is its signature dish—claypot curry fish head. According to them, they are the first zi char eatery to introduce such a dish cooked over traditional charcoal fire, honouring a recipe that dates back to 1961. 

With the aroma of the curry fish head filling the coffee shop, we were instantly thrilled to be greeted by a huge charcoal pot brimming with ingredients. Their Mangrove Jack Fish Head ($28) featured generous chunks of fresh fish, crispy fried beancurd skin, and a vibrant medley of vegetables, including long beans, lady’s finger, cabbage, and tomato.

Sifting through the pot, I was delighted to find that while every scoop uncovered a huge serving of vegetables, there was an equally hearty portion of fish. The fish was delicate and seemed to slide off at the slightest touch, carrying a flaky texture with no sign of any unpleasant smell. Each bite was clean-tasting and subtly sweet, allowing the richness of the curry to shine through.

The biggest highlight for me was the pronounced smoky charcoal flavour that lingered in every bite. It was no gimmick—the depth was unmistakable, adding a rustic smokiness that elevated the entire dish. The vegetables soaked up the rich broth beautifully, and the curry was good enough to enjoy with rice on its own.

Besides the main star of the show, we also ordered their Hotplate Beancurd ($13), which featured tofu, egg, mixed vegetables, mushrooms, and prawns, all soaked in a robust braised broth.

Their Crispy Prawn Paste Chicken ($12) is a must-try as well, with each piece well marinated and bursting with juices, making it the perfect companion to the curry fish head.

While the now-closed central outlet once offered a convenient option, I’d still recommend making the trip up north for their traditional curry fish head. With bold flavours, generous portions, and wallet-friendly prices, it makes for a hearty, satisfying meal. I’m confident their other outlets uphold the same level of quality, and I’m already looking forward to my next visit.

For more curry fish head options, check out our Zai Shun Curry Fish Head review, a Michelin-certified spot in Jurong East, or our Kam Long Ah Zai Curry Fish Head review for a cross-border comparison.

Bukit Batok outlet
Address: 272 Bukit Batok East Ave 4, Block 272, Singapore 650272
Opening hours: Daily 11am to 9pm

Yishun outlet
Address: 664 Yishun Ave 4, #01-283, Singapore 760664
Opening hours: Daily 11am to 9.30am

Website
Bukit Ho Swee Charcoal Curry Fish Head is not a halal-certified eatery. 

Pictures taken by Nathania Tay.
This was an independent visit by Eatbook.sg.