Ting Heng Seafood Restaurant: Fish Head Steamboat In Tiong Bahru | Eatbook.sg
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This Fish Head Steamboat Restaurant In Tiong Bahru Opens Till 2AM Daily

26th March 2024

Ting Heng Seafood Restaurant has fish head steamboat in Tiong Bahru

Image credit:
Edmund Tai

Old school zi char places, such as the almost 90-year-old Quan Xiang Yuan, deserve the title “hidden gem” as they’ve truly stood the test of time. Here’s another one we found: Ting Heng Seafood Restaurant, a fish head steamboat stall in Tiong Bahru that’s been around since 1994. They open till 2am daily, and offer an al fresco dining space where you can drink hot fish soup while enjoying the night breeze.

Quan Xiang Yuan: Old-School Hokkien Zi Char Restaurant Since The 1930s

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Their fish head steamboat comes with a choice of Grouper Fish (from $45++) or Pomfret Fish (from $50++). The restaurant keeps their seafood in fish tanks so you know the ingredients used are super fresh. Many customers like their broth for being extra flavourful too. BTW, you can get soup refills for free!

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My favourite part of this fish head steamboat is that you can order toppings to add to the soup. Their Three Treasures Meatballs (from $12++) are a set of their house-made pork balls, prawn balls, and fish balls. For meat lovers, you can even get their Black Pork Slices (from $15++) or Fatty Beef Slices (from $20++).

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The restaurant also makes their Signature Roasted Spring Chicken ($25++) well. This dish is well known for the super crispy chicken skin and well-marinated meat beneath. It also comes with seasoning salt on the side to dip the chicken in.

For more zi char content, check out Hong Chang Frog Porridge which serves BBQ sting ray and gong gong AKA sea conch. Or if you’re in the area, read our Tiong Bahru food guide for craft beers and charcoal-grilled porridge!

Address: 82 Tiong Poh Road, Singapore 160082
Opening hours: Daily 4pm to 2am
Ting Heng Seafood Restaurant is not a halal-certified eatery.

20 Tiong Bahru Food Gems That Are Not Your Usual Cafe Haunts

Feature image adapted from @foodie_the_explorer and Edmund Tai

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