Seng Kee 119 Steamed Fish Head (Chinatown Complex)

From Seng Kee 119
The steamed fish head with signature hot sauce was delicious and served in a hearty portion.
Generously sprinkled with fried pork lard.
Definitely worth trying, especially when paired with rice.
A plate for $20 only.

From Seng Kee 119
红烧豆腐
Old-school braised bean curd from a legendary hawker stall, rich in flavor and loaded with generous ingredients.
A timeless classic that never disappoints after four decades.
Definitely returning for it.

While Seng Kee is definitely far more well known for its luscious steamed fish head, you definitely shouldn’t sleep on their delicious ginger & spring onion frog leg ($14 nett). When I was a young boy, my father (and mother) took me into the city to eat zi char. To be more precise, it was a zi char stall at the really old Empress Road Market, and they lied to me by telling me that the frog legs were chicken to get me to eat it. ⠀
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Well, they succeeded, and even though lil ol’ me knew that it wasn’t chicken, I relished every last leg on that dish. Said frog legs became a staple for us when ordering from that stall, and I’ve never passed up a chance to order frog legs ever since. I’ve been disappointed a couple of times, but Seng Kee has definitely satisfied. The fresh, springy frog legs are stirfried to perfection in a savoury sauce that’s enhanced by the fragrance of the ginger & spring onions.⠀
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Frog legs might sound exotic, but believe me when I say that they are quite similar to chicken. The texture is slightly more tender, and just a touch less dense than that of chicken. There ain’t much meat on it, but what they lack in quantity they make up for in quality. Especially at Seng Kee, where these frog legs are so exquisite that you can’t help but hop at the chance to get yourself another serving.

Seng Kee is probably the most famous steamed fish head in hot sauce merchant in Chinatown Complex, and with very good reasons. Firstly, this titanic fish head is fifteen bucks nett. Secondly, it’s incredibly fresh, and the sauce it’s been steamed in is decently delicious. ⠀
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The sauce seems to be soya sauce & fermented bean paste blended together into a watery yet savoury sauce, combined with a generous helping of garlic and just a smattering of chili. The flavour profile is definitely deeply umami, with just a little hint of spice & a little appetising sweetness. The hot sauce ain’t quite so hot, but it’s stunningly sapid. ⠀
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Combined with the fresh, firm & flaky fish which is probably batang (Spanish Mackerel), this is a fabulous investment at just $15. While it won’t go to the moon like Doge, the sensational flavours will send you over the moon.

The fish came pipping hot and I couldn’t help but dig into it only to realise that I hadn’t taken a portrait of it 😱

Pretty tasty and fresh fish however the sauce was a little bit starchy . An ji does their sauce better ( but they are closed today ).

Braving the bustling crowd and unforgiving heat, we made our way to Chinatown Complex to have the renowned steamed fish head (Hong Kong style, $13) and prawn paste chicken wings ($8). We made here many times and it always didn't disappoint. The fresh fish head with the salty soy sauce at that price is just a steal. No wonder you can see throngs of families all crowding around one particular stall, there are many that sells the same thing but only one that has a queue. You can practically see a production line being formed as the chefs all have a specific role to play. One is in charge of omelettes and vegetables, some in charge of the fish head and other meat dishes, one that takes your order and another that serves the dishes. If you ever wanna bring your overseas friends to have experience some local culture, this is the place to go. #hawkerpedia