Hai Chang Fish Head Steamboat (Tampines Round Market)

The harcheong gai was very crispy and juicy, though it was a bit greasy but shiok!

We picked red snapper for the steamboat, super fresh and chunky with a good bite. Loved how comfortingly sweet the soup was with the cabbage, yam and tofu and there’s also fried sole fish! If I’m not wrong, you can request for top up of the soup.

The charcoal fish head steamboat ($25/$35/$45 for red grouper) was full of fish slices that were really fresh and firm. Though the fish slices does lack abit in taste, the accompanying sauces did the job. The winner has to be the soup, as it had a slight herbal flavour but a sweet seafood taste from boiling the fish bones for many hours. Really comforting meal indeed!

Keep the temperature in a very consistent way. Soup based is good and it warms the stomach. Downside is that you might need to wait a while for the steamboat to heat it up. #timtfoodie #burpple

The soup isn't as deeply flavoured as the other similar fish head steamboat stalls or restaurants in SG. But their other zi char dishes such as sambal kangkong and claypot tofu are worth a mention.👍🏼

One of the only stores still opened at night within the Tampines Round Market, Hai Chang Fish Head Steamboat is bustling with patrons even at 830pm at night. It is a teochew style steamboat with 'ti Poh' (fried fish fins), Chinese yam, a variety of different and of course, fish. Patrons can choose from 3 types - angkoli ($18), red snapper ($25) and promfret ($30). I liked the soup, which flavour was enhanced through the slow burning of charcoal, and the Chinese yam (just because I am biased towards Chinese yam). While the fish slices were thick and chunky, we weren't sure if it justified the price tag, considering it is in a hawker centre. Nevertheless, it was still a satisfying eat.