Lai Bao Fish Head Steamboat

48 Wishlisted
Lai Bao is Baoshi F&B Management Pte Ltd’s first self-built brand, and is the newest addition to their portfolio of successful F&B ventures including Founders Bak Kut Teh, Wee Nam Kee, Ah Chiang’s Traditional Porridge and Monga Taiwanese Fried Chicken. Motivated to preserve Singapore’s food heritage and to share this love for local hawker fare, Lai Bao by Baoshi seeks to bring affordable Singaporean zichar cuisine to the masses. Lai Bao’s menu of dishes is all-encompassing, traditional yet modern, simple yet unique, satisfying the taste buds of both young and old. A must-try is their traditional-style Sixties Fish Head Charcoal Steamboat served with all-natural collagen soup simmered over charcoal for hours. Natural flavours of the fresh ingredients shine through and the pot boasts a special old-time ingredient, minced pork patty on top of the usual. Other signatures such as their Old School Sweet & Sour Pork and Crisp Fried Aubergine & Pork Floss take a creative license on the classics. From old-school specialties that transport you back to the 1960’s to modern renditions that are atypical of zichar menus, Lai Bao serves good quality zichar cuisine for all four generations to enjoy.

168 Lorong 1 Toa Payoh
Singapore 310168

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12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

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From the Burpple community

I am back for more fishhead soup. The soup is my fave and to go orders. This time we also ordered the pork belly. You will definitely need to eat this dish with rice. Because the fermented beans are rather strong. Most folks would be happy with the taste. But I am cutting down on salt so I am accustomed to bland foods unfortunately for me.

We ordered the fishhead snapper steamboat. The soup is comforting and soothing. Couldn't stop drinking loads. Wished the portions of meatballs were more 3 of us had 1 each. The duck fritters is quite decent and flavourful, while the brinjal fritters were nice and crispy. In short, all the dishes we ordered were quite tasty. Would be making another visit to try the other dishes.

This is served with all-natural collagen soup simmered over charcoal for 10 hours using a family secret recipe.
Other highlights of their menu include Wok Fried Fine Beans, which is an amalgation of fine bean, dried cuttlefish, Chinese sausage, and Chye Poh Head.
My personal favorite is the Ginger Spring Chicken, which is steamed with hand-cut ginger. The meat remains juicy with a fragrance abd sweetness from the ginger, without heat. I suppose it's young ginger that's used.
The Papa's favourite Pig Trotter is also soft and tender, as I was told it was braised over low heat and steeped with the fragrant flavors of soy sauce.
There's 20% off and free islandwide delivery until 30 June 2020. To order, call or whatsapp 88965136.

Sixties Fish Head Bee Hoon

Taste different compare to previous visits, the soup was very oily as fried egg floss was added in, personally I prefer the previous version that without the egg floss.

Very unique silken tofu. When I show the picture to my sister they thot it was tofu covered with squid ink. 😄

Taste unique, outside very crispy, inside still maintain the texture of the silky tofu. You can dip into mayonnaise if you like !

One of the unique and delicious dishes u shld try when u come here :)

I am always on the lookout for new “zichar” places to take my parents, so when an invitation to try “Lai Bao” was extended to me by Brand Cellar PR agency, I accepted.

Like many “zi char” joints around Singapore, this too is located within a coffeeshop in the heartlands (Toa Payoh to be exact). Their branding is quite striking though and is easy to spot. The menu was planned for my group of four pax so we didn’t choose the items.

Below are the dishes I would order if I happen to visit #LaiBaosg again:

1. Ginger Chicken (Half: $6) - Served cold, it‘s the ginger sauce spread all over that makes this dish very tasty. I would not go so far as to say the chicken was perfectly cooked but at least the breast was not dry or stringy.

2. Lai Bao Wok-Fried Fine Beans (small: $7) - One of my favourites was this stirfry of crunchy beans topped with strips of crispy yam.

3. Deep Fried Teochew Duck Fritters (small: $8) - I wasn’t aware it contained duck because the taste wasn’t obvious but that didn’t stop me from reaching out for one piece after next. Pretty addictive.

4. Sixties Fish Head Charcoal Steamboat (small, grouper: $15) - I liked the sweetness of the collagen-rich soup and that it arrived flooded in long cabbage, meat rolls, tofu, black fungus, baby tomatoes, seaweed and yam. Before being added, the chopped up pieces of fish head had been fried so as to impart more flavour. Don’t expect to find chunky pieces of fish meat in here since it is the head that’s used.

5. Crisp Fried Aubergine & Pork Floss (small: $7) - Prepared in a fragrant, dry-style, this was another dish everyone enjoyed.

Would I return? Yes, but only if I am in the area because frankly, we are pretty spoilt for choice when it comes to good “zichar” options in Singapore.