Nan Hua Chang Seafood Restaurant 南华昌海鲜鱼头炉

The robust cloudy soup / broth is stewed for over 3 hours with pork bones and dried sole fish, resulting in a punchy meaty fishy savoury sweet flavour.
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Garnishes of crisp napa cabbage, tender yam / taro chunks, wispy seaweed, and crunchy cai xin / choy sum, combine to lend vegetal earthy sweet flavour.
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The generous chunks of bone-in and boneless red grouper fish are tender and flaky, with meaty sweet savoury flavour, holding up well in the roiling boil of the charcoal fire steamboat. Note that no milk is added.
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While each order of steamboat already comes filled with ingredients, you can opt to add-on additional ingredients.
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Nan Hua Chang (Traditional) Fish Head Steamboat
https://ivanteh-runningman.blogspot.com/2024/08/zi-char-nan-hua-chang-traditional-fish.html

The Cuttlefish Kang Kong (SGD $12 / $16 / $20) features fresh crisp kang kong / water spinach with vegetal sweet flavour, and slippery smooth chunks of cuttlefish with neutral flavour, in a piquant thick gravy of fermented shrimp paste, plum sauce, hoi sin sauce, and rock sugar, resulting in a sweet sour salty herbal nutty flavour. Enticing to the palate.
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The Signature Fermented Bean Curd Fried Pork Belly (SGD $12 / $18 / $22) has tender chewy chunks of pork belly coated in a crisp red fermented bean curd batter, and each bite carries lovely savoury meaty earthy salty flavour. Served with a light chili and white vinegar sauce on the side for a touch of sour spicy heat that tingles.
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The Salted Egg Chicken (SGD $12 / $18 / $22) has boneless chicken chunks stir-fried with salted egg yolk and curry leaves till crisp crunchy in texture, carrying addictive eggy salty savoury spice flavour. Their rendition is well coated, with the salted egg yolk sauce clinging to each piece of chicken.
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The Oyster Omelette (SGD $12 / $18 / $22) features an egg omelette that is crisp fluffy around the edges, and soft tender in the center, with eggy savoury salty sweet flavour. The large juicy oysters carry briny salty savoury flavour, pairing well with the spicy chili sauce on the side.
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The Signature Tofu Bean Curd (SGD $12 / $18 / $22) features dense spongy soft tofu bean curd strips, covered with a crisp batter. Each bite has a pleasant grainy salty savoury sweet flavour. Their rendition seems more dense than elsewhere.
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Nan Hua Chang (Traditional) Fish Head Steamboat
https://ivanteh-runningman.blogspot.com/2024/08/zi-char-nan-hua-chang-traditional-fish.html

Love Nan Hua Chang, the fish head steamboat at this Singapore’s first Teochew Fish Head Steamboat restaurant. Absolutely recommended

For the smallest portion, this was still quite a lot to share and everyone was satisfied with the amount we got. The texture is the same as what you could get at some caifan stalls but it’s definitely tastes better and less salty.

Crispy, juicy, satisfying fried chicken made fresh! Found another zichar place to frequent now. If you avoid this fish dishes and come in a group, it can be pretty affordable.

Not as salty as Ah Jiu, and it's a good thing! $40 for a pot of grouper fish for 2.
#ps_2star #ps_sgfood #burpple