Steam Age

Sichuan style grilled fish is good, but I like old school steamed fish better. There are quite a few steamed fish hawkers around Singapore, and the newest entrant to the market has set up shop in the oddest of places: in the factory district of Ubi. Get ready to go back to @steamagestory, which steams up three types of fish, and they also offer clams, prawns & squid in four different styles, all steamed of course.⠀
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This sizeable slab of steamed tilapia will set you back eight bucks, which is fairly reasonable for the freshness of the fish & its size. There are some bones in this flawlessly fresh fish fillet, so caution is advised. I chose the reliable & simple Cantonese Style fish, which sees the fish steamed in some Hua Diao wine & sesame oil, lots of soya sauce, spring onions and lots of ginger. It’s simple, but super satisfying as the saltiness from the soya sauce fully flavours the firm, fresh fish fillet, the ginger ameliorated any trace residue of undesirable fishiness, and the aromatics from the cooking wine & sesame oil gives your nose a tantalising treat.⠀
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If you don’t fancy fish, Steam Age also has a couple of pork rib offerings, and five Cantonese double boiled soups which I’m hankering to sample. Still, the one big thing that annoys me is how I have to pay an extra $3.50 for veggies and an additional fifty cents for rice. I know vegetables and rice aren’t cheap these days (thanks a lot for nothing, 9% GST), but surely Steam Age could do a meal deal at ten bucks flat, especially considering the fact that it is located in the factory district.