Yu Cun Curry Fish Head opens second outlet near Bugis
If you’re a fan of curry fish head like me, you would have heard of Yu Cun Curry Fish Head, a popular zi char restaurant in Tai Seng that’s been around since 2004. After a decade of serving diners at their OG outlet, they recently opened a second home at Sultan Gate, near Bugis, with a slightly different menu.
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Food at Yu Cun Curry Fish Head
The Royal Flush Seafood Curry Fish Head Pot ($55.90++) had to be the first dish I tried as it’s their signature dish. My colleague and I were served a huge claypot with everything we liked: fresh fish, huge prawns, chewy squid, beancurd skin and more.
The ingredients were impressive, but my favourite part was the curry itself. In terms of consistency, it wasn’t too watery or thick, striking a good balance between having a creamy yet light mouthfeel. I appreciated that it wasn’t too spicy, and instead leaned coconutty with a rich and robust flavour that paired especially well with a bowl of rice.
I was also surprised by how big and fleshy the fish head was. FYI, you can choose the type of fish head you want: Red Seabream, Red Snapper, Grouper, or Green Wrasse. Do note that you have to pay an additional $10++ for the Grouper fish head and $6++ for the Green Wrasse fish head. We got the Red Seabream for those wondering!
Besides the delicious fish head, I enjoyed the fresh prawns alongside a lovely mix of veggies that soaked up all the curry goodness. You’ll find eggplant, lady’s fingers, long beans, and fried tofu puffs in the claypot.
If you’re not a fan of curry and would like to try something different, there’s the Claypot Chicken and Pig Stomach Soup ($33.90++), a comforting dish perfect on a rainy day.
This also comes in a claypot with a vibrant mix of ingredients: tender chicken, fish slices, pig offal, mushrooms, sweet corn, cabbage and more. Pig offal, when prepared wrongly, can result in an offputting flavour. But worry not as the broth here was cleaner-tasting than many other pig organ soups I’ve had before, with the offal tender and cooked just right.
There is still that distinct offal flavour in the broth, so for those who can’t stomach any innards, their Claypot Chicken and Pig Stomach Soup isn’t for you.
Moving on from the broths, I was most intrigued by the Cookies & Cream Cheesy Chicken ($17.90++), which you can also get for $30.90++ for a large portion.
The dish featured fried chicken drenched in a creamy, cheesy sauce and finished with fine Oreo crumbs. While I’m a huge fan of sweet-savoury food combinations, I didn’t grow to like this even after trying a few bites. Maybe the offbeat idea of having cocoa biscuits with my fried chicken made it hard for me to finish this dish, but the chicken would have tasted better without the addition of the sweet, chocolatey Oreo crumbs.
The Giant Freshwater Prawns with Zesty Passionfruit Sauce ($38.90++/$63.90++) was another interesting dish we tried.
True to its name, every prawn was huge, almost resembling a lobster at first blush. The prawns were really fresh, boasting firm and bouncy meat that made the hefty price tag somewhat reasonable.
But flavour-wise, I wasn’t the biggest fan of the sweet-tangy passionfruit sauce that became a tad sticky over time. The intense flavours made it a little difficult for me to enjoy the fresh seafood, though I think this could be easily resolved by adding less sauce.
One of my favourite zi char dishes is pork ribs, so I was excited to give their Flaming Red Wine Pork Ribs ($22.90++) a try. My colleague and I were treated to a mini fire show; a staff came to our table and torched the pork ribs for an extra caramelised flavour and crispy texture.
This was a decent plate of pork ribs; there was nothing to shout about, but I also had no gripes. There was a good meat-to-batter ratio, and the meat was tender enough. You don’t really taste the red wine here as the alcohol has cooked off, so the sauce is mostly sweet—if that matters to you.
Ambience at Yu Cun Curry Fish Head
The two-storey restaurant boasts a different ambience on the first and second floors, with the former adorned in warm, wooden furniture and some rattan elements. It’s also great for big gatherings as there are huge round tables!
Climb a flight of stairs, and you’ll be greeted with a different vibe that leans simple and modern. There’s also an al fresco dining area on the second floor, which was still in the works during our visit.
For easy access, Yu Cun Curry Fish Head is a six-minute walk from Nicoll Highway MRT Station.
The verdict
With its fairly steep prices and large portions, Yu Cun Curry Fish Head is an ideal spot for family gatherings and special occasions—not so much a place you go with your friends on a whim. You can consider them for a hearty meal out with your loved ones, especially since many of us are starting to plan for end-of-year gatherings.
For seafood lovers, read our Lo Hey HK Seafood review, a Hong Kong-style seafood restaurant at One Holland Village. Alternatively, read our guide to the best zi char spots in JB.
Address: 29/31 Sultan Gate, Singapore 198477
Opening hours: Daily 11am to 10:30pm
Website
Yu Cun Curry Fish Head is not a halal-certified eatery.
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Photos taken by John Lery Villanueva.
This was a media tasting at Yu Cun Curry Fish Head.
The post Yu Cun Curry Fish Head Review: Popular Zi Char Restaurant Opens Near Nicoll Highway MRT appeared first on EatBook.sg – Local Singapore Food Guide And Review Site.
