Wednesday, November 12, 2014

Tian Wai Tian Fishhead Steamboat (天外天鱼头炉)

We went there on a Wednesday evening.  The evening air was cool, after an afternoon's downpour in this raining season.  We arrived early so the place was not crowded yet.

Our first dish is fried morning glory (kunkong) with cuttle fish.  The portion for cuttle fish was generous.  The cuttle fish was crunchy, you could hear it snap when you bite it.  And it was simmering in a special chilli sauce, quite appetizing.

Second dish is crispy Tofu.  It was piping hot, and the crust was just the name says, crispy.

Last but not least, the fishhead steamboat.  We chose Song fish, a fresh water fish.  The first look was not that impressive.  My reaction was: The fish was fried!  As a Cantonese, we don't like fried fish!  However, the first bite changed my opinion.  Deep frying the fish somehow helps to retain the juiciness, freshness and tenderness of the fish.

In addition to fish, the steamboat had some other ingredients such as sea weed, cabbage, yam and lots of ginger slices.  The soup was thick and rich in fragrance.  I am not sure whether they add milk as some other places do.  You can also ask them to have more soup.

We left at around 7.45pm.  By then, the place was already full.  Overall, I would say it is a value for money place to enjoy some local delicacy in a typical Singapore coffee shop setting.

No comments:

Post a Comment