During our visit (on a Wednesday), there was already some table having their zi char for dinner. Hua Long Fish head steamboat had operated for slightly more than a decade and got his fame for its fish head steamboat and high-quality dishes.
We ordered few of their signature dishes. Number One would be their fried white bee hoon. The combination of clams, pork, and Chinese cabbage to form the basic broth. The chef slowly added the broth to the bee hoon while stir frying them in high heat. Resulted wok hei and sweetness of the seafood into this dish. The topping of deep-fried garlic made the dish homely, but yet I could taste the MSG crawling on my tongue.
The taste was alright. The caramelized sweetness from the stout made it very easy to eat. But they use the soft bone ribs (which I would prefer the actual rib). I felt that they could fry the rib at a higher temperature as the fat in the rib was stopping us from finishing this plate.
Compared to the regular fried baicai, they added mushroom and chilli to make the taste more exciting. Topping of deep fried Ikan Bilis given the contrast in texture. Would I order this again? Maybe not.
Now we arrived on their Signature dish. The soup simmered with fish bone, pork bone, and their secret blend of Chinese spices. The light Chinese herby taste lingered on the palate while the tongue was enjoying the texture of the fish. I recommend removing the fish out as the burning charcoal might overcook the fish.
I will revisit for their fish head steamboat and fried white bee hoon. For such food quality, I was more than willingly to pay.
Hua Long Fish Head Steamboat
Address: Block 347, #01-2142, Ang Mo Kio Ave 3, Singapore 560347 Phone: +65 6457 2275 Opening Hours: 1100H to 1430H, 1630H to 2300H.