Quick answer: Whampoa Keng on Balestier Road does a smoky charcoal version with Bardan fish from $40, while Nan Hwa Chong near North Bridge Road has been perfecting its recipe since 1927. For a lighter, milky broth, 136 Hong Kong Street hits hard with sliced goby from $21, and Tian Wai Tian’s island-wide branches make it the easiest to gather the whole gang.
Whampoa Keng Fish Head Steamboat
Whampoa Keng sits on Balestier Road, and the first thing that hits you is the charcoal aroma drifting out from the kitchen. They fire the pots the old way, using embers to give the broth a deep, smoky base that no gas stove can replicate.
The fish is sliced thick and fresh—choose Bardan fish from $40 or splurge on Red Garoupa from $50. Over thirty ingredients go into the soup, and it shows. The zi char menu is no afterthought either; the marmite ribs and prawn paste chicken are the kind of sides that turn a simple dinner into a full-on feast.
Address: 556 Balestier Road, Singapore 329872
Phone: +65 6356 7371
Hours: Daily 11am–11:30pm
Price signal: Steamboat from $40
Whampoa Keng website
This is the spot when your Uncle comes back from overseas and you need a meal that says, “We still know how to eat, lah.” The broth is so rich you’ll want to dabao whatever’s left—no shame in that.
Nan Hwa Chong Fish Head Steamboat Corner
Over at North Bridge Road, Nan Hwa Chong has been quietly serving fish head steamboat since 1927. That’s nearly a century of practice, and you can taste the confidence in the broth—ember-charcoal simmered with a mix of twelve herbs that gives it a clean, umami backbone.
Pomfret starts from $39, and they also bring in song fish, snapper, and grouper depending on the day’s catch. The zi char add-ons are solid, but frankly the steamboat alone is the reason to reserve a table.
Address: 812 North Bridge Road, Singapore 198779
Phone: 8613 2732
Hours: Daily 11am–12am
Price signal: Steamboat from $39
Nan Hwa Chong Facebook page
Go with friends who don’t need to talk much; just let the pot bubble and the fish speak for itself. It’s one of those meals where you look up an hour later and realise you’ve been silently happy the whole time.
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Tian Wai Tian Fish Head Steamboat
Tian Wai Tian started in 1983 and now has outlets scattered across the island, so you’re never too far from a pot of their charcoal-simmered soup. The broth carries a gentle sweetness from yam, vegetables and ti po—less smoky than some, but deeply comforting.
Pomfret, song fish and grouper all appear on the menu, with steamboats priced from $30 upward. It’s the kind of place where you can order a generous spread and still feel like you’ve gotten a good deal, especially with a group.
Address: 203 Hougang Street 21, #01-89, Singapore 530203 (multiple outlets)
Phone: 6284 3363
Hours: Generally 5pm–11pm daily (check your outlet)
Price signal: Steamboat from $30
Tian Wai Tian Facebook page
If you’re the organiser friend who gets the “where to eat?” texts on a Friday afternoon, this is your safe answer. Plenty of tables, a broth that pleases most palates, and no need to trek across the island.
Chang Long Fish Head Steamboat
Tucked in a Bedok North HDB block, Chang Long draws a steady crowd for its aromatic charcoal steamboat. The soup arrives bubbling and fragrant, filled with fresh ingredients that feel generous without being complicated.
Expect to spend about $40 for the signature fish head pot, and leave room for the zi char dishes if you’re really hungry. It’s the kind of neighbourhood joint where the aunties remember your face after a couple of visits.
Address: Blk 122 Bedok North Street 2, #01-140, Singapore 460122
Phone: +65 9295 0351
Hours: Daily 11am–11pm
Price signal: Steamboat from $40
Chang Long Facebook page
Worth the trip East if you’re after a meal that feels like a hug. Bring your parents, order extra soup, and watch them relax the way they only do when the food is right.
136 Hong Kong Street Fish Head Steamboat
Up in Upper Aljunied, 136 Hong Kong Street blends Teochew roots with a touch of Hong Kong style, and the result is a steamboat with a lighter, milky broth that lets the fish do the talking. Sliced goby starts at just $21, while red grouper goes for $26—genuinely good value for the quality.
On a rainy evening, add a claypot mee tai bak to the order and you’ve got a meal that feels far more indulgent than what you’re paying. The fish comes tender, the soup clean, and the whole setup just works.
Address: 1 Upper Aljunied Road, #01-02, Singapore 360001
Phone: +65 6285 1017
Hours: Daily 11am–11pm
Price signal: Steamboat from $21
136 Hong Kong Street Facebook page
This is the one to suggest when your kakis are counting their dollars but still want something shiok. And if you’ve been scrolling through our Filipino Food in Singapore guide, you know we appreciate honest cooking that doesn’t need a marketing team.
Ah Orh Teochew Fishhead Steamboat
Ah Orh’s story stretches back to 1919, and the recipe has been passed down through the family like a well-worn heirloom. At their Bedok Reservoir Road location, the steamboat leans Teochew—light, clear, and all about the freshness of the fish.
Pomfret and grouper pots start from $48, and the zi char dishes like yam ring and coffee ribs show the same old-school care. Service is warm and unhurried, the kind you get when a business isn’t chasing trends but quietly doing what it knows.
Address: 739 Bedok Reservoir Road, Singapore 470739
Phone: +65 8013 8262
Hours: Daily, lunch and dinner slots (check ahead)
Price signal: Steamboat from $48
Ah Orh Facebook page
For a birthday dinner that feels special without the pretense, this hits the note. The fish is the star, naturally, but the yam ring might quietly steal the show.
Xin Heng Feng Guo Tiao Tan
By day, the Whampoa Makan Place stall sells guo tiao; by night, it transforms into a fish head steamboat spot with queues that can stretch past an hour. The evening-only set-up runs from 5pm to 9:30pm, Wednesday to Monday, and what you’re queuing for is a light, savoury red snapper broth punched up with ti po.
The fish slice steamboat starts at $28 and goes up to $50, and there’s braised duck on the side if you want more heft. It’s hawker dining, so don’t expect air-con—just expect a bowl of soup that makes the wait feel reasonable.
Address: 91 Whampoa Drive, #01-14/15, Whampoa Makan Place, Singapore 320091
Phone: No phone listed; walk in only
Hours: Wednesday–Monday, 5pm–9:30pm for steamboat
Price signal: Steamboat from $28
Xin Heng Feng Facebook page
Come early with a friend who’s game to chope seats while you order. The reward is a broth so clean you’ll be sipping it straight from the ladle, and nobody will judge you.
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How to choose
Start with the broth. Charcoal brings a smoky depth—Whampoa Keng and Nan Hwa Chong lean into that hardest. If you prefer something lighter and milky, 136 Hong Kong Street or Tian Wai Tian are gentler on the palate. Teochew-style purists will find Ah Orh’s clear, fish-forward soup the most faithful to tradition.
Then think about the fish. Pomfret is a classic choice, sweet and prized, while grouper delivers firmer flesh that holds up well in the pot. Budget-wise, you can walk into 136 Hong Kong Street with $21 and leave full, or push past $50 at Whampoa Keng for premium cuts. Most places serve zi char as well, so a mixed table of steamboat lovers and rice-and-dish folks can coexist happily.
Location matters too. Tian Wai Tian’s outlets across the island save you the drive, while Xin Heng Feng’s hawker centre setting is for those who don’t mind chasing a queue for a good story and an even better bowl. If you’re also stocking a home kitchen for the week, our Online Grocery Options in Singapore roundup might be useful between steam-boat outings.
| Place | Starting Price | Broth Style | Notable Fish | Location |
|---|---|---|---|---|
| Whampoa Keng | $40 | Charcoal, smoky | Bardan, Red Garoupa | Balestier |
| Nan Hwa Chong | $39 | Charcoal, herbal | Pomfret, Song fish | North Bridge Road |
| Tian Wai Tian | $30 | Charcoal, sweet with yam | Pomfret, Grouper | Hougang (multiple) |
| Chang Long | $40 | Charcoal, aromatic | Check with the business | Bedok North |
| 136 Hong Kong Street | $21 | Light, milky | Goby, Red Grouper | Upper Aljunied |
| Ah Orh | $48 | Teochew, clear | Pomfret, Grouper | Bedok Reservoir |
| Xin Heng Feng | $28 | Light, ti po | Red Snapper | Whampoa |
Summary
Fish head steamboat in Singapore runs from century-old shophouses to hawker centre stalls, each with its own take on the broth. Whether you’re chasing charcoal smoke, a Teochew family recipe, or a quick and cheap pot near home, the seven spots above cover the ground honestly. Bring a few hungry people, order more fish than you think you need, and let the pot do the rest. If you’re planning a meal at home, you might also want to glance at our Finest Milk Selections in Singapore—because a good broth deserves a proper kopi afterwards.
Disclaimer: All information provided here has been compiled from publicly available sources. While we have made every effort to ensure accuracy, we do not guarantee that the information is complete or error-free. Details like prices and hours can change; please confirm directly with the business before making plans.
Frequently asked questions
What exactly is fish head steamboat?
A communal hotpot centred on a whole fish head or thick fish slices, simmered in a broth at the table. In Singapore, it’s often cooked over charcoal and served Teochew-style with a light, savoury soup, alongside dipping sauces and vegetables.
Which type of fish should I order?
Pomfret is a traditional favourite for its sweet, delicate flesh. Grouper and red snapper are firmer and hold up well in the boil. Most places offer a few options; the staff can guide you based on that day’s catch and your budget.
Can I get a halal fish head steamboat?
The restaurants listed here are not halal-certified, as they typically serve zi char dishes containing pork or lard. If halal options exist, they would be found at dedicated outlets, which are not covered in this guide.
Do these places take reservations?
Some, like Whampoa Keng or Ah Orh, may accept bookings by phone, especially for larger groups. Others, particularly hawker stalls like Xin Heng Feng, are walk-in only. It’s best to call ahead in the afternoon to check.
Is it worth queuing for Xin Heng Feng?
The hour-long wait is part of its character. Go early—by 4.45pm you’re likely to be among the first seated. The light, clean broth and fresh snapper make it a regular pilgrimage for many.
What else goes well with the steamboat?
Most places have zi char menus. Marmite ribs, prawn paste chicken, yam ring, and braised duck are common crowd-pleasers. A plate of white rice on the side never hurts either.