Last updated 7 August 2026. This page was reviewed on that date. Prices, rates and opening hours change often in Singapore — confirm anything that matters directly with the business before you travel or spend.
Quick answer: For a proper steamed fish feed in Singapore, head to Zai Shun Curry Fish Head in Jurong if you want old-school Teochew-style freshness and a Michelin nod. Craving charcoal aroma? Nan Hwa Chong and Whampoa Keng do fish head steamboat that feels like a family occasion. Hee Hee Hee and Fish Village keep things simple and budget-friendly, while Seng Kee 119 in Chinatown Complex brings a tangy, spicy sauce that’s hard to forget.
Last time, a good steam fish was about the catch—fresh from the sea, steaming on the plate. Now, it’s about the moment you sit down with your kaki, the steam rising, and you know this lunch will be the one you tell your colleagues about on Monday. Here are seven places where that happens.
Want to compare across the whole category? That is what Best Seafood in Singapore is for — 12 guides in total.
Zai Shun Curry Fish Head
The queue starts forming before 7am at this Jurong East kopitiam, and for good reason. The Teochew-style steamed fish here—red garoupa, pomfret, whatever came in that morning—arrives whole, swimming in a light soy-based sauce that lets the flaky flesh do all the talking. Chef Ong Cheng Kee has kept a Bib Gourmand on the wall since 2017, but the real flex is the self-service counter of braised dishes and Teochew porridge taukwa you can pile on the side. Whole fish start around $20, so bring a few kakis and make a morning of it.
- Address: 253 Jurong East Street 24, #01-205, Singapore 600253
- Phone: +65 6567 0258
- Hours: Thursday to Tuesday, 7am – 3pm (Closed Wednesday)
- Website: Zai Shun Curry Fish Head
It’s for the east-sider willing to travel west before the sun gets too hot, or anyone who believes breakfast can be a steamed pomfret and a bowl of porridge.
Early risers who don’t mind a queue before the kopitiam aircon even kicks in are in for a treat. The moment you sit down with a plate of steamed promfret, the morning shag just evaporates. Bring your parents—they’ll recognise the Teochew finesse and you’ll hear stories about their childhood.
Nan Hwa Chong Fish Head Steamboat
Step into this North Bridge Road shophouse and you’ll smell the charcoal before you see the pot. Since 1927, the family has been firing up fish head steamboats packed with grouper or pomfret in a pork bone broth deepened with sole fish—smoky, rich, and meant for sharing. Sets start at $39, and you’ll want the prawn paste chicken wings on the side. It’s the kind of meal that stretches late into the night because no one wants to leave the bubbling pot.
For more charcoal steamboat options, see our Fish Steamboat Destinations in Singapore.
- Address: 812 North Bridge Road, Singapore 198779
- Phone: +65 8613 2732
- Hours: Daily, 11am – 12am
- Website: Nan Hwa Chong Fish Head Steamboat
Nothing on this page is a paid placement. If you know a place that should be here, let us know before the next update.
This is the table you book when Grandpa has a birthday, or when a rainy evening calls for a steamboat that’s been doing it right for almost a century.
The kind of place you book when your uncle from KL is in town and you need a meal that stretches till the staff start stacking chairs. The charcoal smell hits you at the door—suddenly the whole evening feels old-school steady. Go with at least four people so you can order everything.
Whampoa Keng Fish Head Steamboat
Balestier Road is home to the flagship, but Whampoa Keng runs a few outlets across the island, all keeping the charcoal fire alive. Red garoupa and bardan slices go into a broth that catches a proper smoky edge, and you can toss in sea cucumber if you’re feeling fancy. The claypot selections and prawn paste chicken wings make it a full zi char spread, with steamboat sets from $40. The shophouse setting feels a notch more comfortable than the average hawker joint, good for a date night that doesn’t need heels.
- Address: 556 Balestier Road, Singapore 329872 (More branches available here)
- Phone: +65 6356 7371
- Hours: Daily, 11am – 11:30pm
- Website: Whampoa Keng Fish Head Steamboat
Go with a group that can polish off a couple of claypots after the fish. The broth at the end, after all the bones have simmered, is what you’re really there for.
For a family gathering needing a bit of ceremony without the fuss, this is the spot. The charcoal pot lands on the table, and suddenly everyone forgets their phones—there’s just the gentle bubble of broth and the business of fishing out the perfect slice of garoupa. The private room upstairs makes birthdays feel properly marked.
Hee Hee Hee Steamed Fish Seafood
Run by fishmongers who simply started steaming their own stock, this chain keeps things dead honest. At the Toa Payoh stall and other heartland outposts, you can grab a Cantonese-style steamed sea bass for $9 or a grouper for $6, with Thai-style options if you want more oomph. Lala clams and crayfish are there for the adding, and the whole setup screams quick, no-fuss lunch. They open at 11am and go till the fish runs out, so don’t saunter in at 8:30pm and expect the full list.
- Address: 93 Lorong 4 Toa Payoh, #01-45, Singapore 310093 (More branches available here)
- Phone: +65 9168 8017
- Hours: Daily, 11am – 9pm (or till sold out)
- Website: Hee Hee Hee Steamed Fish & Seafood
This is the spot when you’re eating solo, counting coins, but still want a steamed fish that tastes like it just left the tank. Damn shiok for the price.
Lunch hour with thirty minutes to spare but a refusal to eat forgettable food? This place delivers. The fish is fresh because the people selling it to you were handling it at the wet market that morning. Go solo, grab a seat, and let the soy steam clear your mind before you return to work.
Seng Kee 119 Steamed Fish Head
Chinatown Complex can be a maze, but track down stall #02-190 and you’ll find a setup that’s been filling two units since 1983. Seng Kee’s claim to fame is the hot sauce steamed Song fish head—$15 gets you a plate of tender flesh under a tangy, spicy blanket you’ll mop up with rice. Braised tofu and sweet-sour pork round it out if you’re building a full zi char dinner. The market buzz and the queue give the whole thing a proper old-school energy.
- Address: 335 Smith Street, #02-190/200/207, Chinatown Complex, Singapore 050335
- Phone: +65 6222 8202
- Hours: Daily, 11am – 10pm (Closed Tuesday)
- Website: Seng Kee 119 Steamed Fish Head
Bring a friend who can handle a bit of heat and doesn’t mind choping a table while you order. The sauce is the reason to come—die die must try.
Want Chinatown’s noisy charm as your evening soundtrack? This is perfect. The hot sauce isn’t just heat—it’s the kind of tang that wakes up the whole table. After the fish, walk through the market to soak in the old-school vibe before the night crowd disappears.
Canton Delicacies
Geylang Bahru Market doesn’t scream high-end dining, but chef Ericson Ng spent years in hotel kitchens before opening this hawker stall in 2018. His steamed three-emperor egg, salted fish minced meat, and double-boiled soups have a polish that belies the $3.50 starting point for rice sets. There’s also a claypot curry fish head that cuts through the steam with a bit of richness. It’s the kind of place where the technique is quiet but unmistakable.
- Address: Block 69 Geylang Bahru, #01-27, Geylang Bahru Market & Food Centre, Singapore 330069
- Phone: +65 8459 0031
- Hours: Friday to Wednesday, 11am – 9pm (Closed Thursday)
- Website: Canton Delicacies
Perfect when you want a taste of restaurant-grade Cantonese steaming without the restaurant bill. Good for a quiet weekday dinner with your parents.
Go on a weekend morning when you’re not rushing—the double-boiled soups need time to be appreciated. The chef’s hotel training shows in the quiet precision of each dish, making this hawker stall feel like a hidden dining room. Bring someone who loves food, and you’ll both be planning the next visit before you’ve finished.
Fish Village
Maxwell Food Centre’s newest steamed fish stall keeps it refreshingly simple: HK-style pomfret at $12, miso salmon head at $7, plus scallops and prawns if you want sides. The fish is brought in daily and steamed with a light hand so nothing masks the freshness. It’s fast, clean, and exactly what the CBD lunch crowd needs—no charcoal drama, just a plate of fish and rice done right.
- Address: 1 Kadayanallur Street, #01-32, Maxwell Food Centre, Singapore 069184
- Hours: Wednesday to Sunday, 10am – 8pm; Monday & Tuesday, 10:30am – 8pm
- Website: Fish Village
Nothing on this page is a paid placement. If you know a place that should be here, let us know before the next update.
Swing by on your lunch break when you want something warm and light that won’t send you into a food coma by 2pm.
How to choose
The right steamed fish spot depends on the occasion and what you’re willing to spend. If you’re after the full charcoal steamboat experience with a rich, smoky broth and the whole family around the table, Nan Hwa Chong and Whampoa Keng are the ones—expect to pay $39 to $40 for the pot before additions, and plan for a lingering meal. Daily freshness in a simple sauce is the strength of Zai Shun, but you’ll need to be in Jurong West by mid-morning and okay with ordering at the counter.
When budget leads, Hee Hee Hee and Fish Village deliver steamed fish below $12 that still feels like a proper meal, while Canton Delicacies gives you hotel kitchen sense at hawker prices from $3.50. For a distinct kick, Seng Kee 119’s hot sauce version is the main reason to brave Chinatown Complex. If you need halal-certified fish head curry instead, our Halal Fish Head Curry Destinations in Singapore for guide is worth a look.
Most places run from lunch until late, but a few like Zai Shun close by 3pm, so check the hours before heading out.
| Business | Style | Signature Dish | Price Indication | Location |
|---|---|---|---|---|
| Zai Shun Curry Fish Head | Teochew-style zi char | Steamed red garoupa / pomfret | From $20 for whole fish | Jurong East |
| Nan Hwa Chong Fish Head Steamboat | Charcoal fish head steamboat | Grouper/pomfret steamboat in pork bone & sole fish broth | Sets from $39 | North Bridge Road |
| Whampoa Keng Fish Head Steamboat | Charcoal fish head steamboat | Red garoupa / bardan slices steamboat | From $40 | Balestier (multiple outlets) |
| Hee Hee Hee Steamed Fish Seafood | Hawker steamed fish | Steamed sea bass ($9) / grouper ($6), Cantonese or Thai style | $6 – $9 per fish | Toa Payoh (multiple outlets) |
| Seng Kee 119 Steamed Fish Head | Hot sauce steamed fish head | Song fish head with hot sauce | $15 | Chinatown Complex |
| Canton Delicacies | Hawker Cantonese classics | Three-emperor egg, salted fish minced meat | Rice sets from $3.50 | Geylang Bahru |
| Fish Village | Hawker HK-style steamed seafood | HK-style pomfret ($12), miso salmon head ($7) | $7 – $12 per dish | Maxwell |
Summary
Singapore’s steamed fish scene runs from charcoal-fired heritage pots that have bubbled since the 1920s to hawker stalls where a whole sea bass costs less than a movie ticket. Each spot on this list earns its keep through the quality of what swims onto the plate and the care taken steaming it. Pick your style, grab your people, and let the fish do the rest.
Disclaimer: All information has been gathered from publicly available sources. While we strive for accuracy, details can change—please confirm directly with the business before visiting.
Read next
Frequently asked questions
This is your CBD weekday saviour when you want something clean that still feels like a proper meal. The HK-style preparation keeps everything light, so you can walk back to the office feeling alert rather than needing a nap. Perfect for the solo diner who just wants good fish and a moment of quiet in Maxwell’s chaos.
What’s the best steamed fish dish for someone new to this?
If you’re starting out, try the Teochew-style steamed pomfret at Zai Shun Curry Fish Head. The light soy sauce doesn’t overpower, and the fish is always fresh. For a richer introduction, the charcoal fish head steamboat at Nan Hwa Chong adds smoky depth.
Which place is best for a group dinner?
Nan Hwa Chong and Whampoa Keng are built for groups—both serve large charcoal fish head steamboats meant for sharing. Whampoa Keng has a more shophouse-chic feel, while Nan Hwa Chong leans into old-school atmosphere.
Are there steamed fish options under $10?
Yes. Hee Hee Hee Steamed Fish Seafood offers grouper from $6 and sea bass from $9, while Fish Village at Maxwell has miso salmon head for $7 and HK-style pomfret at $12. Both are casual hawker stalls.
Do any of these places open early?
Zai Shun Curry Fish Head opens at 7am and closes by 3pm, so it’s strictly a morning-to-late-lunch affair. Fish Village opens at 10am, making it a solid early lunch option.
Is there a steamed fish stall in Chinatown worth seeking out?
Seng Kee 119 Steamed Fish Head sits inside Chinatown Complex Market and has been dishing out its hot sauce steamed Song fish head since 1983. The stall spans two units, so the queue moves faster than you might expect.
Can I get hotel-quality steamed fish at hawker prices?
Canton Delicacies at Geylang Bahru Market is run by an ex-Marriott chef. Steamed dishes like three-emperor egg and salted fish minced meat start from $3.50 for a rice set, giving you refined execution without the markup.
