Nan Hwa Chong Fish Head Corner is a family business that has been in operation since 1927. Located at the corner of North Bridge Road and Jalan Sultan, this traditional restaurant is possibly the creator of Teochew Fish Head Steamboat.
Nan Hwa Chong’s Teochew Fish Head Steamboat is the star attraction here. We were told that people of the older generation tend to favour Song Fish because the fish head is very meaty but younger generations dislike the muddy taste of this freshwater fish. The most popular are the Pomfret Fish and Red Snapper. We went with the Red Snapper.
Besides Teochew Fish Head Steamboat, there are also zi char dishes.
The steamboat comes with lots of vegetables and chunks of fresh tender red snapper.
Nan Hwa Chong Fish Head Steamboat Corner is one of the few restaurants that still keeps the tradition of using charcoal for the steamboat which makes it all the more authentic.
Salted Egg Sotong is so delicious, I could eat this all day, every day. Big plump and succulent sotong are wrapped in salted egg batter and deep-fried till a beautiful golden colour. This is highly addictive.
Sambal Kang Kong is a little too spicy for me. The kang kong is thoroughly-cooked but retains its crunchiness. The sambal adds fragrance and a little kick.
Crispy Prawn Rolls are a little oily for my liking, but the crispy skin and the soft filling creates an interesting contrast and that warrants a try.
Stir Fried Kai Lan is a simple zi char dish that can be found at any zi char stall. They did a good job of retaining the crunchiness and vibrant green colour of the vegetable.
Nan Hwa Chong Seafood Restaurant woo customers with Teochew Fish Head Steamboat that has been perfected over the generations.
Nan Hwa Chong Fish Head Steamboat
Address: 814 North Bridge Road