Established in 1983, Tian Wai Tian Fishhead Steamboat started off with humble beginnings in a coffee shop in Opal Crescent, and now it is a successful restaurant business with 5 outlets island wide.
Many Singaporeans consider Tian Wai Tian Fishhead Steam as the best fish head steamboat in Singapore, so let’s find out the secret behind their success.
The signature Fish Head Steamboat comes with 3 choices of fish: Grouper, Pomfret or Carp. You can opt for either fish head or fish meat. The fish meat is deep-friend before served in a charcoal steamboat pot with a variety of vegetables. The soup is aromatic and tasty, having been boiled over charcoal for many hours.
Prawn Paste Chicken is another signature dish of the restaurant. Tender chicken pieces are marinated in prawn paste and fried till golden brown. My only complaint is that the fragrance of the prawn paste is not prominent enough.
Ngoh Hiang Rolls is one of the bestsellers here but I am not very impressed. The beancurd skins are packed with meats and vegetables and fried till the outside is golden and crispy but it lacks the fragrance which I attribute to not enough five-spice powder.
This is my first time trying Beancurd Prawns and I have to say that I really like this dish. Huge tiger prawns are shelled and cooked with tender tofu in a thick eggy sauce. The freshness of the prawns compliments the silky tofu very well. It is such an easy but well-constructed dish.
Technically, this is not on the menu, but since this Stir-Fried Kailan with Garlic is such a simple and popular dish, they are able to do it too. I like that the kailan is not overcooked and retains its crunchiness.
The fish head steamboat is indeed worth a trip, but I am not sure if this is really the best in Singapore (another place to go to for fish head steamboat is Nan Hwa Chong Fish Head Steamboat Corner). The prices are very reasonable and there have not been many changes in the price which is recommendable.
Addresses, telephone number and opening hours of all 5 outlets can be found here.