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"Combining the best of Teochew porridge stalls and zi char places, this is the go-to spot for residents in the western part of the island and foodies in the know. The secret to the famed curry fish head is the owner’s access to the freshest catch of the day, with a wide array of farmed and wild-caught fish on offer—from the more common red grouper, barramundi cod and pomfret to rarer species like giant grouper and Empurau. Wild-caught Red Snapper is used for the namesake curry fish head (from $25), and the tangy tamarind-tinged gravy is the perfect foil for the fresh, meaty fish." - Rachel Tan