Tried this coz saw it on TikTok. Frankly, left a little disappointed. Fish steamboat Taste was ok but it does not standout from the other steamboat establishments. The seaweed inside overpowered the fish flavour in the soup. Service staff recommended topping up $10 ($88) to get the fish steamboat in a bigger pot. Upon asking, she said that the fish is the same amount and the difference is more soup and a little more veggies. It totally doesn’t make sense to pay the extra as the soup is refillable. Other dishes The veggie was soft and a little mushy, the prawn paste chicken wasn’t flavour infused and the oyster egg wasn’t what the menu picture presented. Conclusion Sorry, not likely to return here, there are other better places for similar dishes with better taste and value.

The food here is a disaster. Extremely disappointing experience. The Sambal 番薯叶 were incredibly oily, and the Tofu dish was a complete flop. To make matters worse, the Salted Egg Pork排骨王 had a bizarre, waxy texture that was honestly off-putting. The worst meal I’ve had in a long time. If you like drinking oil, you’ll love the Sambal番薯叶—the whole plate was saturated in it. The Chai Poh Tofu was a massive disappointment, and the Salted Egg排骨王 left a literal waxy film in my mouth. A "first and last" visit for sure！ $54 for a disaster – Not worth a single cent. We paid $54 for three dishes and two bowls of rice. I wouldn’t mind the price if the food was good, but this was honestly the worst meal I’ve had in a long time. Every dish was a failure—I would have been much happier (and less angry) just eating a bowl of instant noodles at home. Extremely overpriced for such poor standards The first time I've eaten such terrible food in Singapore! Seriously ridiculous! Finishing it is out of respect for the food, but it was really awful!!!!!

We visited Nan Hua Chang Seafood Restaurant (南華昌海鮮魚頭爐) for their signature fish head steamboat, and it was one of those comforting, old-school meals that hits the spot. The restaurant has a traditional, no-frills setup — the kind of place where the focus is clearly on the food rather than fancy décor. The fish head steamboat is the highlight here. Served bubbling hot over charcoal, the broth slowly develops more depth as it cooks. The soup was rich yet not overly heavy, with natural sweetness coming through from the fish and vegetables. The fish head itself was fresh, meaty, and not fishy at all. Generous portions made it perfect for sharing. What I appreciate about charcoal steamboat is the steady, even heat — it brings out that subtle smoky aroma you don’t get with gas burners. Add in some seafood and vegetables, and the pot becomes even more flavorful. Overall, Nan Hua Chang delivers a solid, hearty seafood steamboat experience — traditional, satisfying, and perfect for a family-style meal.

I recently tried this fish head steamboat restaurant, having previously visited another establishment with the same name and similar menu just a short walk away. The ambiance here is great, with excellent air-conditioning and prompt, polite service that made for a comfortable dining experience. We ordered the Red Grouper Fish Steamboat (for 1-3 pax at $30), along with Sambal Kang Kong, Sambal Lala, and Sambal Green Peas. Initially, the steamboat broth was just alright, but after simmering for over an hour, it developed a wonderfully savory depth. The grouper itself was incredibly fresh and flaky. A definite highlight for me was the Sambal Lala – the lala were huge and very tasty. All the dishes tasted fresh and well-prepared. However, the total bill came up to $108, including taxes, which I found to be quite expensive compared to another nearby Fish Head Steamboat establishment. While the food quality and service were excellent, the price point is something to consider. If you're looking for fresh ingredients and a pleasant dining environment, this is a good option, just be aware of the cost.

The claypot chicken is too much for 2 pax. Ordered additional portion of tang oh for steam boat. Total damage : 80+ with service charge & GST