Zai Shun has one of the freshest supply of fish and although the name of the establishment has curry fish head in it, it’s definitely not their forte as the curry is somewhat lacking. Please go for their steamed fish dishes instead. And every teochew Ah Hia will tell you when it comes to steamed fish, you must order the silver pomfret in teochew style and Zai Shun has this down to a T. The balance of their sour plum and salted veggie, and the pork fat soaking in their teochew style broth, pairs perfectly with their daily supply of fresh fish. Another of their trademark dishes is the fried bittergourd with egg. They use a 50-50 ratio of normal eggs and salted eggs, to fry with the bittergourd, which doesn’t taste overly bitter. This is a must order. Added a few other dishes to complement the 2 star dishes. and I must say their Tau Pok is actually very good. The Lor tastes damn shiok. Their cantonese steam is also very good and i’ve tried this with their red garoupa before. Another popular dish is their crispy chye poh nerng. They are always packed during lunch so it’s best to avoid the lunch crowd.

A really lovely meal. The steamed fish was done just right — light, clean, and not drowned in salt or kiam chye, letting the fish’s natural flavour shine. The minced pork brought back memories of Grandma’s cooking: chewy, savoury, and familiar. And the hei zho was a surprise in the best way — no flour padding, just a proper homemade roll packed with real prawn flavour. Rare to find this kind of sincerity in cooking today. A convenient walk from the Chinese Garden MRT station.

If you’re after a solid fish dish without paying restaurant prices, Zai Shun Curry Fish Head is worth a visit. I liked the steamed fish here, which felt fresh and had that simple, homely style I was hoping for. The setting is a non-aircon coffeeshop, so don’t expect anything fancy, but for the price and quality, it’s a good option in Jurong East.

One of the best Teochew porridge places in Singapore. The cooking has been remarkably consistent over the years, and the variety of dishes is impressive. My must-orders are the steamed fish with fermented beans and lard, bittergourd, Dong Po pork, and many of their side dishes. It can get extremely crowded on weekends and public holidays, so be prepared to wait. The queue may be long, but it's definitely worth it.

One of Singapores famous stall for steamed fish and curry fish. They only open for lunch, so get there early to have a table. Big tables for lots of people. The food was very good and the place was clean. They also have a chicken dish as well. Not open for dinner.