Yu Cun Curry Fish Head, located along Upper Paya Lebar Road, is one of those local haunts where classic, unpretentious food takes centre stage.
Of course it is best known for its star attraction, the Claypot Curry Fish Head which arrives in a bubbling claypot, with the aroma of spices greeting you as it lands on the table. Yums.
The draw is clear from the crowds that gather at its tables, which often brim with families and friends.
Good news for its fans: Yu Cun has opened a new Kampong Glam outlet at Sultan Gate, a short distance away from Bugis.
The owners wanted this new outlet to reach out to fans who have asked for a more central location, and to appeal to tourists who have yet try out their famed dishes.
The new restaurant is designed by combining rustic, fishing-village-inspired decor with touches of contemporary comfort.
Having visited the original location a few times over the years, I noted they offer several new dishes, including Flaming Red Wine Pork Ribs, Cookies & Cream Cheesy Chicken, to Yu Cun’s Braised Tofu Pot.
Here’s more:
Royal Flush Seafood Curry Fish Head Pot 特色王牌海鲜鱼头煲 ($55.90)
Ordering the Claypot Curry Fish Head is almost obligatory. This elevated version comes with five premium ingredients – fish, prawns, sotong, tau kee, and that addictive fried egg floss.
It arrives bubbling in a claypot, the curry visibly rich and aromatic.
The curry itself is thick and slightly oily, with a characteristic lemak quality – that creamy, coconut-based richness that gives depth to the flavour. (While some might find the oil layer a tad excessive, it is easily skimmed off.)
You get that sweetness and moderate spice, which pairs well with the freshness of the sea bream used for the fish head – the fish meat itself is tender and juicy.
The pot also ncludes a good mix of vegetables, such as okra, eggplant, and tau pok (fried tofu puffs), which absorb the curry so well.
For those who enjoy some heat, Yu Cun offers a spicier version, though the standard option remains mild and may leave spice lovers wanting a bit more punch.
Here’s a bonus: the Golden Crispy Egg Floss which is great for soaking up the curry and adding a light crunch to each bite. This is a really good addition.
Blackjack Superior Fish Head Pot 芋香猪肚鸡鱼头煲 ($55.90)
This other recommended dish is so named due to the 21 ingredients, including kampung chicken, premium Red Sea Bream, goji berries, yam, and Matsutake mushrooms.
The pot arrives fragrant and piping hot, filled with nourishing ingredients that give it a homely feel.
With a mix of earthy and slightly sweet elements, this is comforting for those who appreciate a nourishing and wholesome soup.
I enjoyed the slightly herbal notes from the goji berries, though the broth was much subtler in flavour compared to the curry.
Golden Crispy Egg Floss 超香酥葱蛋丝 ($10.90 for small, $18.90 for big)
These airy egg shreds are incredibly light yet crisp, with a touch of sweetness coming from the floss.
It is a versatile side, lovely on its own but even better with the curry fish head, where it absorbs the flavour while adding a bit of crunch.
Giant Freshwater Prawns with Zesty Passionfruit Sauce 百香果罗氏虾 ($38.90 for small, $63.90 for big)
Look how plump and juicy the prawns are, cooked just right to retain their natural sweetness.
Interesting that they use a passionfruit sauce – refreshingly tangy and citrusy.
Golden Homestyle Deep-Fried Fish with Shrimp & Chilli 油浸黄金虾米辣鱼肉 ($28.90)
The Red Snapper is golden and crispy on the outside, giving way to tender, flaky fish within.
What I liked is the fried shrimp and chillies which add layers of texture and a bit of heat, while the sliced shallots bring in some fragrance.
Flaming Red Wine Pork Ribs 火焰红酒排骨 ($22.90 for small, $40.90 for big)
Add a touch of drama to the meal. Watching the ribs torched tableside is a fun experience, but the flavour itself is what truly impresses.
The red wine marinade infuses the meat with subtle acidity, enhancing its tenderness and adding depth to each bite.
And the ribs are tender enough to fall off the bone.
Premium Cordyceps Flower Chicken Pot with Essence of Chicken 鸡精蟲草花鸡煲 ($26.90 for small, $48.90 for big)
Served in a claypot, you get tender chicken well-infused with the deep, earthy flavour of the cordyceps flower.
There is a nourishing quality to this pot, with subtle herbal notes.
This is enhanced by the rich, concentrated chicken essence poured over it upon serving which makes it even more wholesome-tasting.
Cookies & Cream Cheesy Chicken 奥利芝士鸡 ($17.90 for small, $30.90 for big)
Possibly the most interesting dish of the meal. The playful twist combines fried chicken with a creamy cheese sauce and a dusting of Oreo crumbs.
The contrast between the savoury cheese and the slight sweetness of the Oreo is unexpected, though I feel that the chicken is good enough on its own (without the cookies).
Stir-Fried Brinjal with Olive Pot 橄榄菜茄子煲 ($15.90 for small, $28.90 for big)
The brinjal is pan-fried to a soft, almost creamy texture, then topped with minced pork and chopped olives, adding a touch of saltiness and nostalgia.
Braised Tofu Pot 梅香豆腐煲 ($18.90 for small, $32.90 for big)
Imagine soft tofu which absorbed the robust broth, enhanced with preserved mustard greens which adds a distinctive savoury, slightly sweet, and earthy flavour.
The three-storey layout is another great feature of this new location, allowing for more intimate seating areas upstairs while still maintaining the lively, zi char vibe on the main floor.
Overall, the new Yu Cun Curry Fish Head location combines the best of familiar flavours with a few adventurous new options.
While the Curry Fish Head remains the star, it is nice to see the family-run business stepping forward with fresh ideas and an inviting space.
Yu Cun Curry Fish Head 2nd Outlet Grand Opening Offer
From 17 Nov to 17 Dec 2024, diners at Yu Cun’s new Kampong Glam outlet can enjoy 50% OFF the Royal Flush Seafood Curry Fish Head Pot.
This limited-time promotion is the perfect opportunity to dive into Yu Cun’s elevated signature dish at half the price. Don’t miss out on this special deal.
Yu Cun Curry Fish Head – Kampong Glam
29 & 31 Sultan Gate, Singapore 198477
Tel: 6038 0391
Opening Hours: 11am – 10:30pm (Mon – Sun)
Yu Cun Curry Fish Head – Tai Seng
147 Upper Paya Lebar Rd, Singapore 534849
Tel: 6286 0491
Opening Hours: 11am – 10:30pm (Mon – Sun)
* This entry is brought to you in partnership with Yu Cun Curry Fish Head.
