CURRY FISH HEAD @ YU CUN
Since this fish head curry restaurant with its striking big red shop signage opened at Upper Paya Lebar about a year and a half ago, I’ve been hoping to try it once I can get a bunch of my ex-colleagues together when I visit their office at Tai Seng. That day finally came last week one lunchtime ‘cos eating curry fish head is always more fun when shared with more people.
Though there were many attentive service staff, orders are made via an iPad hidden in a table drawer. Our first order was of course the signature dish – a big portion of the Claypot Curry Fish Head ($28). It was a good size – good enough for 7 pax – and filled with loads of vegetables. The fish was meaty and the gravy wasn’t overly spicy, and every mouthful went very well with fluffy white rice. Easily one of the most satisfying fish head curry I’ve ever eaten.
Besides curry fish head, the menu also have a good selection of various Chinese old and new favourites. With salted egg being all the trend these days, we had the Chicken with Salted Egg ($8.90) which was alright but nothing to die for. We also ordered a Beancurd with Crab Meat ($9.90) which was much more enjoyable (and scooped up so quickly that I didn’t have a chance to take a decent picture of it!)
Usually, an order of curry fish head should have sufficient veggies for 2-3 pax. But since there were 7 of us, we ordered a “spare” just in case and the French Beans with Dried Prawns ($7.90) didn’t disappoint.
The drink of choice here, according to my ex-colleagues, is the Soursop Juice; but me being me, decided to stick to an old faithful, Calamansi Juice ($2) which I feels goes best with spicy dishes such as curry fish head.
All in all, a very satisfactory curry fish head lunch that I’m super glad finally came through. Prices are decent and the ambience, despite having no air-con, was relatively comfortable. Definitely hope I will have another chance to eat here again. 🙂