A nearly century-old Teochew institution cooking fish head steamboat over charcoal fire, with a nostalgic open-air ground floor and air-conditioned upper level.
What diners love: The charcoal-brewed soup is deeply umami and gets better as it boils, fish is fresh and generously portioned, and sides like fermented beancurd pork belly are standout.
Red grouper fish head steamboatFermented beancurd pork bellyGolden tofuMa you chickenSpare rib king
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