Malaysia
Singapore
Thailand
A foodie friend told me to check out Bugis Fish Head Steamboat at 31 Kelantan Lane… not for the fish head steamboat that most go for, but for their Hokkien mee instead. “How shiok can a plate of fried prawn noodles be from a zi char spot?” I asked myself. Curiosity jabbed me in the ribs, so I had to see what all the fuss was about.
Located in Bistro 8 kopitiam, the stall’s striking yellow and red signboard popped out like a neon lighthouse. A friendly uncle came by our table and started introducing the stall’s signature dishes amidst a jaw-dropping menu of 159 items… and counting.
With a legacy spanning 35 years, the stall spent 21 years in Bugis and 14 years in Kallang Bahru before finally settling into its current home in Sep 2025. “I’ve been working here since I was a young man!” He added cheekily.
What to order at Bugis Fish Head Steamboat
Priority number 1: the Fried Prawn Noodle (S$6 for small). A thumbs-up sticker with ‘Hokkien Mee Hunting’ practically winked at me — the very group I’ve been following on Facebook for over a year.
The slightly-wet Hokkien mee arrived with a combination of yellow noodles and thin bee hoon, crowned with glorious golden-brown nuggets of pork lard. The rest of the ingredients were all there — the usual suspects that make the dish complete.
By the time I was ready to feast , the thin bee hoon had absorbed most of the broth. One bite in, I nodded at my dining partners and said, “This is so darn good!” Honestly, it was like my reaction hit replay, as all 3 of us unanimously agreed. It had wok hei and a robust umami-ness from the prawn broth. No calamansi or chilli needed; the dish was excellent as served.
The pork belly, prawns and squid were also cooked flawlessly. The highlight was the crispy pork lard, bursting with sinfully yummy pockets of liquid fat.
The signature Mongolian Pork Ribs (S$18) came highly-recommended. The huge ribs were luxuriously coated in a orangey-brown thick sauce, topped with thinly-sliced, deep-fried greens.
Even before tucking in, the meat fell apart easily with the slightest tug of my chopsticks. The sauce danced between creamy, savoury, sweet, and tangy all at once. My dining partner, usually not a pork fan, happily reached for seconds. Surely that says something, right?
The golden-brown topping of the Teochew Cai Pu Kway Teow (S$7 for small) resembled fried garlic bits, but turned out to be fried preserved radish. It was paired with pork slices, prawns, and chopped kai lan.
The broad sheets of kway teow were infused with a gentle wok kiss, making them fragrant and slightly smoky. The bits of golden cai poh not only added texture but gave the dish an extra zing. My only gripe was its slightly underwhelming portion size.
Now, onto the dishes that didn’t quite hit the mark. The Traditional Ngoh Hiang (S$12) seemed to be a Teochew version, thanks to the yam in the filling. Maybe a tad too much, though — the result was soft and mushy, missing the satisfying bite you’d expect from meat or crunchy water chestnuts. My fellow Teochew tribe, is the texture of yam ngoh hiang supposed to be like this? I would like to be educated!
The only saving grace was the golden brown beancurd skin coating, which was fried to crispy perfection.
However, dunking the golden morsels into the black sweet sauce gave them a tiny redemption. Just a teeny-weeny bit!
The Superior Stock Chinese Spinach (S$12 for small) looked promising with the thick egg gravy and fried silver fish sprinkled on top.
The silver fish were indeed delicious, injecting a savoury crisp. The only problem was the spinach; I wish it was blanched slightly longer. The tough stalks made the sauce and spinach feel like awkward neighbours crammed into one dish — they didn’t gel well together.
Such a shame, because the sauce was decadently rich, studded with chunks of century and salted egg. If you want to give this dish a go, I hope your experience will be better!
Who Bugis Fish Head Steamboat is best for
Its huge menu selection makes Bugis Fish Head Steamboat perfect for large family dinners and gatherings with friends.
How to get there?
Bugis Fish Head Steamboat is located just next to New World Centre and Ms. Durian Cafe. If you’re commuting by train, it’s a 5-minute walk away from exit A of Jalan Besar MRT Station (DT22). Alternatively, you can board bus services 23, 64, 65, 67, 130, 139, 147, 147A, 857, and 857B; alight at Opp Veerasamy Rd bus stop.
Do we recommend Bugis Fish Head Steamboat?
Yes, I would recommend it to anyone who’s seeking a good zi char spot. The Hokkien mee was really a surprise. It was addictive and tasted way better than those at other popular establishments. The other dishes were great and the ones that we didn’t really enjoy were also slightly above average.
I’m excited to make a return trip to try their other menu items. Swing by Bugis Fish Head Steamboat and let me know what you think.
People also read:
Which other zi char stall in Singapore do we recommend?
