Another Michelin Bib Gourmand recipient, NaNa Curry is known for their thick and fiery fish head curry. Run by Grandma Khim and her eldest son, the curry paste is fully homemade sticking to the original recipe from way back in their Marina South days. Apart from pieces of boiled potatoes, what also stands out is their use of yam in the curry. Cooked until it is soft, the unorthodox addition actual...

We’re no stranger to Violet Oon and her perfect sampling of Singaporean-Peranakan fare, with Indian, Malay and Hainanese influences. The Fish Head Curry is one of them, featuring half an ikan merah (redfish) head and vegetables such as okra, eggplant and tomato in a thick curry. The gravy is not too rich and is slightly tart from a good balance of tamarind and coconut milk. Whether it’s spooned ov...

Unlike most other establishments on this list, Ocean Curry Fish Head is not a tze char stall or a restaurant dedicated to fish head. Instead, they sell cai png, with the option for customers to add on traditional tze char dishes. This includes their Nyonya-style fish head curry that’s made with authentic Peranakan ingredients. And unlike other stalls that steam the fish head before placing it into...

Serving South Indian dishes, the most popular item here is the fish head curry. In fact, Samy’s Curry Restaurant was one of the pioneers in Singapore to sell fish head curry! Served in a piping hot claypot, the fish head is cooked with more than a dozen spices, herbs and vegetables, which includes a special blend of chilli powder. Addictively smoky, fragrant and piquant, the Red Snapper meat is al...

Soon Ho Eating House serves a Singaporean-style fish head curry, made without tamarind so it doesn’t have the sourness of Assam curries. The curry here is flavourful, but it is oilier and has a more watery consistency as opposed to a thick creamy base, probably due to the lack of coconut milk. That doesn’t mean it’s any less yummy, it’s still extremely satisfying with a bowl of rice. It all depend...

The Curry Wok is a family-run eatery, well known for its home-cooked traditional Teochew Nyonya food from recipes passed down from previous generations. The Curry Fish Head is delivered fresh from the market daily and steamed only when your order is placed. The spicy curry also comes packed with okra, tomato, and brinjal for a hearty and balanced meal! Address: 5 Coronation Road, Coronation Arc...

A halal-certified establishment, West Coz Café offers both traditional and assam-style curry fish head. The fish head is meaty and fresh, and pairs really well with the full-bodied and lemak curry, and it is also spicier than other establishments here! Other than the fish head, the bubbling claypot also includes dried tofu puffs, long beans, brinjal, and okra. Address: Multiple outlets

Xin Yuan Ji in Bugis is best known for their fish soup and fish head steamboat, but their fish head curry is not to be overlooked! The dish includes an assortment of cabbage, long beans, brinjal and even tau pok, which soaks up the curry nicely. The fish is also fresh, chunky, tender with flaky meat. Address: 31 Tan Quee Lan St, #01-01, Singapore 188117 Opening Hours: 11:30 am–11 pm daily

It’s hard to miss Yu Cun with their giant white and red signboard. Over here, you can choose your spiciness level too! The claypot is served with the head of a Gold Band Snapper, along with vegetables like ladyfingers, eggplant, long bean, tomato, as well as a generous amount of bean curd skin that soaks up the curry! Address: 147 Upper Paya Lebar Rd, Singapore 534849 Opening Hours: 11:30 am–1...

A Michelin Bib Gourmand stall, Zai Shun Curry Fish Head serves an assam-styled fish head curry with a mouthwatering tanginess. The sauce is a guarded family recipe that’s made to bring out the natural sweetness and clean flavours of the fish. Made using only the freshest wild-caught red snapper, it is steamed at a very high temperature so that the meat cooks quickly and it remains tender and smoot...