Established in 2003, Hua Long Fishhead Steamboat is renowned for its heartwarming Charcoal Fish head Steamboat and many other dishes. During the recent years, Hua Long has been revamping their stall and constantly improving their recipes so that customers can enjoy exceptional dishes at reasonable prices.
The generous serving of succulent, fresh lobster meat went along very well with the creamy butter and cheese combination. The sweet and sour sauce which accompanied the abalone makes this a perfect start to dinner.
This dish usually costs $118.
Next came the comfort food for my soul, Hua Long's Fish Head Steamboat. (Red Grouper), $28.80
The soup uses old mother hen, anchovies, yellow beans, grinded sole fish, dried shrimps, sour plum, dang gui powder and it is slow cooked in charcoal for many hours without MSG giving it a very intense and rich flavour.
Fish was tender and fresh, along with it came with lots of vegetables and yam.
One bowl for me is not enough, i had at least 3 bowls of the very addictive soup.
The next dish is Wok-fried Venison with Red Wine Sauce in Stone Pot. Unlike most zi char stalls, this dish was served in a stone pot with a wooden base instead of the normal oval plates. The bonito flakes that topped the dish makes it look like a Japanese inspired dish.
The flavours of red wine resulted in the venison being very sweet and savoury. Meat was very tender and perfectly cooked. At least i didn't have to bite it upteen times to be able to swallow it.
Next came their Signature Wok-fried White Beehoon on Opeh Leaf. ($6.50/9/12/18).
The beehoon was very moist and tasty because it was cooked with wholesome, flavourful broth. it's like eating hokkien beehoon instead of eating hokkien mee. Came with prawns, squids, fish cakes, pork slices, clam, fried garlic and lime... Just like hokkien mee. Nevertheless, we all agreed that this was an excellent dish.
Stir-fried LALA with Chef's Butter Garlic.
We all thought that this is quite a different and innovative combination rather than the usual Lala stir fried with garlic or sambal. Results were great too, the butter garlic concoction led to this dish being very creamy with a very distinct flavour of garlic.
Pan-seared Sea Scallop with Conpoy & US Asparagus. Scallops were fat, juicy and fresh, asparagus very crunchy.
King prawns coated with wasabi and mayo. The mayo was enough to drench and eliminate the stinging taste of wasabi. A well executed dish, not being overly sweet. Again and most importantly, the prawns were very succulent.
Last but not least came our big bowl of dessert, Double Boiled Hashima with Ginseng & Honey Dates. A perfect way to end the very heavy but extremely delicious meal.
Noticed that i always describe their food as fresh? That is due to the fact that Hua Long takes pride in only using the freshest seafood and quality ingredients.
Priviledge Card with 10% discount off total bill will be issued to regulars. New customers with a total spending of $150 and above can also receive this card.
For OCBC Credit or Debit Card users, there is 15% off a la carte food menu for lunch (11am-2.30pm) with minimum spending of $50. There is 10% off a la carte food menu for dinner (4.30pm-11pm) with minimum spending of $80.
Besides cash payment, Nets and credit cards are also accepted now.
Hualong Fishhead Steamboat 華龍魚頭爐Address: Block 347, Ang Mo Kio Ave 3 #01-2142
Tel: 6457 2275 / 9696 5663
Opening Hours: 11am-2.30pm , 4.30pm-11pm daily