Ocean Curry Fish Head, Telok Ayer Street
Both Di and I met up for our monthly get-together, but instead of a long leisurely lunch to catch up, we opted for a quick lunch. I had a hearing in the afternoon with Mr J, and Di had an appellant's case to submit by the end of the day.
Ocean Curry Fish Head is one of the more popular places to find good Chinese-style curry fish head, a local favourite of cooking a whole head of a red snapper fish in curry, lady's fingers, tomatoes and brinjals. If the idea of eating a fish head sounds icky to you, you may wish to consider eating the tail version of the curry. However, as we both were in a rush and didn't want to get back to the office all sweaty, we skipped the claypot curry fish head this time round.
This place offers a variety of ready-cooked dishes, mostly delicious, which you can pick from and they will serve it to you. Our entire meal comprising 5 dishes, rice, a bowl of curry gravy and drinks cost only a mere $20. It was a very good and cheap meal. That's the thing about Singapore, you get to indulge in yummy food for very little, and in relatively clean surroundings with little risk of food poisoning.
We had the Otak-Otak, fish meat made into a paste, wrapped in banana leaves for fragrance and steamed. The fish paste had a bouncy textured feel and a nice spice to it.
The Sauteed Spinach was very light, very little soy was used to cook this so it remained light.A faint sprinkling of ikan bilis lent some flavour.
The Tomato-Chili Prawns were pleasantly fresh. Their food sells out everyday, so it's little wonder that the food served is fresh. Prawns were springy and sweet, and the tomato ketchup and chilli sauce based gravy gave this dish a very homestyled feel.
The Abalone Mushrooms had a smooth, slippery texture so they went down like a dream.I like this for its clean and plain taste.
The Ikan Batang (Spanish Mackerel) was mild and firm, no fishy smells here. The oyster and soy flavouring complemented the delicate flesh of the fish.
Ocean Curry Fish Head
181 Telok Ayer Street
Tel: 6324 9226
Open Mondays to Fridays from 11am to 8pm,
Saturdays from 11am to 2pm,
Closed on Sundays
Ocean Curry Fish Head is one of the more popular places to find good Chinese-style curry fish head, a local favourite of cooking a whole head of a red snapper fish in curry, lady's fingers, tomatoes and brinjals. If the idea of eating a fish head sounds icky to you, you may wish to consider eating the tail version of the curry. However, as we both were in a rush and didn't want to get back to the office all sweaty, we skipped the claypot curry fish head this time round.
This place offers a variety of ready-cooked dishes, mostly delicious, which you can pick from and they will serve it to you. Our entire meal comprising 5 dishes, rice, a bowl of curry gravy and drinks cost only a mere $20. It was a very good and cheap meal. That's the thing about Singapore, you get to indulge in yummy food for very little, and in relatively clean surroundings with little risk of food poisoning.
We had the Otak-Otak, fish meat made into a paste, wrapped in banana leaves for fragrance and steamed. The fish paste had a bouncy textured feel and a nice spice to it.
The Sauteed Spinach was very light, very little soy was used to cook this so it remained light.A faint sprinkling of ikan bilis lent some flavour.
The Tomato-Chili Prawns were pleasantly fresh. Their food sells out everyday, so it's little wonder that the food served is fresh. Prawns were springy and sweet, and the tomato ketchup and chilli sauce based gravy gave this dish a very homestyled feel.
The Abalone Mushrooms had a smooth, slippery texture so they went down like a dream.I like this for its clean and plain taste.
The Ikan Batang (Spanish Mackerel) was mild and firm, no fishy smells here. The oyster and soy flavouring complemented the delicate flesh of the fish.
Ocean Curry Fish Head
181 Telok Ayer Street
Tel: 6324 9226
Open Mondays to Fridays from 11am to 8pm,
Saturdays from 11am to 2pm,
Closed on Sundays
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