Yu Cun Curry Fish Head
공중 화장실에서 저압 자동 탭이 너무 싫어 😖😖😖. 전염병이 세계적으로 유행이기 대문에 우리는 손을 잘 씻어야 해요.
그렇지만 저압 탭은 사용하기가 너무 어렵기 때문에 사람들은 손을 씻을때 스트레스 받아요. 센서는 너무 약해서 사람들은 손을 독지에 너무 가까이대고 손을 씻을 때 꼭지를 계속 터치해야 해요. 게다가 손을 다시 비누 칠해야 해요. 자동 센서도 3초 후에 물 흐름을 멈춰서 비누를 씻어내는 시간이 오래 걸려요.
그래서 사람들이 손을 씻어도 비누를 사용하지 않아요 😠. 손을 씻은 시간이 오래 걸리니까 사람들은 손을 씻하지 않아요 😡.
너무 멍청한터 이해가 안돼요 😩😩😩.
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Yu Cun is another fantastic recommendation of a hidden gem by Ron, whose past endorsements of Gu Ma Jia and Chui Xiang Kitchen have all been bang-on.
Hawking cze char along Upper Paya Lebar Road on the fringe of an industrial estate, Yu Cun Curry Fish Head is proof that the North (or more accurately, the North-East) is, contrary to popular belief, not devoid of good food.
Weekends will find the spartan coffee shop teeming with family groups (at the 5-person limit of course, in compliance with social distancing laws), and because Yu Cun doesn't accept reservations, allocate about a 20(ish)-minute wait in the queue on the street bordering the restaurant during peak dining hours. Don't worry, there are chairs aplenty for those who need to sit.
Yu Cun's specialty is its curry fish head, and depending on your preference, you'd do well to order either of its signature renditions. The Claypot Curry Fish Head ($31) will appeal to those who favour the piquant tang of assam. Loaded with lady's fingers, beancurd puffs, and crushed tomatoes, this was a glorious heady mess. A tip: be sure to ask for this "spicy", the "normal spicy" version barely registered any kick. (like, I'm a moderate chilli eater: I can eat most sambals, runny nose in tow of course, but my tolerance hits the limit at fresh chilli padi, so if I think the "normal spicy" option is too mild, that's really saying something; I'd venture that the "normal spicy" would suit the chilli-cautious, and the "less spicy" advisable for the chilli-terrified)
For those who fancy the "lemak" richness of Peranakan-style curry, the Claypot Nonya Curry Fish Head ($32), dotted with eggplant, long beans, beancurd puffs, beancurd skin, and lady's fingers, is a better bet. Sumptuous and creamy, our party of 4 practically licked the pot clean. Another thing I love is how Yu Cun uses fish that's swimmingly fresh; we've ordered home delivery multiple times and the fish has always turned out perfectly flaky.
We ordered a bunch of "accoutrements" to dunk into the curries, and our favourites were the Fried Mantou Buns ($8 for 10pcs). Typically paired with chilli crab, this was a brilliant, if a smidge unexpected, pairing.
Both curries had oodles of beancurd skin braised into them claypots, but we still got a basket of Fried Beancurd Skin ($3.80) which crunch was a wonderful juxtaposition.
Most of our party were supposedly on a low-carb diet, but even if we patted ourselves on our backs for not having any white rice, we still ended up with a carb-heavy meal, as we rounded off the trifecta of gluten-rich crackers with a couple orders of Papadam ($2.80).
A must-try, the Fried Ngoh Hiang ($6.80) is juicy, luscious and delicious.
We also loved the Marmite Chicken Wing ($11.90 for small), smoky, sticky, and addictively scrumptious.
Because I love my greens, we also got a large portion of Spinach with Beancurd Skin ($19.80 for large) and shitake, slathered in a silky egg drop sauce. My only gripe: I wish they trimmed the spinach properly, I had to cut the roots off much of the spinach on my own.
Yu Cun Curry Fish Head
147 Upper Paya Lebar Road
Tel: 6286 0491
Open daily from 11am to 9pm
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