PUBLISHED October 8th, 2013 01:36 am | UPDATED March 28th, 2016 10:10 am
As Singapore’s oldest standing Fish Head Curry expert, you can expect good things to come from the Fish Head Curry at Soon Heng. The dish here is prepared in a fusion of the Indian and Chinese styles. The fish head is steamed before being added to the succulent curry sauce. Although the Indian spices are still used and can be detected by taste, the sauce is still not as intense as the Indian curry would normally be and is beautifully balanced thanks to the addition of coconut milk which makes the gravy thicker and also less spicy. Although not as boldly flavoured as the Indian or Assam curry, it still holds its worth of being one of the best versions of Fish Head Curry around.
Opening hours: Monday – Friday: 10.30am – 8pm, Saturday – Sunday (and P.H.): 10.30am – 5pm