Zai Shun Curry Fish Head

Zai Shun has one of the freshest supply of fish and although the name of the establishment has curry fish head in it, it’s definitely not their forte as the curry is somewhat lacking. Please go for their steamed fish dishes instead. And every teochew Ah Hia will tell you when it comes to steamed fish, you must order the silver pomfret in teochew style and Zai Shun has this down to a T. The balance of their sour plum and salted veggie, and the pork fat soaking in their teochew style broth, pairs perfectly with their daily supply of fresh fish. Another of their trademark dishes is the fried bittergourd with egg. They use a 50-50 ratio of normal eggs and salted eggs, to fry with the bittergourd, which doesn’t taste overly bitter. This is a must order. Added a few other dishes to complement the 2 star dishes. and I must say their Tau Pok is actually very good. The Lor tastes damn shiok. Their cantonese steam is also very good and i’ve tried this with their red garoupa before. Another popular dish is their crispy chye poh nerng. They are always packed during lunch so it’s best to avoid the lunch crowd.

Fresh and Flavorful Fish, Slightly Steep Value We ordered the fish tail with bean paste ($45), vegetables ($3), and rice ($0.70). The fish itself was absolutely amazing: incredibly fresh with zero fishiness, and the meat was perfectly tender with a natural hint of sweetness. The sauce had a fantastic depth of flavor—it hit with a slight sour note first, followed by the savory saltiness of the bean paste, and finished with a mild, lingering spice. I loved it! Value-wise, the tail was a reasonable size, but at $45, it felt a bit on the higher end for the portion.

The fish is definitely fresh but I didn't expect the price of normal size curry fish head (half side) to be $50! The shark soft bone was $30 and the bittergourd egg was good and the only dish reasonably at $12. End up $93.40 for 3 dishes for 2 pax. Not sure why the two dishes was so ex.....

Restaurant quality Teochew porridge dishes served in a coffeeshop at above coffeeshop prices. This spread of hae zor (prawn balls), fishcake, chap chye, sichuan cai and steamed ngor her, and 4 bowls of rice porridge cost $80. Fish alone was $50. Quality of food is very high but be prepared to give your wallet a stress test. Highlights for me were the ngor her, hae zor, chap chye and fishcake. The fishcake is one of the best in Singapore. It tasted of handmade texture.

If you’re after a solid fish dish without paying restaurant prices, Zai Shun Curry Fish Head is worth a visit. I liked the steamed fish here, which felt fresh and had that simple, homely style I was hoping for. The setting is a non-aircon coffeeshop, so don’t expect anything fancy, but for the price and quality, it’s a good option in Jurong East.

A really lovely meal. The steamed fish was done just right — light, clean, and not drowned in salt or kiam chye, letting the fish’s natural flavour shine. The minced pork brought back memories of Grandma’s cooking: chewy, savoury, and familiar. And the hei zho was a surprise in the best way — no flour padding, just a proper homemade roll packed with real prawn flavour. Rare to find this kind of sincerity in cooking today. A convenient walk from the Chinese Garden MRT station.

Kitty and I, all the way from Punggol, decided to visit the Singapore Science Centre today. We reached Jurong at about 1.50 PM, and, after renting a HELLO bike, decided to cycle over to Zai Shun Curry Fish Head because Kitty loves fish and wanted to try this Michelin recommended place. We cycled down from Jurong and reached the eatery at about 2.35 PM. I have been to Zai Shun before, a few years ago, when my colleagues brought me, saying it was a famous place for fish. I recommended it to Kitty today, and she was intrigued. When we stepped into the coffee shop, we were amazed to see that Zai Shun has practically taken over 90% of the space, leaving only one drink store and Komalas Express vegetarian restaurant. It was not difficult to find the eatery, as we navigated using Google Maps. When we reached the coffee shop, it was quite vibrant, with almost all the patrons enjoying fish. Even at 2.35 PM, it was still very crowded, despite the shop closing at 3 PM. We ordered Steamed Red Grouper (Cantonese style) and Stir-fried water spinach with Belacan. The stir fried water spinach came five minutes later, and the fish came 10 minutes later, which was quite fast. We chose the red grouper because it did not have too much fish left, as the other fish were quite large. The store owner recommended the red grouper as a suitable size for the two of us, and although it was on the more expensive side, we decided to go for it. The fish was fresh and of good quality, and we dipped it with chili soy sauce dip with fermented soybeans. We chose the Hong Kong style, which is more of a Cantonese style, and this establishment was very capable of preparing it well. Kitty liked it. For the stir fried water spinach (kangkong), the taste was okay, with the shrimp paste giving it a distinctive umami flavour. The belacan did not overpower the kangkong. While it's a coffee shop, the price point felt on the pricier side. However, the fish and the food overall were nice, and it's a Michelin awarded establishment. The total price came to sixty three dollars and forty cents. We finished our meal at around 3.10 PM, and the coffee shop started to quieten down. The crowd started to disperse, even the drink stall started to close their store. It seems that the entire coffee shop operates only until 3 to 4 PM, and once this establishment closes, the whole coffee shop follows suit.

This eatery occupies its own coffeeshop. They have indoor and patio seating areas. They have achieved the Michelin Bib Gourmand award since 2017 to 2025, with the exception of 2020 during the Covid pandemic. They are famous for the steamed fish dishes that can be done many ways: curry fish head, Cantonese style, They have other zi char dishes (Prawn paste chicken, Hae chor, steamed pork patties with salted fish) and steamed dishes (Braised pork belly, braised pig trotters and steamed herbal chicken) They also have readydishes that you can pick such salted vegetables, spicy hae bee, vegetables and other dishes. We had the following for our meal: - Bittergourd fried egg: Stir fried sliced bittergourd with sated egg yolk and chicken egg. Delicious! - Prawn paste chicken wing: Crunchy on the outside and flavorful. Good. - Hae Chor: Deep fried thick chunks of meat rolls served with sweet sauce. The filling was too moist. - Stewed lily flower with black fungus: This is not a common dish and I order it whenever I am here. It is unique and good. - Diced chicken with dried chilli: I find this so so. The above dishes came up to $40 for 4 people. If you order fish, it will costs upwards of $40 per dish. Their dip of cut chili with soy bean, soy sauce and lime is unique and pairs well with the dishes. Recommended! 😋👍🏻👍🏻