168 Tze Char — Fish Head Charcoal Steamboat

Have always wanted to try out this place as I’d read some pretty good reviews about their fish head steamboat.

For the 𝗦𝗶𝘅𝘁𝗶𝗲𝘀 𝗙𝗶𝘀𝗵 𝗛𝗲𝗮𝗱 𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹 𝗦𝘁𝗲𝗮𝗺𝗯𝗼𝗮𝘁, I ordered Red Grouper and topped up an extra portion of forest mushroom. The grouper was pretty fresh and firm. Chunks of fish meat could be found alongside other ingredients - forest mushrooms, cherry tomatoes, chinese cabbage, black fungus, yam, tofu and seaweed.

The collagen bone broth is cloudy and velvety, with natural sweetness from the fish and vegetables, and an earthy heft from the seaweed. Though the soup was creamy and smooth, I had expectations of it to be sweeter and more flavorful.

@laibaosg 𝐂𝐡𝐚𝐫𝐜𝐨𝐚𝐥 𝐒𝐢𝐥𝐤𝐞𝐧 𝐓𝐨𝐟𝐮 is a rather unique take on silken tofu! The soft tofu was engulfed by a layer of sesame. The sesame layer was crisp while the tofu was really soft! Love the textural contrast presented in this dish - crispy on the outside, soft on the inside. You could also mildly taste the natural sweetness from the silken tofu. A pretty interesting dish that’s worth to try to see what it is like. Otherwise, it may just be tofu covered with a crisp savoury (MSG-laden?) layer.

It’s never a bad time for zichar. @laibaosg is definitely your neighbourhood zichar stall serving up some warm soothing steamboat soup that’s especially suitable for the cold weather nowadays. It’s worth a try if you’re in the area!

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📍 168 Tze Char | Originally posted on Instagram