Whampoa Keng Fish Head Steamboat

East region residents, rejoice! 

Whampoa Keng fish head steamboat has open it's 3rd outlet at 28 Bix Hub at Chai Chee. 

The 15-year-old restaurant brand opens at the ground floor coffeeshop space taking up 3 stalls selling Whampoa Keng Economic Rice,Whampoa Keng Fish Soup Noodle and the signature Whampoa Keng Fish Head Steamboat with other local famous Zi-Char dishes.

Apart from occupying a floor space of approx 450sqm, they also offer its own private air-conditioning dining space located at the adjacent unit.

Using traditional charcoal-fired steamboat, you can choose from Red Grouper (price ranging from $40 - $80), Bucket Pomfret ($45 - $90) and Bardan Sliced Fish ($35 - $65)We had red grouper during the tasting. Soup was sweet & served with chunky pieces of fish, fried yam, seaweed & assorted vegetables. 

We were also being served some of their signature tze char dishes.

Prawn Paste Chicken Wings (from $10). Well marinated, juicy & crispy on the outside.Specialty Tofu in seafood gravySweet & Sour Spare Ribs w/ Crispy Cod Fish Strips (from $15). Personally, I would prefer it it's pork chop/ cubes for ribs too troublesome. But I must say, the crispy cod fish is super addictive!Sambal Sotong Nonya Style (from$15).This is the hot favorite at our table. The sauce is a little spicy but not too over-powering, sotong is also not too chewy. Seasonal Vegetables w/ Scallops (from $22)Salted Egg Yolk Prawns (from $22)

Oh, currently, there is not GST or Service Charge at this outlet.

The family-run business is also considering opening new restaurants in the North-east region of Singapore. Hopefully the West region will also be in their list. 

Thank you, Whampoa Keng & TheAsiaMedia Pte Ltd for the invite.  

Whampoa Keng @Bizhub 28

28 Senang Cresent Bizhub28 

Singapore 41660

Tel: 63863228

Operating Hours:

Mon - Fri | 11.00 am - 3.00 pm & 5.00 pm to 11.00 pm

Sat/Sun/PH | 11.00 am - 11.00 pm

Choya Cooking Studio | Live Demo & Hands-On

I received an mail from The Asia Media/ Hai Japan and was invited to an event hosted by Choya Cooking Studio in collaboration with Spoonful’s chef Mako Smith and  Spoonful’s founder Yasuko Aoki at Candylicious @ Vivo City

In this session, invited guests to learn cooking, baking tips & desserts using Choya Umeshu
As I am allowed to bring a friend, I brought along Angeline who has talent in baking & cookingInvited guests gets to hands-on Umeshu CakeAs well as Umeshu Vegetable Pickles After which, Chef Mako demonstrated on dishes like Choya Umeshu Marinated Seafood & Umeshu Jelly Guests were treated to a couple of dishes prepared using ChoyaI personally love this pasta which is drizzle with Choya Umeshu marinateRice of the sushi is prepared with Choya instead of vinegar. The Umeshu Cake that the guests did, but this was prepared by ChefFinally, our cake are done!Chef Mako brushing some Umeshu onto the cake to let it sip into it. Ours =)Guests gets a goody bag as well =)

We had great fun during the session & thanks gto TheAsiaMedia for the invite. 

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