Economic Rice @ Sin Huat Curry Fish Head · Geylang Lor 35 · Hidden Gem Teochew Braise

This lunch place is a boomers' hideout hangout, still under the radar because it hasn't really taken off yet. But, it has impeccable creds as the dishes are personally cooked by Danny and wife Long Er, the couple behind the legendary Sin Huat Eating House Crab Bee Hoon. Economic Rice @ Sin Huat Curry Fish Head is their day job 😬

Stall name: Sin Huat Curry Fish Head 新蕟咖喱鱼头

Address: 659-661 Lor 35 Geylang, Singapore 389589

Nearest MRT: Aljunid station | Paya Lebar station

Tel: 67449755

Hours: Lunch

Come to Sin Huat Eating House in Geylang during lunch, and you'll find that 90% 95% of the people are here for Sean Kee duck rice.

But at night, Sin Huat Eating House is the fiefdom where Danny roosts with his legendary crab bee hoon.

Some time during the Covid-19 pandemic, Danny and wife launched Sin Huat Curry Fish Head and economic rice (chap chye png or mixed dishes & rice). However, this lunch spot is still a hidden gem, not yet well known at the moment.

I was doing a food crawl from Geylang Serai to Singapore River on foot (believe me) and passed by Sin Huat Curry Fish Head as Danny and wife were getting ready for lunch.

Looked like an unceremonious jumble of braised pork parts but the heap felt irresistibly delicious 😬

One dish at a time, Danny and Long Er filled the shelves with a buffet of piping hot dishes such as braised meat and offal, fried fish, steamed fish, chicken, eggs, vegetables, otak otak, fishballs, etc.

Coming hot from the kitchen of Danny, how can I not try some?

Two of us on a breakfast till supper food trail, we just got an assortment of braised pork head parts, offal, tail, skin and a slab of otak otak. Everything here for $8.

Forbidden pleasures of Geylang 😬

We like the mildly savoury taste profile of the braised pork. The meat, skin, fat were soft, tender with a slight spring or crunch to the bite depending on the part (but nothing was mushy soft). We enjoyed all the braises.

The freshly house made otak otak was the best that I've tasted so far in Singapore economic rice or Teochew porridge stalls. The slab of minced fish, coconut milk and spices was soft-tender, moist but not wet or mushy. The spicy and sweet flavours were well balanced. I love it that I can taste the big bits of fish in the slab.

The sambal cockle was perfect - I mean the see hum were cooked through but remained soft-tender (and did not become rubbery chewy). It was enveloped in an umami savoury spicy sambal (relish) which was well balanced and still left some for the natural taste of the cockles to be discernible.

Hungry in Geylang? Check out Sin Huat Curry Fish Head's economic rice and braised pork for lunch. Oh.... that blur at the bottom of the photo.. the forbidden foodies weren't censored... it's the photographer's fat finger getting in the way... 👆 🙄

During dinner, Sin Huat serve their famous seafood dishes 👈 click

        

Written by Tony Boey on 29 May 2022