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| Fu Cheng η¦ε π 51 Old Airport Rd, stall #01-148, Singapore 390051 (Old Airport Road Food Centre) π 5 minute walk from Dakota station ☏ 9736 5766 ⏰ 5pm - 9pm |
Kaki kaki jio-ed (invited) to try Fu Cheng steamed fish stall at Old Airport Road Food Centre.
It's stall #01-148.
The menu high on the signboard. Steam or deep fry, fish or crustaceans.
I like what I am seeing in the display chiller. Bright eyed sea fish, individually wrapped and price tagged.
The stall owner Ang goes to the market everyday to handpick fish for the day. If good quality fish is not available, the food stall is closed for the day π€· So, it is best to call ahead before coming ☏ 9736 5766.
I went around to see what other people were having while waiting for kaki kaki to arrive.
No queue but many tables near Fu Cheng stall were having their fish. Clearly, Fu Cheng has a following and some had called in to book their seafood and dishes.
I am bad (stealing shots) but the steamed fish were irresistibly good looking. Salivating with anticipation.
I get it. It's fresh wild sea fish steamed, splashed with a sauce, oil and dressed with fried garlic, fried ginger and sprigs of coriander.
How come I never heard about this stall? I've been eating at Old Airport Road countless times since my school days. This counts as a hidden gem. Even today, stall #01-148 is rarely mentioned in social media and no one has written any blog article about them yet.
Our order - ikan kurau tail. Thick slab of meat, steamed, set in a pool of watery sloshy tea colour sauce and oil, dressed with fried garlic and ginger, sprigs of coriander.
It's done in a way different from the pure Cantonese or Teochew style.
It's not quite Teochew style as there was neither salted plums, shiitake mushrooms, soft tofu, juicy tomatoes nor preserved mustard green.
Not really Cantonese either as instead of fresh ginger and scallion, the fish was garnished with fried garlic and fried julienned ginger.
The thick white flesh was tender but not soft. Its natural sweetness was complemented by the mildly savoury aromatic sauce. The taste of fried garlic and fried ginger accentuated the fish's fresh, clean tasting sweetness. There was none of the fishy, earthiness we often get from farmed fish.
We also had deep fried crayfish θΎε©.
Beautifully golden brown outside.
The crustaceans were meaty, almost like a small lobster. The white flesh tenderly, chewy, almost but not sinewy. Crustacean sweet.
Pan grilled squid dressed with fried garlic and oil.
Spongy, crunchy, fresh squid kind of sweet balanced with subtle heat from fried garlic.
Nicely done obligatory greens. Flavours, juice, and crunchiness all retained and enhanced by garlic and the savoury aromatic sauce.
750pm Friday night, fridge empty, lights already off.
Our bill came to a couple of dollars short of $100. Not a budget hawker centre meal but the quality of the ingredients, and cooking made it worth every cent.
We like this stall.
Stall name: Fu Cheng η¦ε
Address: 51 Old Airport Rd, stall #01-148, Singapore 390051 (Old Airport Road Food Centre)
Nearest MRT: 5 minute walk from Dakota station
Tel: 9736 5766
Hours: 5pm - 9pm
Read more π
Singapore, Old Airport Road Food Centre
Other hawker places that come to mind for good steamed fish are Chef Chik at Haig Road and Zhai Soon in Jurong East
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Written by Tony Boey on 9 Nov 2025
Who is Tony Johor Kaki?
Maybe because you tend to visit in the day rather than the evenings. I miss the crab bee hoon stall at one back corner.
ReplyDeletetell me about it. i recently tried out “Ok” at Dunman Food Centre. Absolutely delicious. A friend took me there to try the wanton mee next to this stall which he prefers to Fei Fei (π±) and i decided to try the fish too. Nice alternative to Zai Shun’s steamed shark head (too far away, killer app being their tau cheo).
ReplyDeleteOpening days can be unpredictable. When not open, we go for the opposite row left corner cze char stall or order some dishes to go with the steam fish from Fu Cheng.
ReplyDelete