Treats

Tan Xiang Cai Shi: Retro-Themed Hawker with Charcoal Fish Head Steamboat In Bedok

3 min read

Tan Xiang Cai Shi is a new hawker centre in Chai Chee Lane opened by local celebrity Ben Yeo, tucked away in the industrial estate. The space has been designed to emulate a wet market offering comforting and familiar hawker options.

Retro Vintage Interior

The food centre is filled with familiar nostalgic elements from the past, like a small grocery store corner and a childhood snacks corner, where patrons of Tan Xiang Charcoal Fishhead Steamboat enjoy complimentary kiddie rides and snacks with every visit!

Even the exterior is decorated with 3D murals with a blast from the past – think fighting fish and rattan chairs to old-school Chinese comics. There’s even a real vintage car at the entrance!

Other stores include Nasi Padang from Padangton, Handmade Pan Mee from Bawang Pan Mee, Singaporean signatures like chicken rice from Ming Xing Chicken Rice, and hearty “Chap Chye Peng ” from Tai Pin Yang Mixed Vegetable Rice.

Tan Xiang Charcoal Fishhead Steamboat Menu

Image Credits: Tan Xiang Cai Shi

In addition to their live seafood, Tan Xiang Charcoal Fishhead Steamboat serves up a variety of tze char dishes. They offer everything from seafood like Braised Sea Cucumber and Premium Fish Maw ($68) to Nyonya Double Bliss ($28).

Meat options include Zhenjiang Spare Ribs ($16) and Aged Braised Duck ($18), as well as tofu and egg dishes such as Steam Egg with La La Clams ($18), Claypot Homemade Tofu ($16), and Mapo Tofu ($16).

Promfret Fishhead Hotpot

Their star item is the Promfret Fishhead Hotpot (Seasonal Pricing)! It’s served with hot charcoal and a creamy soup that’s simmered for hours. It was rich and full of umami with a smokiness from the charcoal, making it super satisfying! The pomfret fish was fresh and meaty, with a melt-in-your-mouth texture.

The hotpot already had ingredients like tofu, cabbage and fried fish slices. But you can also add tiger prawns, geoduck, and flower crab to enhance the sweetness of the soup broth even further!

Salted Egg Yolk Australian Lobster

The Salted Egg Yolk Australian Lobster (Seasonal Pricing) was impressively large! There was a generous amount of salted egg yolk sauce, which we appreciated, but we think it would be better if it was runnier and richer!

Oatmeal Charcoal Tofu with Pumpkin Sauce

The Oatmeal Charcoal Tofu with Pumpkin Sauce ($18) stood out to us! The homemade charcoal tofu had a smooth and silky mouthfeel, and the oatmeal stir-fry added a fragrant touch. However, we felt the pumpkin sauce could have a more prominent flavour!

Coffee Spare Ribs

The Coffee Spare Ribs ($18) had a sweet, candy-like flavor from the caramelized coffee coating, similar to KOPIKO candy. The meat was tender and easy to pull apart, but we feel the sauce might be too sweet for some.

Steamed Premium Scallops in Black Bean Sauce

The Steamed Premium Scallops in Black Bean Sauce (Seasonal Pricing) scallops were meaty, with a sweet aftertaste. The sauce was pungent and strong, and while flavourful, overpowered the natural sweetness of the scallops.

Nyonya Style Live La La Clams

The Nyonya Style La La Clams (Seasonal Pricing) can be quite spicy for some, with an aromatic flavour and a spicy kick. Despite the heat, we found it enjoyable, with the clams having a nice chew!

Signature Braised Duck

The Signature Braised Duck ($18) featured generous, thick slices of duck meat and silky tofu coated in a flavorful sauce. The meat was tender and had minimal gameiness, and the gravy paired perfectly with a bowl of rice.

Nostalgic Zhi Char in Bedok

With its sentimental atmosphere and variety of hearty dishes, Tan Xiang Chai Shi encapsulates the old-school eating experience even in the relatively ulu location!