Makan Place – Whampoa Keng Fishhead Steamboat

People come to see the boss who has a happy family and two wives – how they ask in this day and age is that possible.

They return because of the food.

On the boss Keng and his two wives, you’d think there would be problems in the relationship. Turns out there isn’t, the bond between the two wives is very strong and the children from both wives are very close.

Fish head steamboat is a product from teochew cuisine, specifically Swatow (also spelt as Shantou in China).

Whampoa Keng specialises in Fish Head Steamboat. The dish was first brought to Singapore in 1927 with Nan Wah Chang. The flavor profile with fried yam, sour plums, fried solefish, dang orh, chinese cabbage and seaweed has been localised for the local palette (another popular local stall is Tian Wai Tian less than 10 minutes away from these guys).

Served up hot with fish in the steamboat, this is a dish that is perfect for a communal meal.

This restaurant has updated its style and now serves food in an air-conditioned environment. As with any stall worth its salt, they serve all round good food.

The food is worth coming back for, check out some other reviews (here, here and here)

How to get there