Black Rock Fish Head Steamboat - with Legendary Zi Char Menu

Looking for an elevated fish head steamboat experience? Black Rock Fish Head Steamboat (黑石鱼头炉) has been making waves in the Kaki Bukit industrial area since taking over the former Nan Hua Chang space. This new zi char restaurant brings together the legendary Kay Lee Roast heritage with refined Chinese restaurant-style dishes that go beyond typical zi char fare.

What Makes Black Rock Special

The name "Black Rock" refers to the charcoal used to fire their steamboat, staying true to traditional cooking methods. The restaurant is managed by Kay Lee Roast, the famous roast meat brand that was once sold for $4 million. After a period of decline under corporate management, Kay Lee has returned to its roots with new management focusing on quality over expansion.

What sets Black Rock apart is their experienced head chef, formerly from Ah Yat Seafood, who brings restaurant-quality execution to zi char classics. Food enthusiasts have noted that their dishes are "a notch above the usual zi char quality."

The Ambience

Located in an air-conditioned environment at Techlink food court, Black Rock offers comfortable dining with ample parking - a refreshing change from typical industrial area eateries. The setting provides a more refined atmosphere while maintaining the casual zi char vibe that Singaporeans love.

Signature Dishes & Must-Try Items

Black Rock Charcoal Fish Head Steamboat

The star attraction features a classic Teochew-style fish soup where the broth is prepared using traditional methods. The broth is made from pork, chicken, and fish bones that have been simmered for hours together with various dried seafood. This slow-cooking process creates a rich, umami-packed base that forms the foundation of the steamboat experience.

What sets their steamboat apart is the use of charcoal firing, which adds a subtle smoky depth to the broth. The steamboat comes with fresh vegetables including Chinese cabbage, and notably excellent quality yam that has impressed food reviewers. The fish is fresh — though that is to be expected. But what stood out was the quality of their yam, which is excellent.

Fish Options & Pricing:

• Small Snapper: From $29

• Red Grouper: From $39 (Large $82 with separate sliced fish plate for DIY cooking)

• Pomfret: From $39

The larger red grouper option comes with an additional plate of sliced fish that diners can cook themselves in the bubbling broth, adding an interactive element to the meal.

Signature Golden Tofu (From $12)

The signature golden tofu stands out as a carefully crafted dish that showcases the kitchen's attention to detail. Each piece of tofu is fried to perfection, achieving a silky, soft interior while maintaining a pleasantly chewy exterior skin that provides textural contrast.

Kay Lee Heritage Roasts

Drawing from the Kay Lee Roast legacy, these dishes represent the restaurant's connection to one of Singapore's most storied roast meat brands.

Signature Dang Gui Roasted Duck (From $15)

The kitchen has returned to traditional charcoal ovens after a period of gas cooking, restoring the quality that made Kay Lee famous. The duck features genuinely crisp skin that crackles when cut, while the meat remains tender and moist throughout. The accompanying Dang Gui (Chinese angelica) sauce provides a balanced herbal sweetness that complements rather than overwhelms the rich duck flavor. The sauce preparation shows careful attention to traditional Chinese medicine principles while remaining accessible to modern palates.

Signature Char Siew (From $10)

The barbecued pork showcases the classic Cantonese roasting technique with a glossy, caramelized exterior and succulent interior. The meat selection uses the right fat-to-lean ratio, ensuring each slice delivers both flavor and texture. The marinade penetrates deep into the pork, creating layers of sweet and savory notes that represent quality char siew execution.

Signature Oyster Omelette - From $12

This version stands out for using fresh, plump oysters that haven't been compromised by extended storage. The eggs are beaten to the right consistency and cooked with proper heat control to achieve the ideal texture - set but not overcooked.

The oysters retain their briny sweetness and tender texture, providing bursts of oceanic flavor throughout the omelette. The balance between egg and oyster ensures neither component overwhelms the other, creating a harmonious dish that showcases both ingredients.

Crispy Noodles with Crab Roe

This elevated noodle dish showcases the kitchen's ability to execute restaurant-quality preparations. Crispy fried noodles provide a textural foundation that's topped with chunks of lump crab meat and a sauce made with precious hairy crab roe, finished with tobiko for additional texture and visual appeal.

The key to the dish's success lies in timing - the crispy noodles must retain their crunch even when topped with the sauce components. Diners are advised not to drown the noodles completely with the provided sauce to maintain the essential textural contrast that makes this dish special.

Two-Way Kailan

This vegetable preparation demonstrates technical skill in handling different parts of the same ingredient. The kailan stems are kept crunchy through careful timing, while the leaves are cooked until crispy. This dual-texture approach maximizes the vegetable's natural characteristics.

The seasoning is kept simple to allow the kailan's natural flavors to shine through, though some reviewers suggest pork floss would complement the dish better than the current fried ikan bilis topping.

Pricing & Value

Average pricing puts Black Rock in the moderate range for zi char dining:

• Steamboat: $29-$82 depending on fish type and size

• Zi char dishes: $10-$15 range

• Expect to spend around $25-$35 per person for a satisfying meal

Practical Information

Address: 31 Kaki Bukit Road 3, #02-01, Techlink, Singapore 417818

Opening Hours:

• Lunch: 10:30am - 2:30pm

• Dinner: 5:00pm - 10:00pm

• Daily

Contact: 8139 3599

Getting There: 5-minute walk from Kaki Bukit MRT Station

Parking: Ample parking available in the industrial area

The Verdict

Black Rock Fish Head Steamboat offers a compelling combination of traditional charcoal-fired steamboat and elevated zi char dishes. While the fish head steamboat itself is excellent, it's the supporting dishes - particularly the cereal soft-shell crab and heritage roasts - that truly set this place apart from the competition.

For those seeking fish head steamboat in a comfortable environment with reliable parking, Black Rock presents a solid option that bridges the gap between hawker fare and restaurant dining. The Kay Lee connection adds an interesting heritage element, while the experienced kitchen team ensures consistent quality across their expanded menu.

Note: Black Rock Fish Head Steamboat is not halal-certified.