Zai Shun Curry Fish Head - Freshest Steam Fish In A Kopitiam

When a no-frills kopitiam stall in Jurong East keeps showing up on the Michelin Bib Gourmand list year after year, you stop asking why and start asking when you can get there.

Zai Shun Curry Fish Head has been serving Singaporeans fiercely fresh fish and soul-satisfying zi char since 1981 — built from scratch by the tireless Ong Cheng Kee, who learned his craft from his brother as a teenager and never stopped cooking. More than four decades on, this is a place where the fish is non-negotiable, the prices stay honest, and every dish earns its place on the tab

Curry Fish Head

This is the dish that started it all, and Zai Shun refuses to cut corners with it. Where most stalls reach for grey mullet, Mr. Ong insists on Wild Emperor Red Snapper — a costlier, less common choice that delivers noticeably sweeter, more delicate flesh. The curry is done Assam-style, light and tangy rather than rich and heavy, with an aromatic sourness that keeps diners going back for more. The fish head arrives generously portioned, the flesh falling away in velvety chunks that absorb the curry beautifully. Longtime regulars — some of whom have been eating here for over 20 years — consistently single out the value for money: big on size, big on flavour, and honest on price. Pricing is based on the day’s market rate and portion size, with a whole fish head running around $38.

Steamed Fish (Daily Catch)

Ask any seasoned Zai Shun regular what to order and many will steer you straight to the steamed fish — and they’re not wrong. Mr. Ong sources his catch daily, which means the selection shifts with what’s freshest: Red Garoupa, White Pomfret, seasonal Rabbit Fish (pek tor her in Teochew), and occasionally the prized Empurau for the adventurous. Diners choose their preferred preparation — the classic Cantonese steamed with soy sauce and ginger, or the distinctly local fermented bean paste and pork lard sauce that adds deep, savoury complexity you won’t easily find elsewhere. The fish arrives at the table immaculate — silky, clean, and topped with spring onion and a splash of hot oil. Popular varieties sell out by mid-morning, so arriving early isn’t just a suggestion; it’s a strategy. Prices vary by fish type and weight.

Bittergourd with Egg and Salted Egg Yolk

Don’t sleep on the sides at Zai Shun — this one in particular has developed its own loyal fanbase. The bittergourd is cooked to a tender texture that holds its shape without turning mushy, retaining just enough of its characteristic edge to keep things interesting. A coating of salted egg yolk brings a grainy, savoury richness that counterbalances the vegetable’s natural bitterness perfectly, while egg adds a soft, custardy bind that ties everything together. It’s the kind of zi char side that quietly disappears from the table before anyone notices — and then gets reordered.

Braised Pig’s Trotter

A classic in the Teochew comfort food canon, Zai Shun’s rendition of braised pig’s trotter is built on hours of slow cooking in a proprietary blend of spices. The result is pork that is genuinely meltingly soft, carrying a natural sweetness from the extended braise that makes it deeply satisfying paired with a bowl of plain porridge or steamed rice. At $8, it punches well above its price point and is one of the most ordered dishes among regulars who come in for a weekday morning meal.

Prawn Paste Chicken

Rounding out the table with a classic zi char crowd-pleaser, Zai Shun’s Prawn Paste Chicken comes out golden and crisp, each winglet delivering a satisfying crunch that gives way to juicy, tender meat within. The fermented prawn paste flavour is present in every bite — savoury and aromatic without being overwhelming. At $8 a plate, it’s an easy add-on to a shared spread and holds its own against dedicated prawn paste chicken stalls across the island.

Zai Shun Curry Fish Head is one of those rare places where the hype and the reality line up perfectly. The Michelin Bib Gourmand recognition didn’t change how Mr. Ong runs his kitchen — it just confirmed what his neighbourhood regulars already knew. Fresh fish, honest prices, and zi char sides that more than hold their own. Whether it’s the tangy Assam curry, the pristine daily catch, or the slow-braised trotter with porridge, every dish reflects over 40 years of cooking instinct. Come early, come hungry, and bring a group — this is the kind of meal that earns its place in the rotation.

Address: Block 253 Jurong East Street 24, #01-205, Singapore 600253
Contact: 6560 8594
Operating Hours: Thursday – Tuesday, 7am – 3pm | Closed Wednesdays