Hao Jiang Kee 豪江记小厨鱼头炉, formerly known as 818 Paradise Seafood at 60 Jurong Road Track 22 – the oldest road in Jurong has now moved to The Elitist – a commercial complex at Bukit Batok Crescent. Getting here isn’t that difficult at all and compared to its previous location, the new home is much more convenient with ample parking space and direct buses from Clementi Mall (Bus 106, 189 – Bus Stop 42311 Opp Burgundy Hill).
Hao Jiang Kee 豪江记小厨鱼头炉, occupying one of the stall units at Fu Eating House within the commercial complex is open everyday for lunch and dinner, except on Sunday is open for dinner only. This casual Tze Char stall serves the working crowd in the day and in the evening – families staying around the neighbourhood. The environment at this non air-conditioned eating house is rather spacious and clean.
A great variety of comforting Tze Char dishes can be found at Hao Jiang Kee 豪江记小厨鱼头炉, and one of its signatures is none other than the fish head hotpot ($25). For those who know their fishes well, the stall owner uses the more prized pomfret fish for its hotpot. The Chinese Silver Pomfret (Pampus Chinensis) is more expensive than its cousin the White Pomfret, and its flesh is more delicate and suitable for cooking hot pots.
Customers who prefer the Red Garoupa or other fishes can opt for an upgrade at the market price. The whole fish is usually cut into slices and presented into a beautiful form (as shown in the picture below), which proved the skills and experience of the cook.
Another signature fish dish at Hao Jiang Kee 豪江记小厨鱼头炉 is the Nonya Fish Head ($23), which has all the essential flavours that pack a punch.
The Nonya style fish head curry is quite similar to Assam style fish head curry, except that it is mildly spicy and sour which goes perfectly well with steamed white rice.
The kitchen team together holds more than 10 years of culinary experience, Hao Jiang Kee 豪江记小厨鱼头炉 offers several Tze Char favourites such as Salted Egg Chicken ($12 – $16), Prawn Paste Chicken ($10 – $15), Superior Pork Ribs ($10 – $15), Cereal Prawns ($15 – $25), Veg Sauce Beancurd ($10 – $15) and more.
I personally enjoyed the two fish dishes – Fish head hotpot and Nonya fish head the most, as well as the special Veg sauce Beancurd. From the pristine skin and vibrant flesh to the non-pungent aroma of the fish, I could easily taste and tell that the catch were very fresh.
The fried chicken with salted egg yolk dish work out fine, except that the meat lacks moisture and juiciness. I guess the reason could be the obstacle of using boneless cuts, as the meat tends to dry out faster than bone-in cuts when cooking.
The winning dish was actually the simple-looking veg sauce beancurd topped with generous amount of minced meat and preserved radish (cai poh). The sautéed minced meat and crunchy cai poh added a depth of flavour and dimension to the wonderful dish. Each bite of the beancurd dipped in the delicious homemade sauce had made my taste buds dance.
Prices at Hao Jiang Kee 豪江记小厨鱼头炉 are made easy on your wallet – See menu and prices below.
Address: 25 Bukit Batok Crescent, #01-01, The Elitist, Singapore 658066
Opening Hours: Monday 11:00 am to 2:30 pm & 4:00 pm to 9:00 pm, Tuesday to Saturday 11:00 am to 3:00 pm & 4:00 pm to 10:30 pm, Sunday 4:00 pm to 10:30 pm
Reservations: +65 8678 3392