Whenever I go Ubi for my driving lessons (I don’t teach driving, I learn driving btw), one of the driving route is along Upper Paya Lebar Road and Yu Cun Claypot Curry Fish Head (渔村砂煲咖喱鱼头) always catch my attention.
The owner Ah Guan is not a stranger to the F&B industry. He worked at 长城菜饭 in a young age and subsequently started his own zichar stalls, one of which is in Bishan! It has been his dream to bring his zichar stalls to a higher level, and now that his kids are grown up, he decided to venture into restaurant business with the help of his kids.
We tried quite a good variety of dishes and the more memorable ones include Chicken with Radish ($10.80). The crispiness of the radish gave a good contrast to the chicken. But it would fare better if the meat is more tender. Another better choice is Rice Wine Chicken ($10.80). Even though the chicken is still slightly dry, the rice wine lift up the flavours instantly.
As the name suggest, their signature is of course the Curry Fish Head ($24 small/ $26 big). Using sea bream, the tender fish is cooked in thick and creamy curry sauce. You can pick the spiciness level, for me, we took the original one and it was too gentle lah. For additional vegetables, add $2 to it. Alternatively, you can try the Steamed Pork with Angel Gourd ($7.80).
Decent food and good for family gathering. I think my family who prefers mildly spiced dishes would like their curry fish head. They probably need to work more on their other dishes to get the consistent quality. They probably need to understand that now they are in the restaurant business, there is a need to bring up the quality of the dishes to another level. It is quite breezy to have curry fish head at night, so there won’t be any sweaty foreheads.
Yu Cun Curry Fish Head (渔村砂煲咖喱鱼头)
Address: 147 Upper Paya Lebar Road, Singapore 534849
Tel: +65 62860491
Facebook: https://www.facebook.com/yucunfishhead
Opening Hours: 11am – 11pm daily