Ting Heng Seafood Restaurant 鼎兴美味鱼头炉

Taste good and flavorful

The soup is not too salty but there is a smell in the fish

We were told that this is their signature prawns, though what that entails exactly we weren’t told. What I gathered from my first couple of bites, is that the prawns are first deep fried then glazed in stock. So you get that nice, completely edible kinda crispy shell, breaking into juicy, bouncy prawns. But what really sealed the deal for me were the prawn heads: you get that slightly greasy, mouthfeel at first, followed right up by an insanely savoury hit of the stock. It gets a tad salty like 5-6 pieces in, but man it’s downright tasty.

Admittedly, this was pretty darn good. We got ours with an order of red grouper, which came in a clear broth with watercress, seaweed, diced yams, and Chinese cabbage. The soup on its own was great: sweet, not overly salty, very very easy to drink. The fish was super fresh and chopped up in large meaty chunks (much preferred over the usual thin slices) which made it a delight enjoyed with a dab of their homemade sambal. What I found really shiok was they’ve got a full-blown menu of steamboat items (from homemade meatballs to beef shabu with crazy marbling) for you to have with the steamboat, as well as a large zi char menu! Their zi char items are better than average I’d say with a really large variety of seafood items, but if you aren’t too hungry and there’s one thing you must definitely try: it’d be the steamboat.

A rare dish to find at zichar stalls. Okay maybe this is a restaurant. This is not the ee mee you find at zichar. Only mushrooms but who cares? $8 but who cares? I love ee mee.

It’s a simple dish but the simpler the item the harder it is to execute. Rather than eating plain rice we eat this fried bee HOON with our other dishes. It is served here with 青龙菜 or a type of chives. This is a medium sized portion for $15