Nan Hua Chang Seafood Restaurant is a long-standing Chinese eatery on Crawford Lane in Kampong Glam, holding a 4.1 rating from 811 reviews for its traditional charcoal-fired fish head steamboat.
A proper Teochew fish head steamboat centres on fresh fish simmered over glowing embers, where charcoal keeps the broth at an even, rolling boil that develops deeper flavour than gas burners allow. The soup relies on fish bones, fried sole fish (ti-po), and yam chunks that break down slightly to thicken the stock, balanced by seaweed and Chinese cabbage. Diners typically choose between delicate pomfret, red snapper, or song fish head, pairing the bubbling pot with sharing plates from the wok. Getting the best out of a visit means letting the yam simmer until tender while keeping an eye out for broth top-ups before the pot reduces too far.
It offers an authentic, old-school communal meal right in the heart of Kampong Glam.