Bukit Ho Swee Charcoal Curry Fish Head

The 3rd outlet of Bukit Ho Swee Charcoal Curry Fish Head has officially made its way to the West. With its 1st outlet in Yishun and 2nd in Waterloo, the latest addition at Bukit Batok brings this well-known heritage brand closer to us. Having never visited any of their outlets before, this new and easily accessible location gave us the perfect reason to finally head down and experience their famous charcoal curry fish head for ourselves.

Charcoal Curry Fish Head

Priding themselves as Singapore’s very first Charcoal Claypot Curry Fish Head, it gave us yet another reason to check them out. During our visit, the coffeeshop was buzzing with activity, and almost 80% of the tables had Bukit Ho Swee Charcoal Curry Fish Head claypots sitting proudly in front of diners, a clear sign of its popularity.

Instead of the fish head, we opted for their Curry Fish Tail as it is known to be meatier and easier to enjoy. The Fish Tail is only available in Mangrove Jack, while the Fish Head offers a choice between Mangrove Jack and Hong Ji Fish, giving diners a little more variety depending on their preference.

Claypot Curry Fish Tail 砂煲咖喱鱼尾 - $35

Served bubbling hot in the charcoal-heated claypot, the curry released an inviting aroma of spices and coconut richness the moment it arrived at our table. The fragrance carried a subtle smokiness from the charcoal, adding an extra depth that made it feel more robust and comforting compared to the usual versions.

The Mangrove Jack Fish Tail was indeed meatier, with thick, firm chunks that held up well in the rich curry gravy. The flesh was tender and flaky, absorbing the curry beautifully while retaining its natural sweetness. Each bite was satisfying without being overly fishy.

One of the starring components was the generous amount of fried bean curd skin scattered throughout the claypot. These golden sheets soaked up the curry like a sponge, turning soft and flavourful while still retaining slight texture in some parts. It added an extra layer of enjoyment, making every scoop of the curry feel more indulgent and complete.

Fish Tail

The Vietnamese Style Fried Prawn Ball turned out to be more of a stir-fried preparation rather than deep-fried as expected. It immediately reminded us of the familiar Hong Kong style Kam Heong, as the prawn balls were tossed together with fragrant curry leaves and sliced onions in a savoury, slightly sweet sauce. The aroma was enticing, with the curry leaves adding a distinctive fragrance that elevated the dish. The prawn balls themselves were plump and bouncy, coated well in the sauce, making it a flavourful companion to the meal.

Vietnamese Style Fried Prawn Ball 越式炒虾球 - $18

While the menu only featured Sambal Sweet Potato Leaves, we made a special request for the garlic version instead, since the curry fish tail was already rich and spicy. This turned out to be a good decision. The vegetables dish was homely and simple, allowing the natural freshness of the sweet potato leaves to shine. Lightly cooked to retain its vibrant green colour and tender texture, it was complemented by the fragrance of crispy garlic bits sprinkled on top. It provided a comforting and balanced contrast to the heavier dishes on the table.

Sweet Potatoes Leaves with Garlic 蒜蓉番薯叶 - $8

Overall, our first visit to Bukit Ho Swee Charcoal Curry Fish Head at Bukit Batok was an enjoyable and satisfying one. The charcoal claypot curry fish tail delivered the rich, comforting flavours we were hoping for, and the supporting dishes complemented the meal well. Seeing how popular the stall was with the steady crowd is definitely a good sign of its consistency and appeal. There are still many other dishes on the menu that caught our attention, and we will certainly be back again to explore more of what they have to offer.

Bukit Ho Swee Charcoal Curry Fish Head
Location: 272 Bukit Batok East Ave 4, Singapore 650272