SINGAPORE, August 2009 - Renowned for its Fish Head Curry for the past 24 years, Kopi Tiam turns heads and sets tongues wagging with four new tantalising varieties to spice up its signature offering and one of Singapore’s most beloved national dishes.
Kopi Tiam’s Sous Chef Ng Kwong Hee uses market-fresh Song and John Snapper Fish Heads, which are favoured for their abundant, firm and succulent flesh, to whip up this mouth-watering quartet of new Fish Head creations:
Steamed Fish Head with Cheng-Ji (Garlic and Bean Paste) Sauce
Putting a Cantonese spin on this hawker classic, a tasty combination of tau cheo (brown bean), chilli, garlic, shallots and sour plum, makes this dish a true winner with its distinctive sweet and sour flavour, punctuated with a delightful touch of spice.
Steamed Fish Head with Reduction of Supreme Soy Sauce Old-fashioned comfort food, simply doused in soy sauce to enhance the sweetness of the fresh fish.
Braised Fish Head in Light Soy and Oyster Sauce with Cabbage, Roasted Pork Belly and Deep-fried Beancurd
Steeped in Chinese rice wine, light soy and oyster sauce, the fish head is first deep-fried, then simmered slowly in a flavourful broth, for a wonderfully aromatic finish.
Claypot Fish Head in Chef’s Secret Stock with Deep-fried Yam, Roasted Pork Belly, Beancurd and Cabbage
Wholesome goodness in a piping pot of freshly stewed Fish Head, Chef Ng’s signature creation packs a punch with generous servings of yam, pork belly and beancurd, plus hot bean paste adding a piquant dash to his potent brew.
Traditionalists and die-hard foodies craving for the original Fish Head Curry can also satiate their appetites with this Kopi Tiam bestseller – meaty John Snapper fish head infused in a heady bouquet of spices and curry powder, simmered in a rich broth of Assam (tamarind) and coconut milk, together with tomatoes, okra and eggplant. This fiery treat is best served with fluffy white rice or bread rolls to mop up every bit of tongue-tingling sauce.
A uniquely Singapore dish, legend has it that an Indian chef named Mr Gomez decided to cook up fish heads, which were usually discarded, using a traditional South Indian curry recipe. Since his creation almost half a century ago, Fish Head Curry grew increasingly popular amongst both Chinese and Indian diners, eventually becoming one of Singapore’s most well-loved delicacies today.
Fish Head Promotion (21 Aug to 30 Sep 09) All Fish Head dishes are priced at $49.50++ each.
A special Fish Head Set, priced at $65++, is also available:
- Choice of Fish Head (served with rice or bread roll)
- Tauhu Telur and French Beans with Dried Prawns
- 2 Beverages (Soft Drink / Barley / Homemade Ginseng Chrysanthemum Tea)
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