Charcoal Fish Head Steamboat at Queen of Wok

One of my current favorite fish steamboat restaurants is Queen of Wok (关雪儿鱼头炉) at Rangoon Road. From 'Whampoa Keng Food Street', the restaurant rebranded and opened as 'Queen of Wok' in June 2020. 

It's still run by the same family who owned the brands. It’s a pretty casual restaurant with an air-conditioned indoor area and a few sheltered tables outdoors. Unless we’re coming with friends, we don’t bother to book. We sit outdoors and most people prefer to sit indoors. Heh. 

The fish head broth base is less salty than a few other famous versions, and the effect is wonderful. I usually have it with ikan batang or pomfret. They ran out of batang tonight. So pomfret it was for the hotpot. We get the ‘mini’ pot which is perfect for two persons. Maybe three small eaters. But on a hungry day, we can do the ‘small’ pot which is great for 4-5 pax. Charcoal fish head hotpot is really something else. I do like having sliced fish in this broth.

Queen of Wok has a pretty decent menu of stir-fried items, so we could on stuff too, just for variety. Tonight, we added nai bai for greens and the man wanted a bit of meat, so a sweet and sour pork it was. The kitchen clearly heeded the government's call and people's dietary concerns — for a soup and zi char restaurant, it went really light on the salt, even lighter than last year. Wonderful. Dinner was both light yet filling. What a satisfying dinner on a rainy night.