Miki Snacks Review: Curry Fish Head Zi Char Shop That Has Been At Katong Since 1986

It doesn’t help with table manners but my dad often states, “Food must fight one, then nice to eat”. The size of the fish head, the gravy, and its quotation easily decides its worth, but if I get one with a buffet of textures, I know I’m getting ahead.

The one from Miki Snacks has been around since 1986 which means the zi char shop is one of the oldest businesses in the neighbourhood, along with Dona Manis . They’ve gone through the years starting as a humble eatery with only 10 items to choose from to their wide menu of affordable Cantonese and Thai-style zi char dishes.

Head east for a feast with the fambam to chow down on what stood the test of time. Curry Fish Head Zi Char Shop That Has Been At Katong Since 1986 | Miki Snacks Review Food at Miki Snacks With three decades of history keeping it going, the first order of business had to be the signature Miki Curry Fish Head (from $24) .

To avoid waiting 20 minutes for it to be prepared, I ordered ours in advance with our phone reservation. The aroma of fish curry wafted up as soon as it was set down in a heavy porcelain bowl with a side of belinjo crackers to accompany it . For a small portion, the fish head was so huge its lips peeked out of the curry.

For a good look at the size of our main, I scooped up the fish head and gasped at its weight. It still surprises me when someone doesn’t know where the prize of a fish head lies, but I had no complaints taking care of the gelatinous treasures for my squeamish colleague.

I got the one eyeball, then the jelly parts around it, and finally the fish lips. The cheeks are the prime parts of a fish head and I was all the more pleased when I realised the cheek flesh here was large enough to cover my spoon. Going to Their okra and long beans were bright green and crunchy which, contrast to the tender fish meat.

There was a soft crackling when the dish was served as the base of the noodles softened in the gravy. The vermicelli had to be broken and soaked in the broth before eating and bits of it shot off as I cracked it apart.

It was all right for something different but the broth could’ve been more flavourful and used fresher elements for its taste to leave an impression. Besides, you’d want to order their Miki Curry Fish Head in advance to avoid the long waiting time.

That said, the white and grey tones of the interior felt bare, and the outdoor seats looked messy with many plants that were not tended to. The verdict Despite having tried so many curry fish heads, Miki Snacksstill managed to get ahead in my personal list of food places. Curry fish head is a stew that gathers people together so it would have been nice to have some sense of warmth from the restaurant’s environment.