Don’t let its name fool you – Zai Shun has so much more to offer than fish head curry. While its eponymous dish is undoubtedly delicious, this seafood specialist is also famed for its range of steamed fish and sides served with a piping-hot bowl of porridge (or rice).
To secure the freshest catch, make sure to head down early as popular items like the seasonal rabbit fish (pek tor her in Teochew) tend to sell out fast. There’s typically a range of fish to choose from: think red snapper, pomfret and even the luxurious Empurau if you fancy. Take your pick and let the kitchen know how you want it done – steamed Cantonese style with soy sauce or with fermented bean paste and lard. Prices vary depending on the weight and type of fish you choose.
Other must-tries include the bittergourd fried with egg and salted egg yolk for that extra layer of decadence. You also won’t go wrong with any of their stewed vegetables like the chap chye or lily buds with mushrooms. But we would advise against ordering the meat dishes – you’re at a seafood joint, after all. The stewed pork belly, while flavourful, was tough in texture and isn’t something we’d pick again.
Given the success of Zai Shun, it has taken over the entirety of the coffee shop, including the drink store. And on the menu there is a curious concoction of bittergourd and lime juice. The combination might give you the ick but the drink is actually downright refreshing and makes for the perfect pairing with Zai Shun’s dishes.
As a long-time Michelin Bib Gourmand honouree, this humble heartland eatery is 100 percent worth the trek to Jurong East, even if you live in Tampines. Do it once and you’ll be hooked for life. The food hits all the right notes: fresh, punchy and most importantly, affordable – our bill for everything pictured worked out to $120 split between 6 people. Now that's what we'd call an extra-value meal.
