Seng Kee 119 Steam Fish Head - #02-190 Seng Kee 119 Steam Fish Head

Major disappointment. Heard so much about it. Order 3 of the signature dish steam fish head with bean paste, fried bitter gourd and pork rib with black bean paste and cutter fish with Kang Kong. Fish head is fresh but too sweet in taste. Bitter gourd and pork ribs seems to be boiled to cook and mix with the black bean paste. The cutter fish with Kang Kong are very mild belacan taste. What a disgrace for Cantonese food.

I enjoyed my meal here. The steamed song fish head was the star of the show with its fermented bean spicy sauce and pork lard. The pork lard is very fresh, crunchy, and tasty. The sauce is on the sweet side (like how chili crab sauce can be sweet) but not cloyingly so. Btw the whole point of eating this dish is for its head jelly (omega 3), not fish flesh so if you don’t know how to eat fish head then this is not the dish for you. The kangkong with cuttlefish was also very good - belachan had a smoky flavour and cuttlefish was thick and crunchy. Har jeong gai was average. They are quite inconsistent though so I can understand the polar reviews here. But I think the many old uncles eating this dish around the food centre is testament to its popularity.

Came here again after failed attempt before CNY. This steamed hot sauce fish head is sweet & sour. The hot is not referred to the spiciness. Non spicy at all. The Nonya sauce is a little spicy, sweet& sour. The fish seems to be not that hard. Overall, the fish sauce is the selling point. Can have a 2nd serving of rice with the sauce.

We had lunch for 3 persons and ordered the steamed fish head in bean sauce, fried bean curd with prawns, kai lan vegetable and rice. The fish and other ingredients are all fresh. Taste is good and we enjoyed the meal. There is some price increase recently, but it's still reasonable.

We frequented this stall pre-covid but I find the fish head dish to be much sweeter now. Note that its a Song fish head, some people might not like the “muddy” taste but honestly the sauce is very overpowering. Pork lard was not crispy as well. Other dishes like the pork rib bittergourd in black bean sauce and the seafood tofu stir fry were decent, nothing exceptional. We were there on a Thursday evening, only needed to wait around 15 mins.

The eggs seems to mix with alot of flour, and the texture don't taste like normal Fu Yong egg. The sweet and sour pork does not have pineapple inside, mainly cucumber and onions. The Braised Bean Curd is average.

Ordered the fish head with hot sauce. The sauce was a bit too sweet but the fish was cooked perfectly. The brinjal work prawns was slightly better. U need to sit in the blue area to order from this shop.

Ordered steam fish, bitter gourd black beans pork ribs and wolfberry leaves soup. Although the fish fresh but the sauce is too sweet. It would have been a bit more spicy. Bitter gourd ribs & the soup are is decent. $36 for 3 dishes.