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Chong Qing Grilled Fish presents the best of charcoal-grilled fish with Sichuan hotpot, as well as other classic and modern renditions of Sichuan cuisine. With its first dining concept set up in 2010 in Singapore.
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- Chong Qing Grilled Fish
- Tanyu
- Old Chengdu Sichuan Cuisine Restaurant
- Riverside Grilled Fish
- Tian Tian You Yu
- Xiang’s Signature Hunan Cuisine
- Chongqing Premium Grilled Fish
- Ming Tang Spicy Roast Fish
- Ba Shu Sichuan Restaurant
- Kao GE Yu 烤个鱼
The first on our list is the eponymous Chong Qing Grilled Fish. It claims to be the first in Singapore to introduce Sichuan charcoal-grilled fish back when it was first launched in 2010, and the brand currently has four restaurants across our little red dot: Bugis, Chinatown, Serangoon GardenandUpper Thomson. I’ve been to Chong Qing Grilled Fish mo...
Originating from Shenzhen, TANYU is one of the most popular grilled fish chain restaurants in China. How popular, you might ask? Well, as of the time of writing, TANYU has a whopping 300 outlets across 72 major cities in mainland China! In Singapore, TANYU currently has four outlets: 313@somerset, Westgate,Bugis Junctionand Tampines 1. Each restaur...
Nestled in the centre of Chinatown is Old Chengdu Sichuan Cuisine Restaurant, a homely Chinese restaurant specialising in authentic Sichuan dishes that has been around since 2007. It’s conveniently located right next to Chinatown MRT’s Exit Aand opens till 1.30am, making it a super ideal spot for supper! Apart from offering a plethora of authentic ...
Riverside Grilled Fishwas founded in 2005 by two friends, who chanced upon the traditional method of pairing grilled fish with malasauces (aka 烤鱼) while travelling in Wushan Town, Chongqing. After being won over by the deliciousness of this heart-warming dish, the two friends decided to set up their first shop in Beijing, and the brand has since ex...
You might know Tian Tian You Yufrom its founders, 97.2FM DJ Marcus Chin and former Mediacorp actress Kate Pang, who opened the Sichuan restaurant in May 2021at 111 Somerset. Despite facing plenty of setbacks, one of which includes the tightening of Covid-19 measures and not allowing dine-in at F&B establishments, the humble restaurant has since gai...
Walking along Liang Seah Streetand bummed to find out that the eponymous Chong Qing Grilled Fish is packed to the brim? Head to Xiang’s Signature Hunan Cuisine, an unassuming Chinese restaurant located just a few units down the road. This authentic Chinese restaurant specialises in Hunan cuisine. Hunan is a province located in the middle of China, ...
Chongqing Premium Grilled Fishis not to be mistaken for the popular Chong Qing Grilled Fish. This humble grilled fish restaurant opened its first restaurant in Paya Lebar’s KINEX in 2020, and was started out by an ex-foodpanda rider and his partner. It has now expanded and opened its second outlet at Jurong West. Chongqing Premium Grilled Fish offe...
Those who frequent Bugis Cubewill be familiar with the large stretch of Chinese steamboat restaurants on the first floor. These vibrantly lit restaurants face Bugis Junction, and amongst one of them is Ming Tang Spicy Roast Fish, a hidden gem for unique grilled fish flavours. All of its grilled fish items are priced at S$30 for smalland S$38 for la...
This is for all you Easties. Ba Shu Sichuan Restaurantis located right in the middle of Bedok Centraland offers authentic Sichuan dishes. In fact, its name “Ba Shu” refers to 巴蜀, which means “Old Sichuan”. It refers to the ancient Chinese state of Ba and Shu, which now correspond to modern-day Chongqing and Sichuan! The star dish is the BS Style Gr...
KAO GE YUinitially started out as a humble hawker stall in January 2022, offering super affordable grilled fish items (from prices as low as S$12.80). It has since opened a full-fledged restaurant at East Villagein Simpang Bedok. Despite opening its first restaurant, KAO GE YU keeps its prices incredibly affordable. Prices per fish start from S$15....
- Gillian Lim
Jun 4, 2024 · Where to eat Chongqing grilled fish in Singapore. How Sichuan Mala And Chongqing Grilled Fish Took Over The SG Food Scene. 1. Tanyu. Image credit: @jfoodiediary. First on the list is the most obvious, but also one of the most popular choices: Tanyu. This is the go-to place for consistently delicious grilled fish no matter which outlet you visit.
- Superior Spicy (Red Snapper) Their signature soup base, the Superior Spicy, has the familiar taste of mala, but without the numbing sensation. This soup base has been specially modified to suit the Singaporean’s taste buds, making it super palatable!
- Double Spice (Seabass) Advertisement. For the double spicy soup base, it is a clear soup that has a touch of the numbing sensation, similar to mala. Fresh green and red chilli are used to give the soup base a good kick of spice with each sip!
- Signature Mala (Red Snapper) Up next is the classic soup base and probably everyone’s favourite, the Signature Mala! For those who want an authentic taste of Chongqing grilled fish, this is the soup base for you!
- Golden Sour Spicy (Patin Fish) One of the must-try soup bases is definitely the Golden Sour Spicy flavour! Made with the chef’s own secret recipe, each sip brings you flavour profiles of sourness, spiciness, and savouriness, with strong hints of black bean that hits your taste buds almost immediately!
Made up of the harmonious cross between grilled fish and the ever-popular Sichuan hotpot, the signature grilled fish is marinated with more than 20 herbs and spices and charcoal-grilled to perfection.
Oct 28, 2022 · Chongqing grilled fish, which is essentially 烤鱼 or “grilled fish”, has grown in popularity over the years, and it’s easy to see why. This authentic Chinese dish combines three elements— a...
Singapore's 1st Chong Qing Grilled Fish, since 2010. Free Delivery with min. spend of $120. Enjoy popular Sichuan & Homestyle dishes in the comfort of your own home! Our Story. Chong Qing Grilled Fish presents the best of charcoal-grilled fish with Sichuan hotpot, as well as other classic and modern renditions of Sichuan cuisine.
