Yu Cun Curry Fish Head, an award-winning tze char restaurant renowned for its signature claypot curry fish head, has unveiled its second outlet, offering a fresh and tantalizing menu. Founded in 2014 by F&B veteran Danny Chan, the restaurant quickly became a culinary icon, with its two-storey shophouse on Upper Paya Lebar Road synonymous with Singapore’s best curry fish head. Now celebrating its 10th anniversary, the family-managed establishment expands its legacy with a new location in the vibrant Kampong Glam heritage district at Sultan Gate.
True to its name, Yu Cun 渔村, meaning “fishing village” in Chinese, the new outlet’s first-storey interior transports diners to a rustic fishing village. With wood and rattan accents, lush foliage, fishing net decor, sea-inspired murals, and sloping straw roofs evoking a kelong, the setting perfectly complements its rich culinary heritage. The new menu reflects a decade of refined expertise, showcasing creations like the Royal Flush Seafood Curry Fish Head Pot—an elevated twist on the signature dish—overflowing with premium ingredients and bold flavors.
Other standout dishes include the Blackjack Superior Fish Head Pot, featuring a nostalgic pig stomach soup based on a 20-year-old recipe from the executive chef, and Giant Freshwater Prawns with Zesty Passionfruit Sauce, where succulent prawns are paired with a tangy housemade sauce. A must-try is the Golden Crispy Egg Floss, light and crisp egg shreds that are a hit with all ages, whether enjoyed on their own or as a delightful addition to the curry fish head. With its innovative offerings and charming atmosphere, Yu Cun continues to set the standard for exceptional tze char dining.