Details
Address: 253 Jurong East St 24, #01-205, Singapore 600253
Opening Hours: Thursday to Tuesday
7 am to 3 pm
Price: Around $100 for a whole fish, side dishes range from $8 to $60.
Overview
In the argument of East vs. West when it comes to food, Zai Shun comes in swinging for the West side team with their incomparably fresh steamed fish and array of side dishes. Situated in a nondescript coffeeshop, the single shop has expanded to take over the whole space, only keeping company with the drink stall.
Despite their name, the 2017 Bib Gourmand holder is better known for their whole steamed fish. To the side of the restaurant, styrofoam boxes hold the myriad of fishes available for the day. Upon being chosen each whole fish is skillfully prepared for its trip to the sauna. A multi-storied industrial steamer which sees plates of fishes slide in and out before being sent out into the jaws of the awaiting crowd.
The Fish over at Zai Shun
Depending on the season, the selection of fishes will differ based on what they have available.
Red Grouper / Red Garoupa / 红石斑鱼
Choice of fish completed, you can choose to have the fish prepared in a fashion of your choice, or let the chef decide, a la omakase style. The Red Grouper, a must have, is served in a Catonese manner. That is, with a rich soy sauce and topped with sliced ginger and scallions.
Separating off the bones with just a gentle touch, the silky smooth flesh has a milder taste that compliments the savoury-sweet sauce base.
Rabbit Fish / Chinese New Year Fish / 白肚鱼 / 拜年鱼
During the Chinese New Year season, the auspicious Rabbit Fish can be found at every table. Aligning with their spawning season, where you will find milt (for males) and roe (for females) present.
A pile of preserved vegetables and fried pork lard tops the plate of fishes, a savoury mashup. Rabbit Fish has a strong, fishy taste once it cools, so do eat it quickly once it arrives at your table.
Chinese Pomfret / 斗鲳
Pickled vegetables and chunks of pork lard shares a plate with the Chinese Pomfret, prepared in the Teochew style. Another popular fish for its sweet taste and almost melt-in-your-mouth soft texture.
The use of pork lard gives the broth that the fish is swimming in a luscious mouthfeel with a slight sour tang from the vegetables, both the tomatoes and pickled vegetable.
Side Dishes at Zai Shun
Similar to the selection of fishes, a number of Zai Shun’s side dishes are not fixed. Here are some that I have tried:
Fish Maw and Pork Ribs
A nestled pile of fish maw and tender pork ribs, the thick gravy is a perfect accompaniment to your carb of choice, be it rice or Teochew style porridge. The fish maw, a troublesome ingredient to work with, is cooked to perfection, resulting in a soft texture that just oozes with flavour.
Braised Pork Belly / 东坡肉
Yet another heavy-hitter in the savoury corner. The braised pork belly is a treat for all who does not worry about minor truffles like their waistline in the pursuit of taste.
If you are craving something sweet after this, why not head over and try the pastries at Lee’s Confectionery.