Singapore's Most Unique Steamboat: Must-Try Dishes Under $20

Didn’t expect a tze char place to serve such solid char siew. This had proper char, good caramelisation, and that glossy sticky glaze we all love. The balance of fattiness and lean meat was just right. One of the better char siews I’ve tried in Singapore icl.

Also my first time seeing crab roe noodles offered at a tze char spot. Crispy fried noodles were drenched in a generous amount of crab roe sauce, topped with huge prawns and vegetables. The sauce leans slightly on the sweeter side, but it’s indulgent, and very satisfying.

Singapore’s FIRST blueberry pork ribs (according to them). The blueberry sauce was refreshing and leaned slightly sweet, almost like an elevated sweet & sour pork. It might depend on preference though, as one of my friends found the blueberry flavour quite strong. But I personally enjoyed how different it was. Definitely worth a try.

Cooked over a classic charcoal stove, the broth slowly develops a deeper flavour as it simmers. There’s something extra shiok about that subtle smokiness you just don’t get from induction pots. The fish was fresh and meaty, soaking up the broth beautifully. Comforting, nostalgic, and perfect for sharing.

One of my favourites of the night. The sauce was that chilli crab-style gravy which I absolutely love!s It's savoury, slightly sweet, with a nice kick. The prawns had a great snap to them, and the tofu soaked up all that sauce beautifully. Definitely a must-order.

This was interesting. The leaves were fried till perfectly crispy on top, while the stems remained crunchy and fresh. Topped with pork floss for extra savoury depth, it added a nice textural contrast. A simple veggie dish but executed thoughtfully.

SO good. The egg was crispy on the edges yet fluffy inside. The oysters were huge and plump. It's slightly briny but still sweet and fresh. It might lean a bit fishy for some, but overall still very satisfying.