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Bukit Ho Swee Charcoal Curry Fish Head (664 Yishun)
664 Yishun Ave 4, #01-283, Singapore 760664
Opening Hours
STAMPEDE Score
Moderate confidenceScore: 75 / 100
Based on 5 data points · Updated 9 days ago
Editor’s Note
Last updated 30 May 2026
Our take: Bukit Ho Swee Charcoal Curry Fish Head in Yishun is primarily known for its Claypot Curry Fish Head, often featuring red snapper.
Reviewers consistently praise the curry gravy for being 'gao' (rich) and flavourful without being overly coconut-heavy.
The dish is noted for its generous portions of tau kee and vegetables like brinjal, lady's fingers, and cabbage.
The fish itself is generally described as fresh, with the fish tail option being a safer bet for those avoiding bones, priced around $35.
Beyond the fish head, the Dried Shrimp French Beans receive positive mentions for being crunchy and flavourful, though some found them salty.
The Oyster Fried Omelette is also highlighted as a good accompaniment.
However, some dishes like the Cereal Prawns have been criticised for being overly sweet, and the Mei Cai Kou Rou for having finely diced preserved vegetables.
Wait times for food can be significant, with some reporting 25-40 minutes, especially during dinner service transitions.
We'd recommend this for groups of 3-4 to share the curry fish head, and to visit outside of peak meal times to avoid delays.
It's a reliable option for a hearty curry fish head, but manage expectations for other zi char dishes.
Signature
Claypot Curry Fish Head (Red Snapper)
Best time
After 1:30pm for lunch, or before 5pm for dinner
Wait time
25-40 minutes for food during peak hours
Price
$$ ($15-35/person)
Score: 75 · 5 sources
What customers say
Bukit Ho Swee Charcoal Curry Fish Head at Yishun receives mixed but generally positive feedback, with many praising the flavorful and fresh Claypot Curry Fish Head/Tail, often highlighting the 'gao' gravy and abundance of ingredients like 'fu chok' and vegetables.
However, some dishes like the Hor Fun, dried shrimp french beans, and cereal prawn have been criticized for being too salty or sweet, and there are occasional complaints about long waiting times, especially for the signature curry dishes, and inconsistencies in dish preparation like the 'Dao Gi' in the curry fish head.
Despite these issues, many customers express willingness to return due to the overall quality of the curry and other well-received zi char items.
Google Reviews
Was expecting the food to be very nice since seeing so many positive reviews in social media but it’s definitely OVER-RATED. Their Hor fun (didn’t manage to take the pic of it) and the dried shrimp fr…
My friend and I were here today (7 JANUARY 2026) for lunch. We heard a lot about this place that is supposedly famous and popular for its "Claypot Curry Fish Head" and its other signature zi char dish…
The claypot fish tail was served piping hot and delicious! 梅菜扣肉 was delicious too. The wine taste in the prawn paste chicken was too strong. French beans were nice. They took about 25 minutes to serve…
Visited for Saturday lunch for 2 pax. Ordered the signature one size red snapper curry fish tail and stirfried long beans. Curry gravy was quite "gao" and flavorful without being too much of a coconu…
Went in for early dinner but have to wait for about 40mins for the claypot curry fish tail to arrive, followed by other dishes that came later. The fish tail curry was not too bad, but I still prefer…
Reviews from Google
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