Credits to: http://www.makantime.com/paradise/bc2e.htm
Soon Heng Restaurant
I can never be accustomed to this monsterous fish head in curry sauce. It lookes awful. The taste, however, is light and plain, although the volume is very heavy.
I am a little bit surprised that many Japanese like fish head curry.
Though Soon Heng is specialized in curry, the food they prepare has Chinese or Malay taste and little Indian taste. I find it very interesting. Soon Heng is located quite near from Race Cource Roaed, so near from many other Indian curry restaurants where most of the clients are Indians. The people here are mostly Chinese and eat not with fingers but with knife and fork!
The restaurant also serves, except for fish head and some other curry dishes, rather ordinary Chinese or Malay food such as fried green vegitable and bean sprouts with tau-fu, as seen in the picture right above.
When you take seat in Soon Heng, lime juice, cooked rice and fish head curry are immediately served suitable for the number of people. You receive plates andknives and forks, but no banana leaves. I'm sorry. I promised I will introduce here "banana leaf" curry and instead introduced "China plate" curry.
However, Soon Heng is famous among Chinese Singaporeans. I am convinced that this is one of the representative fish head curry restaurants in Singapore.
Found this restaurant when I was googling for Kinta Road. The purpose I googled Kinta Road is because Nuffnang SG's office is at 33, Kinta Road. So, as planned
I took the MRT and stopped in Farrer Park station (NE 8). Suppose to take exit F to go to Kinta Road but it was closed for renovation, so took exit E instead and have to cross the road to Kinta Road.
Locality map in the MRT Station
At last, I found Kinta Road
Soon Heng Restaurant in just around the corner
Don't let the name Soon Heng Restaurant deceived you, it might sounds like a Chinese restaurant but what they are selling there is Indian food just like your banana leaf rice except that they don't use banana leaf and their owner and chef are Chinese. Read from a forum that curry fish head here is good but it's a bit big and expensive for me to eat even a small portion curry fish head which priced at about $22-$24. So I ordered curry fish for 1 person instead.
The curry fish is not those that you found in a typical Chinese restaurant where they use a lot of santan (coconut milk). This one uses assam rather than santan which made the curry a bit sourly, which is good because goes well with the 'fishy' taste of the fish. The fish is smooth and fresh but I found that the curry is a little bland not enough sour. Maybe I'm used to the curry fish head that I used to eat from young in Kepong Baru which is very sour and got a good bit of curry. Nevertheless the curry here is very appetizing, I even have to order an extra bowl of small rice.
Indian Fish cake that is quite authentic and kangkung with belacan
Only half way eating that I noticed that each customer have a packet of this.
Yes, you guess it right, it's papadum pack in a sealed plastic bag. I think there's two purpose for this, one is hygienic reason and the other is to keep the crispiness of the papadum. Not like the one you found in some Nasi Kandar restaurant which stored the papadum in a container which will very fast turn soggy. I found that the papadum here is not too oily and very tasty.
Crispy papadum on my rice
I downed my lunch with a glass of refreshing iced lime juice
So sorry if you want to see the phtos,please go to the following website.
and i would like to thank the creater for the websites to help in my research with this.