Sumbao Seafood Restaurant – Enjoy a Boiling Pot of Fish Soup to Warm Up Your Soul

There’s never a reason not to have fish head steamboat, especially when it is cold and rainy. And if you’re looking to try a different variant, head to the newly opened Sumbao Seafood Restaurant!

Sumbao’s Signature Claypot Fish Soup looks simple but it is a deluxe version of fish head steamboat. The fragrant soup base comes with a delightful smoky aroma and has a mouthwatering savoury-sweetness to it. It’s so addictive, you’ll be asking for refills for sure.

The comforting claypot fish soup comes with options such as fresh pomfret, garoupa ($48), red garoupa ($68) and giant garoupa, complete with adds-on that include prawns and squid, scallops and fish maw. I like that they serve the fish raw so I can cook it according to my preference.

The pot comes packed to the brim with a lavish serving of yam, seaweed, tofu, tomatoes and cabbage. The broth is richly flavoured with dried sole fish, ginger and sour plum. All of these add a whole lot of depth and a subtle zest to the soup, making it different from what’s served at your regular steamboat joints. We’re hooked.

Apart from the incredibly delicious Claypot Fish Soup, you’ve gotta go for the decadent Seafood Pao Fan. The clean broth comes loaded with crabs, prawns, fish slices and clams, elevated by egg fried rice. The result? A comforting dish that hits the spot any time of the day.

Of course, these communal sharing claypots aren’t enough for those who crave a little variety. If that sounds like you, don’t fret. Sumbao serves some interesting zichar dishes such as Thai Style Sweet & Sour Pork ($18), Chef Signature Plum Goose ($68 for half) and Passionfruit Tender Chicken ($30).

Passionfruit Tender Chicken does sound unusual to me because I am so used to having steamed herbal chicken. But the passionfruit added a tantalising touch to the tender chicken, and I found myself liking it very much. The Chef Signature Plum Goose, which is a tantalising tango of tastes, features glistening braised skin and sweet, tender meat. It is balanced out well by the sweet and slightly acidic plum sauce.

Our team cannot resist the Salted Egg Crispy. Each crisp comes coated in a thick layer of delicious salted egg yolk. Satisfying bite, addictive flavours, what’s not to love? We also had the Salted Egg Tofu and Mixed Vegetables.

Hungry already? Thought so. I would definitely recommend their claypot fish soup! I’m already dreaming of the thick slices of fresh fish!

This post is brought to you by Sumbao Seafood Restaurant.

Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.