805 Seafood Kitchen – Local Delicacies at Affordable Prices

For as far as I remember, hankerings tend to come in hordes, never alone. Its often a tall order to satisfy and quell them all simultaneously. In that same vein, it’s probably a strong driving reason why Cai Png and Tze Char places are very popular amongst the locals. You get to kill two birds with one stone – resolve multiple cravings and satisfy your rumbling tummy. While it’s difficult to find bad Cai Png or Tze Char, it’s also paradoxically difficult to find good ones. So, in our quest to gratify our cravings, we decided to try out an unpretentious Tze Char stall that some have been raving about.

805 Seafood Kitchen is known for their curry fish head amongst a selected inventory of local delicacies that we’re all familiar with. Besides the famed curry fish head, we also got the prawn paste chicken (Har Cheong Gai), Xian Cai In Superior Stock, Braised Bean Curd with Green Vegetables and Fu Rong Egg (Fu Yong Dan).

My favourite was the prawn paste chicken, but not just because it’s fried chicken. The prawn paste chicken has an addictive and captivating fragrance. The juicy chicken wings feature a crispy and crunchy skin that’s well seasoned. We wiped this plate clean so it’s safe to say that it wasn’t enough for all. For 5 pax, I reckon the large size would have been just about right.

We also had the Braised Tofu with Green Vegetables. Think thick chunks of Tofu smothered in a starchy gooey gravy. The tofu may be soft but it doesn’t fall apart easily. The portion of mushrooms and assorted vegetables is generous, but we found the tofu slightly bland and would have preferred it to be a little saltier. The omelette is served whole with a slightly crispy exterior and charred edges. Bite into the egg and you’ll notice that they’ve added a good amount of onions and shrimps. The interior of the omelette was sufficiently soft and moist, making this an easy winner amongst us. 

We needed to balance our meal with some vegetables so we ordered the Xian Cai in Superior Stock. The dish presents a generous portion of spinach and mushrooms mixed with tang hoon, in a pool of cream-coloured broth. While the flavour of the broth didn’t impress, the copious amounts of eggs made up for it. The spinach was well cooked, and adequately crunchy. 

I saved the best for last – the signature curry fish head ($25) which is a popular dish that many lust after. The creamy, spicy and robust curry comprises a medium-sized red snapper head, and vegetables. I thought that they were super generous with the vegetables and the curry. The spice is evident in the curry but it only hits after a while. Coupled with a bowl of hearty white rice, the curry fish head is definitely a must-order.

We ordered a medium size for all the dishes for the five of us, and there were still leftovers. The bill came up to a total of $93.20 which is reasonably under 20 bucks per pax! For the quality and portions, I thought the value was unbeatable. There is also plenty of parking space, and big round tables – perfect for family gatherings! If you like, you can also opt for the chef’s recommended salted egg crab too.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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