Fu Lee Seafood 富俐海鮮 @ Woodlands (2026)

It’s Sunday and our helper was having a break, so we came to our “canteen” for dinner. This time, we were attracted by their new menu item, fish head steamboat.

Fu Lee Seafood sits in the heart of Admiralty’s industry parks. Its prime location at the junction into the housing estate means that the bright lights in the evening do not go unnoticed by returning residents. We always drive around this canteen on the way home. And the bright signboard advertised their super value-for-money $12 fish head, which btw is valid for the Tomyam version (yucks) and not the traditional curry version.

But we came this time for their fish head steamboat 鱼头炉, which they introduced recently for dinner service.

Fish Head Steamboat 鱼头炉

The steamboat is powered by charcoal, which is a good omen, and it comes with unlimited refill of stock, which is another good sign. The soup was quite cloudy because of the different ingredients (deep fried pieces of fish bones, yam, Chinese medicinal herbs, galangal, and dried sole fish) boiling away. You have a choice of two types of fish – Chinese pomfret and red grouper.

White pomfret comes in two versions, Chinese pomfret 斗鲳 and silver pomfret 白鲳. They looked totally similar, but if you see the whole fish, Chinese pomfret has a protruding lower jaw and usually come from the coasts of Borneo. Silver pomfret is caught in Indian Ocean (small and cheaper) and in South China Sea (slightly larger and better tasting, but still cheaper than Chinese pomfret). They said their pomfret was Chinese pomfret, but we wouldn’t know as it had been filleted and served without the bones.

And all Teochew fish head steamboat must accompany with Tang-oh, aka crown daisy, the slightly bitter vegetable that is blanched in the stock. It used to be only available during Chinese new year, but with hydroponics, it is now available all year round.

I had to admit I was impressed with their fish head steamboat after so many “mishaps” around the Woodlands/Yishun districts. Their version was pretty close to the ones in Balestier and Tiong Bahru, and more economical too. The soup was quick “thick” with good fish tastes. The deep fried bones of the pomfret was a nice touch. And they topped up with stock and not plain water so the soup was not diluted even when you asked for more soup. PS: I didn’t get the MSG thirst in the night, so that’s quite impressive.

Fuyong Omelete 芙蓉蛋

Fuyong Omelete 芙蓉蛋 is a thick Chinese omelette filled with vegetables (julienned carrots, onions, bean sprouts and scallions) and proteins (usually chopped charsiew), pan-fried until golden and slightly crispy. Many tzechar stores have departed from the old taste 古早味 with omelette style “contaminated” by the mainland style. Thankfully, the Malaysian chefs at Fu Lee stick to the original.

Harjeong (Prawn Sauce) Chicken Wings 虾酱鸡

The harjeong chicken wings were ok, but because we do a better job at home, I am really being unreasonable here. There’s not much prawn paste taste to the chicken wings.

烤臭豆 BBQ sambal petai

There’s a revival of eating petai after the cleansing property of the bean is discovered. BBQ sambal petai is quite unique because so far we only have tried stir-fry ones. The petai was still crunchy but in a good way, and the sambal packed a punch.

Princess always talks about the sambal petai. The portion has shrunk and the price has gone up for the price, as you can see from the portion back in 2020.

Overall, Fu Lee is just like any of those neighbourhood tzechar store – nothing extraordinary, but always close by. They just become part of your live for being nearby. And now there’s a reason for me to go more often – fish head steamboat.

Fu Lee Seafood 富俐海鮮
39 Woodlands Cl, #01-65 MEGA@Woodlands, Singapore 737856
Tel : 6904 5519

Visited Feb 2026