Marina South Curry House fuels the CBD (Central Business District) crowd with a rustic taste of Singaporean-Malaysian tze char fare. The interior is reminiscent of a refurbished coffeehouse from the 70s era, with vintage elements that prompt diners of the good old times.
Heading the kitchen is Chef Gan Seong Teik, whom hails from Ipoh with over 40 years of cooking experience and has cooked in restaurants around the globe such as Mexico (1 year), Japan (1 year), Taiwan (3 years) and New Zealand (8 years).
If you ask me, I would say he has far better prospects tossing woks in foreign or western countries to pander to the homesick Asian expats and spreading the magnificence of the Asian food culture, rather than competing with like-minded countrymen. But he has chosen to settle down in Singapore at his current age of 56, as it is of closer proximity to his hometown. The CBD crowd get to benefit from it!
Fish head Bee Hoon ($7.90 for single portion/$18.90 for 2-3 pax, served in claypot)
The signature Fish Head Bee Hoon warms the stomach with a comforting broth that’s rich, milky and thick without the addition of milk, and tasty without the use of MSG in the cooking process. It is made up of a combination of ingredients simmered for over 6 hours. Fresh chunks of sea bass bring glee to fish lovers, with thinly sliced ginger refreshing the palate between sips and bites.