I recently visited the new Restaurant BT Ho Swee 1961 outlet at Tai Thong on its opening day, and the atmosphere was full of excitement. There were lively lion dance and dragon dance performances to celebrate the grand opening, attracting many diners and food lovers.
Restaurant BT Ho Swee 1961 is well-known for its charcoal-cooked claypot curry fish head. One of the most interesting sights was seeing rows of charcoal stoves with big flames cooking each claypot individually. Another great thing is that Restaurant BT Ho Swee 1961 also has a Halal-certified outlet at Blk 278D Compassvale Bow #01-05. This means Muslim friends can also enjoy their famous charcoal-cooked claypot curry fish head and other dishes.
The traditional cooking method makes the experience feel special and adds to the restaurant’s charm. Since it was the first day, many influencers were there taking photos and videos of the food to share on social media. Seeing everyone capturing the moment, I decided to do the same and enjoy the opening-day excitement. The smell from the claypots was amazing, and you could tell that every dish was carefully prepared over charcoal. Watching the chefs cook over the blazing fire was almost as enjoyable as eating the food.
My Orders at Restaurant BT Ho Swee 1961
Signature Charcoal Claypot Curry Fish Head
Of course, I couldn’t leave without trying Restaurant BT Ho Swee 1961’s signature Charcoal Claypot Curry Fish Tail instead of Fish Head. The portion was generous and packed with ingredients and cost at $35. It arrived bubbling hot in the claypot, keeping the curry warm throughout the meal. One thing that stood out was the crispy fried beancurd skin on top. It’s not something you commonly find with claypot curry fish head. If you dipped into the curry, it soaked it up beautifully while still keeping a slight crunch, adding an extra layer of texture and flavour to the dish.
The curry was rich and flavourful but not overly spicy. In fact, the spice level was mild enough that even my primary school-aged son could enjoy it. He especially loved pouring the fragrant curry gravy over his rice and happily finished every bite.
Claypot Beancurd
The Claypot Beancurd at Restaurant BT Ho Swee 1961 was another dish that impressed us with its generous portion. It was loaded with ingredients like silky beancurd, broccoli, carrots, baby corn, mushrooms, fried beancurd, yam and roasted pork all simmered in a savoury brown sauce.
Every spoonful was packed with a good mix of vegetables and beancurd, making the dish both hearty and satisfying. The beancurd soaked up the rich gravy beautifully, while the vegetables added a nice crunch and freshness. It’s the kind of comforting dish that goes perfectly with a bowl of steamed rice and is great for sharing with the whole family.
The claypot gravy was so delicious that my kids started competing to pour it over their rice. Luckily for my son, he had another favourite sauce to enjoy which is the signature curry from Restaurant BT Ho Swee 1961’s Charcoal Claypot Curry Fish Head. The flavourful curry became his go-to alternative.
Crab Meat with Shark’s Fin Soup
The Crab Meat with Shark’s Fin Soup at Restaurant BT Ho Swee 1961 was wallet-friendly at just $8.80. The soup was served with a rich, thick broth that was packed with flavour. Each spoonful had tender crab meat, making it comforting and satisfying. Although it is listed as a small pot, the portion was surprisingly generous. It was more than enough for two people to share, making it a great choice if you want to save room to try more dishes at Restaurant BT Ho Swee 1961.
Minced Meat Omelette
The minced meat omelette was cooked until golden brown on the outside while remaining soft inside. It wasn’t overly oily or salty.
Preserved Vegetables Braised Pork
The Preserved Vegetables Braised Pork from Bt Ho Swee 1961 has thick chunks of pork belly were braised to a deep, rich brown, sitting in a glossy, dark sauce. The preserved vegetables soaked up all that savoury goodness, making every bite so flavourful! The only thing I wished for was a softer, more melt-in-your-mouth pork.
Stir Fried Green Dragon Vegetables with Bean Sprouts
The green dragon vegetables were fresh and crisp, while the bean sprouts added an extra layer of crunch to every bite. To me, it felt like there were more bean sprouts than green dragon vegetables!
Love claypot dishes and traditional cooking? Restaurant BT Ho Swee 1961 is worth a visit. The new Tai Thong outlet combines delicious food with a unique charcoal cooking style that is hard to find these days. Do drop a comment below and let me know other nice curry fish head spots, I would love to try them!
If you are in the Tai Thong area, you may also want to check out these nearby eateries:
If you like exploring food, you can follow my TikTok, Instagram, or Facebook for more food adventures!
Location:
47 Tai Thong Cres, Singapore 347867
You can find directions on HERE
