Shi Tang by Mahota Kitchen: Yishun zi char spot with farm-to-table steamboat, fish sourced from Tekong farm

Yishun is not a neighbourhood with the best rep. The memes and urban myths are countless, but you know what else is in abundance there? Good food.

Having lived in Yishun, we can attest to the wealth of under-the-radar food finds in the notorious northern town — and Shi Tang by Mahota Kitchen is a new discovery that we quite enjoyed.

While there was once a Toa Payoh branch, it has closed and Yishun is the only place you can try it now.

Shi Tang by Mahota Kitchen doesn’t sit in the most convenient spot, requiring around 20 to 30 minutes to get there from either Yishun or Canberra MRT.

But it’ll probably interest seafood enthusiasts, since this far-flung zi char spot is known for its fish head steamboat, and it uses fresh fish delivered from its own farm in Singapore!

Farm-to-table fish from Tekong

Shi Tang by Mahota Kitchen is linked to Prime Aqua Sea Farm, a floating fish farm that sits north of the famous Pulau Tekong, known for turning ah boys into men.

One thing has to be made clear: Not every fish dish on the menu uses fresh fish from the farm. 

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According to staff, the whole fish and fish head steamboat are two of the items that do — it’s better to clarify when ordering, if you’re hankering for the freshest produce!

But if you are already venturing into the treacherous Yishun area for Shi Tang by Mahota Kitchen, then you might as well try out its signature farm-to-table fish head steamboats (from S$38).

There are three different options: red snapper (around 700g of fish, S$38), hybrid grouper (around 700g, S$48), and seafood grouper (also includes prawns, scallops, fish maw, squid, and lala, from S$88). 

We weren’t a big group, and settled for the signature hybrid grouper steamboat (probably good for sharing between two to four) which comes with a boiling hot cauldron of ingredients, including tofu, tomatoes, and deep-fried fish bones.

As mentioned, Shi Tang by Mahota Kitchen uses fresh fish, which is sliced up and served on the side. Rather than having all the fish served in the pot at the same time, you can control the cook of each slice and ensure it goes for a dip into the soup at the right time.

If cooked right, the grouper is immensely soft and bouncy, sports a gentle sweetness, and soaks up some of the broth’s richness.

The broth itself is a comforting combination of sweetness and umami, and intensifies as it cooks!

While the farm-to-table fish is the biggest selling point here, another unexpected item on the menu proved to be just as impressive.

We were absolutely infatuated with the crowd-favourite crispy eggplant with salted egg (from S$12).

We’re not sure what magic Shi Tang by Mahota Kitchen has employed, but each golden-brown nugget features velvety, almost melt-in-mouth pockets of eggplant within a light, crispy batter.

Those who want a heartier protein to go with rice can also opt for the Hakka braised pork ribs (S$18), another store speciality.

Texture-wise, these pork ribs were all tender and juicy. Flavour-wise, the sauce was punchy and robust — too salty on its own, but was a match made in heaven for white rice.

You know what? After trying the fresh farm-to-table steamboat, and the amazing fried eggplant, we think Shi Tang by Mahota Kitchen might just be worth your time, if you aren’t staying too far from the north.

For more ideas on what to eat, read our stories on the funky new live music bar Earworm and Tokyo Onigiri, serving enticing made-to-order onigiri.