Restaurant Review

Qi Lai Feng stands as a beacon for fish enthusiasts in Singapore’s Geylang district, offering an elevated take on Chinese fish pot cuisine that outshines many contemporary competitors. This establishment has carved its niche by focusing on two distinct preparation methods—the aromatic barrel fish pot and the intensely flavored dry pot—both executed with remarkable precision and quality ingredients.

The restaurant’s commitment to freshness is evident in every slice of fish served. Whether you opt for the herbal-infused barrel preparation or the piquant dry version, the quality of the seafood remains the central attraction. The giant grouper, in particular, delivers exceptional tenderness and natural sweetness, while the specialty grass carp from Guangzhou offers a textural experience unlike any conventional fish dish.

What sets Qi Lai Feng apart is its ability to balance traditional Chinese cooking techniques with interactive dining elements. The barrel fish pot doubles as a communal hotpot experience, inviting diners to add premium meats and vegetables to the rich, herb-infused broth. Meanwhile, the dry pot delivers bold, assertive flavors that awaken the palate with layers of heat, aromatics, and umami depth.

The restaurant earns a well-deserved 9/10 rating, with its only notable drawback being the premium pricing, which may be steep for some diners in the area.

Ambience & Atmosphere

Qi Lai Feng prioritizes function over form in its interior design approach. The space is straightforward and unpretentious, eschewing elaborate decorative elements in favor of practical comfort. Spaciousness defines the dining area, with generous table spacing that allows multiple groups to dine simultaneously without feeling crowded or intrusive.

The ventilation system deserves particular mention, as it successfully manages the aromatic intensity of boiling fish pots and spice-laden preparations. Despite constant cooking activity, the air remains fresh and breathable, preventing the overwhelming accumulation of cooking odors that can plague similar establishments.

The ambience leans casual and convivial, suited for group gatherings and family dinners rather than intimate romantic occasions. Lighting is functional, service is efficient, and the overall atmosphere encourages relaxed, extended meals where diners can linger over their hotpots without feeling rushed.

Located a comfortable 10-minute walk from Kallang MRT Station, the restaurant offers accessibility balanced with the neighborhood character that Geylang is known for.

Menu Overview

Barrel Fish Pot Options

Fish Selection:

• Toman Fish (pricing varies)
• Red Grouper (pricing varies)
• Giant Grouper (from $58.80++)

Soup Base Choices:

• Mushroom Herbal Soup
• Additional bases likely available

Signature Fish Pot (Dry)

Fish Selection:

• Crisp Fish/Grass Carp (from $49.80++)

Hotpot Add-Ons & Sides

• Premium Pork Belly Slice ($15.80++)
• U.S. Premium Beef Slice ($15.80++)
• Sea Prawns ($13.80++)
• Cheese Tofu ($6.80++)
• King Oyster Mushrooms (included in dry pot)
• Cauliflower (included in dry pot)
• Radish Sticks (included in dry pot)

Signature Dishes Analysis

Barrel Fish Pot with Giant Grouper

Core Components: The dish centers on thick-cut slices of giant grouper submerged in a wooden barrel filled with mushroom herbal soup. The presentation is rustic yet refined, with the barrel serving both aesthetic and functional purposes by retaining heat and infusing the fish with aromatic complexity.

Flavor Profile: The grouper absorbs the broth’s herbal character while maintaining its inherent sweetness. Earthy notes from mushrooms blend with medicinal herbs to create a comforting, restorative quality. The soup achieves a delicate balance—robust enough to be flavorful yet restrained enough to let the fish’s natural taste shine through.

Textural Elements: The fish texture is the star attraction, described as “unbelievably tender” and yielding with minimal resistance. Each slice separates effortlessly, indicating precise cooking that brings the fish just to the point of doneness without overcooking. The flesh is thick, substantial, and luxuriously soft.

Visual Presentation: The wooden barrel creates a dramatic centerpiece at the table. The golden-hued broth glistens with herbal ingredients and mushroom slices floating alongside pristine white fish pieces. Steam rises continuously, adding theatrical appeal to the dining experience.

Interactive Element: Diners can transform the dish into a personalized hotpot by adding premium ingredients. The broth deepens in complexity as various proteins and vegetables cook within it, creating a progressive flavor journey throughout the meal.

Signature Fish Pot (Dry) with Crisp Fish

Core Components: This preparation showcases grass carp bred specifically in Guangzhou for its unique textural properties. The fish is prepared with dried chillies, Sichuan peppercorns, and abundant garlic, creating a dish that is both visually striking and intensely aromatic. Supporting ingredients include king oyster mushrooms, cauliflower, and radish sticks.

Flavor Profile: The dominant flavors are piquant heat from dried chillies, the distinctive numbing sensation of Sichuan peppercorns, and a strong garlicky backbone. These bold elements meld together to create layers of complexity—initial sharpness gives way to aromatic depth, with lingering warmth that builds gradually rather than overwhelming immediately.

Textural Elements: The defining characteristic is the fish’s unexpected crunch, positioned somewhere between the springy texture of squid and the cartilaginous bite of pork. This textural anomaly creates intrigue and keeps diners engaged. The supporting vegetables contribute additional textural variety—meaty king oyster mushrooms, crisp cauliflower florets, and crunchy radish sticks.

Visual Presentation: The dish arrives as a vibrant red mound of chillies and peppercorns studded with white fish pieces and colorful vegetables. The visual impact is immediate and appetizing, signaling the bold flavors to come. The contrast between the crimson spices and pale fish creates striking visual drama.

Aromatics: The fragrance is intoxicating—waves of garlic, toasted chillies, and numbing peppercorns create an olfactory experience that stimulates appetite before the first bite.

Deep Dish Analysis: Facets, Features & Essences

Barrel Fish Pot – Multidimensional Breakdown

Essence: At its core, this dish embodies restoration and comfort. The herbal elements speak to traditional Chinese medicinal cuisine, where food serves both nutritional and therapeutic purposes. The essence is gentle nourishment wrapped in communal warmth.

Primary Traits:

• Tenderness as defining characteristic
• Sweetness from premium fish quality
• Earthiness from mushroom and herb integration
• Delicacy in flavor balance
• Adaptability through hotpot functionality

Textural Layers:

1. Fish flesh – Silken, yielding, almost custard-like softness
2. Broth – Light-bodied liquid with velvety mouthfeel from dissolved fish proteins
3. Mushrooms – Tender with slight resistance, absorbing broth flavors
4. Added proteins – Variable based on selections (tender beef, fatty pork, snappy prawns)
5. Added vegetables – Crisp elements that provide textural contrast

Aromatic Dimensions:

• Primary: Herbal medicinal notes (likely goji berries, angelica root, ginseng)
• Secondary: Earthy mushroom umami
• Tertiary: Sweet marine quality from grouper
• Background: Subtle ginger and scallion brightness

Color Palette:

• Golden amber broth with translucent clarity
• Pristine white fish slices with pearlescent sheen
• Brown mushrooms adding depth
• Green herbs floating as garnish
• Pink/red added proteins creating pops of color

Mouthfeel Progression: The initial sip of broth coats the palate with gentle warmth and herbal complexity. Fish pieces dissolve almost instantly upon contact with the tongue, releasing sweet juices. The experience is soothing rather than stimulating, with each element contributing to an overall sense of gentle satisfaction.

Temperature Dynamics: Served piping hot in the barrel to maintain optimal temperature throughout the meal. The wooden vessel retains heat excellently, ensuring the final bites are nearly as warm as the first.

Signature Dry Fish Pot – Multidimensional Breakdown

Essence: This dish channels intensity and excitement. It represents the bold, unapologetic flavors of Sichuan cuisine, where heat, numbing spice, and aromatic complexity create an addictive eating experience. The essence is stimulation and pleasure through controlled assault on the senses.

Primary Traits:

• Crunchiness as textural novelty
• Pungency from chilli and peppercorn dominance
• Savoriness from heavy garlic presence
• Complexity through layered spice application
• Addictiveness creating compulsive eating behavior

Textural Layers:

1. Crisp fish – Unusual crunchy-springy texture, resilient to bite
2. Dried chillies – Brittle exterior with slight chew, not meant to be eaten whole
3. Sichuan peppercorns – Hard, shell-like texture releasing numbing compounds
4. King oyster mushrooms – Dense, meaty chew resembling abalone
5. Cauliflower – Firm with slight give, absorbing spicy oil
6. Radish sticks – Crisp, water-rich crunch providing refreshing contrast

Aromatic Dimensions:

• Primary: Toasted dried chilli – smoky, fruity heat
• Secondary: Numbing floral quality from Sichuan peppercorns
• Tertiary: Pungent raw and fried garlic
• Quaternary: Subtle sesame oil richness
• Background: Soy sauce umami and possible rice wine sweetness

Color Palette:

• Vibrant crimson from dried chillies creating dramatic base
• Deep burgundy peppercorns scattered throughout
• White fish pieces emerging from red sea
• Ivory cauliflower providing visual relief
• Golden-brown king oyster mushrooms
• Pale radish sticks adding brightness
• Glossy oil sheen reflecting light

Mouthfeel Progression: The first bite delivers immediate textural surprise as teeth meet the fish’s unexpected resistance. Heat builds gradually as chilli oils coat the mouth, followed by the distinctive tingling numbness of Sichuan peppercorns. The sensation is dynamic and ever-changing, with waves of heat, numbing, crunch, and relief cycling throughout the eating experience.

Temperature Dynamics: Arrives very hot from wok cooking, with residual heat from oil maintaining warmth. Unlike the barrel pot, this dish can be enjoyed at various temperatures, with cooling slightly mellowing the heat intensity.

Flavor Evolution: Initial taste is sharp and piquant, dominated by chilli heat and garlic punch. As the palate adjusts, underlying complexities emerge—subtle sweetness in the fish, umami from mushrooms, vegetal notes from cauliflower. The numbing effect of peppercorns creates a sensation where subsequent bites feel different from the first, as taste sensitivity shifts.

Recipe Recreation Guide

Home-Style Barrel Fish Pot with Herbal Soup

Ingredients:

For the Fish:

• 600g fresh grouper, red snapper, or cod fillet, cut into 1-inch thick slices
• 1 tablespoon rice wine
• 1 teaspoon salt
• 3 slices ginger

For the Herbal Broth:

• 2 liters chicken or pork stock
• 15g dried shiitake mushrooms, rehydrated and sliced
• 100g fresh king oyster mushrooms, sliced
• 10g dried goji berries
• 3-4 slices angelica root (dang gui)
• 3-4 slices astragalus root (huang qi)
• 2-3 red dates, pitted
• 3 slices ginger
• 2 cloves garlic, smashed
• 2 scallions, cut into sections
• Salt to taste
• White pepper to taste

Optional Hotpot Additions:

• Thinly sliced beef or pork belly
• Fresh prawns
• Soft tofu
• Leafy vegetables (bok choy, napa cabbage)
• Glass noodles

Equipment:

• Large clay pot or deep saucepan (wooden barrel if available)
• Strainer

Cooking Instructions – Barrel Fish Pot

Step 1: Prepare the Fish Rinse fish slices under cold water and pat completely dry with paper towels. Place in a bowl and gently massage with rice wine, salt, and ginger slices. Let marinate for 15-20 minutes at room temperature. This removes any fishy odor and seasons the flesh.

Step 2: Build the Herbal Broth In your cooking vessel, combine stock, rehydrated shiitake mushrooms, ginger, garlic, and scallions. Bring to a gentle boil over medium-high heat. Reduce heat to medium-low and add angelica root, astragalus root, goji berries, and red dates.

Step 3: Simmer and Develop Flavors Allow the broth to simmer uncovered for 30-40 minutes. The liquid should reduce slightly, and the medicinal herbs will infuse their essence into the stock. The aroma should be fragrant and slightly sweet from the herbs. Taste periodically and adjust with salt and white pepper.

Step 4: Add Fresh Mushrooms After the initial simmer, add the sliced king oyster mushrooms. Continue cooking for another 10 minutes until mushrooms are tender and have absorbed the broth flavors.

Step 5: Cook the Fish Remove ginger slices from the marinated fish. Gently slide fish pieces into the simmering broth one at a time, ensuring they don’t overlap. The broth should be at a gentle simmer, not a rolling boil, which would cause the fish to break apart.

Step 6: Gentle Poaching Cook fish for 4-6 minutes without stirring. The fish is done when it turns opaque and flakes easily but still holds together. Grouper and thicker cuts may need the full 6 minutes, while thinner fish like cod may only need 4 minutes.

Step 7: Final Seasoning Taste the broth and adjust seasoning with additional salt and white pepper if needed. The broth should be savory with herbal undertones and the natural sweetness from fish and mushrooms.

Step 8: Serve Transfer the pot to the table if using a clay pot or wooden barrel. If using a regular pot, carefully ladle fish and broth into a serving bowl. Serve immediately while piping hot.

Step 9: Hotpot Extension (Optional) After enjoying the fish, increase the heat to bring the broth back to a simmer. Add your choice of proteins, vegetables, and noodles, cooking each item in the enriched broth for an extended hotpot experience.

Home-Style Dry Fish Pot with Crisp Fish

Ingredients:

For the Fish:

• 600g firm white fish (tilapia, catfish, or grass carp if available), cut into bite-sized pieces
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• Oil for frying

For the Spice Mix:

• 40g dried red chillies (facing heaven peppers or similar)
• 2 tablespoons Sichuan peppercorns
• 8-10 cloves garlic, minced
• 3 slices ginger, minced
• 3 scallions, white and green parts separated, chopped

For the Vegetables:

• 150g king oyster mushrooms, sliced into thick rounds
• 150g cauliflower florets
• 100g daikon radish, cut into matchsticks
• 2-3 dried red chillies, whole (for garnish)

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice wine
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1/2 cup chicken stock

Equipment:

• Wok or large deep skillet
• Spider strainer or slotted spoon
• Mixing bowls

Cooking Instructions – Dry Fish Pot

Step 1: Prepare the Fish Pat fish pieces thoroughly dry. In a bowl, toss fish with cornstarch, salt, and white pepper until evenly coated. Let sit for 10 minutes to allow coating to adhere properly.

Step 2: Toast Spices Heat a dry wok over medium heat. Add Sichuan peppercorns and toast for 1-2 minutes until fragrant and slightly smoking. Remove and set aside. In the same wok, toast dried chillies for 30 seconds until darkened and aromatic but not burned. Remove and set aside with peppercorns.

Step 3: Fry the Fish Add 2-3 cups of oil to the wok and heat to 350°F (175°C). Working in batches to avoid overcrowding, fry fish pieces for 3-4 minutes until golden and crispy on the outside but just cooked through inside. The coating should be crunchy and the fish should have developed a slight resilience. Drain on paper towels.

Step 4: Prepare Vegetables Remove most of the oil from the wok, leaving about 3 tablespoons. Over high heat, stir-fry king oyster mushroom slices for 2-3 minutes until edges are golden. Add cauliflower and stir-fry for another 2 minutes. Add radish sticks and cook for 1 minute. The vegetables should be crisp-tender, not soft. Remove and set aside.

Step 5: Create Aromatic Base In the same wok with remaining oil (add a bit more if needed), reduce heat to medium. Add minced garlic, ginger, and white parts of scallions. Stir constantly for 30-45 seconds until fragrant but not browned.

Step 6: Add Spices Add the toasted dried chillies and Sichuan peppercorns. Stir vigorously for 15-20 seconds, allowing the spices to bloom in the oil and release their essential oils. The kitchen should fill with an intense, sneeze-inducing aroma.

Step 7: Build the Sauce Immediately add the sauce mixture (soy sauces, rice wine, sugar, and stock) to prevent spices from burning. Stir well and bring to a simmer. The sauce should reduce slightly and become glossy.

Step 8: Combine Everything Return the fried fish to the wok, tossing gently to coat with the spice mixture without breaking apart the pieces. Add the cooked vegetables and toss everything together for 1-2 minutes until heated through and well combined.

Step 9: Final Touches Drizzle sesame oil over the dish and toss once more. Transfer to a serving platter. Garnish with green scallion parts and additional whole dried chillies for dramatic presentation.

Step 10: Serve Serve immediately while very hot. The dish is meant to be intensely aromatic and visually striking. Provide rice on the side to balance the bold flavors.

Cooking Tips & Techniques

For Barrel Fish Pot:

• Never let the broth boil vigorously when fish is present, as this toughens the flesh
• Fresh fish is critical; frozen will not achieve the same tender texture
• Don’t skip the rice wine marinade—it’s essential for removing fishiness
• Herbal ingredients can be adjusted based on preference; start with less if unfamiliar with medicinal herbs
• The broth improves if made a day ahead and reheated before adding fish

For Dry Fish Pot:

• Cornstarch coating creates the crispy exterior that contributes to texture
• Oil temperature is crucial—too low and fish absorbs oil, too high and coating burns before fish cooks
• Toast spices just until aromatic; burning creates bitter flavors
• Work quickly once aromatics are added to prevent burning
• The dish should taste numbing (ma) and spicy (la) in balanced measure

Professional Insights

Why the Giant Grouper is So Tender: The exceptional texture comes from the fish’s natural collagen content and the gentle poaching method. Grouper has a delicate flesh structure that, when cooked properly, maintains moisture while achieving a silken consistency. The thick cuts ensure the interior stays succulent while the exterior absorbs flavor.

The Science of “Crisp Fish”: Grass carp bred specifically for texture are raised in flowing water environments and fed a specialized diet. This produces firmer muscle fibers and less fat marbling, creating the unusual crunchy texture. The cornstarch coating and quick frying further enhance this textural quality.

Sichuan Peppercorn’s Numbing Effect: The compound hydroxy-alpha sanshool in Sichuan peppercorns triggers a tingling sensation by activating touch and temperature receptors. This creates the distinctive “ma” (numbing) sensation that allows diners to consume more chilli heat without overwhelming pain.

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