If I were forced to choose one protein to eat for the rest of my life, I’d choose fish. There are just so many species to choose from and you can easily pick between raw and cooked (definitely can’t do that with chicken). Chong Qing Grilled Fish uses a traditional cooking method to grill their fish, incorporated with over twenty herbs and spices for an alluring and mouthwatering experience.


We got the Fish Fillet Value Meal set that costs S$16++, includes 1 whole fish, 1 heaping bowl of rice and a cold cucumber side dish and lemon juice.

You can choose among Sea Bass, Parrot Fish and Cobia Fish but do note that if you’re using the 1-for-1 voucher on Chope, you can only choose the Sea Bass.

Meanwhile, you can choose from 7 flavours to cook your fish fillet in: Spicy Numbing, Spicy Fragrant, Pickled Cabbage, Hot and Sour, Fermented Black Bean, Fresh Chillies and Mushrooms Herbs.

This was just one of those meals where I required Hercules self-control to not dive into before I was done with the photos. We got the Spicy Fragrant and Hot and Sour and the aroma of both were just tormenting us.

The Spicy Fragrant was delicate, teasing our palate, whereas the Hot and Sour was addictively aggressive. My friend preferred the former where I preferred the latter.

Generally, I found the fish a tad overcooked. It was acceptable, but could’ve been more tender and flaky.

Also, for those who are deathly afraid of choking on bones, do remember that these are fish fillet so the bones are removed beforehand. That being said, do keep a lookout for strays because I did find a small one lodged in the fish.


A huge portion for S$16++ and it’s even more worth it if you get the Buddy Meal (S$28++) where you can swap out the fish for Sichuan “Water-Cooked’ Pork in Fragrant Chili Oil, Double-Cooked Spicy Pork Slices and Dry Pot Chicken. The cucumber salad is also replaced with a choice of stir-fried vegetable.

Location: 18 Mosque Street, Singapore 059498
Tel: +65 6225 0087
Opening hours: 12pm- 11pm

Chong Qing Grilled Fish locations

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