Chong Qing Grilled Fish at Liang Seah Street, Bugis, has become one of those places that Singaporeans instinctively think of when they crave proper Sichuan mala grilled fish (烤鱼). Tucked along the ever-buzzy Liang Seah food street just opposite Bugis Junction, this restaurant pulls in crowds nightly with the unmistakable aroma of charcoal-grilled fish, dried chillies and numbing Sichuan peppercorn.
A Bugis landmark for Chongqing-style grilled fish
Liang Seah Street is famous as a supper and hotpot stretch, but Chong Qing Grilled Fish is easily one of its most recognisable names. The Bugis outlet sits at 1 Liang Seah Street, #01-05/06, Singapore 189022, a short walk from Bugis MRT, and is open till past midnight, making it a magnet for post-shopping dinners and late-night gatherings.
The brand itself helped introduce Chongqing-style grilled fish with hotpot broth to Singapore. Its first dining concept was launched in 2010, and it is often credited as one of the pioneers that brought this style of cuisine—from the mountainous city of Chongqing in southwest China—to the local F&B scene.
Today, the Liang Seah Street branch remains its most iconic outlet, frequently appearing in Bugis food guides as a must-try spot for mala lovers.
What exactly is Chongqing grilled fish?
To understand the appeal of the restaurant, it helps to know what Chongqing grilled fish actually is. Originating from the Sichuan–Chongqing region, this dish combines elements of charcoal grilling and simmering in a spicy broth:
- A whole fish is cleaned, marinated and first grilled or deep-fried until the skin is crisp and fragrant.
- It is then placed into a rectangular metal pan.
- A bubbling broth—often packed with chillies, Sichuan peppercorns, aromatics and herbs—is poured over the fish.
- The fish continues to simmer at the table, soaking up the flavours while side ingredients cook around it.
The result is a dish with smoky, grilled aroma, a rich, layered broth, and that addictive mala (麻辣) balance of numbing and spicy. It’s designed for sharing, which is why you’ll almost always see large groups tucking into one big pan in the middle of the table.
The Chong Qing Grilled Fish Bugis experience
Atmosphere along Liang Seah Street
Step onto Liang Seah Street in the evening and you’ll be hit by a mix of neon signs, the clatter of woks and the scent of mala in the air. The Bugis outlet of Chong Qing Grilled Fish has both indoor and outdoor seating, and the street often feels like a mini-Chongqing with diners chatting over steaming pans of fish and hotpot.
The interior tends to be cosy and bustling rather than quiet and formal. Tables are packed quite closely together to accommodate the crowds, which adds to the lively, no-frills feel. It’s the kind of place where you come in T-shirt and shorts, ready to sweat a little over a spicy meal.
Because the restaurant is popular, queues are common during peak hours, especially on weekends and public holidays. Many guests reserve via platforms like Chope or booking links, or arrive slightly earlier for dinner to beat the rush.
How to order your grilled fish
One of the reasons diners love Chong Qing Grilled Fish at Liang Seah Street is the customisable ordering process. It usually follows four simple steps, similar to choosing your own mala hotpot:
1. Pick your fish
Common choices include:
- Sea bass – popular for its tender flesh and ability to absorb flavours.
- Patin fish – often recommended in Bugis food guides, with a fattier texture that suits spicy broths.
The staff will suggest an appropriate size based on the number of people at your table.
2. Choose your broth flavour
This is where the personality of Chongqing cuisine really shines. Signatures typically include:
- Spicy Fragrant (香辣) – a classic mala broth heavy with dried chillies, peppercorns and aromatics. Less numbing than some versions, but with a strong, savoury kick.
- Spicy Numbing (麻辣) – for those who love that tingling, tongue-numbing sensation from Sichuan peppercorns.
- Mushroom Herbs – a lighter, non-spicy broth centred on mushrooms and Chinese herbs, ideal for spice-shy diners.
- Fermented Black Bean – savoury, robust and not as fiery, with the umami depth of dou chi (豆豉).
Each broth is served bubbling hot in the metal pan and continues to infuse the fish as you eat.
3. Decide your spice level
Even within the spicy broths, you can usually choose from different spice intensities—from mild to “extra spicy”. This is handy when you’re dining with friends who may not all have the same chilli tolerance. Servers are generally happy to advise if you’re unsure which level to go for.
4. Add on your favourite side ingredients
Like mala xiang guo, the fun lies in choosing the accompanying sides to simmer together with the fish. Popular picks mentioned in reviews and guides include:
- Lotus root slices – crunchy and great at soaking up the broth.
- King oyster mushrooms – give a meaty, chewy bite.
- Fish balls with roe – bouncy texture with a savoury pop in the middle.
- Quail eggs, konjac, potatoes, luncheon meat and pig skin – often seen in diners’ orders and social media posts.
The more ingredients you add, the more your pan starts to feel like a hybrid of grilled fish and hotpot—perfect for long, leisurely meals.
Beyond grilled fish: other Sichuan favourites
Although grilled fish is the star, Chong Qing Grilled Fish at Liang Seah also offers a range of Sichuan side dishes and cooked items to complete the meal. Across its outlets, popular options include:
- Spicy Chicken Cubes (辣子鸡) – deep-fried nuggets of chicken tossed with dried chillies and peppercorns.
- Sichuan “Water-cooked” Beef (水煮牛肉) – tender beef slices simmered in a rich, chilli-laden broth.
- Chinese spinach with salted egg & century egg – a comforting, savoury vegetable dish that balances the heavier flavours.
- Dry pot mushroom or mixed vegetables – fragrant, slightly oily dry-style dishes that pair well with steamed rice.
Of course, the exact menu can change over time and between outlets, but the common thread is bold flavours, fragrant spices and shareable portions.
Why it’s so popular with locals and tourists
1. Authentic Chongqing–Sichuan flavours
Diners familiar with the region’s cuisine often praise the restaurant for delivering a taste that is close to what you’d find in Chongqing or Chengdu—especially in terms of numbing heat and strongly seasoned broth.
Chongqing cuisine (and broader Sichuan food) is known for its unapologetically punchy profile—deeply savoury, spicy, numbing, and sometimes slightly smoky. The Liang Seah outlet embraces that identity rather than toning it down too much, which appeals to both mainland Chinese diners and local mala lovers.
2. Social, share-style dining
A big pan of grilled fish, bubbling away in the middle of the table, naturally becomes the centrepiece of a gathering. People are constantly reaching in for another piece of fish, ladling broth over rice, or fishing out lotus root and beancurd from below.
This share-style format makes Chong Qing Grilled Fish an easy choice for:
- Birthday gatherings
- Post-work dinners
- Supper after a night out in Bugis
- Meet-ups with friends visiting from overseas
3. Supper-friendly opening hours
The Bugis outlet typically opens from around late morning to 1am daily (and even later on some weekends or promotions), making it one of the go-to spots for late-night mala cravings in the central area.
When most regular restaurants have closed, the glow of signage and the scent of chilli oil from Liang Seah Street remain, drawing in groups looking for a hearty supper.
4. Strategic Bugis location
Located just opposite Bugis Junction and near Bugis+, the restaurant benefits from heavy foot traffic—from shoppers and office workers to tourists staying at nearby hotels. It’s also easily reachable from the Downtown and East-West MRT lines, which intersect at Bugis.
Many travellers include Chong Qing Grilled Fish in their food itineraries precisely because it is central, easy to find, and distinctively “Singapore-meets-Chongqing” thanks to the lively street setting.
Tips for enjoying Chong Qing Grilled Fish at Liang Seah Street
If you’re planning a visit, here are some practical tips to make the most of your meal:
- Go with at least 3–4 people
A whole fish plus sides is meant for sharing. With more people, you can try more side dishes and maybe an extra appetiser or two. - Start with medium spice if you’re unsure
Even “medium” can be pretty intense if you’re not used to Sichuan heat. You can always add chilli condiments on the side, but you can’t reduce the spice once the broth is on the table. - Balance the meal with non-spicy sides
Order a vegetable dish, tofu or herbal-style broth if some diners need a break from the fire. Steamed rice is almost essential—it soaks up the broth and ensures you don’t walk away too overwhelmed. - Reserve ahead on weekends
Fridays, Saturdays and public holidays can get very busy, and Liang Seah Street itself can be closed to cars in the evenings, turning it into a pedestrian dining zone. Online reservations via booking platforms help secure a table. - Wear something casual
With all the chilli oil and steam, it’s not unusual to leave smelling faintly of mala—consider it part of the experience!
A must-try for mala and grilled fish lovers in Bugis
Chong Qing Grilled Fish at Liang Seah Street has earned its reputation not just as another mala joint, but as a pioneer of Chongqing grilled fish in Singapore. With its central Bugis location, late-night opening hours, and unabashedly bold flavours, it’s a natural choice whether you’re:
- Introducing friends to authentic Chongqing-style grilled fish
- Looking for a memorable supper spot after shopping in town
- Craving something more exciting than regular zi char or hotpot
If you love the combination of smoky grilled fish, rich chilli-laden broth and the addictive tingling of Sichuan peppercorns, this lively Liang Seah Street restaurant deserves a place on your eat-list the next time you’re in Bugis.
Find out more at https://www.cqgf.com.sg/