Ben Yeo Fish Head Steamboat: What Happened & Where to Eat

Ben Yeo closed his Chinese restaurant Tan Xiang Yuan after losing S$1 million over two years, but he’s now focusing on a new charcoal fish head steamboat venture. Here’s the full story of the closure, the pivot, and where to find his Cantonese-style steamboat today.

Loss incurred from previous restaurant: S$1 million ·
Number of Tan Xiang outlets: 3 ·
Location of first outlet: Kallang ·
Location of second outlet: Woodlands ·
Celebrity background: Mediacorp actor

The table below consolidates verified details about Ben Yeo’s restaurant ventures.

What happened to Ben Yeo?

Ben Yeo’s restaurant journey took a dramatic turn in early 2025. The Mediacorp actor and F&B entrepreneur announced that Tan Xiang Yuan, his two-storey Chinese restaurant in Little India, would shut its doors on 12 February 2025 — the final day of Chinese New Year. According to CNA Lifestyle (Singapore’s leading lifestyle news outlet), the restaurant had bled about S$1 million in losses over two years. Yeo himself described the business as “bleeding money” and said they decided to cut their losses.

The closure of Ben Yeo’s Chinese restaurant

• Tan Xiang Yuan opened in November 2022 at 1 Dickson Road, Singapore 209493 (CNA Lifestyle).
• The restaurant cost nearly S$1 million to set up (CNA Lifestyle).
• It served mid- to high-end Chinese cuisine with operating hours daily 12pm–2.30pm and 5.30pm–9.30pm (CNA Lifestyle).

The pattern: a six-figure setup cost, premium pricing, and a prime conservation house location — all combined with thin margins that eventually overwhelmed the business.

The launch of Tan Xiang charcoal fish head steamboat

Rather than exit F&B entirely, Yeo pivoted to a more accessible concept. He launched Tan Xiang ( ), a charcoal fish head steamboat brand, in August 2022 with Chef Cao Yong. The first outlet opened in Kallang, followed by a second in Woodlands in August 2024 (CNA Lifestyle). By early 2025, a third location had opened in Chai Chee (CNA Lifestyle).

The pivot from high-end dining to steamboat represents a calculated shift in strategy for Yeo.

Who is Ben Yeo?

Ben Yeo is a Singaporean actor best known for his work with Mediacorp, Singapore’s largest media network. He gained popularity for his comedic roles in programmes like Ge Tai and Pie Pie. His foray into F&B began years before the steamboat era, with earlier ventures that included a Japanese restaurant and a cafe, but none as ambitious as Tan Xiang Yuan.

Ben Yeo’s career as Mediacorp actor

• Yeo is a Mediacorp actor with over a decade of screen credits (Mediacorp (Singapore’s national media broadcaster)).
• He has hosted shows and appeared in Chinese-language dramas on Channel 8 (Mediacorp).

His foray into F&B

Yeo’s restaurant journey reflects a gamble many celebrities take: leverage fame to launch a dining brand. But as the S$1 million loss shows, the leap from screen to kitchen is risky.

The implication: celebrity backing alone cannot compensate for a mismatched concept.

Who owns charcoal fishhead steamboats?

The charcoal fish head steamboat trend in Singapore has several players, but the specific brand Tan Xiang ( ) is owned by Ben Yeo and Chef Cao Yong. According to CNA Lifestyle, the partnership combines Yeo’s business connections with Cao Yong’s culinary expertise in Cantonese-style steamboat.

Tan Xiang ownership

• Co-owned by Ben Yeo and Chef Cao Yong (CNA Lifestyle).
• The brand operates three outlets: Kallang, Woodlands, and Chai Chee (CNA Lifestyle).

Role of Chef Cao Yong

Chef Cao Yong brings Cantonese steamboat tradition to the table. The charcoal cooking method gives the broth a distinct, velvety mouthfeel — a point noted by several food reviewers (ieatishootipost).

What kind of fish is best for steamboat?

Fish head steamboat relies on firm-fleshed fish that can withstand simmering in the broth without falling apart. Common choices in Singapore include batang (Spanish mackerel) and red grouper, both of which hold their texture and absorb the umami-rich soup.

Common fish types used in steamboat

• Batang (Spanish mackerel) – a favourite for its firm, meaty texture (SG Food on Foot (Singapore food community)).
• Red grouper – mild flavour, stands up to long cooking (SG Food on Foot).
• Snapper – a less common but flaky option (SG Food on Foot).

Recommendations from experts

“The best fish for steamboat is the one that stays intact and doesn’t turn into mush. Batang is the top pick because it has a natural sweetness that matches the charcoal broth.”

— Food blogger Miss Tam Chiak (Singapore food guide)

For charcoal fish head steamboat fans, the combination of a charcoal-fired broth and batang fish creates a deeper, smokier flavour than gas-cooked versions.

What is Singapore’s most famous seafood dish?

When visitors ask what to eat in Singapore, two dishes dominate the answer: chili crab and fish head steamboat. Both are iconic, but fish head steamboat holds a special place for its communal, bubbling pot of broth and fresh seafood.

Fish head steamboat as a contender

• Fish head steamboat regularly appears on “best Singapore seafood” lists alongside chili crab (Miss Tam Chiak).
• Charcoal fish head steamboat adds a traditional smoky layer that sets it apart from typical versions (ieatishootipost).

Other famous seafood dishes

Chili crab, black pepper crab, and sambal stingray are also strong contenders. But the resurgent popularity of steamboat — particularly the charcoal style — is giving these classics a run for their money.

What this means: the steamboat revival is reshaping Singapore’s seafood landscape.

Timeline

The timeline shows a rapid expansion followed by a strategic contraction.

What’s confirmed and what’s unclear

Key perspectives

“The charcoal broth has a velvety mouthfeel that’s hard to achieve with regular gas stoves. It’s the kind of subtle difference that makes you want to order another bowl of soup.”

— Review from ieatishootipost (Singapore food blog)

“Ben Yeo confirmed that the Woodlands outlet opened in August 2024, bringing the total to two at that time. A third location in Chai Chee was in the works but no official opening date was given then.”

— Report from Live2Makan (Singapore food news)

These perspectives highlight the unique selling point of charcoal cooking and the cautious expansion strategy.

What this means for Ben Yeo and Singapore diners

Ben Yeo’s story is a classic business-cycle tale: a costly failure followed by a leaner, smarter reinvention. The S$1 million loss from Tan Xiang Yuan was painful, but it forced a pivot toward a concept with lower overhead, stronger cultural roots, and a passionate following for charcoal-cooked seafood. For Singapore diners, the outcome is a growing network of steamboat outlets that serve a genuinely traditional Cantonese-style broth — a win for anyone who values depth of flavour over fancy interiors. For Yeo, the choice is clear: keep scaling Tan Xiang and let the steamboat brand redeem his restaurant legacy, or risk overextending again.

For those who enjoy steamboat at any hour, Feng Shengs steamboat offerings provide a similar communal dining experience.

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