Review: Top 5 Eats at Chui Huay Lim Teochew Cuisine

Review: Top 5 Eats at Chui Huay Lim Teochew Cuisine

Near Newton Circle, enjoy one of the most authentic Teochew dishes Singapore has to offer

This Teochew Cuisine restaurant is right in the Chui Huay Lim Club, a place with a history of more than 170 years.

1. Teochew Steamed Pomfret

Nothing screams Teochew cuisine like the steamed Pomfret. Photo: Chui Huay Lim Teochew Cuisine

The Teochew Steamed Pomfret is a classic dish of the Teochew cuisine. The dish is usually sour, but not too sour, just enough to entice you for another bite. The fish meat is very soft, it comes off the bone smoothly and practically melts in your mouth. The meat also soaks up the sauce it is in, so not only do you taste the freshness of the fish, but also the main flavor of the dish. A tip for you: eat it while it is hot! It is always the best when it is warm, and it seems to be just a little more tender and tastier.

2. Cold Crab

A pick for crab lovers. Photo: Chui Huay Lim Teochew Cuisine

Usually, crabs without sauces like salted egg yolk, chilli, or black pepper may not seem appealing, but this crab is anything but bland. You could taste the clean richness of the crab meat, and surprisingly, there's also a lot of it in one small crab. It may look bland at the very first glance, but it has a hint of saltiness on it. The crab meat gave out a slight aroma which smells very fresh and wonderful. If you like a light taste, the meat itself would be enough to satisfy you. More flavor? Simply dip it into their chili sauce. The best part was flipping over the head and scooping the roe out to eat. I bet it will leave you scraping it out with your spoon for more. Don’t be afraid to get your hands dirty when you dig in. 

3. Teochew Classic Platter

You get to have a variety of small dishes in this platter. Photo: Chui Huay Lim Teochew Cuisine

We love the deep-fried prawn balls in this Teochew Classic Platter. A delightful fried exterior layer would welcome you first then, the oozing delicious taste of prawn. Just like the seafoods mentioned above, they are all really fresh

Another one would be the Braised Duck with Beancurd. For all duck meat lovers out there, this is really that amazing side dish for you. The braising sauce used for the duck is just salty enough and the duck meat would soak up all its’ goodness. The beancurd itself is lightly coated with the sauce and does not fall apart easily. If you find that the duck has soaked up a little too much sauce causing it to be slightly saltier than your liking, just eat it with the beancurd!

4. Crispy Fried Sea Cucumber and Shiitake Mushroom with Abalone Sauce

Photo: Chui Huay Lim Teochew Cuisine

The Crispy Fried Sea Cucumber and Shiitake Mushroom with Abalone Sauce tastes as good as it sounds. When the crispy exteriors soak up the abalone sauce, there was still a delicious crunch to it. Adding to the soft interior of the sea cucumber, it is really a delicacy to savor. The mushrooms too, coated with the sauce, still retains its earthy flavor with a tinge of buttery salty goodness from the sauce.

5. Wok Fried ‘Mee Sua’ with Seafood

Photo: Chui Huay Lim Teochew Cuisine

Mee Sua is probably one that you would encounter at the end of many Teochew course meals. With the heady umami flavour of seafood, its homely flavors always fill your stomach and keeps you feeling warm once you have finished your food. If you're full from other dishes, you might still want to have of this addictive noodle dish. The noodles itself is slightly seasoned and has its own aroma.

Something More: Desserts

Meals at Teochew restaurants are never without a dessert to top off the whole thing. Photo: Chui Huay Lim Teochew Cuisine

We love the Yam Paste with Pumpkin and Gingko Nuts. This Yam Paste is deliciously sticky, gooey, and savory. The slight sweetness and familiar taste of the yam stands out in the whole dish, despite it being a very common treat. Don’t mistake the thickness of it to be something you may get sick of eating after a few bites, because it is anything but that.

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