Zui Yu Xuan Teochew Cuisine @ Amoy Street - A New Teochew Restaurant By Jumbo Group

The popular Chui Huay Lin Teochew Cuisine by Jumbo Group has a new sister outlet within the historic Far East Square precinct. The new outlet - Zui Yu Xuan Teochew Cuisine is nestled in a two-storey heritage building. Greeting guests at Zui Yu Xuan is a traditional Chinese entranceway adorned with intricate wood carvings and a sweeping tiled roof, before stepping into the historic courtyard that was once part of Chui Eng Free School founded in 1854.

Cold Crab 4/5

 A delicacy in any Teochew restaurants is the Cold Crab ($12/100g). At times you even have to pre-order them. The flesh are sweet with unami creamy crab roes. Best eaten with a vinegar dip. However I find the size here a bit small.

Braised Duck with Beancurd 4/5

Not to be missed in any Teochew restaurants is their braised duck. In fact, it is a must order whenever I visit them. The Braised Duck with Beancurd ($18/portion, $32 Half, $60 Whole), well infused with the braised sauce is tender and flavourful. What I love most is the tangy chilli sauce, that always seem to bring out the taste of the braised duck further.

Deep Fried Ngoh Hiang 4/5

Deep Fried Prawn Balls 4/5

For the deep fried items, there are the Deep Fried Ngoh Hiang ($13/portion) and Deep Fried Prawn Balls ($22/portion). These are delightful appetisers to kick start the dinner.

Deep Fried Homemade Puning Beancurd 3/5

Lightly crisp on the exterior with a soft interior is the Deep Fried Homemade Puning Beancurd ($12/portion). It comes with a chive vinegar dip. The whole taste profile is quite light, which I didn't quite know how to appreciate it.

Geoduck Clam Blanched with Superior Broth 4.5/5

Not commonly seen in Teochew restaurant is the Geoduck Clam Blanched with Superior Broth ($16.80/100g). The thinly sliced geoduck clam blanced in superior broth, has an enjoyable crunchy texture on top of its natural sweetness. This is round off by the comforting and flavoursome soup.

Crispy Fried Sea Cucumber and Shiitake Mushroom with Abalone Sauce 4.2/5

Its rather interesting to come across another fried sea cucumber dish on the menu. This is probably the third time I have it within a couple of months. It seems like Chinese restaurants are trying to change the customers perspective of the slimy ingredient with more texture. I really applaud the effort and the Crispy Fried Sea Cucumber and Shiitake Mushroom with Abalone Sauce ($24/portion) here is probably one of the best I have eaten so far. It still retained the bouncy texture of the sea cucumber while giving it a nice thin crust.

Australian Lobster Wok Baked with Fermented Bean and Garlic Teochew Style 3.5/5

I have tried lobster cooked in many styles but the Australian Lobster Wok Baked with Fermented Bean and Garlic Teochew Style ($23.80/100g) is a first. However, I didn't quite taste the flavour of the fermented bean coming through in the execution.

Teochew Puning Fermented Bean Chicken 4.5/5

Another dish that uses the fermented bean is the Teochew Puning Fermented Bean Chicken ($22 Half/ $40 Whole). The fermented bean's flavour was more distinct in the dish, which complemented the tender chicken excellently. I love the dish so much that I kept going back for more.

Teochew Oyster Omelette Gooey Style 4.5/5

No to be missed at Zui Yu Xuan is their Teochew Oyster Omelette Gooey Style ($13/portion). This is probably the best oyster omelette (Orh Luak) I have eaten. I was told that they even have a delegated chef just to cook this. Crispy on the outside and gooey inside, this is only cooked upon order and takes about 20 minutes. Best paired with the slightly sourish chilli sauce to get the burst in flavours.

Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish 4/5

The Wok Fried Kway Teow with Dice Kai Lan and Preserved Radish ($18/$27/$36) is packed with wok hei and the addition of the diced Kai Lan and preserved radish provides the extra crunch to the rice noodle.

Promfret and Rice Boiled Teochew Style with Dried Shrimp and Crispy Rice 4.5/5

Teochew loves their steamed fish and muay, so the Promfret and Rice Boiled Teochew Style with Dried Shrimp and Crispy Rice ($108/portion) kills two birds with one stone. You get a pot of hot piping Teochew porridge with slices of promfret. Dried shrimp and crispy rice are added for the extra lift in flavours as well as texture.

Yam Paste with Pumpkin and Gingko Nuts 4.2/5

Not to be missed at Zui Yu Xuan is the desserts too. All time favourites are their Yam Paste with Pumpkin and Gingko Nuts ($5.20/each) and Teochew Tau Suan with Gingko Nuts ($5.20/each). Even though the pork lard has been replaced with shallot oil for the yam paste, it still taste as good with the smooth consistency and distinct fragrant from the yam.

Teochew Tau Suan with Gingko Nuts 4.5/5

Personally I like the Teochew Tau Suan with Gingko Nuts ($5.20/each). Unlike other places, orange peel is added, elevating the traditional dessert for an unique enjoyment.

Note: This is an invited tasting.


Zui Yu Xuan Teochew Cuisine
130/131 Amoy Street
Singapore 049959
Tel: +65 67883637
Facebook
Website
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 11pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the street. Walk to Amoy Hotel. It is located opposite Amoy Hotel. Walk to destination. Journey time about 3 minutes. [Map]

Chui Huay Lim Teochew Restaurant @ Chui Huay Lim Club - Celebrates 7th Anniversary with Seven Exclusive Chef Recommendations

If not for the recent visit to Chui Huay Lim Teochew Restaurant, I do not even know the existence of the historical 170-year-old Chui Huay Lim Club at Keng Lee Road. If the club or road name sound foreign to you, they are to be too. I have to google map the location and realised it is near Newton Circle.

Before starting our dinner, we have a little introduction to the art of drinking tea. We started with washing the tea leaves and utensils, pouring the tea, holding the tea cup and appreciating the tea.

Chui Huay Lim Teochew Cuisine Classic Platter 4/5

Our dinner started with the Chui Huay Lim Teochew Cuisine Classic Platter ($58 for 6 pax / $98 for 10pax). The platter consists of Teochew Braised Duck, Deep Fried Ngoh Hiang, Deep Fried Traditional Liver Rolls and Teochew Pig Trotter Terrine.

Two items on the platter stood out for me. The deep fried liver rolls which is made with minced pig and chicken liver, yam and water chestnut wrapped in beancurd skin. It is crispy on the outside and substantial inside. Best to have together with the sweet sauce. The other is the pig trotter terrine which is hardly served on the dining table nowadays due to the meticulous preparation extracting the gelatin from the pig skin and freezing it.

Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish 4/5

A dish that is packed with wok hei is the Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish ($18/$27/$36). The addition of the diced kai lan and preserved radish provided the extra crunch to the finishing.

Suckling Pig 4.2/5

We are kind of surprise when the whole Suckling Pig weighting around 3.5kg to 4kg was brought into our dining room as it was originally not on our menu. The specific weight of the piglet was chosen for its thinner skin, to get that desired crispiness. No short cut is taken here, like pre-bathing the piglet to speedup the cooking. The whole piglet is roasted from raw.

Teochew Oyster Omelette Gooey Style 4.5/5

A specialty at Chui Huay Lim Teochew Restaurant has to be their Teochew Oyster Omelette Gooey Style ($22). The restaurant even has a delegated chef to just cook the dish. It will be freshly cook upon order which takes about 20 minutes of waiting time. What so good about the orh luak here is the consistency, where each mouthful gets you the gooey and crispy texture. This is best paired with the slightly sourish chilli sauce.

In celebration of its 7th anniversary. the restaurant has created a limited edition menu that features 7 a la carte dishes between 3 September to 30 November 2018. These delicacies include time-honoured dishes as well as unique takes on popular favourites. Among the 7 dishes specially created for the 7th anniversary, we tried the Homemade Fish Balls and Fish Cake Braised with Tianjin Cabbage in Superior Broth ($22/$33/$44) and Crispy Fried Pork Belly and Water Chestnut Rolls Tossed in Sweet & Sour Sauce ($18/$27/$36).

Homemade Fish Balls and Fish Cake Braised with Tianjin Cabbage in Superior Broth 4.2/5

Simmer for hours in chicken and pork bones is the Homemade Fish Balls and Fish Cake Braised with Tianjin Cabbage in Superior Broth. The bouncy fish balls and fish cake are made from yellow eel, which is prized for their sweet flesh. The tianjin cabbage was also cooked to a delectable softness that emits a comforting sweetness to the superior broth. What lights up my taste buds is actually the hint of sourness amidst the sweetness from the salted vegetable.

Crispy Fried Pork Belly and Water Chestnut Rolls Tossed in Sweet & Sour Sauce 4/5

The Crispy Fried Pork Belly and Water Chestnut Rolls Tossed in Sweet & Sour Sauce is a heritage dish that has marinated pork belly and crunchy water chestnut wrapped with pig's caul fat. A traditional way of preparing it. It is steamed, deep fried and then glazed in a sweet and sour sauce. It is similar to sweet and sour pork but the roll itself is more meaty, almost like a ngoh hiang. You tiao is also added for that extra layer of texture.

Teochew Tau Suan 4.5/5, Yam Paste with Pumpkin 4.5/5

I would definitely recommend you to save some space for dessert. The Teochew Tau Suan with Gingko Nuts ($5.20) here are really special. The restaurant added orange peel in the dessert, which elevates the traditional dessert for a unique enjoyment. As for the Yam Paste with Pumpkin and Gingko Nuts ($5.20) the distinct fragrant from the pork lard brought a smile to my face. I have eaten too many yam pastes that do not use pork lard anymore which I thought it lacked that final punch to win my palate over.


Chui Huay Lim Teochew Restaurant
Chui Huay Lim Club
190 Keng Lee Road
#01-02
Singapore 308409
Tel: +65 67323637
Website
Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 11pm
Fri-Sun, PH: 1130am - 3pm, 530pm - 11pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Walk to bus stop at Newton MRT station (Stop ID 40181). Take bus number 5, 54, 143, 162 or 167. Alight at next stop. Cross the road. Take the path between Newton 18 and Newton Life Church to Keng Lee Road. Turn left on Keng Lee Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Newton MRT station. Take Exit B. Walk to Newton Circle and make your way to Keng Lee Road. Walk to destination. Journey time around 15 minutes. [Map]

Ghim Guan Fried Oyster @ Circuit Road Food Centre - Messy But Crispy Plate of Goodness

With the opening of the Downtime Line 3, we can now easily visit Circuit Road Food Centre which is just around 5 minutes walk from Mattar MRT station. One of the many stalls I visited was Ghim Guan Fried Oyster. The stall only operates in the evening, selling fried oyster, oyster omelette and fried carrot cake.

Fried Oyster 3.8/5

Run by an old couple probably in their late 50s to 60s, the uncle does the cooking while the auntie is responsible for taking the orders. Placed your order and inform the auntie your table number, and the food will be served to you.

The fried oyster here is priced from $4 to $10. I order the $6 portion. The version here is the very crispy type. When you bite into the fried batter, you can hear the biscuity sound ringing in your ears. Because it is fried until so crispy, you also don't get that greasiness on the palate.

A good plate of fried oyster or orh luak requires a good chilli sauce to go with it. It has to be spicy and tangy to provide that punch and zestiness to the whole enjoyment of the fried goodness. While it meets the requirement but I think it can be more piquant.

I personally am not a big fan of the crispy type fried oyster but I am sure there are fans who will enjoy it. However I must admit this is probably the most crispy fried oyster I have ever eaten. Do note that the stall only opens in the evening.


Ghim Guan Fried Oyster
Circuit Road Food Centre
Blk 79 Circuit Road
#01-60
Singapore 370079
Facebook
Nearest MRT: Mattar (DT Line)

Opening Hours:
Mon-Wed, Fri-Sun: 6pm - 11pm

Direction:
1) Alight at Mattar MRT station. Take Exit B. Walk straight to towards the canal. Cross the canal. Walk to destination. Journey time about 5 minutes. [Map]