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
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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]

Joyden Treasures @ Leisure Park Kallang - Celebrates 2nd Anniversary With New Menu Line-Up

Time flies and Joyden Treasures has opened at Leisure Park Kallang for 2 years. In celebration of its 2nd anniversary, Joyden Treasures introduces over 20 new dishes to its already extensive menu. I have been back to Joyden Treasures a couple of times and even introduced my friends to the restaurant. We have enjoyed the food at Joyden Treasures and it is great to know that they have created new dishes, providing more reasons for me to revisit the restaurant.

Chilled Yellow Roe Crab 4.2/5

Being a Teochew, I love having chilled crab. I always feel that this is the best way to appreciate the natural sweetness of the crab. I was glad to see the Chilled Yellow Roe Crab (market price) on the new menu. The yellow roe crab is poached in a broth redolent of ginger and spring onions. It is then cooled to room temperature and chilled in fridge. The creamy, golden roe is a delicacy on its own, bursting with unami. Guests can also choice to enjoy the succulent crab flesh together with the sweet plum sauce or homemade ginger and vinegar mix.

Poached Flower Clams with Mustard Greens in Superior Broth 4.2/5

The weather was rather cold during my visit and the Poached Flower Clams with Mustard Greens in Superior Broth ($20) was perfect to warm up the body. I was told that the mustard greens have health benefit such as cooling and cleansing the body. It is a painstakingly process to cook them. It needed to be soaked, brushed and washed repeatedly in cool water to lighten the bitterness. The milky white broth is sweetened by cooking the flower clams in the seafood broth. Chinese rice wine and crumbed sole fish are added to accentuate the flavour.

Steamed Minced Pork with "Mei Cai" 4/5

A homely dish on the menu is the Steamed Minced Pork with "Mei Cai" ($18). The patty used a combination of hand-chopped pork loin and shoulder. Preserved vegetables are also added into the patty for a sweet finishing. The diced water chestnuts provided the additional crunch.

Steamed Young Threadfin with Chinese Pickled "Olives" 4.2/5

For a change, we had the Steamed Young Threadfin with Chinese Pickled "Olives" (market price). Instead of the usual soy sauce or minced ginger style, the delicate and tender flesh of the young threadfin is steamed with tofu, slivers of shitake mushroom, mustard greens, tomatoes, ginger and slices of pork belly fat. There is a special ingredient in the dish, pickled Chinese "olives" which is known for its health and nutritional properties. I rarely see it used in Chinese restaurant. The first time I came across it was at Chef Kang's Kitchen. It has a olive-like flavour which lifted the deliciousness of the dish.

Crispy Homemade Yam Ring with Vegetables and Pork 4/5

Good for around 4 pax is the Crispy Homemade Yam Ring with Vegetables and Pork ($20). A crispy exterior encased the soft, soft and fluffy yam paste within. This is paired with slivers of julienned baby corn, turnip, red and yellow peppers, celery, carrots, shittake and shimeiji mushrooms and pork. Diners can also request for a vegetarian version.

Crispy Chicken Skin Stuffed with Seafood $24

A dish that requires skill and lots of effort is the Crispy Chicken Skin Stuffed with Seafood ($24). The chef skillfully removed the skin of a whole chicken, ensuring it remains intact as a whole piece. Next the chef has to remove the fats underneath the skin and air-dry it to to further remove any excess moisture. A seafood paste is spread across the underside of the skin and flash fried. The addition of almond provided the extra crunch and nutty aroma.

Lobster Claypot Porridge with Crispy Rice Puffs 4.2/5

Something luxurious and comforting on the menu is the Lobster Claypot Porridge with Crispy Rice Puffs (market pricing). A whole huge pipping hot claypot of porridge is rolled out on a trolley tableside. The pot of porridge uses a variety of rice grains to achieve the perfect texture the chef wants. This is cooked in a heady seafood and lobster shell broth. The lobster porridge also comes with condiments such as deep fried rice puffs, shallots, fried garlic and cilantro.

Overall I have enjoyed the new menu at Joyden Treasure. The refreshed menu has definitely given their customers and me more reasons to visit again. In fact, I am already planning to celebrate my parents' birthday at Joyden Treasure, as well as trying the rest of the new creations.

Note: This is an invited tasting.


Joyden Treasures
Leisure Park Kallang
5 Stadium Walk
#02-42
Singapore 397693
Tel: +65 64468488
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Website
Nearest MRT: Stadium (CC Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 10pm
Sat-Sun and PH: 1030am - 3pm, 530pm - 1030pm

Direction: 
1) Alight at Stadium MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

Ah Orh Seafood Restaurant @ Jalan Bukit Merah - Lunar New Year Reunion Lunch

It has become a tradition for my wife's family to have our reunion dinner at Ah Orh Seafood Restaurant at Jalan Bukit Merah every Lunar New Year. Every year we will end up ordering a table full of food. Unlike previous years, we actually tried a few new items on the menu this year.

Cold Prawn 4.5/5

One of the new items we tried this year is the Cold Prawn. Without any fancy cooking method, this is just straight forward appreciation of the natural sweetness of the shell fish.

Pig Trotter Jelly or Pig Trotter Aspic 4/5

A must order for us in every visit is the Pig Trotter Jelly (Pork Trotter Aspic) which is painstakingly prepared. I have tried a few of these from other Teochew restaurant but I still have the one from Ah Orh better in terms of seasoning, flavours and texture. Not to forget having it togethr with the vinegar-chilli sauce.

Cold Crab 4.5/5

The other Teochew delicacy is the Cold Crab which is packed with the creamy unami crab roes on top of the sweet flesh.

Braised Duck 4.5/5

Another favourite item on the menu is non other than the Braised Duck which is fat and tender, absorbing the flavoursome broth perfectly. I like the fact that it is also thickly sliced for a satisfactory enjoyment with each bite.

Steamed Fish Tail 4.5/5

We actually wanted to order the steamed pomfret but the lady boss informed us that the supply today is not too good, hence we switched to the Steamed Fish Tail instead. The Teochew style of steaming with salted vegetable seems to work with any fish as long as it is fresh. The kitchen has got the timing of steaming the huge fish tail spot on. It was moist and not over cooked.

Prawn with Vegetable 4/5

The other new item we tried is the Prawn with Vegetable. The huge and crunchy prawns are sitting on a bed of delectable greens which has a a crunchy texture.

Prawn Roll 4.2/5

Another regular item which we always order on the menu is the Prawn Roll. Stuffed with minced pork and prawn, chestnut is added for extra crunch. This is wrapped in beancurd skin and deep fried to a delightful crispiness. Pair it with the sweet sauce for a sweet ending.

We met Ah Orh himself at the restaurant and he was very nice to share is lunch with us. He came over to our table and gave us two Rabbit Fish (Pek Tor Fish) to eat.


Arh Orh Seafood Restaurant (亚乌海鲜楼)
Blk 115 Jalan Bukit Merah
#01-1627
Singapore 160115
Tel: +65 62757575
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Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Daily: 11am - 2pm, 530pm - 9pm

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit A. Walk down Jalan Membina to the end of the road. Turn left at Jalan Bukit Merah. Walk to destination. Journey time about 12 minutes. [Map]

Di Wei Teo Chew Restaurant @ Food Canopy Singapore Botanic Gardens - Food Court In A Garden

My curiosity brought me to Singapore Botanic Gardens but it is not to admire the scenic beauty of the UNESCO World Heritage Site. I heard that there is a food court at the park. The food court is run by Food Canopy and there are 7 stalls in it.

What caught my attention is Di Wei Teo Chew Restaurant. I am surprise to find a stall selling Teochew cuisine in a food court. According to the information online, the restaurant is helmed by Head Chef Chew which has 30 years of experience servicing classic favourites prepared using time honoured recipes that has been handed down through generations.

Cai Po Kway Teow 3.8/5

After browsing through the 43 items on the menu, I decided to order some staple Teochew food items. We started with the Cai Po Kway Teow ($7 for 2 pax). I have tried the dish before but the chye poh or Chinese dried radish are usually not noticeable. The rendition here comes with crunchy chye poh that is cut into short strips which is well infused with the wok hei smokiness.

Braised Duck 4/5

Sliced to generous thin slices, the Braised Duck ($10 small) was tender and well infused with the fragrant braising sauce. It is not overly sweet and comes with a subtle aroma of the spices. Dip the duck meat with the accompanying sweet and tangy dipping sauce for an elevated enjoyment of the duck meat.

Cold Crab 4.2/5

I thought we can only eat Cold Crab (seasonal price) in restaurant but I am surprise to be able to have it in a food court. I paid around $24 for quite a reasonable size crab which was sweet and meaty with a lot of roes.


Di Wei Teo Chew Restaurant 
Food Canopy
1J Cluny Road
Singapore 259607
Tel: +65 67636578
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Nearest MRT: Botanic Gardens (CC Line, DT Line)

Opening Hours:
Tue-Sun: 1030am - 9pm
(Closed on Mon)

Direction:
1) Alight at Botanic Gardens MRT station. Take Exit B. Turn right onto Bukit Timah Road. Walk down Bukit Timah Road to Evans Road. Turn right onto Evans Road. Walk down Evan Roads. Walk to destination. Journey time about 15 minutes. [Map]