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]

Racines @ Sofitel Singapore City Centre - Refreshed Menu That Showcases Both French & Traditional Chinese Cuisines

Racines at Sofitel Singapore City Centre has recently launched a new menu that further amplifies its duality of authentic French and traditional Chinese cuisines. By preparing a selection of ingredients in two distinct styles, you will see how a common ingredient stands out in two directions led by Executive Chef Jean-Charles Dubois and Executive Chinese Chef Andrew Chong respectively.

Clear Lobster Broth 4.5/5 and Classic Lobster Bisque 4.5/5

It was such a bliss to start our meal with the Lobster ($26) as the main ingredient to make my soup. Deep with crustacean flavours, the Classic Lobster Bisque with Scallop Mousse Quenelle was savoury with a rounded sweetness and given a touch of creaminess to give that satiable mouthfill. On the other hand, the Clear Lobster Broth surprised me with its depth of flavours that was intertwined with tangy notes coming from pieces of pickled kohlrabi.

Mosaic of Foie Gras Terrine 3.5/5

Pan-Seared Foie Gras 3/5

For starters, we also had Foie gras ($24) delivered 2 ways - Infused with cocoa and Szechuan pepper, the Mosaic of Foie Gras Terrine left a more profound impression than Pan-Seared Foie Gras, which comes with a caramelised fig that wasn't pushed to the edge enough to draw out its sweetness.

Pan-Seared Atlantic Scallops 3.8/5

Scallops ($42) is presented as a pre-main and main. In Pan-Seared Atlantic Scallops, the zesty and buttery Iranian black lemon beurre blanc not only brightens up the dish, but it also boosts the texture of the succulent scallops.

Singaporean Seafood Laksa 3.8/5

As a main, the Hokkaido scallop crowns the Singaporean Seafood Laksa, accompanied by a fried rock lobster. The capellini was well done, so much so that the coconut broth could be poured over without weighing it down. I like the consistency of the broth, which is light but packed full of flavours.

Slow-cooked Australian Wagyu Beef Cheek 3/5

For Wagyu Beef ($42), the Slow-cooked Australian Wagyu Beef Cheek was not as fork-tender as I expected it to be, and much of the red wine infused jus was needed to bring out its flavour.

Soy-Braised Wagyu Beef Short Rib 2.8/5

Whereas for the Soy-Braised Wagyu Beef Short Rib, mine was rather tough and the foie gras sauce didn't quite complement the short rib either.

Rich Valrhona Chocolate Creme Brulee 3.8/5

For dessert, we had Rich Valrhona Chocolate Creme Brulee with Tahitian Vanilla Ice Cream and Orange Ginger Coulis. The ice cream with orange ginger coulis was yummy enough to be a dessert on its own. The chocolate creme brulee was like a much-needed chocolate ice cream after a long day if only the thick buttery biscuit underneath was a thin crisp wafer instead.

Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.

Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sun: 630am - 1030am, 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]