Fu Yuan Teochew Dining (馥苑) @ Clarke Quay - A New and First Teochew Restaurant in Clarke Quay

Fu Yuan Teochew Dining, a fresh addition to the Clarke Quay dining scene, opened its doors in November 2024. The restaurant blends tradition with modern elegance, featuring a sleek black and red colour palette that creates a sophisticated yet welcoming ambience. Specialising in authentic Teochew cuisine with innovative touches, Fu Yuan offers an array of delectable dishes that celebrate the rich culinary heritage of Teochew cooking.

Prosperity Abalone Yu Sheng 3/5

To mark the Chinese New Year festivities, we started with the Prosperity Abalone Yu Sheng ($58/$88). A staple of any Lunar New Year celebration, this dish set the tone for an auspicious meal as we tossed for good fortune, abundance, and prosperity.

Marinated Raw Roe Crab 4.5/5

One of Fu Yuan’s signature dishes, the Marinated Raw Roe Crab ($88), is a true indulgence for seafood lovers. Fresh and generously packed with roe, the crab is steeped in a self-brewed white wine marinade, giving it a delicate floral aroma that enhances the sweetness of the crab meat. This dish is a must-try for those who appreciate bold, umami flavours.

Crispy 'Bing Chuan' Brinjal 4.8/5

A unique offering at Fu Yuan, the Crispy 'Bing Chuan' Brinjal, features an uncommon variety of eggplant sourced from high-altitude, cool-climate regions. This growing environment produces a firmer, denser texture with low moisture content, making it ideal for frying. The result? A crisp, crunchy bite that retains the natural sweetness of the brinjal. Even non-eggplant eaters may find themselves converted by this dish!

Grilled Black Char Siew 4.2/5

While not traditionally Teochew, the Grilled Black Char Siew ($22) is expertly charcoal-grilled, delivering a smoky, caramelised crust that encases tender, flavorful meat. The execution of this Cantonese classic is commendable, making it a worthy addition to the menu.

Teochew Style Pan-fried Oyster Omelette 3.5/5

The Teochew Style Pan-fried Oyster Omelette ($18) takes a more homely approach than the crispy, gooey versions I preferred. This rendition is eggier and fluffier, resembling a classic home-cooked style rather than the traditional wok-fried oyster omelette. While it lacks the expected crispy and starchy contrast, the tangy chilli sauce provides a great complement.

Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style 3.8/5

A departure from the usual steamed Teochew-style fish, this Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style ($13/100g) offers a crispy exterior while keeping the fish meat tender. The creamy shark cartilage soup adds an umami depth, making this a delightful alternative to the traditional preparation.

Creamy Pumpkin Boston Lobster 4.2/5

The Creamy Pumpkin Boston Lobster ($16/100g) presents a unique twist on the usual lobster preparations. The sauce, reminiscent of salted egg yolk, combines the sweetness of pumpkin with an aromatic curry leaf finish, creating a balanced and addictive flavour that pairs beautifully with the lobster meat. Promo: Reserve via Chope using promo code "FYLOBSTER" to enjoy a complimentary Creamy Pumpkin Boston Lobster!

Wok-fried Preserved Radish Hor Fun 3.8/5

While the Wok-fried Preserved Radish Hor Fun ($24/$48) is a well-executed plate of rice noodles, it leans more towards a classic fried kway teow rather than the expected Teochew-style preserved radish hor fun. The preserved radish flavour is not distinct, and the crunch from diced kai lan is lacking, which would have added more texture and depth to the dish.

Peach Gum with Hokkaido Milk 3.8/5

To wrap up the meal, we enjoyed two classic Teochew desserts. The Peach Gum with Hokkaido Milk ($8) is served hot or cold. It is smooth, creamy, and lightly sweetened, making for a refreshing finish. We also had the Mashed Taro 'Orh Nee' ($7), a classic Teochew dessert that is rich, smooth, and well-balanced in sweetness, perfect for rounding off the dining experience.

Mashed Taro 'Orh Nee' 4/5

Fu Yuan Teochew Dining is a welcome addition to the Clarke Quay dining scene, offering classic Teochew cuisine with modern and creative interpretations. Standouts include the Marinated Raw Roe Crab, Crispy 'Bing Chuan' Brinjal, and Creamy Pumpkin Boston Lobster. While some dishes, like the oyster omelette and hor fun, could be refined further, the overall experience showcases quality ingredients and skilful execution. Whether you're looking for a prosperous Chinese New Year meal or a place to indulge in Teochew specialities, Fu Yuan is worth a visit.

Note: This is an invited tasting.


Fu Yuan Teochew Dining (馥苑)
Clarke Quay
3A River Valley Road
#01-01C/01D
Singapore 179020
Tel: +65 88020101
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Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 11pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

Red House Seafood @ Grand Copthorne Waterfront Hotel - CNY 2025 Menus and New Dishes

Celebrate this Lunar New Year at Red House Seafood at Grand Copthorne Waterfront Hotel Singapore with their specially curated CNY Set Menus and exciting new dishes.

Prosperity Abalone and Coral Seaweed Yu Sheng 4/5

The Prosperity Abalone and Coral Seaweed Yu Sheng is a perennial favourite among regulars. It is loved for its unique crunch, which comes from the addition of coral seaweed, adding a refreshing twist to this classic dish.

Jackfruit Salad 5/5

To start, we indulged in a delightful array of new side dishes. The Jackfruit Salad stood out with its vibrant citrusy flavours, beautifully balanced by the tangy Buah Kedongdong Sauce.

Salted Egg Tempeh 4/5

Crispy Baby Squid 4/5

Both the Salted Egg Tempeh and Crispy Baby Squid offered savoury, addictive bites.

Grilled Marinated Squid 4/5

Meanwhile, the Grilled Marinated Squid impressed with its tender texture and subtle smokiness from the grill that elevated its flavour.

Steamed Giant Grouper Tail with Bentong Ginger 4.5/5

A signature highlight is the Steamed Giant Grouper Tail with Bentong Ginger, a speciality of Red House Seafood. The restaurant uniquely offers different cuts of the giant grouper, akin to steak cuts. This particular dish featured tender, firm meat with a gelatinous skin. The bentong ginger, known for its extra punchy aroma, beautifully complemented the robust flavours of the fish.

Lemongrass and Jasmine Tea Smoked Chicken 5/5

Another standout was the Lemongrass and Jasmine Tea Smoked Chicken. The meat was tender, offering a flavour profile reminiscent of sweet soy sauce chicken but elevated by the subtle, aromatic notes of lemongrass and jasmine.

Braised Sea Cucumber with Shiitake Mushroom and Duo Cauliflower 4/5

Braised Sea Cucumber with Shiitake Mushroom and Duo Cauliflower was more aesthetically pleasing than usual. The use of Yellow and Purple Cauliflower added a pop of colour to the dish. The sauce had a savoury depth of flavour that aptly complemented the braised sea cucumber.

Glutinous Rice Chicken Roll with Quinoa and Wax Meat 4.5/5

The Glutinous Rice Chicken Roll with Quinoa and Wax Meat showcased the culinary team's expertise. The chicken was skillfully processed into a paste to encase a flavourful mixture of glutinous rice, quinoa, and wax meat, then shaped into an elegant roulade with the chicken's skin. The incorporation of quinoa lightened the dish while making it more nutritious, a thoughtful twist on the traditional version.

Signature Chilli Crab 4.5/5

No visit would be complete without the Signature Chilli Crab, served with adorable crab-shaped mantou. The sauce struck the perfect balance of sweet and mildly spicy flavours, while the mantou was golden crisp on the outside and fluffy on the inside — ideal for soaking up every last bit of the sauce.

Crispy Bubur Cha Cha 4.5/5

Purple Glutinous Rice Cake 4.5/5

For desserts, the Crispy Bubur Cha Cha offered a creative and delightful spin on the traditional dish. The crispy sweet potato strips provided an enjoyable crunch, complementing the soft sweet potato cubes and the creamy yam coconut base. The Purple Glutinous Rice Cake was another highlight, offering a healthier and aromatic take on traditional Nian Gao. The earthy flavour of the purple glutinous rice and the fragrant shredded coconut boosted an additional texture and aroma to the festive treat.

Photos and words 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.


Red House Seafood
Grand Copthorne Waterfront Hotel Singapore
392 Havelock Road
Level 2
Singapore 169663
Tel: +65 67357666
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Nearest MRT:

Opening Hours:
Daily: 1130am - 3pm, 5pm - 10pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk to traffic junction of Havelock Road and Kim Seng Road. Cross the road. Turn left and walk down Kim Seng Road. Walk to destination. Journey time about 5 minutes. [Map]