chin lee restaurant review

Establish in 1973, this Bedok restaurant specializing in Teochew cuisine boasts both an extensive set menu and an a la carte selection.

They achieved this by merging Chinese and American cultures, as well as frugality and fashion trends, tradition and modernity to form an institution unlike any other in Chinatown. Although this wasn’t an easy task, their unique institution ultimately flourished despite any challenges along its journey.

Teochew Steamed Pomfret

Steamed pomfret is an iconic Teochew dish and a staple at many Teochew porridge shops. Served in its original seasoning sauce featuring salted mustard green and salted plum flavors, this delicacy should not be missed by seafood enthusiasts! It makes the perfect meal.

To create this Teochew Steamed Pomfret dish, thoroughly wash and pat dry the fish before scoring both sides using a sharp knife. Rub both sides with a mixture of salt and white rice vinegar; let stand for three minutes, and rinse off thoroughly afterwards.

Once the pomfret has been cleaned and patted dry with paper towels, sprinkle a few ginger slices on a heat-proof shallow plate before placing the pomfret. Arrange shiitake mushrooms, dried tomatoes and salted vegetables around its edge before finishing it off with more ginger slices on top, light soy sauce and sesame oil as desired.

Steam the fish for 15-20 minutes, checking to ensure it has reached the ideal doneness using a knife before serving immediately with hot rice. When done, enjoy this delectable treat right away for best results!

Steamed pomfret is an exquisite seafood dish often featured on menus in Chinese restaurants, distinguished by its delicate combination of freshness, sweetness, mild sourness, and salt. If possible, opt for Teochew cuisine which emphasizes seafood dishes with less seasoning enhancers than other Chinese styles; their dishes rely more heavily on quality ingredients and cooking techniques than on seasoning enhancers to provide flavor.

Xian Dan Xia Qiu Stir-fried Prawn with Salted Egg Yolk

Salted egg yolk is an iconic Chinese ingredient used in numerous dishes. Eggs soaked in salty brine with just a touch of alcohol help preserve them for later use, providing rich salty flavour and creamy texture in food products such as moon cakes or salted lava custard buns. This special treat can often be found during the mid-autumn festival due to its connection with moon symbolism; salted egg yolk is especially popular during mid-autumn festival celebrations!

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This dish combines delicious deep-fried prawns with salted egg sauce seasoned with sugar for an irresistibly delicious treat! Be sure to eat this decadent dish with an ample spoon!

To create crispy prawns, begin by washing and cutting off any sharp parts such as legs and tail with scissors. Pat them dry. Dredge in flour while shaking off excess. Finally heat oil in a wok and deep fry the prawns until crispy – drain on kitchen paper for storage before enjoying your dish!

For the sauce, melt butter over low fire and mix in minced garlic and curry leaves until fragrant. Reduce heat further before stirring in salted egg yolk with an electric spatula until egg foam forms before mixing in fried prawns until evenly covered by sauce – adjust sugar and salt as necessary for taste.

Since 1973, Chin Lee Restaurant at Block 115 Bedok North Road in Singapore has earned itself a stellar reputation for honoring Teochew heritage with its quality recipes and ingredients. They are especially known for serving delicious fish dishes such as their famous Steamed Pomfret with Preserved Radish or Double Boil Sea Whelk Soup with Bamboo Fungus which have earned a large customer base.

Teochew Yam Paste & Pumpkin served with Gingko Nut

Or Nee is a classic Teochew dessert featuring sweet and creamy yam paste topped with ginkgo nuts. Its velvety texture makes for an irresistibly tasty bite; here at this restaurant’s version it has more of a liquid consistency but still retains all of the fine texture and fragrance associated with fresh yams.

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To prepare this dish, first steam yam cubes and pumpkin until soft. Mash together until smooth before sieving off any extra water and adding sugar. Mix everything thoroughly. In a non-stick pan over low heat, sautee the yam mixture until it thickens – stirring continuously so as to prevent sticking. You can serve your yam paste either hot or cold; simply spoon a portion into a bowl and top it off with gingko nuts!

Ginkgo nuts can be purchased in supermarkets in vacuum packs; however, I recommend you opt for freshly ground ones instead as they offer much healthier benefits and have softer textures than the processed type which contains chemicals which could potentially be mildly toxic at high doses and possibly lethal at lower dosages. Walnuts, hazelnuts or sesame seeds could be substituted instead – plus your homemade yam paste can store in the refrigerator up to two days!

Fried Oyster Pancake

Crispy on the outside and fluffy inside, orh luak (fried oyster pancake) is an enduring classic street food and hawker dish in Singapore. Made of sweet potato starch mixed with water and egg, its batter features crispy edges while soft and fluffy interior makes this pancake an enticing street food option. Other Teochew-style pancake recipes utilize ingredients like luffa leaves or turnip but this one relies mainly on oyster.

Cook the batter in some oil before mixing in fresh oysters and garlic for added freshness. Serve on top of wilted bean sprouts with soy sauce, sesame oil, gochugaru pepper sauce and garlic as a dipping sauce for optimal enjoyment!

Kim Keat Food Centre in Singapore is one of the best-known places offering this popular seafood dish, drawing customers for three hours every day despite only opening for three. Their popularity lies mainly with their generous serving sizes and high-grade oysters used.

These oysters boast the perfect combination of saltiness, sweetness, and brininess; making it the ideal pairing with the savory batter and spiced chilli mix-ins in their batter. Chilies bring in subtle sour notes which go wonderfully with oysters; definitely worth giving it a try! And you don’t even have to wait around at a busy restaurant; easily recreate this dish at home.