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Chin Lee Restaurant Review

Chin Lee Restaurant at Bedok North Road’s foot has garnered an extensive customer following with their traditional Teochew cuisine such as fish maw soup, pork knuckle, orh nee and other dishes such as this. Their traditional dishes such as fish maw soup are sure to please any craving for traditional homestyle food!

Wu Fu Lin Men “5 Kinds” Deluxe Platter

Wu Fu Lin Men is a hidden gem in downtown Taipei, serving some of the best Teochew cuisine available. Always bustling, their service is outstanding – an ideal spot for lunch or dinner with an extensive menu featuring dishes such as pork shoulder, marinated firefly squid and French Fries (plus an amazing dessert selection!). I can highly recommend their visit!

There is an impressive selection of wines and beers to pair with your meal at Cafe Taipei, such as white peach wine. I enjoyed having it with my meal. Additionally, their staff is highly knowledgeable and will explain each dish on the menu – this experience should not be missed when visiting Taipei! The prices are very competitive considering both quality of food and service provided.

Ka Pei Pai Gu Coffee Pork Ribs

Coffee pork ribs are marinated, deep fried and then drizzled in a sticky coffee sauce – creating a deceptively simple yet seriously delectable dish! For an authentic coffee taste use instant granules (I used Nescafe) or espresso liquid from your coffee machine; Custard powder adds vanilla notes while tapioca flour gives them a crunchy outer coating which pairs nicely with their rich and syrupy sauce.

This Cze char Pork recipe uses a different approach, using double cooking methods. Instead of slow-braising the pork ribs first deep fried and then re-frying in sauce for consistency and speedy service. This technique is popular in commercial kitchens to ensure consistent service – plus it gives the head cook time to watch their favourite Liverpool match while his assistants prepare this delicious dish!

Ribs offer bold flavour that pairs beautifully with any medium to full-bodied wine, from red wines such as Zinfandel or Chateauneuf-du-Pape, to fruity white wines like Reisling or Pinot Noir. Their acidity will help balance out sweatiness from eating them while leaving your palate clean and ready to appreciate what lies ahead!

Chao Zhou Zheng Yu Teochew Steamed Fish

Chao Zhou Zheng Yu is an outstanding restaurant for experiencing Teochew cuisine at its finest. Offering both ancient and contemporary dishes with an international influence, its menu may not be as extensive but still features many signature items from other nearby establishments.

One of the hallmarks of Teochew cuisine is its focus on seafood, evidenced by their signature dish: Steamed Fish with Soy Sauce, Shaoxing Wine (Chinese Cooking Wine) and Ginger for optimal results in extracting its umami flavors while neutralizing any off-putting smells.

Teochew cuisine stands out with its unconventional use of ingredients such as squid crisp and golden jellyfish, reflecting their love of exploration and desire for innovation.

Teochew chefs are famous for their exquisite knife work when cutting up squid. Orange sauce not only adds sweetness to this meal, but it also helps solve its color problem, making the squid more realistic in appearance and showing their creativity and wisdom. It truly showcases Teochew culture!

Hong Shao Hai Can Dong Gu Braised Sea Cucumber & Mushroom

Sea cucumber is an echinoderm rich in nutrients like magnesium, riboflavin and protein, with blood-thinning properties and is even considered an aphrodisiac. Additionally, its mild texture absorbs sauce flavors quickly when prepared correctly.

For this Lunar New Year recipe, sea cucumber is braised in oyster sauce along with shiitake mushrooms and black moss for an authentic umami taste. Finally, Chinese cabbage brings sweetness that balances this dish’s depth of umami flavors from mushrooms. A perfect starter or main course option!

To prepare the vegetables, blanch broccoli florets for one minute in boiling water before placing in a bowl of ice water to stop their cooking process. Drain and set aside. Deglaze a pot with cooking wine then combine mushroom soaking water and chicken stock. Heat peanut oil and saute garlic until lightly caramelized before adding the reconstituted mushrooms, sea cucumbers and seasoning them with sugar, salt, chicken bouillon powder and oyster sauce before simmering until desired results have been reached.

As soon as your sauce is complete, pour it over the vegetables on a serving plate and enjoy immediately! A bottle of Pinot Noir would pair nicely with this dish due to its earthy tones and vibrant acidity; its rich yet lively acidity would cut through its richness while simultaneously accentuating sea cucumber’s subtle flavors.

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