chin lee restaurant review

Chin Lee Restaurant is an immensely popular Chinese eatery in Bedok North Road and features an authentic menu. It is conveniently situated on the ground floor.

Over the years, they have built an avid following due to their delectable cuisine. Don’t miss out on trying their famous hey chor, orh luak and fried oyster pancake – absolute musts!

Chai Por Kway Teow

Pronounced “char coo-eh tea-yaow”, Chai Por Kway Teow is one of Malaysia’s most beloved street foods, consisting of stir fried flat rice noodles topped with shrimp, Chinese lap cheong sausage (dubbed as lap cheong in China), eggs and bean sprouts – with pops of sweetness coming from the Chinese lap cheong sausage and sweet bean sprouts for extra crunchiness! It originally served as an affordable and nutrious lunch option for labourers and farmers after long days at work – yet today everyone can appreciate and relish its exquisite tastes!

Wok hei is key to creating delicious chai por kway teow dishes, creating that irresistibly smoky aroma through constant stirring in a hot wok. While most modern-day hawkers use gas stoves instead of charcoal grills for cooking their food, you can still achieve that smoky aroma using a wok heated to high temperatures.

Heat 1 teaspoon of pork oil in a wok over medium-high heat and add garlic until aromatic, before adding in kway teow for two minutes at medium heat. Next, stir in light and dark soya sauces, sweet sauce and any optional items such as fish cakes (if using). Afterward, push to one side of wok, add egg and then shrimps/beansprouts; finally mix well for serving with chilli padi/chili garlic sauce on the side for additional kick.

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Fried Oyster Pancake

Oyster pancake, known in Teochew as ho lok, is one of the more well-known examples of Teochew-influenced food known as ho lok dishes. But this doesn’t limit options – there’s also fried turnip, luffa, shrimps, Bombay duck fish and oysters among popular choices! “Fried oyster pancake is easy to make at home but requires getting the temperature just right; crisp without burning it’s best served with some spicy hot chilli sauce to bring out its full savory flavour,” Lam says.

Fried oyster pancakes, known by Taiwanese as or jian, are often made with sweet potato starch and only one egg for a light texture. “The difference between it and or jian is that or jian uses tapioca starch which creates chewy texture; additionally or jian is cooked in oil which results in bolder flavors,” according to Lam.

At Chin Lee, a plate of crispy fried oyster pancake is served up with chili sauce and chopped spring onions – providing an easy, satisfying snack the entire family can enjoy. Furthermore, its subtle flavour makes an ideal way to introduce someone new to oysters; their subtle flavour may prove less intimidating than that found in raw or grilled varieties.

Xian Dan Xia Qiu

Some might believe salted egg is on its way out, but Waterway Point’s new takeaway kiosk proves otherwise. Dubbed ‘Your Salted Egg Hero,” its name encapsulates its founders’ intent: providing every customer with an awesome salted egg experience in superhero-like style.

Our menu boasts five “hero” ingredients to pair with our signature salted egg sauce – fried chicken, mantou, fish, lotus root and pumpkin. Each can be found either wok-fried or as dips so that customers can indulge in creamy salted egg bliss!

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Pumpkin Fritter ($2) was slightly dry with an unnecessarily high ratio of floury batter to actual pumpkin pieces. We also sampled Cheesy Salted Egg Balls ($4) which were tasty but didn’t blow us away.

Teochew Yam Paste & Pumpkin

Teochew restaurants based out of Toa Payoh, Serangoon Gardens Country Club and Home Team NS Bukit Batok that prioritize fresh, natural flavors in their food are readily available throughout Singapore. Enjoy an assortment of dishes using techniques such as steaming, poaching and braising to highlight ingredients at their peak potential.

Since 1973, this simple eatery has delighted locals with classic dishes. These crowd-pleasing classics include steamed pomfret prepared two ways, double-boiled sea whelk soup with superior fish maw, sauteed Iberico pork belly done Teochew style and the restaurant’s signature coffee pork ribs as well as crispy fried yam strips covered in sugar and steamed pumpkin with gingko nuts – just to name a few.

This quaint restaurant is Singapore’s oldest establishment, having first opened as a pushcart along Ellenborough Market back in 1919. Now residing as a two-storey heritage building on MacPherson Road, its legacy continues with an array of traditional and contemporary dishes in an inviting family environment – classics include two ways of pomfret fish cooking; Teochew braised cabbage with dried scallop and the oyster omelette made gooey style; you should also sample their signature dessert, Chee Yau Ma Nee! The restaurant also boasts an impressive variety of dim sum offerings!