Chin Lee Chinese Restaurant of Bedok stands as an enduring icon among local residents with its classic Teochew dishes and homey dining atmosphere. Established in 1973, they continue to delight diners by providing quality authentic old school Chinese fare at competitive prices.
Their culinary excess blurred the distinctions between Chinese and American cuisines, frugality and fashion – not to mention domesticity and foreignness.
1. Teochew Steamed Pomfret
Teochew Steamed Pomfret is an easy and delicious Teochew dish to impress the in-laws this Chinese New Year, featuring distinct flavours from mustard green and pickled plum, creating an aromatic stew-like broth packed with sweetness, sourness and saltiness for an exceptional dining experience.
Steamed fish is usually prepared using either white promfret () in Singapore and Malaysia or seabass in both countries; cod or red snapper may also be used. Kiam chiu or hum chui is the main component in this dish and features pickled mustard green or sour plum, garlic, soy sauce and lard or shallot oil for its salty-sourish sauce that accompanies it – then drizzled over steamed fish as part of this delicious meal.
Steamed fish is traditionally served with slices of ginger and hua tiao, garnished with parsley or spring onion and is commonly prepared in butterfly cut to reduce time spent steaming and ensure even cooking. As Teochew cuisine relies on fresh ingredients for flavor rather than heavy seasoning, fresh pomfret should always be bought to prevent it tasting fishy after being cooked and no amount of seasoning or spice will do the trick; otherwise it will turn out tasting fishy after being cooked regardless of any seasoning used kiam chiu or hum will do anything but enhance it further!
2. Teochew Kway Teow
This noodle dish is quite impressive; springy noodles stuffed with lots of fish balls, pork liver and Chinese chives savoury tasting soup with just a touch of sweet. A must try if you are searching for authentic Teochew cuisine!
This restaurant can be found within one of the housing estates, and has converted the void deck area into outdoor seating. It is well ventilated and its stalls are evenly spaced out; lunch time sees this place packed.
At Chinese Garden they serve some of the most famous chinese dishes and their braised duck is absolutely outstanding – something different than what can often be found at hawker centers and foodcourts! Their sauce has an intense flavour profile.
They offer some interesting dishes such as the chilled pig trotters jelly. This unique treat features braised and deboned pig trotters placed into a jelly mixture and chilled until hardened – creating a soft but slightly crunchy jelly texture with an irresistibly savoury taste that pairs nicely with pickles and chilli provided. Also worthy of note are their Coffee Pork Ribs served with sweet dipping sauce that enhances their delicious flavour.
3. Fried Oyster Pancake
This dish is a luxurious take on a popular street food snack in Hong Kong and other parts of southeast Asia: the scallion pancake. Oysters are coated in batter before being deep-fried to crispy perfection before being presented on a bed of lightly wilted bean sprouts and herbs. Although similar to Taiwanese or jian oyster omelette, its batter differs significantly as sweet potato starch and egg replace rice flour as ingredients used here; also, Teochew oyster pancake is pan-fried for crispy results while or jian requires deep-frying to create its umami flavors whereas or jian uses deep frying without sauce additions – both dishes have their own set of unique characteristics when prepared this way compared with each dish’s counterpart; or jian serves deep-frying before steaming with various condiments that add umami flavors.
To create this recipe at home, begin by shucking and removing any shell fragments (if present). Rinse under clean water before draining well. Mix eggs, salt, sugar, fish sauce scallion and parsley together in a mixing bowl before adding oysters for mixing together.
Heat a nonstick frying pan or skillet over medium high heat. Spray some oil onto it, and cook your oyster mixture until its bottom has started to get crisp, or is just beginning to turn golden (1 – 2 mins). Flip and continue cooking for another 5 minutes; once completed, serve immediately topped with fish sauce as desired for added flavour!
4. Homemade Beancurd with Shimeji Mushroom
At Chin Lee Restaurant, I decided to order their Homemade Beancurd with Shimeji Mushroom dish. I enjoyed its subtle sweetness from ginko nuts and soft shimeji mushrooms; its delicious combination with the taste of boiled egg made for an enjoyable dining experience! Overall, this was a delightful way to end my dining experience here!
Investors behind a New York City restaurant envisioned it being more than merely a place for eating; their owners stocked it with cabaret performers and dance orchestras to fulfill young adults’ desire for frivolous fun. Furthermore, this Chinese eatery advertised itself through postcards, matchbooks, and menus.
At that time, the United States enforced strict restrictions on Asian people – particularly Chinese – through restrictive immigration laws and treaties with other countries. Yet despite this discriminatory environment, this restaurant managed to flourish; its success earned its investors “merchant status”, an official legal designation which protected them against deportation or other forms of discrimination.
Chin Lee Restaurant in Bedok remains an iconic Teochew dining establishment, beloved among older generations and still popular today. Serving classics such as Teochew Steamed Pomfret and Fried Oyster Pancake as well as homemade noodles and beancurd made on site, the Bedok institution also provides indoor seating with two tables used specifically for wedding dinners, with its Chinese wording signboard adding old-school charm in modern surroundings.