chin lee restaurant review

Established in 1973, this cozy restaurant has earned itself a loyal following thanks to its traditional Teochew dishes prepared by chef Eric Chua who inherited it from his father.

The menu at Ricetown Restaurant is straightforward. No frivolous names or presentations; simply classic dishes served over rice.

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

If you enjoy salted egg yolk, this fried prawn dish will surely delight. Seasoned and coated in flour before being deep fried until crispiness, creating the ideal surface for the delicious salted egg yolk sauce to cling onto.

To prepare, first steam salted egg yolks and then use a fork to mash them. Next, heat oil in a pan and combine minced garlic, curry leaves and the mashed salted egg yolks; stir the mixture until it becomes foamy.

Fry up some fried prawns and toss in a salty-sweet sauce until coated. Enjoy this dish as part of a full meal by serving with rice or chai teow for extra protein and fiber!

Teochew Yam Paste & Pumpkin served with Gingko Nut

This Teochew-inspired dessert may not be as sweet, but the lush texture and natural fragrance of yam makes it just as satisfying. Ginko nuts add an aromatic fruity scent and crunchy crunch while cooking oil infused with shallots makes this less oily than others.

Cooked yam cubes are steamed until soft and then mashed before being stir-fried in shallot oil, then combined with sugar to create a thick and smooth paste before being garnished with slices of pumpkin and the classic gingko nuts – creating an easy yet delectable dessert option that offers something different than more common options like taro pudding, which may be too rich and sweet for some tastes.

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Chao Zhou Zheng Yu Teochew Steamed Fish

If you love fish, this dish should not be missed out. The fish meat is highly absorbent and serves to preserve the flavors of any condiments used with it.

Quality seafood should also be used, in order to achieve an appealing flavour combination with sweet and umami flavours from condiments. This will guarantee an ideal dish experience.

Chinese tradition holds that eating fish during reunion dinner symbolizes abundance and surplus year after year (Nian Nian You Yu). Therefore, this dish should be an integral component of every Chinese reunion dinner. Here, the soup features ingredients such as liver, intestines and pork slices with its combination of saltiness, sweetness, tanginess and savouriness providing a delightful dish for celebration!

Hong Shao Hai Can Dong Gu Braised Sea Cucumber & Mushroom

Braised Shiitake and Black Fungus combine for an incredible umami rich flavor in this dish while the sea cucumber symbolizing upward momentum for Chinese New Year is added natural sweetness to the mix with Chinese cabbage for an incredible mouthwatering result!

This dish makes an excellent vegetarian addition to a Lunar New Year feast. If you don’t have access to fresh frozen sea cucumber (Ci Can), hairy melon may be easier and faster to prepare – its soft sponginess melding well with chicken stock, plus boasts many medicinal and nutritional properties including blood-thinning properties! Use with caution!

Ka Pei Pai Gu Coffee Pork Ribs

Coffee pork ribs () can be easily made at home using Auntie Ruby’s double cooking technique and custard powder and tapioca flour to coat the ribs ensuring crispy without becoming dry or overcooked. Instant granules provide their unique coffee taste, or alternatively try brewing black tea as a replacement flavor source!

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Black vinegar should be part of every cook’s kitchen arsenal. Not only is it versatile and delectable, it adds complexity to sauces. Black vinegar even stands up well against balsamic.

Chai Por Kway Teow

Fried Carrot Cake, or Fried Carrot Cake in Taiwanese dialect, is an extremely popular hawker dish. As opposed to the sweet slices found in western supermarkets, this version resembles more of a stir-fry made with cubes of radish cake and lap cheong.

Reminiscent of pad Thai but with more savory flavour, lap cheong contains additional ingredients not commonly seen in Pad Thai. You can purchase lap cheong online or from Asian grocery stores’ fridge sections; other optional ingredients can include Chinese sausage and fish cakes, bean sprouts and Chinese chives can be added towards the end for crunchiness, or you may add chilli paste for additional wok hei (smoke flavor).

Orh Nee

Teochew cuisine includes traditional items like cold crab, braised duck and jellied pig trotters; you can also enjoy innovative takes on classic desserts such as Orh Nee – thick grainy yam paste with the delicate floral fragrance of sweet gingko nuts – without using traditional ingredients like lard or shallot oil, for a healthier option that may satisfy purists’ aroma preferences.

Orh Nee Mochi Souffle Roll is another crowd pleaser – an airy choux pastry filled with purple yam cookies, covered in more yam cream and gingko nuts, then presented in their gateaux box for ease of serving! A must try for lovers of textured desserts!