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Chin Lee Restaurant Review

chin lee restaurant review

Established in 1973, this Bedok staple remains popular today for its homely Teochew fare. Be sure to try their tasty oyster omelette or their tempting crackling skin pig trotters; both dishes should satisfy every palette!

The owners of this restaurant managed to blur the boundaries between Chinese and American culture, frugal living and fashionable fashion, tradition and modernity – providing diners with entertaining vaudeville performances, dance orchestras and crowd-pleasing cabaret performers who kept diners coming back for more. [1]

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

Chin Lee Restaurant has been around for more than 50 years and remains one of the few iconic representatives of traditional Teochew cuisine in Singapore. Conveniently situated at Block 115 Bedok North Road, this spacious flat ground floor restaurant provides indoor seating that’s both comfortable and spacious with outdoor seating available during cooler months. Their food consistently delights and have earned them an admiring following for popular items like their Xian Dan Xia Qiu Stir-fried Prawn with Salted Egg Yolk or Chai Por Kway Teow ($14++/$21++/$28++).

The Xian Dan Xia is an easy dish to create: just mix together garlic, preserved dried radish, soy sauce, salt and pepper into egg yolks before stirring frying over low heat until the yolks have become evenly coated with seasonings. Stirring then brings together delicious Teochew classic.

Must-try dishes at this eatery include their velvety smooth Orh Nee Yam Paste served with pumpkin, sinful pork lard and gingko nuts; as well as their Coffee Ribs which are braised until tender with an added rich layer of sticky bean curd for additional richness.

If you’re in need of quick lunch service, visit their Canberra Plaza outlet – Tea & Dine Chin Lee Shen Li Chi Cha Tian Wei for less crowded weekday dining at more reasonable prices.

2. Teochew Yam Paste & Pumpkin served with Gingko Nut

This homegrown brand provides popular Teochew classics like yam pau and yam ring, but their orh nee stands out. Instead of the typical pork lard used, vegetable oil is replaced by soft stewed pumpkin for an extraordinary experience that won’t overwhelm after a heavy meal. Their signature ginko nuts add both texture and sweetness that complement its otherwise smooth and creamy paste texture.

This cozy eatery first opened its doors in 1992 with the goal of upholding Teochew heritage through quality recipes and ingredients. Their menu is regularly updated, and traditional favorites like steamed pomfret with preserved radish or double-boiled sea whelk soup with bamboo fungus can be found. However, what has earned this restaurant its outstanding reputation and loyal following is their outstanding teochew orh nee.

At Ion Orchard’s one Michelin starred restaurant, Teochew Cuisine takes an elegant fine dining approach to Teochew cuisine. However, its cuisine stays true to its roots with dishes like steamed pomfret and braised duck in black vinegar alongside traditional Teochew coffee pork ribs with satisfying crackling skin and sweet sauce as must-try dishes. Other must-have items are comforting bowls of steamed rice noodles with diced kailan as well as its famed oyster omelette; no doubt these dishes make this small restaurant so popular among older diners who love its authentic yet flavorful cuisine! This small eatery often packs in diners who appreciate its authentic yet flavourful cuisine!

3. Chao Zhou Zheng Yu Teochew Steamed Fish

Teochew cuisine is known for their delectable seafood dishes, from soups that showcase rich stocks to stir-fried dishes with an intense array of flavors encased in a rich sauce – like this steamed fish dish!

Teochews take great pride in their braised goose dishes, and particularly enjoy crafting delicious goose head dishes. In fact, there is even an exclusive breed of goose raised specifically to produce its meaty liver and goose head for consumption by Teochews.

Teochew cuisine stands in contrast with Cantonese cuisine as lighter and healthier; hence its reputation outside China is growing gradually. Although relatively unknown outside China now, this cuisine did see some recognition years ago when Hong Kong trended toward healthier eating patterns. Check it out – you might just discover your new favorite Chinese dish!

4. Hong Shao Hai Can Dong Gu Braised Sea Cucumber & Mushroom

Sea cucumber, an echinoderm species, is a popular ingredient in Chinese cooking. Packed with minerals, vitamins, and antioxidants as well as an aphrodisiac property, sea cucumber is often braised with soy sauce or other savory ingredients like shiitake mushrooms for its deliciously salty-savory texture.

Mo Qua (Hairy Melon) is often seen as an easier and cheaper alternative to sea cucumber for its similar health benefits, making preparation simpler. Additionally, this dish may help people who cannot afford expensive dry spiny sea cucumber.

Chinese cabbage adds subtle sweetness, while Knorr Chicken Broth Mix and oyster sauce provide rich, savory flavor. Braise shiitake mushrooms and sea cucumber until tender with mushroom water until fall apart tender before dousing with sesame oil to give a nutty finish.

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