Click Here to View Photo Gallery
Chui Huay Lim Teochew Cuisine restaurant, the latest Teochew restaurant located in the Teochew Club on Keng Lee Road which is a side street off Newton Circus, has been packing in diners since its opening in the last quarter of 2011. The restaurant is run by the Jumbo Group of Restaurants which had assembled 100 plus dishes of traditional Teochew favourites.
You do not need to be a member of the Teochew Club to dine there. Although this is a 166-year old Club, it has a brand new building with an oriental frontage flanked by two lions on either side of its doors.
There are ample parking lots at the basement. The interior of the restaurant is not opulent but functional. This is to cater more for family dining. Seating capacity is 180 and there are 4 private rooms for corporate events.
Some of the “must try” dishes in a Teochew restaurant are the classic Teochew Braised Duck (half for S$26/-, whole S$48/- S$14/- for a portion), Teochew Cold Crab (S$28/- each) and this restaurant is no exception.
The Braised Duck thinly sliced was sitting on a bed of tau kwa pieces. The tender meat and the tau kwa drenched with the flavourful gravy received a thumb’s up approval from all of us.
Teochews like Cold Crabs and covered with roe. We tried the Cold Crabs served here and they did not disappoint. The cold crabs were served “fridge cold”. The meat was sweet and full of the creamy roe complemented with a sweet-saltish tangy sauce. Every morsel was a delight to the palate.
Yet another Teochew favourite is the deep-fried Ngoh Hiang Rolls (S$8/- per portion). The outside of the beancurd skin was crispy and the rolls were filled with five-spice flavoured pork together with some other ingredients. Although deep fried, it was not oozing with oil.
Another “must eat” dish is the Teochew Oyster Omelette ‘Gooey Style’ (S$12/- per portion). The omelette was fried to a crispy state but inside it was gooey with the oysters embedded in it. Everyone ignored the cholesterol level oysters can raise and devoured the dish swiftly.
For a vegetable dish, we had the Stir Fried Kai Lan with Crispy Dried Sole (S$12/- small portion, S$18/- medium and S$24/- big). This is a very ordinary dish and nothing spectacular about it. At least the Kai Lan served was not limp and soft but still had a crunchiness to it.
Instead of rice, we opted for the Teochew Seafood Fried Mee Sua (S$16/- for small, S$24/- medium, S$32/- big). The chef was generous with the ingredients as the prawns were quite sizeable and tasted very fresh. Compliments must go to the chef for this creation that was not oily and yet full of flavour.
To round off the meal, we ordered the two traditional desserts from the menu – the Sweet Yam Paste with Pumpkin and Gingko Nuts (S$4/- per person) and Traditional Teochew Glutinous Balls (S$4/- per person).
The texture of the yam paste was smooth and aromatic. It was not too sweet which was what we like. The glutinous balls were actually “tang yuen”. Definitely not outstanding but it is the traditional dessert which appeals to the old folks.
You need to make a reservation in advance as the restaurant is usually full. The serving staff were efficient and were so busy that there was hardly any time for them to chat with the diners. Chui Huay Lim Teochew Cuisine Restaurant is ideal for families to hold their reunion dinners.
190 Keng Lee Road
#01-02 Chui Huay Lim Club
Singapore 6732 3637
Lunch: 11.30 am to 3 pm
Dinner: 6 pm to 11 pm
Note: Unless otherwise stated, Biz Daily pays for all the meals reviewed in Dining.