Teochew (Chao Shan) cuisine is a well-loved style of Chinese cooking that has found a strong following in Singapore.
It comes from the eastern part of Guangdong, with a focus on letting seafood, poultry, and vegetables shine without heavy seasoning.
Signature favourites are steamed fish, braised duck with tofu, oyster omelette, and orh nee. Many locals love the light rice porridge paired with a variety of small plates.
Freshness is key, especially for seafood dishes like steamed pomfret, crayfish, or prawns. Look check here out for cold crab, a delicacy served chilled and best enjoyed with a tangy vinegar dip.
Well-known Chao Shan restaurants in Singapore include Teochew Restaurant Huat Kee at Amoy Street, Chui Huay Lim along Keng Lee Road, and Swatow Seafood in Toa Payoh.
Overall, Teochew (Chao Shan) cuisine continues to thrive in Singapore thanks to its time-honoured recipes and loyal fans.