As a fan of Chin Lee's traditional Teochew cuisine, I am excited that they opened a branch at the spanking new Canberra Plaza. So, I checked in at Tea & Dine Chin Lee at the first opportunity. This is a nice place for dim sum, tea and Teochew dishes for folks living or working in the north (Yishun, Sembawang, Admiralty, Marsiling and Woodlands). (This was my first time dining out since my heart bypass 6 weeks ago.)
Nibble on braised peanut and tofu (price $4++) while waiting for the rest to arrive.
We started off with some dim sum. Tea & Dine Chin Lee is having a dim sum promotion now - 10% discount.
I like this Pan Fried Carrot Cake with XO Sauce (price $9.80++).
The soft carrot cake had a slight crisp surface. The cubes tasted savoury sweet with a subtle toasty flavour from the caramelised XO sauce on the outside. I can feel the soft and moist slivers of sweet radish inside which I like.
Chicken Claw with Black Bean Sauce (price $5++).
Bean Curd Skin Roll (price $5.80++).
I like this bean curd roll as the golden bean curd skin is crisp and the prawns inside were sweet and tender with a subtle juicy crunch.
Traditional Glutinous Rice in Lotus Leaf (price $2.80++).
Next, we had some Chin Lee signatures.
Chinese Pomfret ๆ้ฒณ steamed Teochew style. Tea & Dine Chin Lee is having a Chinese Pomfret promotion now. This small serving costs $68++.
Fried Oyster Pancake (price $22++).
I like Chin Lee's orh chien ่็ . It's a nice blend of egg, starch and oyster all in a blend of umami savoury, eggy and sweet flavours in soft tender gummy mouthfuls. I also like it that Chin Lee's rendition is not overly greasy or wet.
My must order at Chin Lee - Teochew Kway Teow (price $15++).
The broad rice noodles were stir fried with diced chai poh (preserved radish). There's a nice smokey aroma from the dish when served. The soft kway teow were well caramelised outside and had a slight spongy spring to the bite. The diced chai poh provided a bit of crunch to the dish. The rice noodles tasted savoury sweet from the rice and also from the chai poh.
Daniel brought Old Seng Choong mooncakes to share.
Inside the beautiful collectible box were 8 mini mooncakes of assorted traditional and innovative flavours. I like it that each mini mooncake is individually sealed, especially important during this pandemic.
There's Black Truffle Red Lotus Paste with Bakwa, White Lotus Paste with Yolk Blend, Hae Bee Hiam Red Lotus Paste, Bird Nest Pandan Gula Melaka and White Lotus Paste with Pumpkin Seeds, so there's bound to be something for everyone.
We had a good time at Tea & Dine Chin Lee. I got to taste some of my old favourite dishes in a highly accessible location and the company was great. Four of us ate all that food ๐
Chin Lee at the parent restaurant in Bedok ๐ click
That Kway Teow looks so delicious. I'm going to visit and can't wait to taste it. Thanks for sharing Tony!
ReplyDeleteWe go there together when you come to Singapore
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