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| Chui Huay Lim Teochew Cuisine 醉花林品潮轩 | 190 Keng Lee Rd, #01-02 Chui Huay Lim Club, Singapore 308409 🚅 10 minutes walk from Newton station ☏ 6732 3637 ⏰ Lunch 11:30 am - 2:30 pm | Dinner 5:30pm - 11 pm |
Ten of us gathered at Chui Huay Lim which many consider the epitome of Teochew cuisine restaurants in Singapore.
The large clubhouse building slightly dated was modernised and well kept. It has a few huge function / ball rooms and dining halls. Aaron arranged one of the few private rooms for us 🙏
We started with Pig Trotter Terrine.
Obligatory Teochew dish. The jelly firmed with jelling agent holding the chopped meat and skin together was served chilled on a bed of ice.
Soft tender texture with savoury sweetness from the jelly and embedded meat.
Teochew Braised Platter.
The meal quickly escalated to the soul of Teochew cuisine, braised dishes.
Soft spongy fatty large intestines, duck, pork trotter and squid. Not for everyone but our kaki kaki (buddies) all love these. The braising stock was mildly intense but well layered with savoury flavours, and Chinese spice taste and aroma.
Braised Crab Meat and Fish Maw Soup.
The luxurious necessary soup, packed with umami, savoury and sweet flavours in a gooey thicken superior stock holding together soft pulled crab meat and rehydrated fish maw.
Teochew Steamed Pomfret, the Teochew luxury staple.
Natural sweetness in the fresh soft tender white flesh skilfully steamed with minimal accompaniments and garnishes. A fine example of simple is best, less is more (as the delicate exquisite natural flavours are well showcased).
Teochew "Puning" 普宁 Fermented Bean Chicken.
Soft tender succulent chunks of naturally sweet chicken in a mildly umami savoury fermented bean sauce. First time tasting this savoury sweet profile, nice.
Teochew Oyster Omelette "Gooey" Style.
I love Chui Huay Lim's rendition though despite its name, there was more gummy chewy starch than eggs, and it was more chewy inside with crispness on the well browned outside than "gooey". Osyters were pinkie nail (i.e. small) size but fresh, succulent and umami rich.
Tasting this, I had flashbacks of the version at San Shu Gong in Geylang.
Braised Foie Gras with Abalone Mushroom.
This blew my mind. It's like no other goose liver I tasted before, and different from the benchmark French way.
The goose liver was buttery with a texture and taste like luscious milky white chocolate square melting in my mouth. Gentle but rich umami flavour. Quite unlike classic foie gras which is oil saturated (in my experience in France, which I also love a lot).
Braised Duck with Beancurd.
Beautifully sliced but the thin slices were somewhat fibrous chewy and not as juicy as expected. Ducky flavours wasn't quite discernible and the braising stock didn't seemed layered much (perhaps flattened out by the somewhat bland duck).
Conpoy Braised with Eight Vegetarian Treasures.
A kind of mixed vegetables dish softened by stewing in savoury brown sauce enriched and well infused with umami from conpoy (dried scallop).
Delicious.
Wok Fried "Kway Teow" with Diced "Kai Lan" and Preserved Radish.
The customary carb we all looked forward to. Nice savoury sweet profile with a bit of wok hei toastiness and kai lan greens / cai poh crunch but a tad greasy in my opinion.
Yam Paste with Pumpkin and Gingko Nuts.
The yam paste was smooth but the taste and smell of lard and shallot oil didn't stand out. Guess it might be a modernised "healthier choice" version.
A nice place for good Teochew cuisine. Slight premium pricing well justified by quality ingredients, skilful preparation, warm professional hospitality in a well appointed (but not opulent), comfortable environment.
Restaurant name: Chui Huay Lim Teochew Cuisine 醉花林品潮轩
Address: 190 Keng Lee Rd, #01-02 Chui Huay Lim Club, Singapore 308409
Nearest MRT: 10 minutes walk from Newton station
Tel: 6732 3637
Hours: Lunch 11:30 am - 2:30 pm | Dinner 5:30pm - 11 pm
Written by Tony Boey on 15 Jun 2025
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yeah - like a firm but smooth tofu with a rich taste. i’d pair it with a little foie gras
ReplyDeleteTony Boey I there for their seafood fried rice n orh Lua
ReplyDeleteTony Boey jumbo orh lee don’t use lard de
ReplyDelete