This is the third best Teochew restaurant in my heart. The first has got to be Mong Hing and second, Lee Kui (Ah Hoi), both of which have stopped operations. *sadface*
Nonetheless, this restaurant satisfy my family’s craving for Teochew food.
Starting with the very well known 猪脚冻 Frozen Pig Trotters. (sorry for the awful quality of this picture). This dish isn’t very well prepared compared to what we have before at Lee Kui. The meat was too tough and the gel that holds the meat was falling apart.
It’s a traditional Teochew dish that I have fond memories of as my Grandpa (who has passed) used to buy it for me and my sister as a tea break snack when we were younger from a hawker stall near our place. And nothing will ever beat that taste etched in my heart.
The broth was thick and rich, full of crab flavours and the pieces of fins were HUGE! Like the little claypot on top of the heat, keeps the soup hot the way I like it.
The lobsters were huge and succulent, cooked right so it’s not too rubbery. It’s tough to get lobster cooked right. The garlic was however overwhelming, if you notice in the next picture at the top left hand corner it’s all the garlic that we couldn’t finish from the lobster dish. Thoroughly enjoyed getting my hands dirty to savour this lobster!
I am not a big fan of oyster omelette with the starch. The original Teochew style is all egg and no flour. The oysters were countably pathetic. Unlikely to order this again but I had to post the picture to show the amount of garlic that was in the lobster dish 😀
Cold crabs (with yellow “gor”) was the highlight for me (Apologies that I didn’t take a pic of this). I can take a bus to Tiong Bahru’s Ting Heng just to order their cold crabs and eat by myself. This is HOW MUCH I LOVE THEM. Chui Huay Lim’s one is really good too and they have the usual teochew sweet plum sauce to go with it. A little pricey but worth every cent!
Their Teochew Puning Fermented chicken is so unique, and it has “gong cai” flavours together with the chicken it’s both refreshing and juicy. My mom is a big fan of this (she loves all chicken dishes anyways) and will crave for it from time to time. I don’t mind that at all because the food here mostly are pretty good!
Last but not least, the star of any Teochew meal is …
Traditionally, it’s not served with pumpkin. Just with gingko nuts. The Chui Huay Lin’s version is smooth in texture, not too sweet and just the right amount. A great satisfaction at the end of a good meal.
Do call in advance to reserve your table as they are very popular. My foodie bestie just told me that there are dishes I should try. On the next visit for sure!
Chui Huay Lim Teochew Cuisine
190 Keng Lee Road, #01-02
Chui Huay Lim Club
(65) 6732 3637