Chao Shan cuisine has become a favourite among Singaporeans, especially those with Teochew roots.
The cooking style uses gentle techniques and minimal sauces to let ingredients speak for themselves.
You’ll often see classic dishes like Teochew muay (porridge with side dishes), cold steamed fish, braised meats, and yam paste dessert (orh nee). Many locals love the light rice porridge paired with a variety of small plates.
Steamed seafood is often the highlight, paired with delicate dipping sauces. Cold crab is a treat during festive occasions or special family dinners.
Popular spots offering authentic flavours are Chui Huay Lim Teochew Cuisine at Newton and Swatow Seafood Restaurant at Toa Payoh.
In summary, here Chao Shan cuisine holds a special place in Singapore’s food scene for its clean flavours, comforting dishes, and focus on freshness.