Chin Lee Restaurant, a Teochew restaurant founded in 1973 by founder Eric Chua’s father was thrown into limelight after Chef Eric made an appearance on a number of tv shows and cooking programmes.
The premises have an alfresco and indoor air conditioned dining area, I would suggest reserving a table indoors to beat the heat even at night!
These braised nuts with tofu was quite a delicious starter!
Home-made Teochew Prawn Ball ($16)
I fondly call it ngoh hiang with an addictively crispy beancurd skin stuffed generously with minced pork. Served with pickles and sweet sauce but I enjoyed it without any.
Conpoy and Fish Maw Thick Soup ($30)
This is in a tie with Yam's Kitchen - not too starchy and a lovely mix of fish maw and crabmeat.
Home-made Beancurd with Shimeiji Mushroom and Chicken Cube ($10)
Crisp fried beancurd doused in a minced meat sauce and topped with fried wanton skin!
Teochew Steamed Fish ($42)
There is a reason why the teochew ladies have such smooth complexion - the older generation would point to the steamed fish that is a staple in their diet. Excellently done with the right cooking time.
Teochew Kway Teow ($15)
Stir fried kuay teow with chye poh makes this Teochew classic a popular choice even for breakfast - I remember having a similar dish with chee cheong fun instead. Slightly heavy handed in oil used otherwise, pretty tasty.
Teochew Braised Duck ($12)
Very stingy in portions, this dish comprised of slices of braised duck, tofu and cucumbers.
Stir-fried Vegetable with Garlic ($15)
Teochew Yam Paste and Pumpkin served with Gingko Nut ($3.50)
Highly recommended and this does warrant the attention it gets, velvety smooth orh nee served with gingko nuts, pumpkin cubes and a mildly sweet syrup.
Food is on the pricey side with small portions to boot, a good experience but we could probably get better value elsewhere.
Chin Lee Restaurant
Blk 115 Bedok North Road #01-285
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