Paying tribute to the Teochew culinary heritage, Jumbo Group curated the Zui Teochew Cuisine with a total of 3 concepts; existing Chui Huay Lim Teochew Cuisine and the latest two, Zui Yu Xuan Teochew Restaurant 醉宇轩经典潮膳 and Chao Ting located at Far East Square.
This blog post is dedicated to formal dinning, Zui Yu Xuan Teochew Restaurant.
Beautifully furnished interior with modern interior and Teochew art pieces within the ground of the former Chui Eng Free Shcool, gazetted as an historical site.
From Zui Yu Xuan Menu
This Teochew restaurant offers numerous classic Teochew dishes, similar to her sister restaurant, Chui Yuay Lim Teochew Cuisine.
Cold Crab ($12 per 100g)
One of the many well-known Teochew dishes got to be the Cold Crab. Each weighing estimated at 400g consisted of abundant roe. Enjoy it with some dipping sauce or simply on its own.
I can never resist Deep-Fried Ngoh Hiang ($13 per portion) hence this is on top of my list. Three other worthy options are Deep Fried Prawn Balls ($22 per portion), Deep Fried Home-made ‘Puning’ Beancurd ($12 per portion) and Pig Trotter Terrine ($13 per portion).
Next dish must not be missed for soup-lover, Geoduck Clam Blanched with Superior Broth. Geoduck were blanched to ensure that it wasn’t overcooked. What was amazing is the bold, intense flavourful soup.
Filled with umami Crispy Fried Sea Cucumber and Shitake Mushroom with Abalone Sauce ($24 per portion). Surprised that how much different does it result after deep-frying the sea cucumber.
Teochew ‘Puning’ Fermented Bean Chicken ($22-half/$40-whole)
Little is known about the Teochew Oyster Omelette ‘Gooey Style’ ($13 per portion). The classic rendition is heavy in starch and little in egg. Dip it with the vinegar chilli to elevate the taste.
Pomfret and Rice Boiled Teochew Style with Dried Shrimp and Crispy Rice ($108 per portion) is yet another dish the soup-lover would enjoy. With rice in it, making it a good main to fill the hungry diners’ stomach. If you prefer a more complex flavour, remember to add the deep-fried shrimp too. After polishing up a bowl, it left me wanting more even though my stomach was bursting.
Wok Fried ‘Kway Teow’ with Dice ‘Kai Lan’ and Preserved Radish ($18-small/$27-medium/$36-large) is the alternate recommendation. A simple dish with easy-to-find ingredients such as rice noodle, preserved radish and diced kai lan, is a test to the Chef. Require skills and certain wok hei is the key element in achieving piquant flavour.
Round-up the meal with a dessert. Here we have 2 recommendations. First is the silky Yam Paste with Pumpkin and Gingko Nuts ($5.20 each). This version was light and not cloying at all. It was easy for me to devour an entire bowl by myself.
Alternatively, opt for the Teochew ‘Tau Suan’ with Gingko Nuts ($5.20). I was surprise to find the aroma of mandarin peel complemented the dessert. More importantly, it reduces the cloying feel one would usually get from the starchy dessert.
The food is delicious but I find that it has been adapted. The authentic taste and flavour were intensified suited especially for diners who have a rich and bold palate preference. Personally, as a Teochew I love it.
Zui Yu Xuan Teochew Restaurant
130/131 Amoy Street, Far East Square, Singapore 049959
Tel: +65 6788 3637
Daily 1130 to 1500, 1800 to 2300
- Downtown line – Telok Ayer station
- North-East line – Chinatown station
- Far East Square along South Bridge Road – 61, 80, 145, 166, 197
- Opp Hong Lim Complex along Upper Cross Street – 51, 63, 124, 174, 174e, 186, 851, 961, 970
- Hong Lim Park along Pickering Street – 186, 970
- Chinatown Point along New Bridge Road – 2, 12, 33, 54, 143, 147, 190, CT8, CT18, CT28
- People’s Park Centre along Eu Tong Seng Street – 54, 124, 145, 147, 166, 190, 851
- People’s Park Complex along Eu Tong Seng Street – 2, 12, 33, 61, 63, 80, 143, 197, 961, 970
*Disclaimer: This was a media invite.