Media Tasting at Chui Huay Lim Teochew Cuisine
Have you been to Chui Huay Lim Club on Keng Lee Road? The 170-year-old building is probably older than your grandparent. The majestic Chui Huay Lim Teochew Cuisine restaurant 4,000 square foot restaurant serves unassuming classics to exquisite specialties while preserving the Teochew culinary tradition. Stepping into the restaurant with a touch of traditional Chinese decor and feels like I’ve been transported to my grandparents’ time. There are also contemporary dining rooms with karaoke system fitted for any gathering.
In conjunction with the 7th Anniversary of Chui Huay Lim Teochew Cuisine, seven limited edition celebratory dishes will be launched:
1️⃣Crispy Fried Pork Belly and Water Chestnut Rolls Tossed in Sweet & Sour Sauce
2️⃣Homemade Fish Balls and Fish Cake Braised with ‘Tianjin’ Cabbage in Superior Broth
3️⃣Threadfin Steamed with ‘Jinhua’ Ham and Ginger
4️⃣Fish Maw, Chicken Fillet and Marinated Mushrooms Braised in Rich Brown Sauce
5️⃣King Prawns Braised with Glass Vermicelli in Claypot Teochew Style
6️⃣Whole Chicken Stuffed with Pig’s Stomach Braised in Peppery Broth
7️⃣Cold Crab with Chinese Wine
That’s in addition to the restaurant’s signature dishes including Chui Huay Lim Teochew Cuisine Classic Platter, Teochew Fried Kway Teow, Sweet Yam Paste with Pumpkin and more! The limited edition menu is available from now to 30 Nov 2018.
Chui Huay Lim Teochew Cuisine Classic Platter comprises several kinds of Teochew must-have dishes including Teochew Braised Duck, Deep fried Ngoh Hiang, Deep fried Traditional Liver Rolls and Teochew Pig Trotter Terrine. Spotted Deep fried Traditional Liver Rolls that are not commonly found at Teochew restaurant. On the first bite of Deep fried Traditional Liver Rolls, the pig and chicken liver are well-minced and soft with the crunch of water chestnut. Teochew Braised Duck is thinly sliced, it was very tender to bite that your toothless grandma will like it too. I’ve tried many Teochew Ngoh Hiang and they’re mostly steamed. Deep fried Ngoh Hiang adds a little crunch to the outer crust. Another dish to mention would be the soft Pig Trotter Terrine, ladies love this as it’s full of collagen!!
Chui Huay Lim Teochew Cuisine Classic Platter at S$58 for six pax, S$98 for ten pax.
While this dish isn’t the simplest of meals to prepare, the rolls are first steamed and then deep fried before tossed in sweet and sour sauce. The tender pork belly is wrapped in a crust that remained crispy and not soggy with a sweet and sour punch. The crisp batter is thin that you can see the meat through it.
Crispy Fried Pork Belly and Water Chestnut Rolls is priced from S$18 (small).
If you’re looking for a comforting bowl of soup, you must order this! I love the natural sweetness from the superior broth that is the result from hours of simmering chicken, pork bones and the secret ingredient, Tianjin cabbage. Floating homemade fish balls and fish cakes are handcrafted from yellow eels. The fish balls are dense and of quality. I can taste the solid fish meat with a hint of fishiness and not those fish balls made from flour.
Homemade Fish Balls and Fish Cake Braised with ‘Tianjin’ Cabbage in Superior Broth is priced from S$22 (small). Medium and large portions are available.
We’re cheering off when the chef presented suckling pig! Well, which foodie doesn’t love suckling pig? We were told that the suckling pig is roasted from raw. The perfectly thin and crisp skin that’s beautifully browned and tender, yet moist meat. I don’t mind having the last “paiseh” piece.
A crispy eggy edge scattered with juicy oysters! I have gotten the piece of crispy omelette and looking for another piece with more “gooey”. It seemed that the “gooey” is not well distributed.
Teochew Oyster Omelette ‘Gooey Style’ at S$22 per portion.
Can’t figure out what’s so magical about this dish, the smoky wok hei kway teow? This wok fried ‘kway teow’ will first lure you with the nice smoky smell then you can’t help yourself with a second serving! I have to admit that the innocent looking kway teow doesn’t have many ingredients except diced kai lan and preserved radish. It was wok-fried to perfection while kway teow was smooth and moist with alluring smoky flavour to it.
Wok fried ‘Kway Teow’ with diced ‘Kai Lan’ and Preserved Radish is priced from S$18 (small). Medium and large portions are available.
Can’t leave without Teochew dessert! The yam paste was smooth to the throat while there’s a little surprise to tau suan. Who could have thought of adding bits of orange peel to the ordinary tau suan?
Teochew ‘Tau Suan’ with Gingko Nuts and Yam Paste with Pumpkin and Gingko Nuts at S$5.20/person for both.
We were served with ginseng oolong tea before and after the meal. The former tea being lighter while the later is stronger and slightly dry.
*Service charge(10%) and GST(7%) applicable.
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