There are now more reasons to dine and celebrate at Chui Huay Lim Teochew Cuisine. After a three-month renovation, the well-loved restaurant for classic Teochew fare has re-opened its first floor with a modern and elegant 188-seat dining space and a show kitchen highlighting the painstaking preparation behind braised and chilled dishes. Diners can also choose from seven private dining rooms offering flexible capacity from 10 to 130 guests to celebrate special occasions.
To celebrate the re-opening, Chui Huay Lim’s Consultant Chef Chan Ka Cheong, a well-respected veteran of Teochew cuisine, has prepared a delightful Teochew porridge spread. Diners can enjoy both comforting, familiar favourites and enticing new dishes featured in the Teochew ‘Muay’ Menu, which is exclusively available for lunch at Chui Huay Lim Teochew Cuisine from Mondays to Fridays, 11.30am to 2.30pm.
Familiar favourites, premium ingredients
Chef Chan and his team travelled to China and sourced the world’s best ingredients, adding an exquisite touch to the traditional Teochew porridge fare. Skill and quality were paramount in their approach. Signature dishes include the savoury Chaoshan Aged Preserved Radish, Conpoy and Pork Porridge / 潮汕老菜脯干贝梅肉粥 ($7.50/bowl). The porridge is made with Wuchang rice, renowned for its exceptional quality. Each grain is plump with a firm texture and appears glossy when cooked. The aroma it releases is simply irresistible.
Chef Chan carefully simmers the rice to release the starch from each grain, along with premium Japanese scallops and preserved aged radish. Once the porridge is perfectly developed, Iberico pork is added for an indulgent finish.
Chef Chan emphasises that the ageing process is a mark of quality for the aged preserved radish. After sampling various aged varieties, he chose a 20-year-aged radish sourced from southern Fujian and eastern Chaoshan for its ideal crunch and umami flavour.
Their conpoy is nothing short of exceptional – Japanese SA-grade scallops known for their intense umami flavour, superior texture, and rich taste.
The defining Teochew Braised Platter / 卤水拼盘 ($42) consists of large pig intestines, pig trotters, goose web, goose wing and squid, which are individually braised in a braising liquid of over 20 carefully selected ingredients. It is served with a sweet-savoury drizzle of duck fat combined with dark soy sauce and rock sugar. Chef Chan and his team taste the main pot’s liquid daily and replenish it weekly with spices like oyster sauce and star anise to ensure a consistent rich taste.
The Teochew Puning Fermented Bean Chicken / 普宁豆酱走地鸡 ($13 quarter / $26 half / $48 whole) also whets the appetite with a slow-cooked kampung chicken served in a rich braising sauce crafted from Puning soybeans, ginger, spring onion, pandan leaf and water. The deep flavours melt beautifully, with half of the aromatic sauce reserved for the next day’s creations. The remaining sauce is drizzled generously over the chicken just before serving, ensuring a dish bursting with flavour and history.
Known as “fish rice” in Mandarin, Poached Threadfin served with Fermented Bean Paste / 午鱼笋潮州鱼饭 ($8.80 per 100g), is a dish that harks back to the tradition of fishermen in Swatow who would prepare their catch at sea using seawater to maintain freshness. Today, it remains a cherished comfort food. At Chui Huay Lim Teochew Cuisine, the threadin’s tender flesh and high-fat content make it an excellent choice for this dish. The fish is gently simmered with a mixture of salt water, ginger, and spring onion, resulting in a delicate flavour. It is then cooled to room temperature and served with a rich umami sauce made from fermented Puning bean paste.
The Preserved Radish Omelette / 菜脯煎蛋 ($7) is where premium radish, imported directly from Chaoshan, is used in its finest form. Each piece is expertly diced and stir-fried with fragrant garlic and savoury pork lard before being whisked into a dense, inch-thick omelette – a comforting and satisfying bite in every mouthful.
Elevating the traditional Teochew porridge menu are specials such as the Braised Foie Gras with Abalone Mushroom / 卤水鹅肝鲜菌 ($17 half portion / $34 per portion). The high-quality foie gras from France is expertly prepared by poaching it in a signature braising liquid at a precise temperature of 70 degree celsius for 45 minutes. Afterwards, it is left to soak in rich, flavourful braising liquid, ensuring that every bite is packed with depth and character.
The foie gras is served with succulent abalone mushrooms, which are lovingly braised in a savoury oyster sauce. The dish is elegantly finished with a drizzle of duck fat, dark soy sauce and a hint of sugar, creating a delightful balance of flavours. To complement it, a dipping sauce made from garlic, chilli, and vinegar is served alongside, enhancing the experience with its harmonious blend.
Delighting with a bouncy bite is the Hand Minced Pork Patty Steamed with Aged Preserved Radish / 老菜脯蒸肉饼 ($11) where Spanish Iberico pork patty is chopped by hand rather than machine ground, then mixed with prawn, preserved 20-year-aged radish and water chestnut for a savoury aroma and sweeter crunch.
The Crispy Fried Baby Pomfret / 酥炸鲳鱼仔 ($15 for three pieces) is equally satisfying. Deep-fried to a beautiful golden brown, this dish allows you to savour every bite from head to tail, transforming it into a delightful crispy treat that resembles a meaty cracker.
Sourced from a Chinese artisan who has mastered the craft of making delicate Puning beancurd, the Puning Beancurd / 普宁豆腐 ($7) is a treasure from the Chaoshan region. The delicate bean curd is fried to crispy perfection and served with a flavourful seasoning dip of Chinese chives, salt, sesame oil and white pepper.
The delightful Pan Fried Locally Grown Mushrooms / 本地香炸什菇 ($12) are sourced from a trusted local supplier. Each bite delivers a satisfyingly dense and meaty texture that is simply irresistible. Enjoy the unique flavour of Pink Oyster mushrooms, which offers a smoky hint reminiscent of bacon, elevating your culinary experience to new heights.
Adding a distinctly Southeast Asian touch is the Haebi Hiam / 香辣虾米 ($4), made from dried shrimp, fresh chilli, garlic and shallots, a must-have with the porridge for a satisfying spicy kick!
Chef Chan said: “I am excited to bring a familiar yet creative take on traditional Teochew porridge with indigenous ingredients that enhance the natural flavours on each plate. Our team tested the dishes multiple times and tried many different ingredients like the preserved aged radish and rice to ensure a higher exquisiteness, quality and taste than the usual Teochew porridge menus. Every dish was prepared with love and excellence to delight our customers.”
