Teochew (Chao Shan) cuisine has become a favourite among Singaporeans, especially those with Teochew roots.

It comes from the eastern part of Guangdong, with a focus on letting seafood, poultry, and vegetables shine without heavy seasoning.

You’ll often see classic dishes like Teochew muay (porridge with side dishes), cold steamed fish, braised meats, and yam paste dessert (orh nee). Porridge meals are comforting and perfect for sharing with family or friends.

Freshness is key, especially for seafood dishes like steamed pomfret, crayfish, or prawns. Look out for cold crab, a delicacy served chilled and best enjoyed with a tangy vinegar dip.

Well-known Chao Shan restaurants in Singapore include Teochew Restaurant Huat Kee at Amoy Street, Chui Huay Lim along Keng Lee Road, and Swatow Seafood in Toa Payoh.

Overall, Teochew (Chao Shan) cuisine continues to thrive in Singapore thanks to its check here time-honoured recipes and loyal fans.