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.
Signature favourites are steamed fish, braised duck with tofu, oyster omelette, and orh nee. Many locals love the light rice porridge paired with a variety of small plates.
Freshness is key, especially for seafood dishes like steamed pomfret, crayfish, or prawns. It’s common to see cold crab on the table during celebrations.
Popular spots offering authentic flavours are Chui check here Huay Lim Teochew Cuisine at Newton and Swatow Seafood Restaurant at Toa Payoh.
In summary, Chao Shan cuisine holds a special place in Singapore’s food scene for its clean flavours, comforting dishes, and focus on freshness.