Chui Huay Lim Teochew Cuisine reopens, debuts new Teochew muay menu

Lauren Heng

21 December 2024 at 11:00 pm·2-min read

Housed in Chui Huay Lim Club (which has been around since 1845!) is Chui Huay Lim Teochew Cuisine, specialising in – you guessed it – Teochew cuisine. After 3 months of renovation, the restaurant has reopened its doors, showcasing a snazzy new interior that’s both modern and elegant.

The dining space seats 188 pax, with 7 private dining rooms that offer a flexible capacity ranging from 10 guests up to 130 for special occasions.

To celebrate the reopening, Chui Huay Lim’s Consultant, Chef Chan Ka Cheong, has put together a menu focusing on Teochew muay, or porridge. Chef Chan and his team travelled to China to source some of the best ingredients, such as 20-year-aged preserved radish from China and Grade A foie gras from France.

The menu includes delights such as Puning Beancurd (S$7) and Preserved Radish Omelette (S$7). A must-have, the Poached Threadfin served with Fermented Bean Paste (S$8.80 per 100g) features extremely fresh and succulent fish steamed to perfection. It can be enjoyed as is or jazzed up with the accompanying bean paste.

The Hand Minced Pork Patty Steamed with Aged Preserved Radish (S$11) is also a delight, featuring fresh, bouncy pork steamed with preserved radish. Perfect to share, the Teochew Braised Platter (S$42) has a selection of different braised goodies like large pig intestine, pig trotter, goose web, goose wing and squid.

The Teochew Puning Fermented Bean Chicken (S$13 quarter, S$26 half, S$48 whole) is bound to be a favourite at the table, featuring slow-cooked kampung chicken served in a rich braising sauce crafted from Puning soybeans, ginger, spring onion and pandan leaf.

If you’d like something a little different from your usual rice porridge, the Chaoshan Aged Preserved Radish, Conpoy and Pork Porridge (S$7.50 per bowl) is an addictive and flavourful bowl, packed full of umami. Made from top-quality Wuchang rice, the grains are slowly simmered to release the starch and then finished off with Iberico pork for extra indulgence.

Pair your choice of porridge with Haebi Hiam (S$4), or an assortment of preserved vegetables and beancurd, all made in-house.

This Teochew muay menu is only available for lunch on weekdays (Mon to Fri) from 11.30am to 2.30pm

We tried Singapore’s best-rated Teochew porridge

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