Fu Yuan Teochew Dining: Refined Teochew food in the heart of Clarke Quay
When I think of Clarke Quay, I think of fancy and quirky restaurants, clubbing and drinking, and late-night crowds. I do not, however, think of Teochew food. That’s going to change though with Fu Yuan Teochew Dining, a relatively new kid on the block.
Stepping in, The look is contemporary, with sleek black marble tables, and pops of red and blue that doesn’t feel like that of a typical Chinese restaurant. If the vibes feel familiar, that’s because Fu Yuan is owned by the same group that also operates HANJIP Korean Grill House, which is just a few blocks away.
Tanks full of live seafood are displayed prominently, and I spotted a lot of lobster, crab and fish within them.
The restaurant has 2 levels, and the private dining rooms are at the upper level.
There are several rooms available for private functions, and some of them can actually be joined together to form one massive dining room for big gatherings. The largest room contains a karaoke bar and sofas for lounging, perfect for celebrations.
What I tried at Fu Yuan Teochew Dining
The food at Fu Yuan features predominantly Teochew dishes, emphasizing the use of fresh, quality ingredients and cooking techniques to bring out the natural flavours. Ingredients are flown in fresh, such as the brinjal (also known as eggplant) used in their signature Crispy Bing Chuan Brinjal (S$20).
The brinjal is sourced from high-altitude, cool-climate regions from China. These regions are known for producing vegetables that are firmer and have a lower moisture content, resulting in brinjal with a denser texture.
Now, I am a certified eggplant/brinjal hater. I have tried many times to like it, but have always failed – so believe me when I say that this might be the only brinjal dish I’d eat willingly without (much) complaint. It’s crisp and crunchy, and the brinjal isn’t mushy.
The Chilled Drunken Yellow Roe Crab (S$88) is a very Teochew dish, and Fu Yuan uses only live female crabs for the best experience.
The flesh of the crab was quite sweet, accentuated by their house-made sauce which contains a blend of Chinese wine and different herbs. The texture of the crab was different from what I had expected, and it was then explained to me that since yellow roe crab is a highly seasonal dish, the texture of the crab can vary depending on when it’s caught and prepared.
Another crab dish to get at Fu Yuan is the Marinated Raw Roe Crab (S$88), which also uses live crabs for optimum freshness. It’s bathed in a marinade made with sauces sourced specially from China, and a white wine (also known as “Bai Jiu 白酒“) that’s brewed in-house, giving the dish a delicate floral scent. The roe is creamy and this would go down a treat with white rice.
Having had ganjang gejang (Korean-style marinated raw crab) before, I’d have to say I prefer the Teochew version. The marinade is garlicky and full of parsley, which gives it a flavour profile that’s more savoury and less sweet. It’s also slightly less strong-tasting and the flesh has a more palatable texture, which might be easier for first-timers of raw crab.
Next up is the Wok-Fried Preserved Radish Hor Fun (S$24). This unassuming dish became the favourite at the table and even I was surprised how much I enjoyed it.
It’s a simple dish – silky hor fun, egg, kai lan, and chai poh (preserved radish), all expertly tossed together with a good dose of wok hei. The chai poh is specially sourced from Chao San, and has a wonderful balance of sweet and savoury. Delicious.
The Double-boiled Salted Vegetable Pig’s Stomach Soup stuffed with French Poulet (S$108) is one way to impress. The dish is served in a large claypot and set atop a portable stove. French poulet is specially chosen for this dish as the meat is more tender and flavourful, as well as being healthier.
A staff member will fish the entire stuffed stomach out of the pot, and then proceed to cut it into bite-sized pieces. The poulet is also deboned and shredded, and then everything is returned to the soup to simmer.
The broth is basically liquid gold, with deep savoury notes and gentle sweetness. The chicken and pig’s stomach are meltingly tender, with the latter having no gamey-ness or smell. If you like soup in any capacity, do yourself a favour and order this.
The Teochew-Style Pan-Fried Oyster Omelette (S$18) is an oyster lover’s dream. It’s fried to a crisp with a soft, slightly gooey centre.
Fu Yuan goes the extra mile to source high-quality oysters, and one can taste the difference in both the texture and flavour.
And last but not least, the Mashed Taro Orh Nee (S$7) – I stand by the opinion that for any Teochew establishment to be taken seriously, they have to have a solid orh nee. Fu Yuan puts in hours of constant stirring to achieve the texture and fragrance in their orh nee, and it shows in the final product.
It’s not too sweet, letting the taro’s natural flavours shine through. The puree is also smooth with a good consistency that’s not clumpy, and the addition of shallot oil and pork oil add extra depth to the flavour.
Final thoughts
If you enjoy Teochew food in any capacity, you should pay Fu Yuan a visit. They have an extremely diverse menu, including dishes that weren’t covered here – honourable mentions include Dragon Tiger Grouper with Pan-fried with Shark Cartilage (S$13 per 100g), Crispy Sea Cucumber with Shitake Mushroom Superior Golden Soup (S$38), Grilled Black Char Siew (S$22) and Braised Shark’s Fin in Golden Soup with Conpoy and Crab Meat (S$28).
To sweeten the deal, diners who make reservations via Chope can get a complimentary Creamy Pumpkin Boston Lobster (worth S$56). Simply follow Fu Yuan on their social media channels, and use the code FYLOBSTER when you make your reservations. T&C’s apply.
Expected damage: S$60 – S$70 per pax
* This article is brought to you in partnership with Fu Yuan Teochew Dining.
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