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Telephone
6235 9088
Introduction
From traditional favourites like steamed pomfret in “Teochew” style, delicacies like the boiled Claypot Shark’s Fin, to fusion offerings like pan-fried wagyu beef and goose liver, there is something for everyone at East Ocean. East Ocean takes on the avant garde style with it constant introduction of innovative dishes, such as the mini mooncakes, Q Dim Sum, and koi fish nian gao.
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Opening Hours
Today
11:30 - 15:00
18:00 - 23:00
Mon - Fri
11:30 - 15:00
18:00 - 23:00
Sat - Sun
10:00 - 15:00
18:00 - 23:00
Public Holiday
10:00 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Established since 1992, East Ocean Teochew Restaurant is well known in Singapore and the region for serving the best in Teochew cuisine and dim sum. In 2012, they moved to Takashimaya shopping centre and as pioneers in the art of Chinese cuisine, they constantly innovate by introducing new products such as cute looking dim sum, aimed at children.You can consider East Ocean if you want something more than just your traditional dim sum. As I had some friends visiting from out of town, I decided to give them a try.On thursday at 12pm, the dining area was maybe 30% full. They were groups of business people and you could tell they were important discussions over the dim sum, as they barely touched their food!So here's the cute dim sum menu I was talking about. Nothing that really stood out to me. I was hoping for cute looking siew mai, har gau or even char siew pau maybe?1. Pan Fried Carrot Cake $5++So first up was the pan fried carrot cake, one my my favourites. The texture was great, charred on the exterior to give it a crisp bite and yet soft and warm in the certain. You could clearly see the shreds of carrot inside with small pork cubes. It was flavourful and actually met my expectation.2. Steamed Spare Ribs $4.80++The spare ribs didn't have much bones with them, so it was very easy to eat. The meat was very well seasoned and flavourful. My foreign really enjoyed this. Hidden underneath the layer of meat, are yam cubes. The yam was steamed till it was all mushy but yet soaked up the essences of the spare ribs!3. Lion Fish $6++So we got these cute fish shaped, fried prawn balls. My friends and I all agreed, it was just for looks. We would pick har gau any day over these. 4. Little Big Foot $6++When this was served, my American friends went, "Wow". I think the chefs did great by innovatively placing almond flakes on the back of "Big Foot". They were so cute, it took awhile before everyone on the table was done snapping photos.Inside the thick, and chewy pastry was sweet barbecued pork. I was expecting more of a char siew soh, so this was a surprise. The almond flakes were well with the pork I must say.5. Ha Kau $6++, Chicken Feet $4.80++, Siew Mai $5++I decided to also get a range of traditional dim sum, to help bench mark East Ocean vs the familiar restaurants I've been to. Surprisingly, the taste was just "meh". Nothing to rave about.6. Steamed Custard Bun $5++ *highly recommended*Definitely the highlight of my meal! Check out the liquid gold, flowing out of this very hot, steamed bun. The sweetness of the liu sha was perfect and the texture of the bun was soft and fluffy. 7. Steamed Shrimp Rice Roll $5.80++The shrimp was sizeable and crunchy. The sauce had a right mix of sweet and saltiness. The shimmering rice roll was very soft and delightfully tasty.8. Crispy Roasted Pork Belly $15++ *highly recommended*My friends who never tried this before were crazy over this dish. It was only when I told them it was $15++ that they realized, they had to savour this dish slowly. Good stuff doesn't always come cheap, but pricey stuff doesn't always mean good. But this is by far the best dish we had at East Ocean. The skin was so crispy, and the meat was juicy and tender. Strangely though, it was served with wasabi mayo.Service throughout the meal was great, as the staff was constantly refilling, our pot of tea and asking if we needed any help ordering. They were also attentive to our every action and cleared our plates thrice throughout our meal. We ended up spending close to $90 for the 3 of us, and we did have our fill, but I felt that the quality of the dim sum could be better. It's sad to say that I know of several other chain dim sum restaurants that surpasses the standard here at East Ocean for several of their dishes.My suggestion, skip the kiddy menu. Yes it looks cute, but it's not worth the price or the calories.
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It was a public holiday lunch at East Ocean Teochew Restaurant with the family; A much vaunted restaurant where we usually purchase our supply of deep fried fish skin from (only available during Chinese New Year). And after so many years, we finally got down to trying their dim sum.Situated on the fifth floor of the upclass Ngee Ann City at Orchard Road, East Ocean had a large crowd of people milling outside, waiting for a table. Thankfully we had reservations but even then, we had to get in line to approach the wait staff for our table. The place was rather noisy which definitely isn't great for conversation.Crispy Roasted Pork Belly - Sporting a crackling crisp skin and a good fat to meat ratio, the roasted pork belly did seem a little wobbly and lacked finesse. But still pretty good in my humble opinion.Steamed Har Gao - Crunchy prawns enveloped in relatively thin, translucent skin. Pretty decent as well.Steamed BBQ Pork Rice Rolls - The cheong fun was average; Relatively thin skin but lacked silkiness. Chunks of BBQ pork evident.Steamed Siew Mai - Topped with a smattering of roe and a green pea, the siew mai didn't overwhelm with its porkiness, probably due to the low fatty meat ratio.Pan Fried Carrot Cake - The pan fried carrot cake was awfully soft and mushy; Almost gross. No wonders it didn't have many takers.Steamed Carrot Cake - Now the steamed rendition came out slightly better. Soft sans the silkiness with the topping of dried shrimp, dried sausages, onion etc failing to boost the inherently bland flavours. Palatable but not great.Mini Steamed Glutinous Rice - Great consistency in the rice but sorely lacking in flavour. Need I say more?Deep Fried Beancurd Skin - The beancurd skin wasn't crisp enough and the prawn paste lacked flavour. Starting to see the trend?Deep Fried Silver Fish With Salt - This dish was a serious joke. The layer of flour amassed around a single silver fish was so dense that all I could taste was flour. I certainly didn't order deep fried flour!Century Egg Congee - Starchy yet flavourful, the porridge had bits of meat and a rather generous serving of century egg. Pretty nice considering how terrible the previous few items were.Steamed Custard Bun - This was probably one of the best dishes that afternoon; Runny custard that wasn't cloyingly sweet with a hint of egg yolk sediment. Only gripe I had was that the salty contrast wasn't evident enough.Baked BBQ Pork Bun - Think polo bun (菠萝包) with BBQ pork. Crusty, semi sweet top with bits of BBQ pork filling. Pretty decent but would have appreciated more pork and a little more viscosity in the filling.Steamed Custard Layered Cake - I've never had this at a dim sum restaurant before and honestly, I found it rather insipid. Dry layers of cake sandwiching dried, overly sweet custard that just made me give up after my third mouthful.Baked BBQ Pork Pie - Though the BBQ pork filling was chunky, it could have done with a little more gooeyness (as with the BBQ pork bun) whilst a little more butter would have helped the pastry.Mini Egg Tart - The egg tarts showcased a flaky pastry with a smooth and semi sweet custard center. A pity the pastry just wasn't buttery enough. Still a decent eat nonetheless.5 of us racked up a bill of about $142, which isn't too expensive given the quantity of food we had. Compare that however, to the quality of food that Wah Lok offers at a similar price point and the result is clear; East Ocean just doesn't measure up. There are more misses than hits and I'll probably just stop by for my yearly fish skin purchases, nothing more.See all my pictures at http://www.timelessfacade.com/2014/07/east-ocean-teochew-restaurant.html
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Whenever I pass by this Chinese restaurant, I will purposely patron the restaurant just to grab a plate of my favourite deep fried dim sum to eat, which is their ugly ducklie. The outer layer is crispy and is chewy and not too oily. Inside is filled with my favourite yam paste that is very smooth and not too sweet. Is served really hot which is really fresh upon served to my table. The service here is also friendly and helpful, restaurant is spacious and comfortable as well. Spent $5 for this dish, which is reasonable.
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It is possibly if not undeniably one of the best snowskin mooncakes you will ever find buy in Singapore. Each exquisitely if not intricately made from scratch. The knelling and the molding, all made from hands. Dusted with snowy powder, East Ocean's mini snowskin mooncakes are one of the highly sought ones I must have for every mid autumn festival. I can do away with carrying lanterns (or burning them as with all other children would when their parents aren't looking), do away with sipping tea and peeling pomelo but there's one thing I can never do without is a box of their mini snow white pastries. What I really love about the Teochew restaurant's snow white delights is the fact that they got the filling to the soft glutinous rice crust ratio just right. You could savour the filling and yet not having that overkill feeling while enjoying the soft chewy texture of the thin mochi skin and still have room for another one. Aside from the perfect marriage of fillings and crusts, another plus point that makes East Ocean rendition so different from your typical mainstreams one would be the firmness when attempting to slice one. Where there are mooncakes which simply disintegrate and make a whole mess on your knife and plate, I find East Ocean's sweet little mini treats still standing firm and strong as I portion them into minier treats. That's definitely a plus point for me. The ease of cutting cutting mooncakes without making a whole lot of mess.They come in three different fillings; the sweet white lotus paste, delicate green tea paste and mild yellow custard ones. Out of the three, white lotus paste fare the best and to a larger extend better than most other mooncakes I tried over the years. The paste is pleasing to the palette if not smooth silky consistency. Green tea is the runner up which I like it mild while yellow custard could be slight richer as it hover around the range of bland but still fantastic. When it comes to mooncakes, I prefer to stick to a few brands although once in a while curiosity calls me to try new ones but I never end the festive season without a box or two from East Ocean. I would even go as far that it's the standard I expect for any other snowskins mooncakes. If not I wouldn't say proclaim on my blog as one of the best snowskin mooncakes in Singapore.
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Our family have been here countless of times. I hate the waiting time on weekends, but the food always makes up for it. Whilst the service there is a little slow due to crowds on the weekends, they are much better during the weekdays.Try their Har Gao which has fresh & crunchy prawns, as well as the Fun Cheong with Prawn & Scallops!
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