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Telephone
6732 3637
Introduction
<br>Chui Huay Lim Teochew Cuisine is home to authentic Teochew dishes that are light, delicate and heart-warming. They use only the finest ingredients, a hallmark of Teochew cooking.
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Good For
Kids-Friendly
Opening Hours
Today
11:30 - 15:00
18:00 - 23:00
Mon - Sun
11:30 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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Read my full review with more pictureshttp://www.eatdreamlove.com/chui-huay-lim-teochew-cuisine/A nice Teochew Chinese Restaurant by Jumbo Seafood Group. Situated at 170 year-old Chui Huay Lim Club on Keng Lee Road. They also take online reservations. So do make your reservation early as they are often fully booked. The dishes are delicious and quite authentic. Although there are a few misses, overall still a great place. We have tried the following:- Teochew Pig Trotter Jelly (S$10)- Teochew Braised Goose (S$26)- Oyster Omelette (S$18)- Braised Conpoy Vegetables Medium (S$44)- Teochew Seafood Mee Sua (S$20)- Yam Paste with Pumpkin (S$4.50)- Tao Suan with Ginko Nut (S$4.50)
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for my full review and rating of food: http://shauneeie.blogspot.sg/2014/09/chui-huay-lim-authentic-teochew.html1. Chinese Tea Ain't really a chinese tea fan, but how premium chinese tea can taste so good, i am left to scratch my head. Chef Chan was enthusiastically explaining how the tea differs - oolong tea (which is sipped before a meal) and tie guan yin (which is served after meals). Personally, the tie guan yin was better, with that subtle sweet after taste lingering on your tongue.2. Chilled Hand Peeled Lobster with fresh fruits The chefs specifically highlighted the part on hand peeling the lobster meat. That's because the meat will be in larger chunks, and hence more appealing to our taste as compared to using a machine to scrape off the meat. I found the dish quite average (because we had pince & pints the other day), but nonetheless, the lobster meat was fresh, and blended well with the fresh fruits. Something unique for a teochew dish. 3. Salt Baked Prosperity Chicken with Whole Abalone Visually stunning when it was first served. At a whopping $120 for this dish, it sure had to be something special, and i can safely say that it's worth the price. Mushrooms and whole abalones aplenty, the chicken was baked perfectly. The meat was tender and salty (which is to be expected) enough to my liking. The mushrooms and abalones were infused with flavours from the chicken as well as that tad of salt. Probably the highlight of the meal. 4. Double-boiled chicken soup The first impression i got was that it coincides with the Halloween theme! See that porcelain pumpkin lookalike. Wasn't really impressed with the soup, which was no surprise as i am rarely a soup person (and because my mum cooks great soup). This soup has a more of those traditional, light, brothy taste. if you like these kind of clear chicken soup, you will be wowed.5. Steamed Jumbo Crab with Hua DiaoFresh crab steamed in egg and hua tiao. Only one outcome -a dish worth remembering. Good, but I felt it still can't beat the Chairman's crab dish i had inhong kong. Look out for the steam egg on the crab. Immersed in hua tiao jiu and embodies the flavours of the crab, subtle, flavourful, intense. 6. Teochew Oyster Omelette One word to describe this dish - SHIOK. If you think that you should not order such a dish in an upscale teochew restaurant, then you are wrong. Such a simple dish has caught the palate of everyone on the table by surprise. A dish I'd really recommend when you are here. A genius at work at frying this delightable 'orh jian'.7. Pan Fried Yellow Croaker The yellow croaker is said to be a rare find. Nothing fantastic in my opinion. To add, am not a fishy person where the first taste of its meat encapsulates my point of not liking fish - the fishy overwhelming odour. Some may like it perhaps? It could be an opinion divider. 8. Steamed Minced Meat with Ages Radish Another dish which won the over the dinner table. Again, a simple dish, yet hard to master. It brings back memories of my grandmother who used to whip up this dish (but this was even better). The 'Cai Po', according to Chef Chan was specifally hand chosen for the dish. Aged for 10 years, it can only be found in a remote part of China. That taste and flavour of this mince meat, you can't get it elsewhere.9. Tau Suan Believe me, i was ready to give a pass to this dish when it was served. Many, including me, are not fans of these traditional desserts. It took one mouthful to wow me. Unlike those sold in our hawker centres, this Tau Suan is everything that a chinese dessert should be like. Chef Chan mentioned that they added cured orange peel, which made the taste of this Tau Suan even better. I finished the bowl so fast, i wanted another - perfect end to a fine tasting session.the man of the hour - Chef ChanOverall verdict: read more on my blog!
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We’re back at Chui Huay Lim again, this time for dinner. Service has taken a plunge compared to our previous visit. Staff were overwhelmed by the crowd; it was so difficult to catch their attention, such that I had to fetch the menu myself. If this was just an eatery, I wouldn’t have minded at all. But prices at Chui Huay Lim are steep, hence this standard of service is appalling. We made a mental note to avoid this restaurant on weekends.As mentioned before, Teochew cuisine sets itself apart from most other Chinese cuisines by being light-handed on flavourings, salt and oil. Commonly regarded as being very healthy, cooking methods often involve poaching, steaming and braising, depending much on the freshness and quality of ingredients for taste and flavour. While dishes are competently executed, Chui Huay Lim did not rock my world. Certainly did for my FIL though, who is Teochew and loves the authenticity of cooking here.Slow braised in earthy aromatic spices, the Teochew Braised Duck ($16/per portion, $28/half, $54/whole) exudes a mouth-watering aroma. Nesting on a bed of silky tofu, the tender meat oozes flavour with every bite. I like to pair this with the Teochew chilli, garlic and vinegar dipping sauce to add a tangy punch.It’s hard to go wrong with salted egg yolk. Wok fried Salted Egg Yolk Prawns ($20/$30/$40) were conveniently deshelled so one will not have to waste precious time, and dive straight into the dish. Each succulent prawn was generously coated with a thick layer of salted egg yolk paste, with diced capsicums that added a delightful crunch.The highlight of any Teochew meal is always the Steamed Pomfret (seasonal price). The flavourful broth was light, which accentuated the fish’s freshness. It’s simplicity at its finest.Plump and juicy scalloped graced our greens. Spinach with Scallops ($24/$36/$48) was a refreshing change from the common broccoli rendition.The unassuming Si Ji Dou/French Beans ($12/$18/$24) was an unexpected surprise. Stir fried with minced pork and preserved black olives, your taste buds will reveal in the abundance of flavor.I was excited to see Sugar encrusted Deep Fried Yam Sticks ($10/8 pieces) on the menu. It’s new to me, and as fan of taro, I was eager to try them. It’s essentially smooth and creamy yam, with a thin crisp crust, coated with sugar. The quality of the yam makes or breaks this dessert. If you’re fond of natural, unadulterated flavor of yam, you’ll love these warm sticks of comfort. Do note that the kitchen needs 25 minute prepare this dessert.Other popular desserts we had were Sweet Yam Paste with Hashima ($7.80), Sweet Yam Paste with Pumpkin and Gingko Nuts ($4.50) and Almond Jelly (3.50), which were all lovely, especially the Orh Nee.For pictures and full review, pls visit:http://madamechewy.com/2014/07/07/dinner-chui-huay-lim/
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The jumbo group have an ongoing amex promotion giving out voucher booklets for every S$120nett spend by amex card. i was given a booklet expiring 30jun2014, and 5 of us arranged to have lunch at chui huay lim on 25.6.2014. i find chui huay lim kind of on the expensive side, but when there were substantive discounts like the good lunch we had on 4.11.2013, then it was pretty worth it.for this time, we were using 1 S$60 voucher which require a total bill of S$150nett or above. i ordered the usual pig trotter jelly, hae chor & cold crab. also ordered 1/2 braised duck, 2 vege & a seafood meesua & ended with orh nee. including tea, bill came to S$111 for 5pax after the S$60 discount. & since we could get another voucher booklet if the net bills was S$120, we ordered 2 more ah bo ning (mochi dumplings) at S$4each. #1 ter kar tan (pig trotter jelly) always good here.#2 hae chor good too, very crisp.#3 cold was sweet, among the better ones.#4 the teochew braised duck was also good, flavour, tender, moist. #5 kailan with ti poh pretty ok, i guess kind of standard.#6 i ordered another spinach also S$14 (no photo).#7 seafood meesua quite ok, also standard issue.#8 the orh nee was much better than i expected, very smooth, not too sweet & nicely presented. better than ah orh which served a good orh nee too.overall, though we did not order too many dishes or expensive ones, it was quite a good lunch for 5pax at only S$121nett & we took back a new voucher booklet include another S$60 voucher for chui huay lim. not bad la!See my full reviews & photos at = http://chefquak.com/2014/06/27/good-value-lunch-with-amex-vouchers-chui-huay-lim-on-25jun2014/
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This trochee restaurant has KTV facilities. Most of the diners eat and sing at the same timeThe braised goose is one of their signature Very tender and tasty The steam fish is very fresh Roast suckling pig is very juicy and crispy Chilli crab is finger licking good. Very meaty and delicious This dish is very delicious and unique. So far I have not tasted this anywhere else in Singapore. The rice noodle is very crispy and the vegetables are very tasty too
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