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Chui Huay Lim Teochew Cuisine

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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 Br

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Read my full review with more pictures
http://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)

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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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. Chill

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for my full review and rating of food: http://shauneeie.blogspot.sg/2014/09/chui-huay-lim-authentic-teochew.html

1. 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 Diao

Fresh 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 in
hong 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 Chan

Overall verdict: read more on my blog!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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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 fr

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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/

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2014-05-10

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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

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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/

teochew cold crab

seafood mee sua

kai lan with ti poh

teochew braised duck

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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For pictures and full review, pls visit:http://madamechewy.com/2014/05/17/chui-huay-lim/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. FIL is a Teochew and Chui Huay Lim is currently our go-to-place for authentic and classic Teochew dishes.Lo

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For pictures and full review, pls visit:
http://madamechewy.com/2014/05/17/chui-huay-lim/
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. FIL is a Teochew and Chui Huay Lim is currently our go-to-place for authentic and classic Teochew dishes.
Located at the Chui Huay Lim clubhouse, the 4000 square foot restaurant prepares delicate and heart-warming dishes. You do not need to be a club member to dine here. Enjoy discounts if you are a Jumbo member as Chui Huay Lim is part of the Jumbo Group. The restaurant itself is tastefully decorated with oriental influences; nice place to have family celebrations/gatherings/dinners. Reservations recommended as its packed most of the time.
To be honest, the food is good, but not mind-blowing. Plus prices are on the steep side. Service is similar with most other popular Chinese restaurants, efficient but rushed and soulless.
Pretty strong Gongfu Tea to cleanse the palate. This was our first visit, we were unsure of what to order, hence we picked a set meal the staff recommended ($368++ for 4 pax). I will be doing another post on our ala carte dinner visit soon which features the classic steamed pomfret.
Duo of chilled Lobster and Cold Crab Platter. Simplicity is the ultimate sophistication. Freshness allowed the sweet succulent meat of the crustaceans to shine. And my oh my, look at the crab roe! Pair it with Teochew chilli, garlic and vinegar dipping sauce for the extra oomph!
I don’t eat shark’s fin, but for those who are keen, here are the pictures of the Double-boiled Superior Shark’s Fin Soup which is part of the set meal.
A winning combo of braised whole abalone and fish maw with oyster sauce. The 10 head abalone were huge, hence it was quite difficult to pick a piece up with chopsticks. Despite using a spoon at the same time, I found it arduous manoeuvring it so that I could take a bite (imagine if it dropped and bounced onto the floor, crys). A fork and knife would have come into handy to cut it into small pieces so that diners can savour the delicacy slowly. Same goes for the large silky and chewy mushrooms lying underneath.
Tender and flavorsome Teochew Braised Duck, slices of warm comfort lying atop silky tofu. We devoured it in 2 blinks. Blink blink…gone!
TeoChew Seafood Fried Mee Sua had a generous portion of seafood (you can tell they didn’t skimp at all) and is not too oily. Love the “wok hei” flavor of this dish.
Despite my exploding tummy, I couldn’t resist the Sweet Yam Paste with Hashima dessert.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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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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This trochee restaurant has KTV facilities. Most of the diners eat and sing at the same time

The 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

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2014-01-02

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TheArcticStar

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It was a family occasion, and the well-travelled Uncle Leon* suggested this Chui Huay Lim Teochew restaurant which is home to authentic Teochew dishes, set in a cosy and classy ambience at 190 Keng Lee Road #01-02 Chui Huay Lim Club, Singapore 308409 (Tel: 6732 3637).All of us liked the ancient-looking tiled green roof and pillared entryway outside, and the modern glossyness that hit us once we were inside. The restaurant itself was set in classic and tasteful designs of Chinese (Teochew, specif

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It was a family occasion, and the well-travelled Uncle Leon* suggested this Chui Huay Lim Teochew restaurant which is home to authentic Teochew dishes, set in a cosy and classy ambience at 190 Keng Lee Road #01-02 Chui Huay Lim Club, Singapore 308409 (Tel: 6732 3637).

All of us liked the ancient-looking tiled green roof and pillared entryway outside, and the modern glossyness that hit us once we were inside. The restaurant itself was set in classic and tasteful designs of Chinese (Teochew, specifically) arts and interior decor. We sat down to chat and await our feast to begin.

Back to the meats, this time red one! The Braised Duck with Tofu beneath was a surprise for me as it was the first time I was having Teochew food. The tender, perfectly-braised duck pleased the tastebuds, as did the soft, silky smooth braised beancurd underneath it, still reeling with the juicy tastiness of dark sauce.

Another round of mixed vegetables, the Conpoy Vegetables Dish complete with cabbage, black fungus, carrots, mushrooms and scallops was a mixed blend of palatable crunchy nutrients. It reminds me of our Cantonese Peng-Cai.

After another round of vegetables we are back to the meat - Pu Ning Chicken - braised chicken with fermented Puning bean paste / sauce. The milky-soft chicken flesh was so smooth and fine. The Puning bean paste added a hint of sweet-and-salty flavor, delicious!

For more detailed information and photos, please pop by:
http://thearcticstar.blogspot.sg/2014/01/lunch-at-chui-huay-lim-teochew-cuisine.html

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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I had an expensive very average food at chui huay lim on 19.1.2014. I did a family dinner there with my brother & sister & ordered ala carte as i had jumbo$ expiring in jan2014, better redeem. the the prices gone up. roast suckling pig was S$168, now S$198! cold crab was S$28, now S$30. 1/2duck & 1 whole punning chicken were S$28 now S$32. pork trotter jelly & har chor were S$8, now S$10.crackling skin of the roast suckling pig was good . but the meat was overcooked & tough!the 1/2 lor arh (soy

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I had an expensive very average food at chui huay lim on 19.1.2014. I did a family dinner there with my brother & sister & ordered ala carte as i had jumbo$ expiring in jan2014, better redeem.

the the prices gone up. roast suckling pig was S$168, now S$198! cold crab was S$28, now S$30. 1/2duck & 1 whole punning chicken were S$28 now S$32. pork trotter jelly & har chor were S$8, now S$10.

crackling skin of the roast suckling pig was good . but the meat was overcooked & tough!

the 1/2 lor arh (soy sauce duck) was good but no better than muliangzai liang kee, and imperial treasure teochew restaurant was simply superior in comparison, and i think my own lor arh also more flavourful.

puning chicken was really poor, and i ordered 1 whole chicken as we had 11pax! waste of money, any chicken rice stall would offer better chicken. my wife said my own homecooked chicken was better!

the teochew mixed vegetables with dried scallops & the broccoli spinach tofu with shimeji mushrooms were good, and the teochew plain char kuay teow with chye poh was super, very good wok hae! there were 2 vegetarians among us by practice.they didn’t take the scallop but were ok with & enjoyed the dish.

i did not order any fish & prawns as they were very expensive. red garoupa was S$11/100g & tread fin tail was S$8/100g. i think most restaurants would do red garoupa at S$8/100g!

overall, i thought chui huay lim had turned very expensive for very average food. much better to do lee kui (ah hoi), muliangzai liang kee & swa gardens etc which have comparable food at lower prices. i still have jumbo$ though but will probably go to jumbo outlets rather than chui huay lim.

See my full reviews & photos at = http://chefquak.com/2014/01/20/expensive-family-ala-carte-dinner-chui-huay-lim-restaurant-on-19jan2014/

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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See my full review & photos at = http://chefquak.com/2013/11/06/good-teochew-dishes-chui-huay-lim-on-4nov2013/a friend & fundonate partner bought 5pax lunch @ chui huay lim restaurant on 4.11.2013.chui huay lim is a club with history – all 168years! it has been called a “teochew gentlemen club” or to us a teochew towkay club. anyway the restaurant is part of the jumbo group, which has also acquired ng ah sio bakuteh (黄亚细肉骨茶), which now has an air-coned branch located on level 1, which chui huay

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See my full review & photos at = http://chefquak.com/2013/11/06/good-teochew-dishes-chui-huay-lim-on-4nov2013/

a friend & fundonate partner bought 5pax lunch @ chui huay lim restaurant on 4.11.2013.

chui huay lim is a club with history – all 168years! it has been called a “teochew gentlemen club” or to us a teochew towkay club.

anyway the restaurant is part of the jumbo group, which has also acquired ng ah sio bakuteh (黄亚细肉骨茶), which now has an air-coned branch located on level 1, which chui huay lim restaurant is also located. i tried a few very good set dinner promotions in the rooms with karaoke set in 2012 not long after the restaurant started, they had chefs & servers from shantou. the food was generally good though not better than the other good teochew restaurants in singapore.

we had the ter ka tan (猪脚冻) pork trotter jelly – top photo. it was good here as usual – flavourful, nicely set & presented. i had not been here for maybe 1 year, it used to be harder to get braised goose (i had duck the last few times here), however this time there was no problem & my friend ordered the goose. i must say it was “underwhelming”. i prefer braised duck or goose to be served with little sauce & not drenched in them & most important is the “pang” flavour. this goose was to me quite average, & the few times i cooked braised duck (though i was not 100% consistent & made mistakes), my duck was more “pang” than this “wet” goose.

the crispy cucumber with mushroom & brocoli was excellent, both taste & texture with excellent brown braising sauce. it was not better than what i had at tunglok signature @ central though. the prawn rolls & liver rolls were ok, i guess competent (ordinary?).

the red garoupa (very large one almost 1 kg) with chye poh (salted dried radish) was excellent! very fresh, tasty, great sauce & chye poh condiments.

jumbo was having an amex promotion where you get a S$50 voucher for every S$100 spent, and a S$50 voucher can be redeemed next round for every S$100 spent. the bill came to S$230, so my friend was able to redeem S$100 & paid S$130. w/o voucher redemption lunch was S$46pax net. i guess it was not too ex but not cheap either. i will probably come again as i have the jumbo card & some jumbo $ to redeem before they expire.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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chewbacca80

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Chui Huey Lim revisited again! This is I think the 5th time I am here since its opening beginning of this year. Two reasons whiy i kept coming back. Firstly good food, secondly i had 3 or was it 4 return vouchers after my first visit. My favourite dish of the day was the char kway teow with cockles. It was marvellous. Not too sweet, moist, oily, generous in the amount of cockles. Fattening. Kaleidoscope of wonderful flavours. The dish i like the least was the prawn ball. I felt it was a little b

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Chui Huey Lim revisited again! This is I think the 5th time I am here since its opening beginning of this year. Two reasons whiy i kept coming back. Firstly good food, secondly i had 3 or was it 4 return vouchers after my first visit. My favourite dish of the day was the char kway teow with cockles. It was marvellous. Not too sweet, moist, oily, generous in the amount of cockles. Fattening. Kaleidoscope of wonderful flavours. The dish i like the least was the prawn ball. I felt it was a little blend, not much taste of prawn or anything thing.

The first dish was a plate of goose with braised toufu. $24. My lunch company love the goose but i felt it was too 'gamey' the ducky taste was a little too strong.

The second dish prawn balls. - $12.

Char Kway Teow if i didnt remember wrong was $14! Lovely!

Mixed braised vegetables with scallops, fatt choy. Pretty good too! I think this was $28

Finally the oyster omelette. Which i must say was wonderfully executed. Good balance of oyster, eggs and the gooey stuff. Cant remember the price of this dish.

Total damage was $105. Had a $50 voucher though which was wonderful =D

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2012-08-15

Cean

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3

For an overview, the food was good, but service was bad.First part of the review = FoodSecond part of the review = Service-------------------FOOD:The cold crab is a highlight of the restaurant. @$28Yep, it was delicious. The crabs (we ordered 2) had quite a lot of meat in them. Teochew Pig's Trotte.I didn't fancy this at all, but my aunts said it was nice.Braised goose.To be honest, the meat was soft but... nothing else that's special about it.Fried Liver Roll.So-so. Not too good, but not too ba

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For an overview, the food was good, but service was bad.

First part of the review = Food
Second part of the review = Service

-------------------

FOOD:

The cold crab is a highlight of the restaurant. @$28
Yep, it was delicious. The crabs (we ordered 2) had quite a lot of meat in them.

Teochew Pig's Trotte.
I didn't fancy this at all, but my aunts said it was nice.

Braised goose.
To be honest, the meat was soft but... nothing else that's special about it.

Fried Liver Roll.
So-so. Not too good, but not too bad either.

Spinach Toufu.
Super delicious! My favorite dish, apart from the Cold crabs. It's difficult to get Toufu to taste like the gravy; the chef did a good job on it. Try this dish some day, and you'll know what I mean.

Oyster Omelette.
Not bad. My aunts loved it.

Chilled Jellyfish.
Uh-oh, this dish definitely has room for improvement. It's ... soft, and ... mucky? Not sure how to describe it, but it has a big difference from the normal chilled jellyfish that you get from Jap restaurants.

Seafood Mee Sua.
This dish will give you 2 prawns, 2 sotongs, and 2 scallop in it. Tastes normal, just like you'll get from anywhere that serves Mee Sua.

--------------------

SERVICE:

Even though we booked a table, we were still required to wait 30 - 40 mins to enter.

All tables were filled, the staff were extremely busy, but it doesn't mean that they have to be rude to my family.
I accept careless - because it's understandable.
But rude? - Big no.
The best customer service is to plaster a fake smile on your face even if you are tired, stressed, irritated, or whatever. The staff of "Chui Huay Lim Teochew Cuisine" failed at that.

Efficiency was near 0. Be it requesting for chilli sauce, menu, or the overall price of the receipt (we had to hit a minimum of $200 for discount voucher to be applicable), the staff were just so forgetful. You can forget once, twice, but - for the case of getting more Chilli sauce - thrice? Honestly, if the food weren't so good, I'd be in a bad mood that day.

Lastly, attitude level was near 0 as well. It's like a combination of all the above.

P.s. The good ratings are for the food only.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2012-08-17

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$40 (午餐)

sho168

等級4

278

13

We decided to take Dad for his Father's Day at this Teochew Club restaurant. The restaurant is located at the ground floor.The restuarant has chinese instruments decorations inside the restuarant.I make a reservation and reserve Braised Goose for my Dad. On that day we informed them of our pre-order dish we were told the goose was not good that day and they do not plan to sell. We suspect they kept it for the wedding dinner at the club. We were disappointed and not happy they did not call us t

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We decided to take Dad for his Father's Day at this Teochew Club restaurant. The restaurant is located at the ground floor.
The restuarant has chinese instruments decorations inside the restuarant.

I make a reservation and reserve Braised Goose for my Dad. On that day we informed them of our pre-order dish we were told the goose was not good that day and they do not plan to sell. We suspect they kept it for the wedding dinner at the club. We were disappointed and not happy they did not call us to inform us. This spoiled our Father's Day Celebration. That is why I am giving them a low score for service.

We ended having Braised Duck as part of our Four Treasure Platter. The other items in the platter were jelly fish, liver roll and Ngoh Hiang. The jelly fish was crunchy and has a nice citrus sauce. The liver roll was not too strong of liver taste and was slice thinly.

I did not like the finger size Pig Trotter Jelly as I find the pork a bit hard.

The Fried Egg with Shark Fin is just nothing special and not the same as I have eaten this dishes years ago. It is missing the "Wok Hei" flavour. It is eaten together with lettuce cup.

The Steam Pomfret was the dish that I like best that day. The fish was huge and has lots of gravy and salted vegetables that goes well with rice

The Yam Paste with Pumpkin was rather small portion with about 3 tablespoons of yam paste and a thin slice of pumpkin. It was smooth and not too sweet.

We realised they did not charge for dessert when the bill came but nobody informed us about it. Maybe to make up for not honouring our Goose Reservation.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2012-06-16

chewbacca80

等級4

127

1

These are some selections of my photos from Chui Huay Lim Teo Chew Cuisine. Two weeks ago was my fourth visit to Chui Huay Lim. This is currently my favourite place for a Teochew fix. Being a Teo Chew, these dishes are all so familiar. Simple yet almost perfect. One of my favourite dishes from this restaurant is the steam promfret which is not show here, but of course it is not cheap. Mum and I shared a fish which cost about $70. The other favourites are the chai po kway teow, cold crab, fish ma

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These are some selections of my photos from Chui Huay Lim Teo Chew Cuisine. Two weeks ago was my fourth visit to Chui Huay Lim. This is currently my favourite place for a Teochew fix. Being a Teo Chew, these dishes are all so familiar. Simple yet almost perfect.
One of my favourite dishes from this restaurant is the steam promfret which is not show here, but of course it is not cheap. Mum and I shared a fish which cost about $70. The other favourites are the chai po kway teow, cold crab, fish maw soup, pu ning chicken and ngoh hiang har zou.

Mum had i wanted goose but they ran out of goose by 130pm so we had to settle for duck

This is the fish maw soup. Full of thick pieces of fish maw.

Although not a teo chew dish, but many tables had a plate of chili crab, so we decided to order it too plus this is actually managed by Jumbo group, so the chili crab should be good. And true enough, it was lovely. Just the right spice and sweetness level.

We had the hashima orh nee. Wonderful, its been a long time since i last had this.

Although abit dry, not as smooth as the cantonese steam chicken, but nevertheless it is tastefully done as the bean sauce (tau chio) is a perfect compliment to the chicken. Actually it reminds me of my grandma's chicken dish.

Roast suckling pig which you need to order in advance. I am not a fan of it, so well .. no comments.

Yup this is one of my favourite dishes. Chai po Kway teow

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2012-07-02

1