Teochew (Chao Shan) cuisine has become a favourite among Singaporeans, especially those with Teochew roots.

It comes from the eastern part of Guangdong, with a focus on letting seafood, poultry, and vegetables shine without heavy seasoning.

You’ll often see classic dishes like Teochew muay (porridge with side dishes), cold steamed fish, braised meats, and yam paste dessert (orh nee). Teochew porridge is a staple—served with a spread of simple yet tasty sides like preserved vegetables, salted egg, and braised peanuts.

Seafood plays a big role in Chao Shan cuisine, so you’ll find plenty of restaurants serving fresh get more info fish and shellfish—often simply steamed with ginger and soy sauce. Cold crab is a treat during festive occasions or special family dinners.

Popular spots offering authentic flavours are Chui Huay Lim Teochew Cuisine at Newton and Swatow Seafood Restaurant at Toa Payoh.

Overall, Teochew (Chao Shan) cuisine continues to thrive in Singapore thanks to its time-honoured recipes and loyal fans.