It has been a while since I last visited Chao Shan Cuisine, which I still regard as one of the best, if not the best, places in Singapore for roast suckling pig. This dinner with my university friends turned into a night of great food, laughter and memories shared over every dish.

We began with the classic Teochew cold platter featuring pork trotter jelly, prawn balls and liver rolls. Each bite reminded me why these old-school appetisers never go out of style. The cockles were another standout, served chilled with garlic and chilli, sharp and fragrant in that unmistakable Teochew way.

Then came the star of the evening, the roast suckling pig. The golden brown skin was impossibly crisp while the meat underneath stayed tender and juicy. Every slice delivered that perfect crackle followed by the melt of warm fat, pure satisfaction.

The steamed baby threadfin was another highlight, topped with preserved turnip and fried garlic. The fish was fresh and delicate, and the toppings added layers of savoury sweetness and crunch, simple yet masterful.

For vegetables, we had yellow chives stir-fried with fresh prawns. This is one of those humble Teochew classics that everyone enjoys, fresh, aromatic and full of wok hei.

And while most Teochew restaurants take pride in their Chye Por Kway Teow, Chao Shan can be proud of their crab bee hoon too. Full of flavour, the vermicelli soaked up every bit of the rich crab essence, making it wonderfully comforting.

We ended with their signature orh nee, smooth and fragrant yam paste with gingko nuts, just the right touch of sweetness. A perfect finale to a night that celebrated both friendship and the timeless comfort of Teochew cooking.