Chao Shan Cuisine
I can't help but sing praises for Chao Shan Cuisine once again, as it continues to astound me with its culinary prowess. In my humble opinion, their roast suckling pig stands out as one of the best in Singapore, boasting an impeccably smooth, glossy, and irresistibly crispy skin that sends taste buds into a frenzy. It never fails to enchant.
During a recent dinner with a group of fellow wine enthusiasts, we delved into the realm of Teochew cuisine, savouring several of their signature dishes that never disappoint. After the roast suckling pig, our journey continued with the combination cold dish platter, featuring succulent prawn balls, luscious liver rolls, and a delectable pork trotter jelly — a symphony of flavours that set the stage for what was to come.
As our taste buds danced with excitement, we couldn't resist indulging in the Teochew braised goose, a dish that embodies the essence of this cuisine with its tender meat and intricate blend of spices. A claypot filled with braised mustard greens offered a comforting warmth, complementing the richness of the main course. The thin and crispy oyster omelette followed suit, showcasing the perfect balance between the briny goodness of the oysters and the delicate crispness of the starch and egg.
To our delight, Chao Shan Cuisine surprised us with some new additions to their menu. Grilled Iberico pork graced our palates with its succulence and depth of flavour, while the Eight Treasure Stuffed Chicken proved to be a true masterpiece, enticing us with its tantalizing aromas and exquisite presentation. But the revelation of the evening came in the form of their off-menu dish — Claypot Rice (Yes!! A Hong Kong Cantonese delicacy in a traditional Teow Chew Restaurant). Boss Ah Liang just came back from a Hong Kong trip with loads of fine quality Chinese preserved sausages and decided to include this Claypot rice dish on his menu. The sausage chunks added a burst of savoury goodness to each spoonful of the rice, perfectly complemented by the generous showering of pork lard. And, of course, we couldn't miss out on the beloved Chye Por Kway Teow, a stir-fried rice noodle delight teeming with umami flavours.
No meal at Chao Shan Cuisine would be complete without a sweet finale, and the traditional water chestnut pancake delivered just that. Not many places serve this anymore and its delightful crunch and subtle sweetness served as a delightful conclusion to an exceptional dining experience.
What sets Chao Shan Cuisine apart is its unwavering commitment to quality ingredients and a direct approach to cooking that allows the flavours to truly shine. As a self-proclaimed member of the "Joy Lard Club," I can't help but appreciate the generous use of my favourite ingredient — pork lard — in many, if not all, of their dishes.
While I am singing praises for Chao Shan Cuisine and its exceptional Teochew delicacies, it is important to note that the restaurant might not be everyone's cup of tea when it comes to ambiance and noise levels. Admittedly, the establishment lacks the charm of a refined dining setting, and the acoustic properties of the restaurant leave much to be desired, resulting in a rather noisy atmosphere during peak hours.
However, for those of us who hold a deep appreciation for the flavours and authenticity of Teochew cuisine, we are willing to overlook these shortcomings in favour of the culinary delights that await us. After all, it's the quality of the food that truly matters and Chao Shan Cuisine does not disappoint in that aspect.
Chao Shan Cuisine
17 Phillip Street #01-01/02
Grand Building
Singapore 048695
Lunch
11:30am - 2:30pm
Dinner
5:30pm - 10:00pm
