Some places just pull you back for a second visit in a fortnight. This little Teochew eatery along Geylang Road is one of them. Chao Shan Xiao Chi (潮汕小吃) is barely three months old, but it’s already making waves among the Teochew Ah Hiangs who know their orh lua from their chai por kway teow.

Run by father-and-son duo Ricky and Aaron Koh, with Chef Chen Biao (a Teochew maestro from Chao Shan itself) helming the kitchen, this place is as close to authentic as you would get without hopping on a plane. The Oyster Omelette ($8) is their pride and joy, and rightfully so - crispy edges, gooey centre, plump oysters, and a smoky wok hei that seals the deal. No regrets ordering it again.

Another must-order? The Ngoh Hiang & Liver Roll Platter ($15). These aren’t your average five-spice rolls. The ngoh hiang is crispy with just the right amount of bite, while the liver roll packs a punch with its rich, savoury flavour. Paired with their house-made dipping sauce, it is dangerously addictive.

For something lighter, the Steamed Teochew Pomfret (Seasonal price, $95 this visit) was fresh, delicate, and deeply comforting, swimming in a classic broth of ginger, tomato, shiitake mushrooms, salted plums, and spring onions. Expensive? Yes. Worth it? Also yes.

The Fried Kai Lan with Dried Sole Fish ($12) was a safe but necessary order - a little crunch, a little umami, and a break from the fried goodness. Carb was Chai Por Kway Teow ($12). Fragrant with wok hei, the slightly charred noodles were a joy to eat, though I found it a touch on the oily side.

Dessert? A sweet ending with their Fried Sweet Yam ($15). Bite-sized yam cubes fried in shallot oil until soft, then coated with sugar, crushed nuts and sesame, and spring onion bits. Simple but oh-so-satisfying.

Aside from the steamed fish, most dishes here are $15 or less, with a good number under $10 with no GST and service charges. Affordable, unpretentious, and delicious, this is definitely my go-to casual Teochew spot now.