When it comes to authentic Teochew cuisine in the East, Chin Lee Restaurant in Bedok North is our go-to spot. Nestled in a quiet neighbourhood, this long-standing gem never fails to impress with its comforting flavours and impeccable execution.

This lunch with my colleagues turned into a feast of classic Teochew delights, each dish showcasing the cuisine’s signature balance of freshness and lightness.

We started with steamed Teochew-style dumplings (Sio Bee) which were plump and juicy. Then came the crispy prawn rolls (Hei Zhor), golden brown and bursting with a savoury mix of prawns and minced pork. The Teochew braised platter, featuring soy-braised duck and tofu, was rich yet delicate, with just the right hint of herbal fragrance.

A highlight of the meal was the Teochew oyster omelet, a crispy-edged delight topped with plump, briny oysters and finished with fresh coriander. For something comforting, we had the Teochew-style pomfret porridge, a beautifully light dish with tender fish slices in a clear yet flavourful broth, perfect for soaking into the rice.

To round out the meal, we enjoyed the stir-fried spinach with garlic, providing a fresh, vibrant contrast to the richer dishes. But my favourite was Chin Lee’s signature braised vegetable with beancurd, a humble yet deeply flavourful dish featuring slow-braised mustard green that absorbed all the essence of the gravy, paired with beancurd and bamboo fungus.

Chin Lee never disappoints. It is no wonder it remains a favourite among my colleagues and me. If you are looking for an authentic, no-frills Teochew dining experience in Eastern Singapore, this is the place to be.