Chui Huay Lim Teochew Cuisine
There is something very comforting about an old school Teochew dinner. No fancy tricks, no need to reinvent anything. Just familiar flavours, good ingredients and dishes that somehow make you want to slow down and enjoy the meal properly.
Our recent dinner at Chui Huay Lim Teochew Cuisine was exactly that.
We started with Braised Duck with Beancurd and their signature Deep fried Ngoh Hiang, followed by a warming Peppery Pig’s Stomach and Chicken Soup. Then came the Teochew Five spice Suckling Pig, with that beautifully crisp skin, and a whole steamed pomfret done in classic Teochew style.
The table kept filling up with Steamed Bamboo Clams with Minced Garlic and Glass Vermicelli, Signature Teochew Oyster Omelette, Braised Eight Treasures Vegetable with Conpoy and Kway Teow with Cai Po and Diced Kai Lan.
And of course, a proper Teochew meal should end with Orh Nee. Smooth yam paste, pumpkin and gingko nuts. Rich, nostalgic and always difficult to say no to, even after a table full of food.
Meals like this remind me why traditional cuisine matters. These are flavours many of us grew up with, dishes meant to be shared in the middle of the table with family and friends, accompanied by plenty of conversation and laughter.
A really satisfying Teochew dinner. Sometimes old school is still the best school.
Now tell me where is your favourite place to get your old school Teochew fix?
