SHAO’s new outlet at Rangoon Road is a modern take on Teochew dining with an inviting and stylish vibe. The moment I stepped in, the interior immediately caught my attention. It was a blend of traditional and contemporary elements. The wall-length mural at the back of the restaurant depicts a bustling Teochew street scene with modern Singapore landmarks in the background, a nod to the restaurant's roots and evolution.

My Teochew Ah Hiang friend, who is a seafood lover, recommended we try their signature marinated raw crabs ($78/500g). I was initially hesitant as raw crab can be tricky if not handled properly. However, curiosity got the better of me and after one bite, all my worries disappeared. The crab was fresh and naturally sweet, with the marinade enhancing its flavour rather than overpowering it. One piece led to another, and before I knew it, I was completely hooked. It was easily one of my favourites of the meal.

And honestly, there were a lot of favourites.

The Pan Seared Hokkaido Cuttlefish with Squid Ink ($28) was next. Imagine sausage stuffed with cuttlefish paste in black squid ink and meat - slightly chewy, savoury, and with a briny umami punch. It paired perfectly with the cold beer we were sipping on. Addictive is an understatement.

Then came the Deep Fried Baby Pomfret ($9, small). Crispy and golden brown, it was so well-fried that you could eat the whole fish, bones and all. Perfect with a side of their house-made chilli.

The Grilled Pork Jowl ($18) was another standout. Charred edges with a slight crispness gave way to juicy, tender meat, finished off with a sweet and savoury glaze. Simple but executed perfectly.

The Braised Combination Platter ($28) was comfort on a plate. It had the full Teochew treatment of tender braised duck, gelatinous pig trotter, and tau kwa (beancurd), all soaking up the fragrant, umami-rich braising sauce. Classic Teochew flavours, done right.

And, of course, the SHAO Signature BBQ Roe Crab ($78 for 400/500g). Grilled to smoky perfection, the crab’s natural sweetness was amplified by the pepper salt and unagi sauce. The roe added an extra layer of richness, making it luxurious but not heavy.

The meal was not exactly cheap, but the quality and execution made it worth every cent. In fact, I have already made a reservation for my next visit. SHAO really knows how to strike that balance between modern innovation and Teochew tradition and I’m here for it.