Chao Shan food has become a favourite among Singaporeans, especially those with Teochew roots.
It comes from the eastern part of Guangdong, with a focus on letting seafood, poultry, and vegetables shine without heavy seasoning.
You’ll often see classic dishes like Teochew muay (porridge with side dishes), cold steamed fish, braised meats, and yam paste dessert (orh nee). Teochew porridge is a staple—served with a spread of click here simple yet tasty sides like preserved vegetables, salted egg, and braised peanuts.
Steamed seafood is often the highlight, paired with delicate dipping sauces. Look out for cold crab, a delicacy served chilled and best enjoyed with a tangy vinegar dip.
Well-known Chao Shan restaurants in Singapore include Teochew Restaurant Huat Kee at Amoy Street, Chui Huay Lim along Keng Lee Road, and Swatow Seafood in Toa Payoh.
To sum up, Chao Shan food is beloved by many Singaporeans for its honest cooking and wide selection of dishes to share.