Chao Shan food has become a favourite among Singaporeans, especially those with Teochew roots.

The cooking style uses gentle techniques and minimal sauces to let ingredients speak for themselves.

You’ll often see classic dishes like Teochew muay (porridge with side dishes), cold steamed fish, braised meats, and yam paste dessert (orh nee). Many locals love the light rice porridge paired with a variety of small plates.

Freshness is key, click here especially for seafood dishes like steamed pomfret, crayfish, or prawns. Look out for cold crab, a delicacy served chilled and best enjoyed with a tangy vinegar dip.

Popular spots offering authentic flavours are Chui Huay Lim Teochew Cuisine at Newton and Swatow Seafood Restaurant at Toa Payoh.

Overall, Teochew (Chao Shan) cuisine continues to thrive in Singapore thanks to its time-honoured recipes and loyal fans.