Chui Huay Lim - One Of Singapore's Finest Teochew Cuisines

There are Teochew restaurants, and then there is Chui Huay Lim. Serving classics that epitomise Teochew cuisine since 2011, Chui Huay Lim Teochew Cuisine takes pride of place within the Chui Huay Lim Club on Keng Lee Road — one of Singapore’s oldest clubs, established by the Teochew community as far back as 1845.

Through an ancient Chinese gateway flanked by roaring stone lions, this is a dining experience steeped in 166 years of community heritage — and the food is every bit as memorable as the setting. Managed by the Jumbo Group and guided by a Swatow-based food consultant to keep every dish true to its Teochew roots, this is where old Singapore comes to the table.

Cold Crab with Chinese Wine

The cold crab is the dish Chui Huay Lim is most talked about, and for good reason. Served chilled and marinated with a hint of Chinese wine, the flavours are well-balanced — the crab arrives fresh, delicate, and subtly fragrant, with disposable gloves provided so diners can dig in properly. This is not a dish you can simply walk in and order — advance pre-ordering is strongly recommended to secure your portion. Regulars count it firmly among the must-tries here, alongside the braised duck.

Braised Duck

Braised duck is singled out by regulars as a must-try — and Chui Huay Lim earns its reputation here by doing something most restaurants won’t: serving actual braised goose where many establishments quietly substitute duck. The bird is slow-braised until the meat is tender and deeply savoury, served alongside silken braised beancurd soaked through with the same aromatic broth. It is the kind of dish that benchmarks a Teochew kitchen — and this one delivers.

Teochew-Style Steamed Pomfret

The pomfret arrives steamed to perfection, bathed in a light, flavourful broth with hints of tomato, mushroom, and ginger. Priced at S$110.40, the fish impresses even those expecting the sharper, saltier notes typical of the Teochew salted plum preparation — the kitchen balances freshness and seasoning with a deft hand. The Chope team noted it as some of the best steamed pomfret they had encountered in Singapore — high praise in a city that takes its steamed fish seriously.

Oyster Omelette

The oyster omelette is one of those dishes that separates a proper Teochew kitchen from the rest. At Chui Huay Lim, the crispy oyster eggs draw repeat visits — and it’s easy to see why. The kitchen leans into the textural contrast that defines a well-executed version: a crackling, lacy edge giving way to a soft, eggy centre loaded with plump, briny oysters. It’s the kind of dish that anchors the meal before the bigger plates arrive, and one that holds its own against anything else on the table.

Pig Trotter Jelly

A hallmark of the Teochew table, pig trotter jelly at Chui Huay Lim is prepared the traditional way — collagen-rich, gelatinous, and served cold. It is the kind of dish that connects generations of diners to a shared culinary memory, and here it is executed with the same care applied to every other classic on the menu.

Teochew Muay (Porridge)

From exquisite seafood feasts, the experience at Chui Huay Lim spans all the way down to the quiet satisfaction of a well-made bowl of muay — Teochew-style porridge. Following a recent renovation, Consultant Chef Chan Ka Cheong introduced a dedicated Teochew Muay lunch menu, with the Chaoshan Aged Preserved Radish, Conpoy and Pork Porridge ($7.50) standing out — made using Wuchang rice, flavoured with Japanese dried scallops, aged radish, and Iberico pork, turning a humble staple into something quietly indulgent.

Orh Nee (Yam Paste)

No Teochew meal ends without orh nee. Chui Huay Lim offers two renditions: Yam Paste with Pumpkin and Gingko Nuts at S$6.20, and a premium Yam Paste with Hashima at S$9.80. Smooth, gently sweetened, and richly fragrant, the yam paste here earns consistent praise as a fitting close to the full Teochew experience.

With up to nine private dining rooms and a banquet hall accommodating up to 700 guests, Chui Huay Lim scales effortlessly from a quiet family lunch to a grand celebratory feast. Reviewers consistently praise the attentive staff, the quality of dishes like the steamed pomfret and crispy sea cucumber, and the distinctive ambiance of the heritage clubhouse. This is a restaurant that treats traditional Teochew cuisine as a living, evolving craft — not a museum piece — and the result is a dining room that feels both timeless and very much alive.

Address: 190 Keng Lee Road, #01-02, Chui Huay Lim Club, Singapore 308409
Contact: +65 6732 3637
Opening Hours: Daily, Lunch 11:30am – 2:30pm | Dinner 5:30pm – 10:30pm
Website: chuihuaylim.zui-teochewcuisine.com
Instagram: @chuihuaylimteochewcuisine