Fu Yuan Teochew - Traditional Chaoshan Dishes Like Drunken Crab

Clarke Quay is better known for nightlife and novelty dining — but Fu Yuan Teochew Dining is quietly changing that. Guided by its head chef’s deep respect for tradition, Fu Yuan honours long-standing Teochew recipes while presenting them with contemporary flair, making it the rare restaurant where heritage diners and curious first-timers feel equally at home. The kitchen uses only live seafood — fish, crab, and lobster — along with freshly flown-in ingredients to ensure consistency and superior quality in every bite. If you’ve been sleeping on Teochew food, this is the place to wake up.

Marinated Raw Roe Crab (醉蟹) — $88

The dish that defines Fu Yuan. Teochew marinated raw crab, or 醉蟹 (drunken crab), is a delicacy that showcases the cuisine’s mastery of preserving natural flavours while enhancing them with subtle seasonings. Live crabs are marinated in a blend of premium soy sauce, Shaoxing wine, sugar, and aromatics like ginger and garlic, creating a harmonious balance of salty, sweet, and umami notes. This process not only cures the raw crab meat, giving it a silky texture, but also infuses it with a complex depth of flavour.

Fu Yuan takes it further with a house-brewed white wine marinade sourced specially from China. The marinade is garlicky and full of parsley, which gives it a flavour profile that’s more savoury and less sweet — and the flesh has a more palatable texture, which might be easier for first-timers of raw crab. Fu Yuan uses female mud crabs, with golden orange roe that, once you get past the idea that it’s raw, reveals the wisdom of Teochew culinary tradition. The roe is creamy and deeply satisfying — best eaten with a bowl of plain white rice.

Chilled Drunken Yellow Roe Crab — $88

A close cousin to the marinated raw version, but with a distinct identity of its own. The secret to a great cold crab lies in selecting crabs at the peak of their molting cycle, just before they shed their shells — at this stage, the crabs have built up reserves in their liver, resulting in luscious and flavourful crab butter that solidifies beautifully when chilled. Fu Yuan uses only live female crabs for the best experience. The result is a dish where every bite reveals a different layer — briny, rich, and utterly Teochew.

Crispy ‘Bing Chuan’ Brinjal — $20

Don’t let your eggplant scepticism get in the way of ordering this. The brinjal used here is an uncommon variety sourced from high-altitude, cool-climate regions. This growing environment produces a firmer, denser texture with low moisture content, making it ideal for frying — resulting in a crisp, crunchy bite that retains the natural sweetness of the brinjal. Even confirmed brinjal-haters have been known to finish a plate.

Teochew Style Pan-Fried Oyster Omelette — $18

Fresh, plump oysters in a golden, crispy omelette — with a masterful balance of crunch and softness that highlights the natural sweetness of the oysters. This is comfort food with technique behind it, the kind of dish that sneaks up on you and becomes the one you keep thinking about long after the meal is over.

Creamy Pumpkin Boston Lobster — $16/100g

A unique twist on the usual lobster preparations, the sauce combines the sweetness of pumpkin with an aromatic curry leaf finish, creating a balanced and addictive flavour that pairs beautifully with the lobster meat. Rich without being heavy, it’s the kind of indulgence that makes a strong case for coming back.

Wok-Fried Preserved Radish Hor Fun — $24

Stir-fried with hor fun, the radish imparts a savoury depth and slight crunch that perfectly complements the soft rice noodles. A quieter dish compared to the crabs, but one that speaks clearly to what Teochew cooking does best — restraint, balance, and letting the ingredients do the talking.

Dim Sum Lunch (Weekdays & Weekends, Lunch Only)

Fu Yuan’s dim sum lunch menu is handmade by skilled dim sum chefs and includes Deep-fried Crab Meat & Egg White Spring Roll, Steamed BBQ Honey Pork Char Siew Bun, Baked Bolo Char Siew Bun, Steamed Pork Dumpling Siew Mai with Tobiko, and Steamed Teochew Dumpling. The Siew Mai with Tobiko in particular is plump, juicy, and packed with flavour — an easy standout in any dim sum spread.

Fu Yuan Teochew Dining has quietly made the case that Clarke Quay can hold its own as a destination for serious, heritage-driven Chinese food. With live seafood sourced for peak freshness, a kitchen deeply committed to Teochew technique, and a menu that rewards adventurous eaters without alienating those playing it safe, it’s the kind of restaurant that earns a permanent spot in your dining rotation. Whether you’re coming for the raw crab or the Sunday dim sum spread, Fu Yuan delivers on every visit.

Address: 3A River Valley Road, #01-01C/01D, Clarke Quay, Singapore 179020
Contact: WhatsApp +65 8802 0101 | [email protected]
Opening Hours: Lunch: 11:30am – 3:00pm (last order 2:30pm) | Dinner: 5:30pm – 11:00pm (last order 9:45pm) | Daily
Instagram/Facebook: @fuyuandining.sg
Reservations: Via Chope or WhatsApp