Chin Lee Restaurant Blk 115, Bedok North Road #01-285 (Map) Mon - Fri: 11.30am - 2.30pm, 6pm - 10.30pm Sat & Sun: 11.30am - 2.30pm, 5.30pm - 10.30pm
This is a HDB ground floor shop space that once began life as a kopitiam. Eric Chua grew up there with his Teochew parents and heritage in the kopitiam (coffeeshop) and had to learn the ropes as a young teenager in the 80s on the ways of running F&B establishments. He eventually turned it into an iconic Teochew restaurant and his menu, while offering the usual steamed pomfret, yam paste, braised duck, and oyster omelette, goes a notch further. He has “Singapore style” Teochew fare (which he adapted and learned from the Teochew chefs he hired all these decades) and some of these signatures include a mildly spicy crayfish omelette in a DIY lettuce wrap – sweet, savoury, eggy fresh, and crunchy. A rare find is also the steamed Turbot fish in a miso or taucheo sauce rained on with braised leeks and greens. This is a must-not-miss. Of course, they dole out icons like a roasty oyster omelette with huge plump oysters. There are also fried trotters, where the pork is boiled till soft, chilled to dry, and fried the next day – resulting in an airy, crispy skin with meat that’s moist. They introduce a plum and crushed peanut sauce to seal the deal. Fantastic with Chinese tea or wine (available on the menu). Aside from orh nee ( sweet yam paste), there’s also the humbly and diligently done candied yam squares... soft cubes of yam fried in sugar. Sinful but a hearty finish to the meal here.
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