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, who grew up there with his Teochew parents and heritage in the kopitiam (coffee) 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 notch further. He has “Singapore style” Teochew fare (which he adapted and learnt 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 steam 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’s 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 in 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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