Zui Yu Xuan Teochew Cuisine Tantalises with Timeless Classics
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Head down to the culturally-rich Far East Square area for a taste of Teochew cuisine with Zui Yu Xuan’s delightful dishes!
A brand new dining concept launched by JUMBO Group of Restaurants, Zui Yu Xuan Teochew Cuisine finds its place within the 174-year-old Chui Huay Lim Club on Keng Lee Road, offering a tribute to its rich heritage as one of Singapore’s founding Chinese dialect groups.
Nestled in a two-storey heritage building, you’ll be transported to 20th-century Singapore as you step into Zui Yu Xuan’s premises, with its gorgeous traditional wooden doors (complete with a high doorsill!), and a grand, sweeping tiled roof. Beyond the doors, you’ll find a historic-looking courtyard that was once part of the Chui Eng Free School founded in 1854; and the restaurant’s refurbished dining space that’s adorned with classic oriental accents in elegant shades of beige and maroon.
Start off your meal here with a fine china cup of tea – strong, fragrant and with a mild floral sweetness on the palate. With Zui Yu Xuan focusing on authentic Teochew fare, there is much to choose from – if you’re coming during the weekdays, we recommend going for the Teochew ‘Muay’ (Teochew-style porridge) Menu that is available during weekday lunch (excluding public holidays)! Have your muay with a wonderful selection of more than 30 dishes, including Braised Pig’s Intestine and Pork Belly with Preserved Mustard Plant (S$12), Deep Fried Mackerel Fillet (S$10) and Deep Fried Homemade ‘Puning’ Beancurd (S$12).
Otherwise, if you’re sitting down for a traditional Chinese-style meal, go all out! We enjoyed the signature Cold Crab (S$12 per 100g), sweet and fresh, although a little tough.
A starter good for sharing would be the Teochew Classic Platter (S$58/6 pax, S$98/10 pax), consisting of Deep Fried ‘Ngoh Hiang’, Deep Fried Liver Rolls, Pig Trotter Terrine and Chilled Marinated Jellyfish.
We especially enjoyed the Ngoh Hiang (S$13 per portion, a la carte) and Pig Trotter Terrine (S$13 per portion, a la carte), with the former deliciously meaty and filled with crunchy bits of water chestnut, and the latter like a chilled bak kut teh jelly.
Fans of sea cucumber, and indeed, even those averse to sea cucumber, would enjoy the Crispy Fried Sea Cucumber and Shiitake Mushroom with Abalone Sauce (S$24). Aromatic and crisp on the outside, without the usual gooeyness of sea cucumber that tends to put off its detractors, it was addictive indeed.
Another dish to try would be the Teochew Oyster Omelette ‘Gooey Style’ (S$13) – a large oyster omelette carefully fried so that it’s wonderfully, totally crisp on one side, and delightfully sticky on the bottom; a traditional Teochew dish!
Carbs-wise, do order the Wok Fried ‘Kway Teow’ with Diced ‘Kai Lan’ and Preserved Radish (S: S$18, M: S$27, L: S$36 )! Seemingly simple, the kway teow was perfumed with wokhei, and jazzed up with the wonderful savouriness of the preserved radish bits.
End off the meal on a sweet note with a bowl of Yam Paste with Pumpkin and Gingko Nuts (S$5.20), or Teochew ‘Tau Suan’ with Gingko Nuts ($5.20). The former was thick and not overly sweet, while the latter had a nice citrusy fragrance from the addition of orange peel.
For a meal of lovely Teochew classics, head down to Zui Yu Xuan – with its calligraphy-adorned rooms and beautiful courtyard, and its authentic dishes, it definitely will not disappoint!
For reservations, email firstname.lastname@example.org
Zui Yu Xuan Teochew Cuisine
Lunch: 11.30am – 3pm (last order at 2.15pm)
Dinner: 6pm – 11pm (last order at 10.15pm)
130/131 Amoy Street, Singapore 049959
(located within Far East Square)
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