Hands up, those of you who are familiar with Teochew cuisine! I have to admit that dining in Chinese restaurants is the last thing on my mind when I eat out with my friends, unless Dim Sum is involved. Hello, I’m Teochew but ask me the number of Teochew restaurants I have been to and I am only able to do so with five fingers, oh wait.. maybe three! Recently, I was invited to do a review on Chaozhou Inn which is located at Parkway Parade Shopping Centre. The tasting menu features some of Chaozhou Inn’s signature dishes and we were first introduced to three new additions to the Dim Sum list. Oh my Dim Sum! 😀

First on the Dim Sum list was the Steamed Spinach Dumpling with Prawn & Dried Scallop (3 for $4.50). The skin of the dumpling was deliciously translucent like how it should be. Some people may not like spinach but upon my very first bite, I could not help but notice that the crunchy prawns and scallop lent a rather rich sweetness to the dumpling. The addition of spinach provided a twist to the usual steamed prawn dumplings, making it moist and juicy. In my opinion, spinach is also a good alternative to chives.

Photo credits: Chaozhou Inn

I’m not one who runs away and hides at the sight of pork belly and whatnot. The Braised Pork Belly Bun Chaozhou Style (3 for $3.60) might be popular among people who prefers leaner braised pork. The meat is a little dry and slightly tougher. I would have liked it better if it was more tender and I think this can still be achieved without having to use very fatty meat.

I was a little puzzled when the Pan Fried Black Sesame Cake (3 for $3.90) was presented right before my very eyes. I usually associate them with weddings.. But then again, they are sweet and I’m proud to say that I have a sweet tooth. Best consumed warm but we spent quite a bit of time taking photos of this dish. The rice cake was chewy and very sticky. I think it can be quite a challenge for some to chew on this thoroughly. I personally like this very much and hope that it will also be well received by others.

Ahhh.. This reminds me of the good ol’ yellow melon soup that my mum makes for my family every once in a while. The bad news is, my mum would probably strangle me if I were to ask her to replicate this dish for me. We were pleasantly surprised by the presentation of the Double Boiled Old Yellow Melon Soup ($8). It’s creative to use the melon itself for holding the soup.

The soup was piping hot and I truly appreciate the wonderful sense of warmth that a bowl of good soup can offer upon sipping it slowly. We were delighted to find chunks of meat and prawns too!

This humble plate of Braised Platter Chaozhou Style ($10) sure requires a lot of ingredients such as herbs and spices and the cooking process is fairly time-consuming. While the duck gizzards are dense and tough, the duck meat is smooth and tender. This is essentially a Teochew dish that I am certain my parents would enjoy!

The Chilled Jelly Pig Trotter ($10) is supposed to be served at the beginning because it’s a Teochew appetizer. It’s not included in the tasting menu. It arrived in the middle of the tasting because we were asked to name our favorite Teochew dish if we had any, and this wonderful cold appetizer came to my mind. I agree that most people, especially youths are somewhat unfamiliar with this favorite Teochew dish of mine. You ought to try it for yourself 😉

The Pomfret Porridge Chaozhou Style ($12) came in an earthern pot and easily makes up a serving size of 4 to 5 bowls.

Photo Credits: Chaozhou Inn

A distinct characteristic of Teochew porridge is that it is like watery rice instead of being smooth and mashy. The slices of pomfret are very fresh and the soup was sweet tasting. There was quite a strong hint of ginger and I appreciated that it was very thinly sliced so that I don’t end up choking when I bit into them.

Truth be told, I was very surprised upon discovering that oyster omelette, or more fondly known as oh-chian (Hokkien) / oh-luak (Teochew), is actually a Teochew dish! Apparently, it originated in Guangdong. I hadn’t quite gotten used to the fact that this typically-seen-in-hawker-centres dish is now served in a classy restaurant. Dip the Oyster Omelette Chaozhou Style ($12) into the spicy tangy chilli sauce for added taste! Personally, I would prefer the texture of its base to be crispier. Plus point is that I did not find it ridiculously oily.

The Chao Yang Four Treasure Vegetables ($9) dish is as classy as it sounds. Featuring a very healthy selection of mushrooms, cabbage, beancurd and gingko nuts, these are drenched in delectable abalone sauce. This, I highly recommend!

Teochew-style steamed fish involves boiling slices of ginger with preserved sour plum, tomato and slices of preserved vegetable. The broth is then added to the fish before it is steamed. The Steamed Pomfret Chaozhou Style ($22) was served in a slightly tangy light broth. In fact, the broth is noticeably lighter than the normal broth. The pomfret was definitely firm and fresh.

Orh Nee is the one and only dessert that I will order every single time if it’s available on the menu. We were delighted to find out that Chaozhou Inn’s Yam Paste with Gingko Nut & Pumpkin ($4.90) does not contain lard. Even so, the yam paste remained silky smooth. Coconut has already been added into the mixture prior being served. I enjoyed every mouthful right from the very start.

The Soya Bean Curd ($4.50) is currently not in the menu but do watch out for it. It will be out really soon!

Prices at Chaozhou Inn are reasonable and definitely wallet-friendly. Check out their Executive Set Lunches priced at $12.90++ and $14.90++!

Special thanks goes to Sharon Poh and Neo Hwee Ping of Fish & Co. Restaurants for the invitation, and also for being such wonderful hosts. Do check out what The Hungry Cow has to say too!

Chaozhou Inn
80 Marine Parade Road
B1-84D
Parkway Parade
Tel: +65 6346 6617

Opening Hours:
Mon to Sun
11am – 10pm