Chui Huay Lim Teochew Cuisine on Keng Lee Road in Singapore Turns 7!

If you love authentic Teochew Cuisine, you will definitely have to check out Chui Huay Lim Teochew Cuisine on Keng Lee Road in addition to their limited edition menu.

Opened in 2011, Chui Huay Lim Teochew Cuisine is well-known for its authentic Teochew delicacies prepared with only the freshest ingredients and skilfully executed by its expert team of chefs. Located within the historical 170-year-old Chui Huay Lim Club on Keng Lee Road in Singapore, the restaurant pays tribute to Teochew culinary tradition and prides itself in presenting true blue dishes ranging from unassuming classics to exquisite specialties.
Chui Huay Lim Teochew Cuisine is a dining concept by JUMBO Group of Restaurants.

They recommended diners to start the meal with Tie Guan Yin Tea to whet the appetite and Oo Long Tea to cleanse the palate after the meal. This gesture is really thoughtful and enhances the meal.

The limited edition menu of seven a la carte Chef-recommended delicacies will be available on top of the restaurant’s regular menu as part of the 7th anniversary celebration! Skilfully prepared by the team of experienced chefs, these specialties include time- honoured dishes as well as unique takes on popular favorites. Some of the highlights include:

Crispy Fried Pork Belly and Water Chestnut Rolls Tossed in Sweet & Sour Sauce (潮式酸甜裹肉) is a heritage dish comprises marinated minced pork belly and crunchy water chestnut wrapped with pig’s caul fat – a truly traditional way of preparation. The rolls are first steamed to seal the flavours and moisture, then deep- fried to a golden brown before being glazed in a sweet and sour sauce. This is priced at $18, $27 and $36 for small, medium and large portions respectively.

Homemade Fish Balls and Fish Cake Braised with ‘Tianjin’ Cabbage in Superior Broth (潮州鱼丸鱼饼绍菜煲). Yellow eels; prized for their sweet flesh, are used in these handcrafted fish balls and fish cakes. Tianjin cabbage adds a comforting sweetness to the superior broth; rendered from hours of simmering chicken and pork bones. This is priced at $22, $33 and $44 for small, medium and large portions respectively.


Along with the celebratory dishes, diners can also indulge in a tempting variety of authentic Teochew specialties that Chui Huay Lim Teochew Cuisine has become synonymous with.
The Chui Huay Lim Teochew Cuisine Classic Platter ($58 for six pax, $98 for ten pax) is a curated selection of starters such as Braised Duck, Deep Fried ‘Ngoh Hiang’, Deep Fried Liver Rolls; made with minced pig and chicken liver, yam and water chestnut wrapped in beancurd skin, and Pig Trotter Terrine – a collagen-rich, time-honoured delicacy which requires meticulous preparation where pig skin is slow-cooked in superior stock till tender.

Other specialties include Teochew Oyster Omelette ‘Gooey style’ ($22 per portion); plump oysters pan-fried with eggs and a tapioca starch slurry and cooked until just set; rendering a soft centre with crisp surface and edges, Teochew Fried Kway Teow with Diced Kai Lan ($18 for small, $27 for medium, $36 for large) which is redolent of ‘wok hei’, or the breath of the wok, and the quintessential Teochew desserts of Sweet Yam Paste with Pumpkin and Gingko Nuts and ‘Tau Suan’ with Gingko Nuts ($5.20/person for both).

As part of the anniversary specials till 30 November, diners at Chui Huay Lim Teochew Cuisine will also receive a $10 return voucher for every $100 spent in a single bill.
*All prices quoted are subject to service charge and prevailing GST. Terms and conditions apply for the return voucher promotion.

190 Keng Lee Road, #01-02, Chui Huay Lim Club, Singapore 308409
12 – 3pm (Lunch),
6 – 11pm (Dinner)
Fri-Sun, PH:
1130am – 3pm (Lunch),
530 – 11pm (Dinner)
Tel: 6732 3637



Savour the best of Singapore’s diverse food culture presented by well-known establishments and win attractive dining vouchers before and during 1 July to 30 September 2018.

Oishiiness tasted at The Flying Squirrel.

must try: chilli crab maki, chicken rice cocktail and chef’s bento set.

The Restaurant Association of Singapore (RAS) proudly presents Singapore Restaurant Festival (SRF) from 1 July to 30 September 2018. Other than promoting collaboration and cohesiveness among Singapore’s F&B industry, the campaign also seeks to reward Singaporeans as they indulge in the national hobby of eating. In 4 easy steps, foodies can stand a chance to win dining vouchers worth up to $500 every month when they dine at any of the participating restaurants islandwide.

SRF 2018 seeks to celebrate Singapore’s rich and diverse food culture with RAS bringing 63 F&B brands together offering a wide range of cuisines suitable for any dining occasion, be it casual or fine dining.

Follow these 4 simple steps to stand a chance to win dining vouchers from participating merchants:

1. Eat!
Dine at any participating restaurants.

2. Register!
Approach participating restaurant staff for registration and stamp accumulation upon bill settlement. Customers will receive an SMS upon registering using their mobile number, containing a unique URL where they can check the number of stamps collected and their chances at winning the monthly draw.

3. Stamp!
Maximum of 5 stamps awarded per dining session/bill:
● 1 stamp for every dine in at SRF participating restaurants
● 1 stamp when you dine at featured restaurants of the month
– July: Heritage & Japanese
– August: Western & Korean
– September: Chinese & Asian (Vietnamese, Thai, Indonesian, Indian)
● 1 stamp when you order a salted egg dish
● 2 stamps when you pay with a DBS/POSB credit or debit card.

4. Win!
There will be 4 lucky draws over the course of the SRF:
● Pre-campaign draw (18 – 30 June): No spending or dining required, just register with your mobile phone online to qualify.
● 3 monthly draws (July, August, September): Diners need to accumulate 6 stamps to complete an e-reward card to be eligible for that month’s lucky draw for attractive dining vouchers worth up to $500. Lucky draw winners will be announced and notified on the first week of every month.

Visit Pince & Pints in August for EXTRA Stamp!

must try: truffle lobster roll and chilli lobster.


The SRF was rebranded since 2017 as an extension of the popular Singapore Restaurant Month that was warmly received since it started in 2015, with its thematic showcase of dishes at well-known restaurants and food establishments. Like its origin, this year’s SRF is part of the well-loved Singapore Food Festival (SFF), organised by Singapore Tourism Board for the 25th year running. Other than the support of STB, the campaign is made possible by the support of DBS, Singtel, Edenred, Unilever Food.

As the pioneer and largest F&B Association in Singapore, Restaurant Association of Singapore (RAS) has more than 400 members, representing about 700 brands that operate close to 3,600 outlets. Our members comprise a good mix of business models such as restaurants, caterers, fast foods and food courts, with various cuisine types, thus providing a wholesome view and opinion, with the common goal to propel the industry forward. To know more about us, please visit

About the Singapore Food Festival

The Singapore Food Festival (SFF) returns for its 25th edition this July with the theme “Savour Singapore in Every Bite”. SFF2018 will honour generations of food heritage and showcase culinary creations that push the envelope on Singaporean cuisine. It celebrates Singapore flavours, amazing talent and the rich depth of our culinary past and future. The Festival takes place in various locations across Singapore from 13 to 29 July 2018. For more details, please visit:

Chinese Restaurant Fatty Weng is one of the featured restaurants in Sept 2018; you will earn extra stamp when you dine here in Sept 18.

must try: peking duck, salted egg prawns and crispy bee hoon with seafood

The 63 Participating Outlets