11 Best Teochew Restaurants in Singapore (2026)
Eleven Teochew restaurants in Singapore for braised duck, steamed pomfret, oyster omelette, cold crab and orh nee, from heritage halls to heartland zi char.
- Edited by
- Amir Wahab
- Published
- Reading time
- 6 min read
AI image by LocalRankTeochew cooking prizes clean, fresh flavours: silky braised duck and goose, steamed pomfret, chilled cold crab, oyster omelette and the sweet yam paste called orh nee. This guide gathers eleven established Teochew restaurants in Singapore, from heritage dining halls and CBD institutions to heartland zi char kitchens, each checked against its own website or current listings. Treat it as a shortlist to explore rather than a strict ranking.
1. Chui Huay Lim Teochew Cuisine
Set inside the historic Chui Huay Lim Club on Keng Lee Road near Newton, this restaurant is the Teochew concept of the JUMBO Group and, by its own account, has served Teochew classics since 2011. Its website lists a broad traditional menu, from steamed pomfret and braised duck to cold crab, roasted suckling pig and Teochew porridge, finishing with the sweet yam paste orh nee. The dining room suits family celebrations and group dinners, and reservations can be made online.
2. Teochew Restaurant Huat Kee
Huat Kee describes itself as serving traditional Teochew cuisine since 1969, having grown from a coffee-shop pavement stall into an upscale dining room now housed in the RELC Building on Orange Grove Road, off Orchard. The kitchen focuses on Teochew banquet cooking, and its menu features signatures such as steamed pomfret, braised duck and cold crab alongside soups and seafood. With private-room options and a formal setting, it leans towards business meals, celebrations and larger family gatherings.
3. Chao Shan Cuisine
Chao Shan Cuisine is a traditional Teochew restaurant tucked into a shophouse on Phillip Street in the CBD, a short walk from Raffles Place. It draws a busy weekday crowd from the surrounding offices with classic Chaoshan cooking, and its menu runs to dishes such as braised goose, roast suckling pig, stir-fried yam and Teochew-style seafood. The room is casual and bustling rather than formal, making it a practical choice for a lunch in town or an informal group dinner.
Raffles Place
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4. Ban Seng Teochew Seafood
Ban Seng is a long-standing Teochew name now located on Upper Circular Road near Clarke Quay, on the fringe of the city. It trades in traditional Teochew seafood cooking, the sort of menu built around steamed fish, cold crab, braised meats and Teochew-style greens and soups. The setting is an unfussy neighbourhood restaurant rather than a polished dining hall, suited to family meals and casual group dinners. Check its current opening hours before visiting, as it keeps traditional split lunch and dinner service.
Clarke Quay
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5. Chin Lee Restaurant
Chin Lee is a heartland Teochew zi char restaurant in a Bedok North HDB block, which it says has been run by the same family since 1973. It is known for old-school Teochew home cooking, and coverage of the restaurant points to its orh nee (yam paste with gingko) alongside braised duck, steamed fish, prawn rolls and Teochew-style porridge. Expect a no-frills coffeeshop-style setting and communal, shared dishes rather than fine dining, which makes it a value-focused spot for a family meal in the east.
Bedok
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6. Ah Orh Seafood Restaurant
Ah Orh is an old-school Teochew seafood restaurant at the void deck of an HDB block on Jalan Bukit Merah, and its online ordering page describes it as serving 'Traditional Teochew Dishes.' The menu spans signatures, whole fish, cold dishes, omelettes and soups, with the oyster omelette, Teochew-style kway teow and cold crab among the dishes it is associated with. It is a casual, long-running neighbourhood spot rather than a smart restaurant, and it also offers islandwide delivery and pickup through its own site.
Bukit Merah
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7. Fragrant Garden
Fragrant Garden serves traditional Teochew cuisine and, on its website, traces its roots to a Geylang Serai village kitchen in the 1950s. Now on Upper Serangoon Road, with a second outlet in Pasir Ris, it is run by veteran Teochew chef Koh Ah Liang and lists house signatures including braised duck, steamed pomfret, oyster omelette, liver roll and pork-trotter jelly. The setting is a comfortable neighbourhood restaurant, well suited to family dinners and regulars seeking classic, home-style Teochew dishes.
Upper Serangoon and Pasir Ris
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8. Swatow Restaurant
Swatow, which says it opened in 2010, pairs Teochew (Chaoshan) cooking with a large handmade dim sum selection, an unusual combination in Singapore. Its Toa Payoh restaurant serves dim sum by day and Teochew dishes such as steamed pomfret and braised sliced duck at lunch and dinner, and it also runs an outlet at HomeTeamNS Bukit Batok. There is a daily dim sum buffet, and the roomy setting handles large tables, making it a fit for family gatherings and celebrations.
Toa Payoh and Bukit Batok
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9. Nan Hwa Chong Fish Head Steamboat
Nan Hwa Chong bills itself as Singapore's oldest fish head steamboat restaurant, serving Teochew-style fish head steamboat since 1927. Sitting at the corner of North Bridge Road in Kampong Glam, it cooks its signature steamboat over charcoal, a traditional method it emphasises on its own pages, and rounds out the menu with zi char-style seafood, prawns, omelettes and greens. The setting is an open-air corner coffeeshop rather than a formal restaurant, best suited to a communal, shared steamboat dinner with a group.
Kampong Glam
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10. Cheng Hoo Thian Restaurant
Cheng Hoo Thian is one of Singapore's oldest Teochew restaurants, and its own account dates the business to 1930 before it relocated many times over the decades to its current spot at Whampoa West near Boon Keng. It cooks traditional Teochew fare and is associated with dishes such as chilled cold crab, steamed fish and braised meats. The setting is a modest heartland restaurant rather than a grand hall, drawing diners who want old-style Teochew cooking with a long history behind it.
Whampoa
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11. Di Wei Teochew Restaurant
Di Wei occupies a restored colonial-era bungalow at Seletar Aerospace Park in the north, a distinctive setting for traditional Teochew cuisine. Away from the city, it draws diners for occasion meals and is associated with dishes such as Teochew cold crab, braised sliced goose and yam ring, alongside steamed fish and Teochew soups. The bungalow and its garden surroundings suit celebrations, large tables and weekend family lunches, and reservations can be made through its website. It is one of the more scenic Teochew options.
Seletar Aerospace Park
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How to choose
- Decide between heritage and heartland first. Singapore's Teochew restaurants split roughly into upscale, banquet-style rooms (such as those in the city and Orchard) that suit celebrations, and casual heartland zi char kitchens and coffeeshops built around everyday value. Knowing which experience you want narrows the list quickly.
- Order the Teochew signatures. A representative meal usually includes braised duck or goose, a steamed whole fish such as pomfret, oyster omelette, Teochew-style greens or kway teow, and the sweet yam paste orh nee to finish. Cold crab and pork-trotter jelly are classic cold starters worth trying.
- Ask how cold crab and live seafood are priced. Cold crab and whole fish are often sold by weight at a market or seasonal price rather than a fixed figure, and they are usually the largest items on the bill, so ask staff to weigh and quote before you commit.
- Book ahead for groups and celebrations. The larger heritage restaurants take reservations, seat big tables and sometimes offer private rooms and set banquet menus, which suit birthdays, family reunions and business meals; smaller neighbourhood spots may not take bookings and can have queues at peak times.
- Match location and setting to the occasion. Options here range from a colonial bungalow in Seletar and a club dining hall near Newton to CBD shophouses, a Kampong Glam corner coffeeshop and heartland HDB restaurants, so factor in travel and atmosphere alongside the food.
- Check current opening hours and status before you go. Many Teochew restaurants keep traditional split lunch and dinner service, close on set days, and some long-running names relocate, so confirm the address and hours on the restaurant's own website or page rather than relying on third-party 'best of' lists.
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Founder and Editor
Amir Wahab is the founder and editor of LocalRank, an independent Singapore rankings and local guides publication.
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