The Singapore home grown seafood restaurant was established in 1987, with its first restaurant located in the popular East Coast Seafood Centre. Today, there are multiple outlets in both Singapore and China.
Since 2009, JPOT honours the tradition of hotpot dining culture with an exciting variety of Singapore-style soup bases such as Laksa and Bak Kut Teh. Hotpot lovers get to enjoy own individual hotpot in a unique yet hygienic way.
One of only a few truly Singaporean culinary heritage dishes, Bak Kut Teh remains a firm local favourite. Ng Ah Sio’s father started selling this savoury, pork-based, peppery herbal soup cooked in distinct Teochew style, in the 1950s.
Chui Huay Lim Teochew Cuisine is home to authentic Teochew dishes located at the Chui Huay Lim Club. Our restaurant prepares delicate, light and heart-warming dishes using only the freshest ingredients, a hallmark of Teochew cooking.
Whether it is a wedding reception, a birthday celebration, a lavish private banquet, a corporate event or a crazy themed-“do”, we have dishes that will satisfy your guests, taken from our selection of fine fares from our celebrated culinary team.
Seared with the brilliance and mastery of four of Singapore’s best-loved seafood dining brands, the inaugural Singapore Seafood Republic outlet in Singapore features many celebrated dishes that encapsulate the island city’s rich heritage in seafood cuisine.