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.
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.
Serving delicious classics that epitomise Teochew cuisine since 2011, Chui Huay Lim is the stage for Teochew cooking at its finest: from uncomplicated lunches of “muay” (Teochew-style porridge) to exquisite seafood feasts.
Zui Yu Xuan Teochew Cuisine is housed within a two-storey heritage building located in the historic Far East Square precinct. Within this elegant oriental space, refined, authentic Teochew fare is presented: from signatures such as Deep Fried Liver Rolls and Wok Fried ‘Kway Teow’ with Diced ‘Kai Lan’and Preserved Radish, to Teochew Oyster Omelette ‘Gooey Style’ and Teochew ‘Puning’ Fermented Bean Chicken.
Chao Ting introduces innovative modern twists to classic dishes while honouring Teochew tradition, and offers a slightly decadent rendition with our “Premier” ‘Pao Fan’. A dish of fragrant Jasmine rice expertly cooked to toothsome and silky perfection simmered in a broth slow-cooked over five hours using prawns, pork, chicken and fish bones, it is topped with an assortment of choice ingredients selected for their freshness and quality.
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.
Hainanese Chicken Rice is one of the iconic Singaporean National dishes that bonds the traditional culture and flavours of the same origin between the two countries, Hainan (China) and Singapore. XINYAO Hainanese Chicken Rice serves this classic delicacy in the newly opened One ITC Mall, Shanghai. The open dining space adopts an exquisite traditional woodwork decor with a lake green interior that embodies a timeless contemporary ambience allowing diners savour the heritage of Singapore in a casual setting while enjoying a satisfying meal.
A well-loved local-style wanton mee, Kok Kee Wanton Noodle started in 1985 as a humble wanton noodle stall at Lavender Food Square in Singapore before moving to Hoa Nam Building in Jalan Besar and is currently relocated at Foch Road. Known for its springy noodles and special lard-based sauce, the brand is a familiar and popular name among many Singaporeans, and has been featured by various local food critics and mainstream news portals, such as The Straits Times, AsiaOne and Mothership.