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.