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No surprises here! Live crabs drenched in a mouth-watering myriad of over 10 different Southeast Asian spices; our JUMBO Chilli Crab takes centre stage on every table it is served. With a flavoursome blend of spiciness tinged with a sweet sourness that enfolds a subtle eggy fragrance, this dish is a must-try on every list.
Cooked in an ingenious marinade concocted by stir-frying sweet butter with an ambrosial premium pepper mixture that has been specially selected and roasted, the fragrantly piquant black and white pepper bring out the freshness of the crab to delight any spice lover.
An authentic Teochew classic that remains a perennial favourite, this fresh, tender pomfret fish is brought to life by the combination of ginger with the tang of salted plums and pickled vegetables, mingled with the fragrance of rice wine and sesame oil.
There’s nothing like a Laksa soup base to add an aromatic flavour to any hotpot dish. The fragrance of coconut milk, lemongrass, chillies, shallots, galanga, turmeric, spices and dried shrimp within the soup base is set to zest up your meal!
Coated with toasted oat cereal for an additional crispy dimension, a delicate milky flavour loiters in the mouth before blending seamlessly with the subtle spice of chilli padi and curry leaves.
These jumbo sea prawns are butterflied and baked in their shells briefly to lock in the delicious essence of the ocean. This is followed by layering cream, mayonnaise, lightly spicy ‘mentaiko’ (pollack roe) and cheese on the springy flesh, creating that markedly rich aroma and umami flavour with every bite.
Though a common dish in Singapore, our Hainanese Chicken Rice stands out from the rest. Meticulously prepared with various local spices that augment the pandan fragrance of the top-quality rice and fresh, tender chicken meat used, J Cafe’s Hainanese Chicken Rice stands as the perfect balance of luxury and comfort food.
Despite a plethora of recipes available for this dish out there, Chui Huay Lim’s Teochew Braised Duck is one that has captured the hearts of many diners. Braised in over 10 kinds of spices and herbs at optimal temperature, the duck absorbs the very essence of the marinade. Every mouthful of tender poultry yields a rich, savoury flavour.
Deep-fried fresh baby squids marinated with oyster sauce, delectably crispy and crunchy, then sprinkled with sesame seeds for added fragrance make the perfect appetiser before any meal!
Salted egg yolk and butter skilfully tossed with succulent deshelled prawns, creating an intricate balance of savoury and sweet – a gastronomic experience that is simply irresistible!
We love to take unpretentious comfort food and go one step further with it. Our Fish Head Soup Base finds pan fried snakehead simmering in a milky broth, but customers have the option to order this with or without a shot of brandy, for those looking for an even more flavourful hotpot experience.
Our laksa soup base has already made its way into our top 30, but pair that with springy bee hoon noodles and fresh ingredients such as cockles, fish cake and eggs and you have yourself the perfect dish to satisfy a craving for a quick but delicious meal.
Fresh, succulent oysters deftly pan-fried in a flat wok till all the juices ooze out, before adding in lightlybeaten eggs to make an omelette gooey on the inside, crispy on the outside – a uniquely Teochew texture; served with our special chilli sauce for a hint of spice.
Ubiquitous or not, our Mee Goreng is undoubtedly one of JUMBO’s bestselling dishes. Made with our special blend of spices, this fiery noodle dish is intricately balanced between perfectly moist and dry, scrambled with eggs, fresh seafood and bean sprouts to create a kaleidoscope of flavours.
Imagine this – the fragrance of premium coconut rice, coupled with the delectable crunch of tantalising chicken wings, eggs, anchovies, roasted peanuts and a side of otak to go with our specially blended sambal sauce, this delectable dish satisfies cravings at any time of the day.
Braised in a secret stock, the sea cucumber is charred using a special technique to achieve an addictive, crispy charcoal-grilled skin with delicious smoky flavour. On first bite, sink your teeth into the crackling surface, then the succulent springy texture of sea cucumber beneath. Enjoy a gastronomic experience further heightened by rich abalone sauce and braised shiitake mushroom.
With the sweetness of chilled mango enhanced by the briny juices of shredded roast duck, this salad makes a refreshing and exotic starter to any meal, whetting your appetite with savoury set against a backdrop of citrus.
Fresh, sweet whole scallops embedded in soft, flavourful yam paste, deep fried and served with traditional sweet ‘Ngoh Hiang’ sauce: this one is undoubtedly always a crowd pleaser.
Meticulously roasted over a stone fire, this dish requires pre-ordering at least 1 day in advance. The marriage of crispiness in the smooth skin with the rich creaminess of mouthwatering pork fat creates a perfect harmony of textures – combine that with delicious pork meat marinated with 5 spices and served with our chef’s special sweet sauce, and you’ve got yourself a hearty meal.
This wholesome soup base high in nutritional value is made from fine rice grains slow cooked for 4 hours with soya milk, creating a smooth, light broth tinged with the familiar fragrance of steamed rice that won’t leave you feeling heavy. Turn the thickened soup base at the end of your meal into a sapid bowl of flavourful congee!
Steeped in tradition with an authentic recipe that is both peppery and herbal, only the freshest, high quality pork ribs are used to prepare this dish. Cooked in a distinctively Singaporean Teochew style, NG AH SIO only uses spare ribs with a good amount of bone marrow and just enough oil to meticulously brew the soup, rich in collagen, at just the right heat. The quality of roasted white pepper and garlic used are also critical to the rich, savoury flavour of this dish.
Any cold crab lover will know that the roe is the true highlight of this dish. Our Teochew Cold Crab is filled to the brim with yellow roe carefully marinated with our blend of spices, infusing it with immense flavour before chilled. Paired with the zest of orange sauce, spring onions and ginger, the sweet fragrance emanating from this seafood delicacy amplifies the juicy flavour and sheer freshness of the crab meat.
With a mouth-watering coat of fresh spinach vegetable paste, the homemade bean curd is pan fried to a golden hue before served, topped with fresh mushrooms.
The simplicity of mee sua is elevated in this dish, thoroughly fried with the finest seafood ingredients to create a deliciously springy noodle dish that remains a favourite for birthday celebrations especially, as the long mee sua noodle is meant to signify a long, healthy life.
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