Teochew Cuisine Restaurant (Toa Payoh)

》$20 / Small

Jing Tai Lan (the Chinese forcloisonné) is a unique art form featuring a combination of sculpture, painting, coppersmith work and porcelain craft. Lee Kwang Kee Teochew Cuisine brings this form of art to diners in the form of their fish head steamboat, with the cloisonné decorated on the steamboat.

Served with a platter of vegetables, egg floss, enoki and sliced red grouper. The steamboat is packed with ingredients such as red grouper fish head, Chinese cabbage, beancurd and taro. The initial broth was slightly bland but it gets flavourful after throwing in those ingredients on the platter. The sliced fish was thickly sliced, fresh and succulent. I always remember this place when I feel like having authentic Teochew fish porridge or steamboat back in my old hood 》$85 / Medium

Their porridge pot comes with a choice of batang, garoupa or pomfret with batang ranges from $6 (small), $12 (medium) and $20 (large) but we decided to go for the medium garoupa porridge pot that is sufficient to feed 3 pax.

The broth of the porridge is creamy and milky with robust flavours. The fish slices were fresh and sliced to a decent thickness while not forgetting how they were quite generous with the amount of fish that goes into the pot 》$30 / Medium

Highly recommend the Teochew fish porridge (or soup) at Lee Kwang Kee Teochew Cuisine! 🤤 Super GAO and SHIOK! ($6 for 1 pax portion)

The Orh Nee ($4/portion) was pretty yummy too, especially the caramelized pumpkin on top. Dim Sum was decent tho nothing to shout about, BUT - 20% off all Dim Sum from late night till 10am! 🤑

Best of all, it’s opens 24/7 for all the night owls YAY! Can’t wait to go back to try the other dishes.
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🍴Lee Kwang Kee Teochew Cuisine
🌟Teochew Fish Porridge/Soup, Orh Nee
📬 #01-53 Blk 212, Lorong 8 Toa Payoh, S(310212)

Idk if I’d call it the best, but I have to admit it’s crazy yummy. What’s exceptional here is the broth the porridge’s served in: it’s creamy, milky — largely from the starch released by the rice but still — and really robust in flavour. It’s very much like a concentrated fish stock I’d say, with lovely hints of sweetness and a nice kick from slices of fried ginger to keep it from feeling to heavy on the palate. The rice is somewhere between the traditional Teochew porridge, with the grains still holding their structure and bite, and congee. Super duper tasty. And get load of that fish! I can’t attach another photo here but trust me, it’s a really big slice. Really really fresh too.

I could imagine this as the centerpiece of attention which could impress youth and elderly alike. Did I forget to mention about charcoal being the heating element of this steamboat? .
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What is contained in the steamboat itself were yam cubes, sour plums and fried fish. The broth was boiled with chicken and fish, giving that richness that I enjoyed. The addition of evaporated milk provided a slight milkiness to elevate the overall taste. I easily drank more than 5 bowls of soup that night. .
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Read on foodgem.sg/food/chinese/teochew-cuisine
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Where to dine?
212 Teochew Cuisine 潮州菜馆
BLK 212 01-53 Lorong 8 Toa Payoh Singapore 310212
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Thanks @desertingbeauty for the review.