Chin Lee Restaurant

Nothing is complete without orh nee in a Teochew restaurant. The yam paste is smooth with natural flavours of yam, topped with pumpkin, ginkgo nuts and a layer of water chestnut starch. This is not too sweet and fits the taste buds from young to old 》$5.50 / Pax

Simple and flavourful flat rice noodles stir-fried with garlic, kailan and preserved radish (chai poh 菜脯). This is a Teochew classic and a must-order over at Chin Lee. It comes full of wok-hei, flatten and charred on the outside, filled with sweet-salty chai poh and kailan which adds a nice crunch 》$12 / Small

Kailan stir-fried with pieces of dried sole fish which adds an umami flavour and bite to this simple dish 》$15 / Small

The conpoy & fish maw soup is thick yet not too starchy. It also comes with a good mix of fish maw and crab meat. Definitely a perfect heart-warming and slurp-worthy dish to share 》$30 / Small

Another chef-recommended item on the menu is these deep-fried prawn balls filled with minced meat and prawn paste then wrapped in beancurd skin. These are fried till golden brown with a nice crisp on the outside and juicy on the inside. It goes well on its own or pairs it with the sweet dipping sauce for more flavours 》$10 / Small

Crispy pig trotter was first braised and then deep-fried to a crackling crisp on the outside while retaining the moisture of meat underneath it. This was surprisingly so good. Crispy, chewy and juicy all in one dish. The skin was crackling crispy and I love the fragrant and tasty gelatinous layer between the meat and skin. The meat was juicy and not too salty 》$15 / Small