Chui Huay Lim Teochew Cuisine 醉花林

I have been to this restaurant four times since May, thanks to the free Amex $50 (for every $100 spent) lunch vouchers we got from somewhere.

Operated by Jumbo Group, the location of this restaurant should hint that the prices are not cheap.

Last Friday, we brought Mike’s parents there. My MIL saw the venue and remarked, ‘Rich Man Club’. Chui Huay Lim, like Ngee Ann Konsi, are Teochew Business Associations.

There are a range of typical Teochew dishes here. When I was here with my sister in July, she ordered the braised duck. Mike preferred the braised goose ($24). Unless the two dishes are eaten side by side, it’s really difficult to tell the difference by sight, smell  or taste.

The thinly sliced meats were placed on top a bed of cubed tau guahs (beancurd). The goose is supposed to be tougher and more gamey but in that braised sauce, I really cannot tell. My German brother-in-law loves the sauce on white rice.

On another occasion with my aunt, she ordered a kampong steamed chicken which was delicious as it may have been marinated in wine. It’s worth trying.

Another favourite Teochew dish is the Pork Trotter Gelatin ($8). Germans have something similar. (When my sister came, she bought me different kinds if gelatin hams to try, including tongue.)

Teochew dishes typically comes with a dip. For braise duck/goose, it’s a minced garlic in white vinegar (now often mixed with minced chilli). This pork trotter gelatin was served with a chili-ginger sauce.

(If you prefer, they also have pork head gelatin.)


The deep-fried liver hae zhou (spring roll?) ($8) comes with a sweet sauce dip.

There were only enough for one each for the six of us and I was left with the end – not much fillings there.

The cold crab ($28 each) did not disappoint, as it came filled with roe and soft shell, a two must-haves for cold crabs. Instead of the tangerine sauce provided, I prefer it with black vinegar.

One dish hardly found in other Teochew restaurant is Kailan Kuey Teow ($18). Fried with pits of chyepo, diced kailan stalk and shredded kailan leaves, the filler is a wonderful comfort food. (The portion is especially small for 6 pax.)

Other than these, the must have for Teochew cuisine is steam Pomfret. Depending on the size (600-800g), one could pay between $58-68.

Mike ordered stir fried Kailan with dried sole ($18). I thought it would be better to pay a lower price without the few pieces of sole, which we left uneaten behind.

Desserts are individually priced and cost between $3 – $4 for common items like longan almond, mango pudding or Orh Nee (yam paste pumpkin).


I enjoyed all my meals there although similar dishes, just as good, can be found at other cheaper Teochew restaurants as well.

Service was quite inconsistent though for this price range type restaurant. Upon arriving, we were served small cups of tea. Ladies’ handbags placed on the chairs were thoughtfully covered up with chair back covers. However, my tea-cup was empty for the longest time and despite waving and getting their attention, my cup remained empty. In the end, I had to help myself to the pot at the trolley. Two glasses of ice water were also forgotten.

Also, we expected the cold dishes to be served first – Pork gelatin followed by cold crabs, but that was not the case.

I guess now that the vouchers have all been used, chances of me revisiting should be rather low.






About vickychong

Just an ordinary woman.
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One Response to Chui Huay Lim Teochew Cuisine 醉花林

  1. Pingback: Chin Lee Restaurant – Review | Vicky's Writings

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