Teochew cuisine remains a beloved part of Singapore’s vibrant food culture, with new restaurants continuing to emerge. One of the latest additions is Fu Yuan Teochew Dining, a modern Teochew restaurant that recently opened at Clarke Quay. Fu Yuan takes a more refined approach to Teochew dining, blending fresh, seasonal ingredients with contemporary twists on classic dishes.
Review of Dishes
Teochew Cold Crabs
We start our review with the Chilled Drunken Yellow Roe Crab. It is the quintessential dish that perfectly encapsulates the Teochew philosophy of highlighting the natural flavors of fresh ingredients through minimal preparation.
The secret to a great cold crab lies in selecting crabs at the peak of their molting cycle. This is just before they shed their shells. At this stage, the crabs have built up reserves in their liver, resulting in a luscious and flavourful crab butter that solidifies beautifully when chilled. This dish is traditionally served with a tangy tangerine sauce.
Fu Yuan takes it o the next level by pairing it with an aged wine sauce made from specially sourced wine from China.
Marinated Raw Roe Crab
Teochew marinated raw crabs, or “醉蟹” (drunken crab), is a delicacy that showcases the cuisine’s mastery of preserving natural flavours while enhancing them with subtle seasonings. Live crabs are marinated in a blend of premium soy sauce, Shaoxing wine, sugar, and aromatics like ginger and garlic, creating a harmonious balance of salty, sweet, and umami notes.
This process not only cures the raw crab meat, giving it a silky texture, but also infuses it with a complex depth of flavour. In Chaoshan, blue swimmers are used but here in Singapore, Fu Yuan uses female mud crabs. The golden orange roe marinated in the soy sauce is not for the faint-hearted. But once you get over the thought that it is raw crab, you will start appreciating the wisdom of the Teochew culinary ancestors!
Crispy “Bing Chuan” Brinjal
Another signature dish is their crispy brinjal. At first you might think that this is a simple dish you can find anywhere, but the secret lies in the brinjal itself.
After experiencing this dish in China, the restaurant owner decided to make it one of their signature offerings. To ensure authenticity, the restaurant imports “Bing Chuan” (冰川) brinjals, as the unique texture cannot be replicated with local varieties. While the flavour is not distinct, the combination of a creamy interior and crisp exterior makes this dish a fascinating and delightful dish to try!
Slight twist to the Pig Stomach Chicken Soup
Chicken stuffed in a pig stomach is often referred to as “chicken stuffed in pig’s belly” or “猪肚鸡” (Zhu Du Ji). It is a distinctive dish in various Chinese culinary traditions, including Cantonese and Teochew cuisine.
The dish involves placing a whole chicken, in this case a French Poulet, inside a pig stomach. The stuffed pig stomach is then slowly simmered to allow the chicken to cook within the stomach, infusing the soup with its nourishing goodness.
While the typical Teochew style soup is usually very peppery, Fu Yuan’s version is milder, preferring to highlight the sweetness of the chicken and pork broth.
The Oyster Omelette (Orh Luak)
Referring to the oyster omelette as “Teochew Style” might be slightly misleading, as the traditional Teochew version is typically rustic, with a messy presentation and rich with lard.
Fu Yuan’s rendition, however, offers a more refined approach. Plump Korean oysters are neatly arranged in a single layer beneath the sticky starch and crisp egg layer. The omelette is meticulously fried over a slow fire for a consistent texture. Unfortunately, they are unable to import the small, delicate oysters from Chaoshan, which, in my opinion, are what truly define the authentic Teochew-style oyster omelette.
Live and Fresh Seafood
The restaurant offers a selection of live and fresh seafood, prepared in a variety of cooking styles. Among the popular styles is their signature Teochew-style shark cartilage soup.
This dish showcases the traditional Teochew cooking method of 半煎煮 (bàn jiān zhǔ)—pan-frying the fish first before braising it in a flavorful sauce. We had the live tiger grouper, which was deep-fried to achieve a crisp exterior before being braised in a velvety, collagen-rich soup made by slow-simmering shark cartilage to extract its natural richness.
The result is a silky, nourishing broth that pairs beautifully with the fish’s crisp skin and tender, flaky interior. The chef has given it a modern twist by using baby carrots to give the sauce a natural sweetness.
Another live seafood option is the lobster served with pumpkin sauce, often referred to as “golden sauce.” This creamy and velvety sauce goes well with crabs and various crustaceans. This style of seafood reflects a modern twist on Chinese culinary traditions. The rich and subtly sweet sauce complements the sweetness of the seafood so well.
Other Classic Teochew Dishes
Braised meats are a hallmark of Teochew cuisine. No restaurant claiming to be Teochew can afford to leave them off the menu.
Unlike the richer, soy sauce-based versions found elsewhere, the braising sauce here is very light, giving it a refined touch. This may surprise those who are accustomed to a more robust flavor. According to Chef, it is made of herbs only, without the addition of soy sauce!
The braised beef shin or shank was unexpected as it is not typically found in traditional Teochew braises. The meats are cooked to retain a slight chew, offering a texture that sets them apart from the typical Teochew braise.
Likely rooted in humble beginnings as a peasant staple is the Chye Poh Hor Fun. It has since become an iconic Teochew dish despite its simplicity. In the hands of a skilled chef, the modest combination of chye poh (preserved radish), kailan, and rice noodles is elevated into a dish that is both comforting and deeply satisfying.
At Fu Yuan, the use of aged chye poh adds an extra layer of complexity, infusing the dish with a nuanced, savory depth that sets it apart.
Dim Sum (Lunch Daily)
The Dim Sum at Fu Yuan surpassed our expectations. Initially, we didn’t anticipate much from a restaurant known for its Teochew cuisine. However, one bite of the Har Kow (prawn dumpling) changed our perception entirely.
Observing the Dim Sum chef (from Guang Dong) in the kitchen, we were captivated by his dedication and passion. His commitment to preparing everything fresh with meticulous precision is what makes the dim sum truly outstanding. The items aren’t fancy for the sake of being fancy but are exceptionally well made with little twists that make them stand out.
1-for-1 Promotion on Selected Dim Sum until 30 April
𝟏-𝐟𝐨𝐫-𝟏 𝐩𝐫𝐨𝐦𝐨𝐭𝐢𝐨𝐧 on below dim sum dishes:
- 鱼子香菇烧卖 Steamed Pork Dumpling ‘Siew Mai’ with Tobiko
- 鲜虾腐皮卷 Deep-fried Beancurd Skin Roll with Shrimp
- 叉烧肠粉 Steamed Rice Roll with BBQ Pork
- 紫薯溏心炸煎堆 Deep-fried Sweet Potato Sesame Ball with Salted Egg Yolk
- 豉汁蒸排骨 Steamed Spare Ribs with Black Bean Sauce
Terms & Conditions
- Valid till 30 April 2025
- Min spend of $50++ per receipt on non-promotional items.
- Available during lunch daily
- Not stackable with any other promotion, discounts and vouchers
- Must be following @fuyuandiningsg on social media
- Reservation required – https://cho.pe/dineatfuyuandining.sg
Steamed Buns and Dumplings
Among the steamed items, the Teochew Dumplings stood out to me the most. Filled with jicama (bang kwang) and dried shrimps, their skins were both tender and chewy. In fact, the skins of all the other dumplings were equally well-made, offering just the right texture.
If you’re on the hunt for good dim sum, Fu Yuan is definitely worth a try. The prices are quite standard for restaurants these days, but the dumplings are substantial and skillfully crafted.
Other Notable Dim Sum Dishes
Another highlight was the Sweet Potato Sesame Ball. Its vibrant purple exterior paired with the rich, golden salted egg yolk filling created a stunning visual contrast. This combination of flavors and textures was not only a feast for the eyes but also a delightful treat for the palate.
The chef enhanced the texture of the shrimp cheong fun by first wrapping the shrimp in rice paper and deep frying it, then enveloping it in a freshly steamed rice roll. The texture of the rice roll was resilient but tender and the soy sauce dressing was delicious.
Lisa and I have differing opinions on the Wagyu Cheese Tart. She found the sweetened cheese topping a bit too unusual to pair with the beef, while I didn’t mind it at all. My main issue, however, was that I couldn’t really taste the wagyu in it. There is no doubt, however, that the tart base was really light and crusty.
While not traditionally a Teochew specialty, the carrot cake with XO sauce is very good and makes an excellent addition to any dim sum meal. The subtle umami sweetness of the carrot cake itself underscores the attention the chef has paid into creating this dish.
Conclusion
If you’re in search of a modern Teochew restaurant that offers a fresh take on classic Teochew dishes, this new restaurant at Clarke Quay is worth considering. Their innovative twists on traditional recipes bring a new dimension to the dining experience.
If you visit during lunch, be sure to order their excellent dim sum. The dim sum chef’s skill and dedication shine through in every basket, making it a must-try for dim sum lovers.
Disclosure: this post is written in partnership with Fu Yuan Teochew Dining. Opinions expressed are those of our own.
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