Chao Shan cuisine is a well-loved style of Chinese cooking that has found a strong following in Singapore.

The cooking style uses gentle techniques and minimal sauces to let ingredients speak for themselves.

You’ll often see classic dishes like Teochew muay (porridge with side dishes), cold steamed fish, braised meats, and yam paste dessert (orh nee). Many locals love the light rice porridge paired with a variety of small plates.

Seafood plays a big role in Chao Shan cuisine, so you’ll find plenty of restaurants serving fresh fish and shellfish—often simply steamed with ginger and soy sauce. Cold crab is a treat during festive occasions or special family dinners.

Well-known Chao Shan restaurants in Singapore include Teochew Restaurant Huat Kee at Amoy Street, Chui Huay Lim along Keng Lee Road, and Swatow Seafood in Toa read more Payoh.

In summary, Chao Shan cuisine holds a special place in Singapore’s food scene for its clean flavours, comforting dishes, and focus on freshness.