Clean, light flavours and precise cooking that highlights the very best of an ingredients natural flavours: that is the heart and soul of Teochew cooking. At Teochew Restaurant Huat Kee, this informs every dish, from its humblest items, like seasonal vegetables, to its more exquisite ones, like precious ocean bounty.
An award-winning restaurant that has been passed down for three generations of Teochew chefs, Huat Kee is known and loved for its preservation of heritage Teochew flavours, but also its confidence in working with ingredients from far-flung places like Chile and South Africa. Enter the abalone, one of the signature ingredients at this restaurant, and some say done to perfection here. Served braised with sea cucumber, it may not taste like much, but it’s days in the making, and when eaten, is pillowy, soft, and bursting with briny goodness. There’s also Teochew-style duck, braised and served sliced on a platter with stewed pork belly, marinated eggs, tofu, and a lashing of sweet, herbal gravy. Steamed Pomfret, a Teochew hallmark, and one of the restaurant’s signatures, arrives shiny and pearlescent on the table, strewn with fine aromatic garnishes, and a light poaching liquor. The meat gives way in firm but perfectly tender chunks. For truly festive occasions, a whole, glistening, crisp-skinned suckling pig is available, too, and the meal is best rounded off with some signature Yam Paste, cooked with lard to perfection and topped with stewed pumpkin and gingko nuts.
A mix of humble fare prepared to perfection, and premium ingredients prepared with masterful simplicity: Teochew Restaurant Huat Kee is a heritage restaurant, of the best in Asia, and available at your doorstep. (Jul 2017)