Listen to this week’s tasty Teochew episode here!
Today our Makan Kaki, Lee Chin Sin of restaurants Lolla & Lollapalooza, wants to take us to his favourite Teochew restaurant that really represents the flavours he grew up with as a child. So yes, there is first of all, that nostalgia factor, but most importantly, the food is really really conisistently delicious!
Lee Kui (Ah Hoi) Teochew Restaurant is a bit of a Singapore institution with a 40-year (and counting!) history of tasty tradition that keeps hoards going back for more of their signature dishes, like their cold steamed crabs, jellified pigs’ ears and steamed pomfret with salted vegetables. But Chin Sin is partial to these other classic Teochew dishes:
Braised Duck with Tau Kwa is a savoury delight, comforting, meaty and with lots of robust soya sauce flavour.
Hae Cho is another must-try at a Teochew restaurant and Lee Kui’s doesn’t disappoint. These deep fried prawn rolls are crispy outside and sweetly-tender with prawn juices inside.
But of all the dishes available to enjoy on Lee Kui’s menu, Chin Sin’s ultimate favourite is the crispy deep fried large pigs’ intestines. While some may be put off by the pungent innards, Chin Sin adores the maximum contrast in textures of this dish – the shatteringly-crispy, perfectly deep fried outside that complements the soft, pillowy, gooey, yummy inside!
If you have a sweet tooth, Orh Nee, the decadent Teochew classic dessert is another must – Yam paste made with lard and ginko!
Lee Kui (Ah Hoi) Restaurant [李貴(亞蟹)席館]
*** UPDATE ***
Sad news foodies, but since this episode aired, Lee Kui has closed. Not for lack of demand – many customers are sad to see the shutting of their doors, but the owners are getting on in years and need a much-deserved rest, so they made the difficult decision to cease business.
8, 9, 10 Mosque Street
Open daily: 11am – 2:30 pm, 5:30pm – 10pm