Wednesday, December 19, 2012

375. Chui Huay Lim Teochew Club

I have heard rave reviews on Chui Huay Lim but has yet to try the food. Maybe it's because of Teochew cuisine which doesn't appeal to me as much as the western food and I thought if I were to go, it will definitely be with the family, prim and proper. The opportunity comes right at the time when I decided to go during my birthday month. Chui Huay Lim belongs to Jumbo group, so does Ng Ah Sio Bak Kut Teh if you have not known. Ng Ah Sio Bak Kut Teh is located at Chui Huay Lim Teochew Club now. 
We decided lunch. We were first served a small cup of tei-guan-yin tea. The fragrant aroma quickly filled the air.
Pumpkin Broth Shark Fin's with Truffle Oil

I have never been a fan of pumpkin for I felt it tasted weird to be made a savory dish in most of the Chinese cuisine. I browsed through the menu and this was one of the chef's recommendation. Rather unique, I thought. Intrigued by how it would taste, I went for it. It was surprisingly tasty. The pumpkin taste was not very overpowering and was made tastier with the chicken broth. The old folks at the table ate with curiosity without knowing it was the truffle oil that caused the strong 'moldy' smell.   

Pork Trotters Jelly

I loved this dish. I think it is very amazing how a Teochew dish can actually be made a cold dish. Dipped into the vinegary chili sauce, it was heavenly.
Teochew 'Puning' Fermented Bean Chicken, 走地鸡

I wondered what's Puning. Did a quick search and got to know that Puning is actually a city, one of the counties where Teochew prefecture existed. As a foodie, I'm more intrigued by the free range chicken's taste. There were seasoned mustard laid underneath the chicken. Every mouthful of the chicken is springy and the slight sourish taste of mustard goes so well together. The fermented bean didn't make the chicken too salty nor did it made the chicken over salty. It is indeed a good dish to go with rice!
 Deep Fried Ngoh Hiang

The old folks commented the ngoh hiang was good but I'm not a fan of ngoh hiang so I'm not commenting on this dish.

Deep Fried Teochew Liver Rolls
Liver rolls! First time have I eaten this dish. It was also my first time to hear of liver rolls. It was soft in texture and it didn't taste weird nor bad. If you are a fan of liver, I mean chicken liver or pork liver which I think could have been a mixture of the two, you should go for this.

 Teochew Fried Kway Teow with Diced Kai Lan

This is not something new to me. It had a very strong 'wo-hei' smell. I felt it could have been better if there was more chye-po. A tad oily. 

Overall was a very satisfied lunch for me. Enjoying a good lunch with the old folks on a lazy afternoon is never better than having a rushed one on a busy weekend. 

Chui Huay Lim Teochew Club
115 Keng Lee Road

No comments:

Post a Comment