Cheng Hoo Thian Restaurant

Small cosy restaurant that serves authentic teochew food. The pig trotter jelly was really solid. If you prefer your pig trotter jelly to be firm and packed with ingredients, you'll like their version. Braised goose was relatively good. Can be more flavourful in terms of the spices. But the portion is generous and the cut is thicker compared to other restaurants. The oyster omelette was a little disappointing as the oysters were really quite tiny. The omelette itself was well fried though. The chai poh kuay teow could have more garlic and chai poh as it is not as flavourful and fragrant as we'd like it to be. The yam paste dessert was too sweet. Perhaps if you intend to order it, don't stir in all the syrup they poured on top of it. Then it may be good. They added shredded water chestnut which added some texture to the dish. That was a nice touch. Overall, an above average teochew restaurant. It is quite pricey. $180 for 4 pax. Worth a try but probably won't come back a second time.

Food is nice and very tentative as the provide different dipping sauce for different food. Personally think the best is the Pan Fried Kuay Teow but not manage to take photo of it. Boss and staff super friendly as they are attentive and willing to spend time to attend all of our questions. Price is abit on the high side, but definitely worth with the quality of food and services that they provide.

Excellent Teochew food. Hard to pick out a favourite from the meaty cold crabs, pig trotter and shark aspic, liver rolls, braised and crispy goose, leather jacket in a very nice bean sauce and chai po kway teow. Also tried some of their kuehs like the crystal dumplings and a mung bean kueh that resembled a pan fried png kueh but accompanied with lor/braised gravy on the side. Perhaps the only dish that I could find fault with would be the pumpkin pancake (pumpkin and taro rosti with a sprinkling of sugar and ground peanut) that had a faint taste of oil though to be fair was not greasy at all. Ended off the meal with their signature orh nee that had a citrus undertone due to the addition of a mandarin orange. Service was impeccable. Their actual menu is quite extensive though a condensed version is provided at each table. Prices are slightly steep though I would say it is justified by the quality.

Was expecting an authentic Teochew culinary experience, I was disappointed by the fairly average standard of food and most importantly, I couldn’t taste the exquisiteness of their food that justified their 3-4x price premium of normal zi char stalls. The hospitality (or lack of) is also contrastingly different for tables with expensive liquors and normal family dinner tables. That said, there are a couple of good dishes like yellow chives and yam paste (no pic though)

A very traditional Teochew restaurant where the 'hay zuo' looks more like sotong balls then the usual ones you find in other Teochew restaurant. The spicy crayfish mee pok was really delicious. Tried the crispy goose meat, rather unusual. And 'orh nee' was good with small stripes of water chestnut. Nice! And the staff were friendly and attentive throughout our meal. Even offer a small fork for removing the crayfish meat. 👍🏼 Back here again and this time we tried the raw crab (I've seen this on any menu ever in Singapore). It was really good. If you like sashimi, this is the one for you!!! Came here again recently and try their orh-nee with Mandarin orange. Never tried any orh-nee quite like this and it was simply amazing. You would taste a nice Mandarin orange flavour with each mouthful, the flavour was subtle but really unique and delicious!