Teochew food goes avant-garde with Pak Loh Chiu Chow’s six-course menu complemented by two glasses of wine from New Zealand’s Marlborough region. Begin with a platter of cold starters like shredded cuttlefish with cucumber, pork jelly with Chinese wine and chilled bitter gourd with plum. Continue with double boiled almond soup with prawn parcels, and steamed grouper fillet rolled in vegetables. The mains are steamed quail egg with sun-dried scallops and wok-fried rice with assorted seafood and duck egg. End with chilled osmanthus flower jelly served with fresh aloe vera and bird’s nest.