The house special is the Teochew congee – grainier and thicker in consistency than its watery Cantonese cousin. Other Teochew classics include pork-belly ‘tiles’ or golden omelettes filled with a choice of Chinese sausages, anchovies or oysters. Steamed fish is served with a concoction of heady Chinese wine, sour assam, salted beans and baby tomatoes and topped with spring onion and coriander.
|Venue name:||Chef Heng's Teochew Porridge||Contact:|
27 Upper East Coast Road
|Opening hours:||Mon, Wed-Sun 11.30am-2.30pm 6.30-9.30pm|