A culinary gem that expertly weaves together Cantonese, Teochew, and Sichuan flavors, this Michelin-starred spot dazzles with fresh seafood and an impressive liquor collection.
"Formerly Changi Teochew Kitchen, this spot was renamed and moved to the existing location in 2009. Though officially a Cantonese restaurant, you can find Teochew, Sichuan, Thai and Singaporean food on the menu. Specialities include lobster braised bee hoon, and steamed fish with preserved vegetables. Also try their salt-baked swimmer crabs shipped in every Monday and Friday. Oenophiles should check out the 40+ whiskies on offer." - Michelin Inspector
Botak
Kenny Mok
Brandon Lee
Desmond Tung
Lionel Lim
Kurosaki Mafuyu LWQ
Jacob TAN
Melvin Yo
Kevin C.
Eric C.