Sunday, October 12, 2008

CHAO CHANGI TEOCHEW KITCHEN


CHAO Changi Teochew Kitchen
Blk 5 Changi Village Road#01-2001Singapore 500005Tel: 6546 5482

TI KOR LIANG, TI KOR CHOR,
(wherever it is cool, wherever we will sit)TI KOR OO CHI, TI KOR POR(wherever there is money, wherever we will "carry" him)but I would like to add on the chorus to realistically also capture another aspect of life and that would sound
TI KOR HOR CHIAK, TI KOR SOR(wherever there is good food, wherever we will go and enjoy oneself)
so appropriately, we just did that on Saturday evening, where the foodies "sor" all the way to Changi Village for that authentic taste of Teochew specialties. I am not talking of just the common economical Teochew Muay here but Teochew style of food as specially prepared by chefs from Swatow just as you were once in homeland of our forefathers, Swatow in China. Our dear foodie friend, Fashionfoodie, John has cordially invited the circle of full-blooded (saved a few) Teochew AH HIAs and AH NIAs (teochew dialect for brothers and ladies) Dr Les & Amagada, Cactuskit & Cactuskitty, Wahcow & Toothfairy as well as myself and Jencooker to join him and his kakis for that gastronomic experience of Teochew food that he has chanced upon at the eastern end of Singapore. Well to be precise two tables for adults and one table for 11 kids.

Once someone said why do we hunt for good and best food when food is only to fill your hunger. Well if our tastebud is not able to capture the essence of every kinda of food, then there is no discerning taste for the best. The Teochews will distinctively point out their delicacies to you that theirs have to be clear "cheng" and method of preparation revolves around natural taste rather than overpowering use of spices, chillies etc for the flavouring, use of salted vegetable, bean paste (taucheo), plums for steaming fish, use of five star spice for braising ducks, the best "lor" (dark sauced braised meat gravy) to accompany the plain porridge; shark meats; cold crabs etc; vinegar with minced meat noodle, no mistake about it that it is a wrong condiment to add and the hardcore Teochews must have it their way.

Here at CHAO Changi Teochew Kitchen situated in the idyllic corner of Changi village is owned by a few partners and since opening on 1st September 2008, this kitchen has brought many Teochew food seekers to this part of Singapore for their Swatow's traditional, authentic Teochew cuisine. Price is not exorbitant but kept reasonable, with no GST and service charged, for anyone to enjoy a comprehensive array of Teochew cuisine in here; it's certainly one of the best amongst the popular and established Teochew restaurants and since opening, it has already attracted stars like Emil Chao, the popular Taiwanese singer, to dine here.
TI KOR LIANG, TI KOR CHOR,
(wherever it is cool, wherever we will sit)TI KOR OO CHI, TI KOR POR(wherever there is money, wherever we will "carry" him)but I would like to add on the chorus to realistically also capture another aspect of life and that would sound
TI KOR HOR CHIAK, TI KOR SOR(wherever there is good food, wherever we will go and enjoy oneself)
so appropriately, we just did that on Saturday evening, where the foodies "sor" all the way to Changi Village for that authentic taste of Teochew specialties. I am not talking of just the common economical Teochew Muay here but Teochew style of food as specially prepared by chefs from Swatow just as you were once in homeland of our forefathers, Swatow in China. Our dear foodie friend, Fashionfoodie, John has cordially invited the circle of full-blooded (saved a few) Teochew AH HIAs and AH NIAs (teochew dialect for brothers and ladies) Dr Les & Amagada, Cactuskit & Cactuskitty, Wahcow & Toothfairy as well as myself and Jencooker to join him and his kakis for that gastronomic experience of Teochew food that he has chanced upon at the eastern end of Singapore. Well to be precise two tables for adults and one table for 11 kids.

Once someone said why do we hunt for good and best food when food is only to fill your hunger. Well if our tastebud is not able to capture the essence of every kinda of food, then there is no discerning taste for the best. The Teochews will distinctively point out their delicacies to you that theirs have to be clear "cheng" and method of preparation revolves around natural taste rather than overpowering use of spices, chillies etc for the flavouring, use of salted vegetable, bean paste (taucheo), plums for steaming fish, use of five star spice for braising ducks, the best "lor" (dark sauced braised meat gravy) to accompany the plain porridge; shark meats; cold crabs etc; vinegar with minced meat noodle, no mistake about it that it is a wrong condiment to add and the hardcore Teochews must have it their way.

Here at CHAO Changi Teochew Kitchen situated in the idyllic corner of Changi village is owned by a few partners and since opening on 1st September 2008, this kitchen has brought many Teochew food seekers to this part of Singapore for their Swatow's traditional, authentic Teochew cuisine. Price is not exorbitant but kept reasonable, with no GST and service charged, for anyone to enjoy a comprehensive array of Teochew cuisine in here; it's certainly one of the best amongst the popular and established Teochew restaurants and since opening, it has already attracted stars like Emil Chao, the popular Taiwanese singer, to dine here.
so appropriately, we just did that on Saturday evening, where the foodies "sor" all the way to Changi Village for that authentic taste of Teochew specialties. I am not talking of just the common economical Teochew Muay here but Teochew style of food as specially prepared by chefs from Swatow just as you were once in homeland of our forefathers, Swatow in China. Our dear foodie friend, Fashionfoodie, John has cordially invited the circle of full-blooded (saved a few) Teochew AH HIAs and AH NIAs (teochew dialect for brothers and ladies) Dr Les & Amagada, Cactuskit & Cactuskitty, Wahcow & Toothfairy as well as myself and Jencooker to join him and his kakis for that gastronomic experience of Teochew food that he has chanced upon at the eastern end of Singapore. Well to be precise two tables for adults and one table for 11 kids.
Once someone said why do we hunt for good and best food when food is only to fill your hunger. Well if our tastebud is not able to capture the essence of every kinda of food, then there is no discerning taste for the best. The Teochews will distinctively point out their delicacies to you that theirs have to be clear "cheng" and method of preparation revolves around natural taste rather than overpowering use of spices, chillies etc for the flavouring, use of salted vegetable, bean paste (taucheo), plums for steaming fish, use of five star spice for braising ducks, the best "lor" (dark sauced braised meat gravy) to accompany the plain porridge; shark meats; cold crabs etc; vinegar with minced meat noodle, no mistake about it that it is a wrong condiment to add and the hardcore Teochews must have it their way.

Here at CHAO Changi Teochew Kitchen situated in the idyllic corner of Changi village is owned by a few partners and since opening on 1st September 2008, this kitchen has brought many Teochew food seekers to this part of Singapore for their Swatow's traditional, authentic Teochew cuisine. Price is not exorbitant but kept reasonable, with no GST and service charged, for anyone to enjoy a comprehensive array of Teochew cuisine in here; it's certainly one of the best amongst the popular and established Teochew restaurants and since opening, it has already attracted stars like Emil Chao, the popular Taiwanese singer, to dine here.
Once someone said why do we hunt for good and best food when food is only to fill your hunger. Well if our tastebud is not able to capture the essence of every kinda of food, then there is no discerning taste for the best. The Teochews will distinctively point out their delicacies to you that theirs have to be clear "cheng" and method of preparation revolves around natural taste rather than overpowering use of spices, chillies etc for the flavouring, use of salted vegetable, bean paste (taucheo), plums for steaming fish, use of five star spice for braising ducks, the best "lor" (dark sauced braised meat gravy) to accompany the plain porridge; shark meats; cold crabs etc; vinegar with minced meat noodle, no mistake about it that it is a wrong condiment to add and the hardcore Teochews must have it their way.

Here at CHAO Changi Teochew Kitchen situated in the idyllic corner of Changi village is owned by a few partners and since opening on 1st September 2008, this kitchen has brought many Teochew food seekers to this part of Singapore for their Swatow's traditional, authentic Teochew cuisine. Price is not exorbitant but kept reasonable, with no GST and service charged, for anyone to enjoy a comprehensive array of Teochew cuisine in here; it's certainly one of the best amongst the popular and established Teochew restaurants and since opening, it has already attracted stars like Emil Chao, the popular Taiwanese singer, to dine here.
Once someone said why do we hunt for good and best food when food is only to fill your hunger. Well if our tastebud is not able to capture the essence of every kinda of food, then there is no discerning taste for the best. The Teochews will distinctively point out their delicacies to you that theirs have to be clear "cheng" and method of preparation revolves around natural taste rather than overpowering use of spices, chillies etc for the flavouring, use of salted vegetable, bean paste (taucheo), plums for steaming fish, use of five star spice for braising ducks, the best "lor" (dark sauced braised meat gravy) to accompany the plain porridge; shark meats; cold crabs etc; vinegar with minced meat noodle, no mistake about it that it is a wrong condiment to add and the hardcore Teochews must have it their way.
Here at CHAO Changi Teochew Kitchen situated in the idyllic corner of Changi village is owned by a few partners and since opening on 1st September 2008, this kitchen has brought many Teochew food seekers to this part of Singapore for their Swatow's traditional, authentic Teochew cuisine. Price is not exorbitant but kept reasonable, with no GST and service charged, for anyone to enjoy a comprehensive array of Teochew cuisine in here; it's certainly one of the best amongst the popular and established Teochew restaurants and since opening, it has already attracted stars like Emil Chao, the popular Taiwanese singer, to dine here.
Here at CHAO Changi Teochew Kitchen situated in the idyllic corner of Changi village is owned by a few partners and since opening on 1st September 2008, this kitchen has brought many Teochew food seekers to this part of Singapore for their Swatow's traditional, authentic Teochew cuisine. Price is not exorbitant but kept reasonable, with no GST and service charged, for anyone to enjoy a comprehensive array of Teochew cuisine in here; it's certainly one of the best amongst the popular and established Teochew restaurants and since opening, it has already attracted stars like Emil Chao, the popular Taiwanese singer, to dine here.
Here at CHAO Changi Teochew Kitchen situated in the idyllic corner of Changi village is owned by a few partners and since opening on 1st September 2008, this kitchen has brought many Teochew food seekers to this part of Singapore for their Swatow's traditional, authentic Teochew cuisine. Price is not exorbitant but kept reasonable, with no GST and service charged, for anyone to enjoy a comprehensive array of Teochew cuisine in here; it's certainly one of the best amongst the popular and established Teochew restaurants and since opening, it has already attracted stars like Emil Chao, the popular Taiwanese singer, to dine here.
The restaurant offers a showcase of 'live" menu available on display and according to the partner, just like the way they do it in Swatow, an air-conditioned seating and an exterior alfresco dining. CHAO caters both to the single diner with muay and "kiam" (dishes) as well as to the well-heeled with an elaborate Teochew banquet meal which you can enjoy at the bright and comfortable restaurant without much ado on cushy carpets nor upscale tables and chairs upholstery but you feel right at home here. Foodwise, expect no less than fine Teochew superb spread of specialties.
Ter Kah Tang(Pig Trotter Jelly)This is a famous dish, a wobbly delicacy made from pig trotters that is boiled with pig skin, when cooked released all the gelatine that forms the jelly-like texture when chilled and this is served cold and it looks like a terrine. Gelatine is supposed to be tasteless but with the "lor" gravy from the pig trotter, this dish is very unique and by the way, gelatine is supposed to prevent arthritis which causes pain and inflammation in the joints so we are eating our way to a healthier cause, are we?
(Tua Thng)Braised Duck, Pig's Large Intestine, Ears & Trotter MeatThis is a signature dish here that is so tender to the bite and the "tua thng" is so soft with no aftertaste smell as the intestine is well cleaned. The "lor" that comes with it is so delicious and it is not so sweet or salty but a deep flavourful aroma of the "lor" is such a good accompaniment for the porridge and mix this with some "sgn nee chilli", the porridge is so enjoyable. In fact, fellow foodie Wahcow who needs to leave soon for another appointment after the course started, was temptingly drawn back to have that last few bites of the Pig's Large Intestine as it is so smooth that it glides down your mouth without being chewy. The almost porkcentric meal includes the braised pig's ear, chewy for those who loves the bite but I cannot "swallow" the thought of biting one's ear....besides pulling it... However, it would be great if they provide plum sauce to accompany the slices of braised duck which otherwise would have been perfect.
Ter Kah Tang(Pig Trotter Jelly)This is a famous dish, a wobbly delicacy made from pig trotters that is boiled with pig skin, when cooked released all the gelatine that forms the jelly-like texture when chilled and this is served cold and it looks like a terrine. Gelatine is supposed to be tasteless but with the "lor" gravy from the pig trotter, this dish is very unique and by the way, gelatine is supposed to prevent arthritis which causes pain and inflammation in the joints so we are eating our way to a healthier cause, are we?
(Tua Thng)Braised Duck, Pig's Large Intestine, Ears & Trotter MeatThis is a signature dish here that is so tender to the bite and the "tua thng" is so soft with no aftertaste smell as the intestine is well cleaned. The "lor" that comes with it is so delicious and it is not so sweet or salty but a deep flavourful aroma of the "lor" is such a good accompaniment for the porridge and mix this with some "sgn nee chilli", the porridge is so enjoyable. In fact, fellow foodie Wahcow who needs to leave soon for another appointment after the course started, was temptingly drawn back to have that last few bites of the Pig's Large Intestine as it is so smooth that it glides down your mouth without being chewy. The almost porkcentric meal includes the braised pig's ear, chewy for those who loves the bite but I cannot "swallow" the thought of biting one's ear....besides pulling it... However, it would be great if they provide plum sauce to accompany the slices of braised duck which otherwise would have been perfect.Ter Kah Tang(Pig Trotter Jelly)This is a famous dish, a wobbly delicacy made from pig trotters that is boiled with pig skin, when cooked released all the gelatine that forms the jelly-like texture when chilled and this is served cold and it looks like a terrine. Gelatine is supposed to be tasteless but with the "lor" gravy from the pig trotter, this dish is very unique and by the way, gelatine is supposed to prevent arthritis which causes pain and inflammation in the joints so we are eating our way to a healthier cause, are we?
(Tua Thng)Braised Duck, Pig's Large Intestine, Ears & Trotter MeatThis is a signature dish here that is so tender to the bite and the "tua thng" is so soft with no aftertaste smell as the intestine is well cleaned. The "lor" that comes with it is so delicious and it is not so sweet or salty but a deep flavourful aroma of the "lor" is such a good accompaniment for the porridge and mix this with some "sgn nee chilli", the porridge is so enjoyable. In fact, fellow foodie Wahcow who needs to leave soon for another appointment after the course started, was temptingly drawn back to have that last few bites of the Pig's Large Intestine as it is so smooth that it glides down your mouth without being chewy. The almost porkcentric meal includes the braised pig's ear, chewy for those who loves the bite but I cannot "swallow" the thought of biting one's ear....besides pulling it... However, it would be great if they provide plum sauce to accompany the slices of braised duck which otherwise would have been perfect.(Tua Thng)Braised Duck, Pig's Large Intestine, Ears & Trotter MeatThis is a signature dish here that is so tender to the bite and the "tua thng" is so soft with no aftertaste smell as the intestine is well cleaned. The "lor" that comes with it is so delicious and it is not so sweet or salty but a deep flavourful aroma of the "lor" is such a good accompaniment for the porridge and mix this with some "sgn nee chilli", the porridge is so enjoyable. In fact, fellow foodie Wahcow who needs to leave soon for another appointment after the course started, was temptingly drawn back to have that last few bites of the Pig's Large Intestine as it is so smooth that it glides down your mouth without being chewy. The almost porkcentric meal includes the braised pig's ear, chewy for those who loves the bite but I cannot "swallow" the thought of biting one's ear....besides pulling it... However, it would be great if they provide plum sauce to accompany the slices of braised duck which otherwise would have been perfect.Leong Boon SuaShovel Nose Shark or Guitarfish's head steamed with lard and chilli pasteApparently, this is the preferred shark for it's highly priced sharkfin and similar the head for this dish. You only get to dig the thick gelatine that filled the cranial cavities and you may either abhor it or love it for that melt in the mouth experience. This is a very unique dish and hours of washing the thick skinned shark head requires sand scrubbing the skin to remove it first. Not a trace of shark meat here but that "JELLO" is what that prized dig is all about.Soon HockSteamed fish atypical of teochew method of preparation. This dish is very fresh and simple with garnishes of spring onions, ginger and chilli.

Salted Egg Yolk RollThis is another signature dish with salted egg yolk wrapped around glutinous rice flour dough and finally coated with sweet potato flour that gives it a crispy crunch. Truly scrumptious and a never tried before dish that you can relish for an appetiser.Soon HockSteamed fish atypical of teochew method of preparation. This dish is very fresh and simple with garnishes of spring onions, ginger and chilli.
Salted Egg Yolk RollThis is another signature dish with salted egg yolk wrapped around glutinous rice flour dough and finally coated with sweet potato flour that gives it a crispy crunch. Truly scrumptious and a never tried before dish that you can relish for an appetiser.
Salted Egg Yolk RollThis is another signature dish with salted egg yolk wrapped around glutinous rice flour dough and finally coated with sweet potato flour that gives it a crispy crunch. Truly scrumptious and a never tried before dish that you can relish for an appetiser.Salted Egg Yolk RollThis is another signature dish with salted egg yolk wrapped around glutinous rice flour dough and finally coated with sweet potato flour that gives it a crispy crunch. Truly scrumptious and a never tried before dish that you can relish for an appetiser.Cold Steamed CrabThis is a typical Teochew seafood dish where crabs are steamed and served chilled for the natural sweetness and we certainly enjoyed this dish. The popular black pepper crab or chilli crab where it is laden with gravy is a far cry from this cold crab dish known for one to enjoy the natural sweetness of the crab meat instead.Bittergourd Soup with PeanutsBittergourd soup may be an acquired taste as many do not take the bitterness that comes with it. Well CHAO kitchen has dished this appetising lovely soup with thick cuts of bittergoud boiled until soft and it goes well with the peanuts.Deep Fried Prawns
We were told to eat the deep fried prawns with the shell and it's worth the bite as it is well fried that it gives a crunchy bite of the fresh prawns.
Deep Fried Prawns
We were told to eat the deep fried prawns with the shell and it's worth the bite as it is well fried that it gives a crunchy bite of the fresh prawns.Another wonderful dish is the sweet yam dessert. The yam is very "sarng" with the right texture and you could taste every morsel of the yam melting in your mouth.Or NeeYam Paste with Gingko Nuts and PumpkinOr Nee is the truest typical Teochew dish that one could get any closer and this is a sweet dessert of mashed yam paste laden with lard to give that heavenly smooth taste. However, the paste is slightly coarse than smooth and the drier version could be enhanced by adding sweet syrup.Overall the presentation of the food with the centrepiece of well-carved figurines by the chef on each dish is visually captivating and the authentic Teochew food has just made us more Teochew, enjoying such meals which is no longer common in our daily dining. Our meals was also well complemented with very smooth Red Wine cordially brought by John from his collections and we sincerely thanked him for this wonderful gathering. CHAO kitchen has also provide servings of "lo han" tea drinks and that sweetened the meal.

Real menu on display....

Real menu on display....

Real menu on display....Real menu on display....

Teochew meals with a twist.....red wine being served.

This winning appetiser - Salted Eggs


Teochew meals with a twist.....red wine being served.

This winning appetiser - Salted Eggs

Teochew meals with a twist.....red wine being served.

This winning appetiser - Salted Eggs
Teochew meals with a twist.....red wine being served.
This winning appetiser - Salted Eggs


This winning appetiser - Salted Eggs

This winning appetiser - Salted Eggs
This winning appetiser - Salted Eggs


Tender duck meat and Pig's Large Intestine,and Ear with accompanying eggs and taupok

Pig's Trotter Meat served in slices

Deep Fried Prawns


Pig's Trotter Meat served in slices

Deep Fried Prawns

Pig's Trotter Meat served in slices

Deep Fried Prawns
Pig's Trotter Meat served in slices
Deep Fried Prawns


Deep Fried Prawns

Deep Fried Prawns
Deep Fried Prawns
and pig skin in gelatine served chilledand topped with julienned ginger, chilli and spring onion

of cooking starting from young age
I certainly enjoyed the food and company of frens of both young and the young at heart too.
I certainly enjoyed the food and company of frens of both young and the young at heart too.
Sweetie smile from Cactusprincesswith her prized collection of chef's artpiece.. CHANGI TEOCHEW KITCHEN~~~~~~~~~ CHIN HOR CHIAK



There is this popular and catchy Teochew singsong phrase of

Our meal which includes Chef's recommendation and Signature Dishes:




Yam Dessert



The authentic chopping board....

Ducks and all other food, Porkcentric .....



Meal shall be served soon...

Well guarded golden rolls....



Cold Crab Dish



Cold Crab goes with vinegar and julienned ginger



Ter Kah Tang in a "blob" before being sliced



Seethrough with cross-section of sliced pig's trotter


Shovel Nose Shark with chilli and lard - go for the gelatine !


This's the real thing Shovel Nose shark...the real one uncooked.



Bittergourd Soup, boiled for hours is so well liked



Soon Hock Fish

Steamed Soon Hock Fish with taucheo

Crystal Salted Chicken



Yellow Chives Sitrfried with Beansprouts


Signature Dish of Bars of Deepfried Yam coated with sugar is very "sarng"

Teochew Or Nee with Gingko Nuts and Pumpkin


Lo Han Guo tea servings

Young chefs with years and years of experience


Truly a wonderful Teochew elaborate spread of specialties served dish after dish and that great taste lingers on and we are proud that CHAO Changi Teochew Kitchen has revived the spirit of Teochew-nan-chiak.



Child's play....

Young at heart are no different at child's play.


Daddy's girl....one of the twins of TFairy




Hmm what do I do with the vegetables; "I have finished mine...."


Foodies hand at work before the mouth does it.


Getting that perfect shot is not an easy feat....



CHAO



8 comments:

Life for Beginners said...

The Ter Kah Tang looks so different BEFORE and AFTER. Like a slimming ad? LOL

Shell (貝殼) said...

i like the way their present the food.
but ter Kah Tang looks abit weird 4 me..hehe

CUMI & CIKI said...

where ever it is HO CHIAK .. there we will be, too! lol.. so cute.
Man that is one killer hamtan starter.. ! looks really high in cholesterol!

wahcow said...

so thats what i missed...so many dishes !!! grrr....

and i like my pic with james bond cooker.... cool !

mnata said...

Wow great food presentation :) wish i can bring home the dragon for my breakfast decoration. I will call my breakfast "Toast guarded by dragon"

backstreetgluttons said...

wa the opulente spread really is like the long winded swooning swaying slim don wanna let you go babe teo chew ladies of old , in their dreamy curves long and longer sideways,

but that nose is ...
...out of the world...only in changi

cactuskit said...

It was a good meal. The fellowship was even better. Thanks for the detailed reviewed. : )

JENCOOKS said...

KennyMah Magical, to the person who ate that it's definitely expand again.


Shell, yup it's unique to Teochews

Cumi & Ciki U have done your ho chiak trail..wonderful

wahcow u miss not cos you had been catching up at every corners now...James Bond Cooker ?

MNata guard your valuables u mean? Thanks for writing in.

BSG 1960s? not u say, I osso say that nose is growing longer...

cactus The company was really good, more to come. Thanks for the comments

JENCOOKS previous posts

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