The good old-fashioned food was quite good..braised goose (not easily found these days), their 3-dish platter with prawn balls, pork in jelly bricks n unique ngoh hiang, pork ribs (ordered by number of ribs preferred), bamboo shoot kueh, ornee with water chesnut, etc. For the adventurous, you might try their goose liver, n kuay teow fried in egg yolk n looking like chye tow kueh. They served the food with porridge as well.. Service was quite good, too, as they tried to highlight the uniqueness of their many dishes. We were quite in danger of ordering everything they introduced! It is an old Teochew restaurant, going back to 1930 from their signboard, located below a hdb housing block. I think the restaurant shld expand just a tad, as it felt a little bit tight inside. The chairs n boxes near the dining tables did not help. Nonetheless, the food is worth an experience n booking ahead is good!

It's my first time in this venerable restaurant allegedly founded in the 1930s. Decor is very retro/dated. It was not even half fun even on a Sunday evening. Food wise it was more than I expect. The longevity steamed buns were served warm and they were fluffy and the stuffing(lotus paste) had just the right amount of sweetness. Chilled crabs were of a decent size and were full of roes. Suckling pig was the least impressive of all the dishes. To me the pig was not served fresh off the pits so it affected the crunch of the skin quite a bit. Steamed pomfret was surprisingly steamed to perfection as I was always not happy with the doneness of pomfret in other teochew restaurants. Two standout dish were the Bombay duck(a fish) omelette and yam paste with water chestnut and tangerine peel. The omelette was fried perfectly and the taste and texture of the Bombay duck worked so well with the omelette. Yam paste was of good viscosity, the water chestnut provided a nice crunch and the tangerine peel added a zesty bite to this old school dessert. Service wise the staff were very attentive and obliging. All in all a very enjoyable birthday dinner

I discovered this traditional Teochew tea restaurant through YouTube, and it truly lives up to the hype! The dishes are incredibly delicious and authentic. However, do be patient when it comes to ordering, as the restaurant is currently facing a manpower shortage. One must-try is their signature Orh Nee (yam paste)—it’s absolutely divine! Due to its popularity, I highly recommend making a reservation in advance. And again, their fried goose must try. Yummy!!!!!!

Had lunch with my family here. No crowd…great to have a quiet Teochew lunch tho’ not good for the restaurant biz. The flavours were wonderful. Had four kinds of starters – pork trotter & shark meat aspic, liver roll and prawn roll. Each had its accompanying sauce. Typical shark meat aspic tends to be rather bland and the meat dry. Cheng Hoo Thian’s was tender & flavourful unlike that I tasted at Berseh Food Centre. Its accompanying sauce was heavenly paired. The pork trotter aspic was one of the better version. It has a good ratio of pork trotter meat & skin & jelly. The meat is on the leaner side (my preference is more fat ratio). Nevertheless, I enjoyed it. The liver roll has the wonderful lingering liver aroma balanced with aromatic five spices. The ratio of liver is not overwhelming. For those who like more liver in the liver roll may try that at Chao San Xiao Chi. Prawn roll was succulent sitting on a backbone of fresh prawn flavour. Paired the starters with a Prosecco…simply gorgeous! Next we had sio-bi (Teochew siew-mai). This version reminded me of the first time I had sio-bi in Lee Kui (Ah Hoi) Restaurant (unfortunately no longer in business)…juicy, succulent! There’s no corkage fee but they charge $4 for a ice bucket. That’s cheaper than a typical corkage. Next we had a platter of goose - braised, roasted & fried, webs, wings and foie-gras. As part of Teochew cuisine, each had its accompanying sauce. The braising stock for the braised goose was most memorable…such aromatic spices, umami on a savoury side (my preference) rather than sweet. This’ probably sit right at top few of the braised goose choice for me. If need to nitpick, the meat is just a tad drier than what I would like. To frame my palate, I prefer a slightly undercook goose than usual. The foie-gras (not French style) sits on a slice of braised tofu. This was creamier than most foie-gras tasted in Chinese cuisine restaurants. As I have a small appetite, I skipped all carbo options. Will probably try the rest of the items in the menu in subsequent visits. That’s getting ahead of myself…yes this place warrants more visits. One must end with orh-nee in a Teochew restaurant. Of course there are other choices. Do like the orh-nee with pumpkin, ginkgo nuts and water chestnuts. The water chestnuts add a wonderful crunch to the creamy orh-nee. To nitpick, I do miss the lard in orh-nee. Will request the restaurant to include lard in my visit. Service was attentive, not intrusive. A wonderful lunch and it does beg for more visits!

Old school Teochew restaurant. Why didn’t we discover this place earlier? Finally found our long lost favourite Teochew dish: Crayfish with onions and eggs! And their version was fantastic, the crayfish was cooked to perfection and they were meaty. The eggs and onions have wok hei and slightly spicy (with sambal chilli). That’s not all- we found goose here! Other famous Teochew restaurants in Singapore serve only duck because of the government ban (Avian flu) Only Hungarian geese are allowed (don’t ask me why) in Singapore. And so they served the goose here in 2 flavours. Being so used to the braised version, we were sceptical when they offered the deep fried version. CHT proved me wrong…this version was delicious. Tender and full of flavour, we were bowled over. Let me shorten this essay: all dishes were yummy. I particularly liked the oyster omelette. Glooey inside and crispy outside. Also the meat ball soup. Was it beef? The beef ball had the bite to it where you can’t find if it was factory made. QQ, surely you can bounce it off the floor. Chye por kway teow is a must in any Teochew dinner. Here, they made it clumpy until the texture was like carrot cake. I preferred the dish to taste like noodle but dining companions loved it a lot. Finally, I felt that the yam paste here was the best I’ve tasted in Singapore, ever. The yam was so fine and syrup was thick. Only complaint was that the pumpkin was too little. Lastly, there were 6 of us all adults. For each dish the portion was about just a bowl full. For example a piece of crayfish each. A small quarter of omelette each. So the smaller portion were complaints in other reviews. For me, it was alright. We get to taste more dishes…and we’ll definitely be back for the starters and desserts. Oh, service was great with the woman captain. She was friendly and patient to explain the dishes. And all the dishes were served fast despite the crowd.

Authentic Teochew food. All dishes we ate today is to the point ! I am impressed that each dish and item has its special sauce to go with and the waitress will introduce to you when they are delivered to the table. Everything is freshly prepared and plated nicely. The service is top notch too.

Was given a treat to this authentic Teochew restaurant in Bendemeer area. I dine here before long time ago and remember its authenticity. Sure enough the starter showcased very authentic Teochew items rather hard to find nowadays like the pig trotter and shark jelly. Then came a deep fried dumpling with interesting ingredients such as pomelo and minced meat. Yummy. The pig stomach with chicken pepper soup is good, not too peppery. The usual steamed pomfret is another of my favourite Teochew dish. The dessert was the most interesting dish. Yam paste aka or nee came with a reddish looking fruit. Owner told us that’s a marinaded small sized orange. It was mashed with the yam and ginkgo nuts by the waitress and served. That was a delicious and truly different or nee I’ve ever eaten. Will definitely bring relatives or friends back here soon.

Very old school authentic Teochew Cuisine, their Yam Paste is unique and the best, you can not find it else where in other place of Singapore, it's a must try one. Service staff is very friendly and attentive, Ambiance is cosy, elder-friendly and easy to find parking lot near.