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About Us



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Our Story

 

Chin Lee Restaurant continues to celebrate 50 years of authentic Teochew cuisine since its inception in 1973. As the second generation successor, Chef Owner Eric Chua is known for his passion to retain the restaurant’s tradition of serving comfort and scrumptious Teochew food.

 

For many years, Chin Lee has been a household name in the Singapore’s Teochew dining scene. Recently, we have taken our delectable array of classic dishes to the other side of Singapore with our second outlet, Chin Lee Tea & Dine, that resides at Canberra Plaza. Both outlets are strategically positioned to serve our supportive customers who have travelled afar for our food over the years.

 

At both outlets, you may expect the same Teochew classics and favourites like Teochew Sio Bee, Chye Poh Kway Teow, Oyster Pancake, Cold Crabs, Steamed Pomfret and Yam Paste (also known as Orh Nee ). Over the years, we thrives to tailor our dishes to suit the Singaporean’s discerning tastebuds.

 

So please come and enjoy the quality Teochew food that Chin Lee is known for. We look forward to serving you soon!

 

ABOUT OUR CHEF

Chef Eric Chua

Being a Native Teochew, Chef Eric Chua knows exactly the culture of authentic teochew taste. 39 years of culinary skills is not just about  business.It is the passion in food that makes him to who he is today while Chin Lee was well recognised by many Singaporeans and  visitors.

Being formally trained in a magnutude of cuisines in the hospitality industry sets this gentleman apart from many others !
 

A modern presentation of the traditional cuisines that blends wholesomely well with original culture of teochew flavours has won countless of recommendations and accolades for Chin Lee.