Chui Huay Lim Teochew Cuisine

Re-opened in the clubhouse of the 166-year-old association of the same name (chui huay lim means ‘drunk flower forest’), the restaurant now resides in a modern black-and-white space rendered grey in some areas by blue lights. The fare is traditional Singaporean-Teochew, with influences from Chaozhou, China. While the Teochew steamed pomfret ($9.80 per 100g) is a standard order, try the Teochew Puning steamed kampong chicken with fermented beans and spring onions (half, $15); nongamey liver rolls ($8 for six); and, if you’re in a big group, the charcoal-roasted suckling pig (whole, $168) stuffed with a spring-onion bean paste under the skin.