Chin Lee Restaurant 深利美食馆…4 years on

  • Add: Blk 115 Bedok North Rd #01-285
  • Opening Hours: Mon-Fri (1130am-230pm. 530pm-1030pm), Sat-Sun (1030am-230pm,6pm-1030pm)
  • Tel: +65 6449 5454 (a MUST to book)

4 years on and the food is still as superb as ever. My new discovery this time round was their Teochew Cold Crab. I daresay its one of the best version I have ever come across! Pricey, but well worth it.

Processed with MOLDIV

Full of goodness (and cholesterol) under the shell

My colleagues and i (3 in all) shared one that was slightly over a kilo. Great start to our feast. At $54, it was reasonably priced for that size and the amount of ‘gor’ (that soft mushy yellowy thing embedded within it) in it. That being said, you can find cheaper versions at $28/pc that are much smaller (and less satisfying) in other restaurants like Fragrant Garden.

I am not going to pretend to be a cold crab expert and this is where I let the connoisseurs do their job to explain the art/science behind this popular teochew dish – especially if you’re a big fan of the ‘roe’…(or is it)?. Here is an excerpt from ieatishooipost:

“Teochew cold crabs are easy to make.  You basically boil the crab, let it cool and put into the fridge.  Anyone can do it. The difficult part is getting your hands on the crabs which are full of “Gor” and that is the reason why you eat this at a restaurant.   The “Gor” is often mistakenly referred to as crab “roe”.  It is actually not “roe” (ie eggs) since both male and female crabs have it.  Neither is it “milt” (ie sperm).  It is in fact, the liver of the crab which gets really fat (like foie gras) as the crab has been eating and storing up energy to get ready to shed its old shell.  That is why these crabs are also known as “double shell” crabs as you can see the new soft shell developing underneath the old shell.”


Gor… The fatty liver

It was so good that my 2 teochew purists dining partners had 1 each to go. Their smaller crabs costs $45/each.

What was a little disappointing that day was the Teochew Kway Teow 潮州炒粿条 and Pig Trotter’s Jelly (猪脚冻) which are better at Chao Shan Lin and Fragrant Garden respectively.

That being said, I will still totally channel you towards Chin Lee for one of Singapore’s best teochew food. Don’t forget their Teochew Crispy Pig Trotters 潮州炸猪手 and Orh Ni (Yam paste dessert) too. The 豆干 that comes with the braised duck dish is nicely done too.

Processed with MOLDIV

Crispy skin plus gooey collagen goodness


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