The food is good, fairly traditional tastes. Price is a bit higher than other similar places.

Fa Cai Yu Sheng 发财鱼生 Teochew style 潮州式 Topped with sliced abalone 鮑鱼 A lot of greens compared to the commonly available version. Superior Shark's Fin with Imperial Stock 红烧大鲍翅 Staff said it's at least S$500 per claypot. Served with bean sprouts and coriander leaves. Charcoal Roasted Suckling Pig 炭烧全乳猪 Skin was quite thin and crispy. Steamed Pomfret Teochew Style 潮州蒸鲳鱼 Stir-fried Asparagus with Prawns 芦笋炒虾球 Fried Mee Sua 招牌面线 Teochew Yam Paste with Gingko Nuts & Pumpkin 金砖银杏芋泥 By the way version here had pork lard in it. We were told about it as the one having vegetarian was served separately. Topped with a layer of clear starch with ribbons of crunchy water chestnut.

Teochew Chinese cuisine! How the flavors brought me back to days of my childhood celebrating my great grandmother's birthdays. My family catered in lavish Teochew meals. The servers and hosts at Chin Lee are so very attentive, always noticing if you need a new plate or pouring tea. English is a struggle so it helps if you speak Mandarin or have someone in your party who speaks Mandarin. There is usually someone on staff who speaks Teochew Chinese as well. Chin Lee is tucked away in a housing estate in Bedok. There is a multi-story car park. Now for the nosh. For starters, we had the aspic: congealed jellied pig trotters. It was terrific with the chili sauce except I had bones in one of my pieces. Otherwise, it tasted great. The fish maw soup was the best fish! They were generous with crab meat. This is served with vinegar and white pepper. We enjoyed steamed pomfret with pickled mustard greens and plum. The meat was tender and the broth was so sweet! The kailan or Chinese broccoli was not as young or tender as hoped but chef was generous with the teekpo or dried fried fish that made the dish savory and crunchy. The most unimpressive dish was the tofu with mushrooms. Great ingredients but less than stellar execution. Because the sauce was heavy with cornstarch, it was an off putting gooey. We wished that they would dress the tofu at the table. The chyepo fried kuayteow or rice noodles was pale in color but don't let how it looks deceive you. It had a good amount of wokhei or char that flavored it well. We finished off our meal with dessert orhnee or sticky taro with pumpkin and gingko nut and washed it down with Teochew strong tea--bitter goodness! Yum!

Celebrated FIL bday here. Suckling pig with paper thin skin. But do eat quick as when it soaks up the juices the crispiness will be gone. Two shift restaurant over the weekend not even new years so if u don't want to rush take the second shift.

Been living here for the past decade and this neighbour restaurant is still the best! Decent price and quality food, great for occasion gathering.

One of my favourite teochew restaurants around with a solid menu. Most items on the recommended menu are almost guaranteed to make you happy. Special mentions to the fish maw soup, pork knuckle, coffee ribs, tofu as well as the orh nee. Try booking on weekends as it gets crowded.

We were here on a public holiday and sure enough, the place was packed. The décor of the place was pleasant and fairly standard. We were shown in after waiting for a while. In spite of the fact that the place was rather busy, the service was prompt and we appreciated that. One of the dishes that we had was the home made teochew prawn balls, which was pretty average. A lot of the prawn balls was actually vegetables and we didn't find a lot of prawn inside, so perhaps you could give this a miss. The coffee pork ribs here was a standout for the tender flesh and nice flavor. We also had the fish maw soup, which was absolutely delicious and thick. Finally, we had teochew yam paste for dessert, which was a nice end to our meal. Quite a nice place to have Chinese food overall.