I wrote a story about Ah Sang Teochew Restaurant, a business that has been selling braised duck in the Taman Cheras (Yulek) ...

A sharp, tangy stew of mustard greens and tamarind, it’s often a way to repurpose leftover roast pork, occasionally duck. It’s an uncommon pairing with Teochew braised duck, perhaps a nod to ...

For some, it’s nostalgic; for others, it’s magnetic. Upper Palace Teochew aims to shine a light on the cuisine beyond Teochew ...

Award-winning Teochew duck rice from my childhood Soft and smooth, the firm tofu had a beany flavour that matched the rest of the umami well. The fresh cucumbers added a pop of freshness to the dish, ...

Upper Palace Teochew group executive chef Lee Wing Yip also prepared an appetising Braised South America Yellow ... Then there’s the succulent Peking duck. Here, premium Irish Silver Hill ...

SINGAPORE – At a time when noodle chains peddling Teochew noodles have quietly ditched braised mushrooms, Wei Ji Noodle House still makes them from scratch. Run by Mr Ricky Loo, 63, and Madam ...

and Teochew Braised Duck ( from S$13). Its bustling Teochew speaking environment, affordable pricing and familiar under-HDB dining, is a warm throwback to the olden days. Reservations and pre ...

A TEOCHEW restaurant that doesn’t serve the quintessential braised goose or duck is like poultry with mummy issues. Who am I, what’s my cultural identity, why do my siblings get to go to the Geylang ...