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For the Westies who used to make a long trip down to Clarke Quay just to makan at Fu Yuan Teochew Dining, here’s some good news! You can now save on travel time and transportation costs as they’ve just opened their second branch at 24 Greenwood Avenue, making it Bukit Timah‘s first-ever Teochew restaurant.
Fu Yuan Teochew Dining retains the essence of traditional Teochew recipes while throwing in subtle modern twists.
Their assortment of live seafood is kept in live tanks and prepared only upon order, ensuring guaranteed freshness. This, combined with the natural sweetness and delicate flavours of true-blue Teochew cuisine, is served straight to your table.
With warm lighting and a colour palette that resembles an evening sunset, the restaurant’s atmosphere instantly makes you feel at ease. The space has a dash of modernity with understated Teochew-inspired motifs, making it the perfect backdrop for casual-yet-polished lunch affairs, casual catch-ups, and intimate dinners.
For those who wish to dine in peace or have a private family dinner to catch up on life, their exclusive private dining room seats 8 to 10 pax. This discreet little nook is the perfect space for comfort and uninterrupted conversations.
To celebrate the launch of Fu Yuan Teochew Dining’s new Greenwood outlet, here are a couple of limited-time promotions:
- 50% discount on live soon hock fish till 2 Feb 2026
- 30% off selected handmade dim sum till 13 Feb 2026
What I tried at Fu Yuan Teochew Dining Greenwood
Before I start sharing my food experience, here’s an extra sweet little deal for our Sethlui.com readers. Simply make a reservation with code ‘SLFYLOBSTER‘ and spend a minimum of S$200++ to receive a FREE Creamy Pumpkin Boston Lobster!
The chef shared that a lot of workmanship and effort is spent on their assortment of handmade dim sum, which is available for lunch daily. What’s more, he hails from Chaoshan in Guangdong, China and has over 20 years of experience.
With over 20 varieties to offer — baked, fried, steamed — your taste buds are in for a joyride!
The Steamed Mushroom Dumpling (S$8.80++ for 3 pieces) has meat, mushrooms, bamboo shoots, and green beans stuffed in a translucent crystal skin. With the first bite of its chewy outer layer, my mouth exploded with an earthy mushroom flavour and a light hint of truffle. The various elements in the filling had varying textures which was simply satisfying.
The hand-crafted Steamed Pork Dumpling ‘Siew Mai‘ with Tobiko (S$9.80++ for 4 pieces) are made with fresh prawns blended into a paste. Each mouthful revealed the bouncy prawn bits within and delivered mini savoury pops from the flying fish roe. In my books, the Steamed Black Truffle ‘Char Siew‘ Bun (S$18.80++ for 3 pieces) deserves the title ‘Fluffiest Bao Ever’. The charcoal-hued bun was pillowy soft with chunky char siew pieces that carried a mild infusion of truffle.
Salted egg fans would adore the Deep-fried Sweet Potato Sesame Ball with Salted Egg Yolk (S$8.80++ for 3 pieces) to bits. The crispy-yet-fluffy purple sweet potato ball comes encrusted with nutty sesame seeds and conceals a molten salted egg lava centre within. Proceed with caution — this little ‘grenade’ will explode, and you’ll be glad it did.
Fu Yuan Teochew Dining prepares its Marinated Raw Roe Crab (S$88++), a Chaoshan specialty, in its own unique way. The crabs are freshly slaughtered and cleaned daily, then marinated in their secret concoction of spices and white wine, letting every nook and crevice soak up the flavour to perfection.
The crab flesh was tender and burst with a robust garlicky flavour, complemented by the savoury-sweet marinade and topped with a sprinkling of finely chopped parsley and coriander. Don’t even get me started on the roe — indulgence to the core: creamy, rich, and utterly satisfying.
The crowd-favourite Live Marble Goby Pan-Fried with Shark Cartilage Soup, Teochew Style (S$15++/100g) is beautifully crispy on the outside while remaining silky soft on the inside.
It sits in a pool of luscious shark bone broth that’s packed with umami magic. Perched atop the fish, the finely chopped garlic adds a punchy, spicy kick that takes the flavour up a notch.
I was practically popping confetti in my mind when I spotted Wok-Fried Preserved Radish ‘Hor Fun‘ (S$28++/S$56++) — it’s one of my favourite Teochew dishes! The rendition here didn’t disappoint. The strands of hor fun were stir-fried with tons of smoky wok goodness. Who knew that just a quartet of flat rice noodles, cai poh, egg, and chopped kai lan could come together to create something so deliciously addictive?
Of course, I saved the best for last. Yes, I’m talking about one of Fu Yuan Teochew Dining’s signatures — Double-Boiled Salted Vegetable Pig’s Stomach Soup Stuffed with French Poulet (S$108++). It’s a sharing pot that’s great for 6 people.
At first sight, you might mistake it for a gigantic chicken leg. However, look closer and watch the service staff unveil the magic right in front of you. After cutting the delicate pig’s stomach, there’s an entire cage-free chicken hidden within. The staff then proceeds to debone the chicken and cut the poultry and pig’s stomach into slices for easy consumption. He then places them into a bowl and pours the golden soup in.
The soup was indulgent, smooth and had a mild sweetness coming from the pumpkin. A gentle peppery kick sneaked in, whisking me back to family dinners where my late Teochew grandmother would lovingly cook her pig’s stomach soup. And yes — both the chicken and pig’s stomach were cooked so perfectly soft, they practically begged to be slurped.
Don’t even think about skipping dessert. A Teochew feast without the classic Mashed Taro ‘Orh Nee’ (S$7++) is like going out of the house without shoes. The silky yam paste slid across my tongue like liquid velvet, while the gingko nuts and sweet potato teamed up like the ultimate flavour dream team.
Final thoughts
At long last, Bukit Timah and the Greenwood neighbourhood have finally earned themselves a full-fledged Teochew restaurant with well-executed dim sum and scrumptious Teochew food. Every single dish hit the sweet spot for me and I really enjoyed my dining experience here.
Psst, since Chinese New Year is just around the corner, you’ll be glad to know that reservations are now open!
To make reservations, click on the respective links: Clarke Quay | Greenwood
Expected damage: S$60 – S$70 per pax
* This article is brought to you in partnership with Fu Yuan Teochew Dining.
