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DINING OUT

Second helping of Teochew restaurant favourites at new San Shu Gong

Inevitable comparisons with the original Geylang restaurant aside, the New Bahru outlet is a passable alternative

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Jaime Ee

Published Thu, Oct 31, 2024 · 06:00 PM
    • The signature raw marinated crab.
    • A fancy bar area at the restaurant entrance.
    • The claypot yong tau foo is served with crispy beancurd skin.
    • The off-menu special of braised foie gras in soy sauce gravy is a surprise hit.
    • The oyster omelette is on the greasy side.
    • Crispy fried sea cucumber in abalone sauce.
    • The signature double-boiled chicken and pig's stomach soup.
    • The lacklustre wok-fried cai po kway teow.
    • The desserts of yam paste and tau suan with crunchy yutiao.
    • The signature raw marinated crab. PHOTO: JAIME EE, BT
    • A fancy bar area at the restaurant entrance. PHOTO: JAIME EE, BT
    • The claypot yong tau foo is served with crispy beancurd skin. PHOTO: JAIME EE, BT
    • The off-menu special of braised foie gras in soy sauce gravy is a surprise hit. PHOTO: JAIME EE, BT
    • The oyster omelette is on the greasy side. PHOTO: JAIME EE, BT
    • Crispy fried sea cucumber in abalone sauce. PHOTO: JAIME EE, BT
    • The signature double-boiled chicken and pig's stomach soup. PHOTO: JAIME EE, BT
    • The lacklustre wok-fried cai po kway teow. PHOTO: JAIME EE, BT
    • The desserts of yam paste and tau suan with crunchy yutiao. PHOTO: JAIME EE, BT

    NEW RESTAURANT

    San Shu Gong Chao Yue 46 Kim Yam Road #01-01 Singapore 239351 Tel: 6322-3322 Open for lunch and dinner daily: 12 pm to 2.30 pm; 6 pm to 11 pm (Open from 11.30 am and 5.30 pm from Fri to Sun)

    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 flagship, but all they want at the New Bahru branch is – my liver?

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