Shop Reviews

A new outlet of Chin Lee Teochew Restaurant (Bedok North) is located at Canberra. This is a posh and cosy restaurant. The staff here is pleasant and friendly. Serving sizes of dishes seem more generous than at their main Bedok North restaurant. Dim sum, set lunches, and set menus are all available at a reasonable price for the quality served. Parking is available. Highly recommended!

Here's an edited version of the review: We have frequented this restaurant for many years. The first two visits were pleasant, as we enjoyed the dishes we ordered. Recently, we went for a family dinner and ordered braised duck, which tasted okay but wasn't fantastic. Also, the sweet and sour pork had a crispy outer layer and was quite well-balanced in sweetness and sourness. There was also a leafy green and prawn dish. The salted egg prawn was a letdown. I felt they may have used salted yolk powder, judging by the unnatural colour and taste, instead of 'fresh' salted egg yolk, as I couldn't find any bits of yolk. It was below my expectation, as there are much better salted egg prawn dishes served at other zi char stalls. Today, I ordered some noodles and fried rice for takeaway. The best among these dishes was the stir-fried bee hoon; I could taste that it had absorbed the broth well. The fried rice was not up to standard; it had a bland taste, lacked wok hey, and was too dry for my liking. It was very different from the fried rice that I tried before at the same outlet. The stir-fried hor fun was the worst of all; it had a doughy smell, and the noodles lacked the fragrance of broth. For a restaurant setting, I would definitely expect a higher standard of food. I really doubt if I will ever visit again.

Here's the edited review: "We got the hei zou, French beans, some crispy chicken, and the soon hock stir-fry sweet & sour monkey head. Everything was good, and the most surprising dish was the monkey head. Even though it's vegetarian, it tasted like real meat—neither too dry nor artificial. For dessert, we got the orh nee, which was really good, though the portion was a little small. Service could be better, as there were instances where our order was wrong. It's better to call and reserve in advance."

We were familiar with Chin Lee from its original branch at Bedok. We were happy to learn that they opened another branch much nearer to our place, so we decided to try the food there for our CNY reunion dinner. The place is well-furnished and comfortably spacious. The food was palatable and matched the standards of the original branch. The staff were friendly and closely tended to our every request, as well as helping to serve our food in portions. The Braised Duck, Crab Meat and Fish Maw Soup, Fried Prawn Balls, and Teochew Kway Tiao are a must-order. We also enjoyed the Steamed Prawns, Scallops and Asparagus, and the Steamed Codfish, which were fresh and delicious. It was a pity that the Oyster Pancake and Chilled Crabs were sold out that day. We finished our dinner with the Chilled Mango Puree, Coconut Ice Cream, and the Signature Teochew dessert, Yam Paste. All in all, it was a satisfying dining experience for our family.

Here's an edited version: Had a great lunch with parents after their strong recommendation of the restaurant's authentic and delicious Teochew cuisine. They had been there more than 5 times! Conveniently, the restaurant is also located in a heartland mall and right next to Canberra MRT. This is a great choice if you are craving that authentic and nostalgic Teochew cuisine at affordable prices.

My favourite hangout for dim sum. I have been visiting the Bedok branch for many, many years, and the standards have not dropped for this new outlet. Their signature Orh Nee connects with my Teochew roots. Suckling pig has to be pre-ordered!

Came here for a birthday lunch on a Saturday at 1 PM. It wasn't too crowded, and the seating was quite comfortable. You must try their Cai Poh Kway Tiao. The Ko Lou Yok was very crispy, and the peanuts were also good. Don't miss the braised Teochew vegetable (mustard vegetable). Desserts were also great. The Orh Nee had a very authentic taste. Overall, the food quality and taste were good. Only the Dim Sum buns were just so-so. Will be back to try other dishes! Service was quite good and friendly.

Here's the edited review: We wanted to book the Bedok main branch, but it was full, so we quickly called to reserve the Canberra branch. What a nice mall, Canberra Plaza, smacked right between Yishun and Sembawang and right beside the Canberra MRT. Canberra residents are truly blessed! Haha. During my army days in Khatib, this was an empty place. We usually zipped to A&Z Prata, Chong Pang Nasi, or Sembawang SC for Thai food or white bee hoon. Anyway, we heard good reviews about this Teochew restaurant, and we love our Toa Payoh-based Swatow, so we decided to give it a try. We ordered the Or Lua, which was excellent. Very crispy and the oysters were large! The prawn omelette was good. The Shanghai Green was, for me, average – normal Tze Char fare. The salted fish fried rice was quite good. The best was the crispy HK Noodles! We ordered the king version, if I recall correctly. The fish chunky cubes were really fresh and succulent. Not those dry and flaky types. They were really soft and juicy! Damn good! We were told by the manager that the fish was sashimi standard! I forgot what breed it was. We finished the dish in one go, haha. This dish is a must-order, along with the Or Lua. I finished off with my favourite dessert, Xing Ren Toufu with Longan. Prices are a bit on the premium side, but it was quite worth it.

Here's an edited version: They serve fabulous Teochew cuisine! The price is reasonable, the service is good, and the setting is clean and nice. It is easily accessible since it is next to the MRT station. Enjoy! 👍🏻🥂

Chin Lee restaurant is a luxurious place; the quality of the food and service is all top-level. The appetizer, which is made of braised peanuts and bean curd, is delicious and fragrant. We ordered the salted egg prawn; it was cooked to a savoury texture, which is a favourite among Singaporeans. The prawn was fresh as well. The second dish was a crispy chicken, which was juicy. Garlic was infused into the chicken to give it a kick. The last dish, which was the lup han zai, was cooked beautifully. They frequently cleared dirty plates and helped to refill our teacups.