Skip to main content

Xu Jun Sheng - Teochew dishes

By


Latest update 24/09/2014
This shop is officially close. :(
Went there over the weekend and has change to another shop.


My family and I have been eating at this TeoChew muay stall in one of the coffeeshop along trembling road since young. This stall sell traditional authentic teochew cuisine that are seldom seen in Singapore nowadays. It's always crowded during the weekend and you can see people ordering many of their signature dishes like their steam fish, braised meat with spare parts, crab, stir fry vegetables and many other stuff.

This shop seem to have close down for a certain period of time, we are pretty disappointed and miss all the nice food that they sell.

However after quite a long while, we are lucky enough to walk pass this shop and we recognise those guys that use to work in that TeoChew muay stall. They have now open their own shop along Joo Chiat Road.

Address: 121 Joo Chiat Rd, Singapore 427410
Phone:6348 0973
Opening hours: Mon - Sat: 11am to 3.30pm, 5.30pm to 9pm
Sun 10.30am to 3.30pm
Wed closed


View Larger Map

We were so happy and went in to check out their new shop. Their food is still as delicious as it use to be. Ahhh.. I miss all these dishes. As we are having breakfast, we order some simple dishes that they have.



This Kang Kong with garlic is stir fry at a super hot wok. The kang kong is crunchy and the wok burn taste make it yummy.


This is one of the signature dish of many teochew muay stall, this pork is boil in a hot boiling water for a period of time. When the meat is just cooked, it is remove from the water and left to cool. Hope I remember it correctly. Lol.
The meat is tender and not too chewy. The fatty potion of the meat is abit solidify, bouncy. You can actually feel the texture when you bite it.



This cabbage is usually cook in a big potion and serve to customers. It's a simple yet delicious dish with black fungus and bean curb skin. You can actually keep eating it, its not oily or too salty.


This soup is really really old school. The meat ball is hand made, it bouncy in your mouth and it's have enough of fats in it to make it real tender. The soup in overall is simple, refreshing and the taste is really good.


I guess this braised meat is many people favourite dish and I must say this is something that everyone will order. The braised meat is not too oily, salty or have the feel of too much soy sauce. Everything seem to blend in well and the five spices is also not too strong. Braised just right. Thumbs up.


This freshly hand made Otah is pretty thick. When you bite it, you can feel the Otah in your mouth. Its really soft and you can feel pieces of fish. But beware, it's kind of spicy.




These 2 sauce, the chili sauce and soy bean sauce is a must have for teochew muay. They really beef up the flavour of many dishes.

This shop sell good teochew cuisine , the chefs and workers are friendly. You can see people enjoy their food, feel satisfactory while eating, leaving the place with a smile on their face.
Labels:
Location: Xu Jun Sheng TeoChew Cuisine

Comments

Post a Comment

Popular posts from this blog

Baby Belling

By mrKian
Been baking for 10 years and decided to invest on a reputable oven. Read many review on this oven call Baby Belling, well known for its quality, durable and maintain even heat temperature during baking. But this oven is not commonly found in Singapore, I have looking around, called the distributor and it's coming to Singapore. Quickly go around looking for it and saw it in a electronic store. This oven has those old fashion look and is really solid, the door is pretty thick and closed really tight. You can find more details of the oven here. http://www.belling.co.uk/baby-belling Wasting no more time, I quickly place an order for it and have to wait 2 days for it to arrive. Finally today, I got my new oven!!!! My Baby.. came wrapped up nicely... After unwrapping it. It has also 2 hobs on top of the oven, cool.... Peeling off the protective sticker on the stainless steel door   The inner p...
19 comments
Read more

Singapore Kin Kin Ban Mian

By mrKian
Have tried this in Malaysia and this is now always available in Singapore. I have posted in one of my post and the noodle was fantastic. When this shop was open in Singapore, there are long queues everyday. Therefore I have waited for the queue to cool down before trying this. I went there on a weekday and there is totally no queue. This shop is located in Macpherson road. Well, it might be a central location but have to walk around 5 mins from MRT station. Menu are available on the wall and you can place order by writing on the form they have provided on the table. I ordered the signature ban mian, can't wait to add in their dry chilli. Ordered their signature fish-ball soup too as according to my friend, this is nice. Serving was fast and in the noodle and fish ball soup are brought in front of us. For me, the noodle is not as nice compare to the one that I had in KL. The noodle is quite hard, it feel as the noodle is not totally cook. This is not ca...
Post a Comment
Read more

Radish Kimchi (Kaktugi)

By
Have always been a fan for Korean food, no matter kimchi, hot stew pot, BBQ black pork (can't forget the one that I had in Jeju island) or any nice Korean food. Saw this recipe in a Korean grocery shop and decide to try this recipe. I have done a double potion for this, the ingredients in the picture below may look a lot to you. Ingredients 600g 2 stalks spring onion, slice 1.5 tsp salt Seasoning (Mix together) 1 tsp chopped ginger 2 tsp chopped garlic 2 tsp dried shrimp 2 tsp Anchovy sauce or fish sauce 3 tbsp red chilli powder 1 tsp sugar 3 tsp vinegar Glutinous rice batter - 2 tbsp glutinous rice flour, mix with water till thick (and not forming a dough) - 100ml water Method 1. Boil 100ml water and stir in glutinous rice flour mixture to form a paste 2. Peel off the radish skin, cut into dices and rub with 1.5 tsp salt. Set aside for 20 mins, drain away access water and pat dry with a cloth. 3. Add radish cubes, spring onion and 4 tbsp flour paste into...
Post a Comment
Read more