Location: 3A River Valley Road, #01-01C/01D, Clarke Quay, Singapore 179020
Opening Date: November 2024
Contact: +65 8802 0101
Operating Hours: Daily 12:00 PM – 2:30 PM, 5:00 PM – 11:00 PM
Fu Yuan Teochew Dining represents a significant addition to Clarke Quay’s culinary landscape, being the first Teochew restaurant to establish itself in this vibrant dining precinct.
Ambience & Interior Design
Fu Yuan masterfully blends traditional Teochew heritage with contemporary sophistication. The restaurant features:
- Color Palette: A striking combination of sleek black and bold red creates a modern yet culturally respectful atmosphere
- Design Philosophy: The space balances elegance with warmth, making it suitable for both intimate dinners and celebratory gatherings
- Atmosphere: Sophisticated yet welcoming, the ambience sets the stage for an elevated dining experience that honors tradition while embracing modernity
The restaurant’s aesthetic reflects the duality of its culinary approach—rooted in authentic Teochew cooking techniques while incorporating innovative presentations.
Menu Overview & Culinary Philosophy
Fu Yuan specializes in authentic Teochew cuisine enhanced with creative, modern interpretations. The menu showcases:
- Traditional Teochew classics prepared with meticulous attention to detail
- Innovative dishes featuring unique ingredients and contemporary techniques
- Seasonal offerings, including Chinese New Year specialties
- A balance of seafood, meat, vegetable, and rice/noodle dishes
- Classic Teochew desserts to conclude the meal
Signature Dishes: Detailed Analysis
1. Marinated Raw Roe Crab (⭐⭐⭐⭐½)
Price: $88
Description
Fu Yuan’s standout signature dish represents the pinnacle of Teochew seafood preparation. Fresh crab generously laden with roe is steeped in the restaurant’s proprietary white wine marinade.
Dish Aspects & Sensory Profile
FLAVOR ASPECTS:
- Primary Taste: Sweet (natural crab sweetness), Umami (roe richness)
- Secondary Taste: Subtle floral notes from white wine
- Taste Intensity: Medium-high
- Flavor Complexity: Multi-layered with primary sweetness, secondary umami, and tertiary floral notes
AROMA ASPECTS:
- Dominant Notes: Floral, delicate wine bouquet
- Secondary Notes: Fresh ocean brine, sweet shellfish
- Aroma Intensity: Medium
- Aromatic Quality: Refined, elegant, non-overpowering
TEXTURE ASPECTS:
- Primary Texture: Succulent, tender crab meat
- Secondary Texture: Creamy, velvety roe
- Textural Contrast: Soft-firm meat vs. silky roe
- Mouthfeel: Rich, luxurious, coating
VISUAL ASPECTS:
- Presentation: Whole or halved crab with visible roe
- Color Palette: Orange-coral roe against white-ivory crab meat
- Visual Appeal: High – vibrant, abundant roe display
- Plating Style: Traditional yet elegant
Dish Facets & Characteristics
CULINARY FACETS:
- Cuisine Type: Teochew traditional with refined execution
- Preparation Method: Cold marination (raw preparation)
- Skill Level: High – requires precision timing and quality ingredients
- Cooking Time: Long marination (several hours to overnight)
- Temperature: Served chilled
INGREDIENT FACETS:
- Main Protein: Fresh female crab with roe
- Key Ingredient Quality: Premium, seasonal
- Specialty Components: Self-brewed white wine (proprietary)
- Ingredient Sourcing: High-grade, likely imported
- Freshness Requirement: Critical – must be extremely fresh
NUTRITIONAL FACETS:
- Protein Content: High
- Fat Content: Medium (from roe)
- Richness Level: High
- Dietary Considerations: Pescatarian, gluten-free
- Allergen Information: Shellfish, alcohol
PAIRING FACETS:
- Beverage Pairing: Light white wine, sake, Chinese tea
- Complementary Dishes: Light vegetables, congee, steamed dishes
- Contrast Dishes: Pairs well before heavier braised items
- Serving Order: Ideal as first or second course
Dish Traits & Defining Features
SENSORY TRAITS:
- Signature Flavor: Floral wine-infused sweetness
- Texture Signature: Creamy-tender contrast
- Aromatic Signature: Delicate floral wine bouquet
- Visual Signature: Abundant coral-orange roe
EXPERIENTIAL TRAITS:
- Indulgence Factor: Very High
- Comfort Level: Medium (raw preparation may intimidate some)
- Sophistication Level: Very High
- Memorability Factor: Exceptional – standout dish
- Sharing Suitability: Excellent for 2-4 people
TECHNICAL TRAITS:
- Precision Required: Critical (timing, temperature, ingredient quality)
- Technique Complexity: High (marination balance)
- Reproducibility: Difficult at home without expertise
- Chef Skill Showcase: Ingredient selection and timing mastery
EMOTIONAL TRAITS:
- Occasion Suitability: Special celebrations, indulgent dining
- Cultural Significance: High – traditional Teochew delicacy
- Nostalgic Value: Strong for those familiar with Teochew cuisine
- Discovery Factor: High for first-timers to raw marinated crab
PRACTICAL TRAITS:
- Price Point: High ($88)
- Value Proposition: Good for quality and portion
- Portion Size: Generous for 2-3 people
- Satiation Level: Medium-high richness
- Leftover Potential: Not recommended (best fresh)
Cooking Technique
The marination process involves:
- Selecting premium fresh crabs with abundant roe
- Steeping in house-made white wine marinade (specific recipe proprietary)
- Allowing sufficient time for the floral aromatics to permeate the crab
- The white wine tenderizes while infusing subtle complexity
Why It Works
This dish exemplifies Teochew cuisine’s philosophy of enhancing rather than masking natural flavors. The white wine marinade adds sophistication without overwhelming the delicate sweetness of the crab. Essential for seafood and umami enthusiasts.
2. Crispy ‘Bing Chuan’ Brinjal (⭐⭐⭐⭐⭐-)
Price: Not listed
Description
An exceptional and innovative offering featuring a rare variety of eggplant sourced from high-altitude, cool-climate regions.
The Unique Ingredient
Bing Chuan Brinjal Characteristics:
- Grown in high-altitude, cool-climate environments
- Firmer, denser texture than standard eggplant
- Low moisture content
- Natural sweetness more pronounced
Cooking Method
- Preparation: The eggplant is likely scored or cut to maximize crispy surface area
- Frying Technique: Deep-fried at high temperature to achieve maximum crispiness
- Oil Temperature: Maintained precisely to create crunchy exterior while preserving interior sweetness
- Serving: Likely accompanied by a dipping sauce or seasoning
Why It’s Exceptional
The low moisture content of this particular eggplant variety makes it ideal for frying, producing an extraordinarily crisp texture that retains natural sweetness. This dish has the power to convert even those who typically avoid eggplant—a testament to both ingredient quality and execution.
3. Creamy Pumpkin Boston Lobster (⭐⭐⭐⭐)
Price: $16 per 100g
Description
A creative fusion dish that reimagines traditional lobster preparations with an innovative sauce combining pumpkin sweetness and aromatic curry leaves.
Flavor Composition
- Base: Creamy pumpkin sauce with salted egg yolk-like richness
- Aromatics: Curry leaves providing fragrant finish
- Balance: Sweetness from pumpkin harmonizes with savory elements
- Texture: Tender lobster meat complemented by velvety sauce
Cooking Technique Analysis
- Lobster Preparation: Fresh Boston lobster cut into portions, likely blanched briefly
- Sauce Creation:
- Pumpkin pureed until smooth and creamy
- Possibly enriched with cream, butter, or salted egg yolk
- Curry leaves fried to release aromatic oils
- All components emulsified into cohesive sauce
- Final Assembly: Lobster coated in sauce, possibly garnished with additional curry leaves
Special Promotion
Chope Promo Code: “FYLOBSTER” – Complimentary Creamy Pumpkin Boston Lobster when booking via Chope
4. Grilled Black Char Siew (⭐⭐⭐⭐)
Price: $22
Description
While not traditionally Teochew, this Cantonese classic receives expert treatment through charcoal grilling.
Preparation Method
Traditional Char Siew Technique:
- Marinade: Pork (likely shoulder or belly) marinated in mixture of:
- Soy sauce
- Hoisin sauce
- Five-spice powder
- Sugar or honey
- Fermented red bean curd (for color and flavor)
- Rice wine
- Marination Time: Minimum 4-6 hours, preferably overnight
- Grilling Process:
- Charcoal grilling for authentic smoky flavor
- Multiple bastings with marinade and honey during cooking
- High heat to caramelize exterior
- Careful monitoring to prevent burning while achieving char
Result
- Smoky, caramelized crust
- Tender, flavorful interior meat
- Balance of sweet, savory, and umami notes
5. Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style (⭐⭐⭐¾)
Price: $13 per 100g
Description
A creative departure from traditional steamed Teochew fish, this dish combines crispy pan-fried fish with luxurious shark cartilage soup.
Cooking Method
Fish Preparation:
- Fresh Dragon Tiger Grouper scaled and cleaned
- Scored and seasoned lightly
- Pan-fried until skin is crispy and golden
- Flesh remains tender and moist
Shark Cartilage Soup:
- Shark cartilage simmered for extended period
- Develops rich, creamy texture naturally
- Umami depth from collagen release
- Likely seasoned minimally to highlight natural flavors
Traditional vs. Innovation
Traditional Teochew fish preparation emphasizes steaming to preserve delicate flavors. This pan-fried version offers textural contrast while the soup maintains the Teochew principle of umami-rich, restorative broths.
6. Teochew Style Pan-fried Oyster Omelette (⭐⭐⭐½)
Price: $18
Description
A homestyle interpretation of the classic oyster omelette, diverging from the typical crispy, starchy version.
Characteristics
- Texture: Eggier and fluffier than standard hawker-style versions
- Style: Resembles home-cooked preparation
- Starch Content: Less tapioca starch, resulting in less crispy texture
- Accompaniment: Tangy chilli sauce providing excellent contrast
Cooking Technique
Teochew Home-Style Method:
- Fresh oysters cleaned and drained
- Eggs beaten with minimal starch
- Pan-fried with less oil than hawker versions
- Results in fluffier, more egg-forward omelette
- Less focus on achieving wok hei and crispiness
Room for Improvement
While authentic to home-style Teochew cooking, some diners may prefer the crispy, starchy contrast of traditional hawker-style oyster omelettes. The tangy chilli sauce successfully compensates for reduced textural variety.
7. Wok-fried Preserved Radish Hor Fun (⭐⭐⭐¾)
Price: $24 (small) / $48 (large)
Description
Rice noodles stir-fried with preserved radish, though the execution leans more toward char kway teow style.
Analysis
Strengths:
- Well-executed stir-frying technique
- Good wok hei (breath of wok)
- Quality rice noodles
Areas for Improvement:
- Preserved radish flavor not sufficiently distinct
- Missing crunchy texture from diced kai lan (Chinese broccoli)
- More similar to char kway teow than authentic Teochew preserved radish hor fun
Authentic Teochew Hor Fun Should Feature:
- Prominent preserved radish (chai poh) flavor
- Textural contrast from vegetables
- Lighter seasoning than Cantonese-style fried noodles
- Clear distinction from char kway teow
Festive Offerings
Prosperity Abalone Yu Sheng (⭐⭐⭐)
Price: $58 (small) / $88 (large)
A Chinese New Year specialty featuring the traditional lo hei (tossing for prosperity) ritual. This auspicious dish sets an appropriate festive tone for Lunar New Year celebrations, incorporating shredded vegetables, sauces, and premium ingredients for good fortune.
Traditional Teochew Desserts
1. Peach Gum with Hokkaido Milk (⭐⭐⭐¾)
Price: $8
Serving Options: Hot or cold
Description
A classic Teochew dessert featuring peach gum (peach resin) in creamy Hokkaido milk.
Characteristics
- Smooth and creamy texture
- Lightly sweetened
- Refreshing finish to rich meal
- Nourishing properties (traditional Chinese medicine perspective)
Preparation Method
- Peach Gum Preparation:
- Dried peach gum soaked overnight (expands 10x original size)
- Impurities removed carefully
- Boiled until translucent and gelatinous
- Soup Creation:
- Hokkaido milk for richness
- Light sweetener (rock sugar)
- Served hot for comfort or cold for refreshment
2. Mashed Taro ‘Orh Nee’ (⭐⭐⭐⭐)
Price: $7
Description
The quintessential Teochew dessert—rich, smooth mashed taro that perfectly concludes the dining experience.
Traditional Orh Nee Preparation
This labor-intensive dessert requires:
- Taro Selection: Premium taro with high starch content
- Steaming: Taro steamed until completely soft
- Mashing: Mashed until silky smooth (traditionally done by hand)
- Enrichment:
- Lard or oil added for glossy sheen and richness
- Sugar incorporated gradually
- Coconut milk optional for creaminess
- Toppings: Often served with:
- Gingko nuts
- Pumpkin cubes
- Sweet potato
Why It Excels
Fu Yuan’s version achieves the ideal balance—rich without being cloying, smooth without being gummy, and perfectly sweetened. This is comfort food elevated to art.
Recipe Recreation: Crispy Bing Chuan Brinjal
While Fu Yuan’s exact recipe is proprietary, here’s a home-cooking approach:
Ingredients
- 2-3 medium Chinese eggplants (or firmest variety available)
- Oil for deep frying
- Salt to taste
Dipping Sauce Options
- Garlic soy sauce
- Sweet chili sauce
- Spicy salt and pepper mix
Instructions
- Eggplant Preparation:
- Cut eggplant into 1-inch thick rounds or long strips
- Score flesh in crosshatch pattern (don’t cut through skin)
- Lightly salt and let sit 15 minutes to draw out moisture
- Pat completely dry with paper towels
- Frying:
- Heat oil to 350°F (180°C)
- Fry eggplant in batches, avoiding overcrowding
- Cook 3-4 minutes until golden brown and crispy
- Remove when crust is crispy but interior remains tender
- Drain on paper towels
- Serving:
- Season immediately with flaky salt
- Serve hot with chosen dipping sauce
Pro Tips:
- Removing moisture is crucial for achieving crispiness
- Don’t skip salting and drying steps
- Oil temperature must be maintained consistently
- Serve immediately for maximum crispiness
Recipe Recreation: Peach Gum Dessert Soup
Ingredients
- 20g dried peach gum
- 1 liter water
- 50g rock sugar (adjust to taste)
- 200ml milk (Hokkaido or full-fat milk)
- Optional: red dates, goji berries, lotus seeds
Instructions
- Peach Gum Preparation (Day Before):
- Soak peach gum in cold water overnight (12+ hours)
- It will expand significantly
- Pick out any impurities or bark pieces
- Cooking:
- Rinse soaked peach gum thoroughly
- Bring water to boil in pot
- Add peach gum and reduce to simmer
- Cook 30-40 minutes until translucent
- Add rock sugar and stir until dissolved
- Add optional ingredients if using
- Finishing:
- For hot version: Add milk and heat gently (don’t boil)
- For cold version: Chill completely, then add cold milk before serving
Getting to Fu Yuan Teochew Dining
By MRT
Option 1: From Clarke Quay MRT (NE Line)
- Take Exit C or G
- Walk to Singapore River
- Turn left and walk along river toward bridge
- Cross bridge
- Journey time: ~8 minutes
Option 2: From Fort Canning MRT (DT Line)
- Take Exit A
- Turn right onto River Valley Road
- Walk down River Valley Road to destination
- Journey time: ~6 minutes
Delivery & Reservation Options
Reservations
- Phone: +65 8802 0101
- Walk-ins: Accepted during operating hours
Delivery Services
While the document doesn’t explicitly mention delivery options, Singapore restaurants of this caliber typically partner with:
- GrabFood
- Foodpanda
- Deliveroo
Recommendation: Contact the restaurant directly at +65 8802 0101 to inquire about current delivery partnerships and options.
Special Promotions
Chope Booking Promo: Use code “FYLOBSTER” when reserving via the Chope app to receive a complimentary Creamy Pumpkin Boston Lobster.
Overall Assessment
Strengths
✅ Innovative takes on traditional Teochew cuisine
✅ Exceptional ingredient quality and sourcing
✅ Signature dishes demonstrate culinary mastery
✅ Sophisticated yet welcoming ambience
✅ First Teochew restaurant in Clarke Quay
✅ Reasonable pricing for quality offered
✅ Strong dessert offerings
Areas for Improvement
⚠️ Some dishes (oyster omelette, hor fun) could be refined further
⚠️ Balance between innovation and tradition may not appeal to all purists
⚠️ Limited information on vegetarian options
Recommended Dishes
Must-Order:
- Marinated Raw Roe Crab ($88)
- Crispy ‘Bing Chuan’ Brinjal
- Creamy Pumpkin Boston Lobster ($16/100g)
- Mashed Taro ‘Orh Nee’ ($7)
Worth Trying:
- Grilled Black Char Siew ($22)
- Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup ($13/100g)
Final Verdict
Overall Rating: 4/5 Stars
Fu Yuan Teochew Dining successfully establishes itself as a worthy addition to Clarke Quay’s dining scene. The restaurant honors Teochew culinary traditions while demonstrating the confidence to innovate and experiment. The standout dishes—particularly the Marinated Raw Roe Crab and Crispy Bing Chuan Brinjal—showcase both quality ingredients and skilled execution.
While some traditional dishes could benefit from refinement, the overall experience delivers on its promise of classic Teochew cuisine with modern interpretations. The sophisticated ambience makes it suitable for both casual dining and special occasions, particularly during festive periods like Chinese New Year.
Best For:
- Seafood enthusiasts
- Those seeking authentic Teochew cuisine with creative touches
- Special occasion dining
- Chinese New Year celebrations
- Food explorers interested in unique ingredients
Price Range: Moderate to high (expect $50-80+ per person)
Reservation Recommended: Yes, especially during peak dining hours and festive periods
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