A Comprehensive Culinary Journey Through Traditional Fuzhou Cuisine

Executive Summary

Lee Do Restaurant stands as one of Singapore’s last bastions of authentic Hock Chew (Fuzhou) cuisine, offering diners a rare glimpse into a disappearing culinary tradition. With over 58 years of heritage dating back to 1964, this family-owned establishment has successfully preserved traditional recipes across three generations while maintaining exceptional quality and authenticity in every dish.

Overall Rating

7.5/10 – Exceptional traditional cuisine with authentic flavors, though some dishes may not suit all palates

Restaurant Overview & Heritage

Historical Background

Founded in 1964 by the late Mr. Tan Seng Eng, Lee Do Restaurant began its journey in a modest HDB coffee shop along Bendemeer Road. The establishment represents more than just a dining venue—it embodies the preservation of Hock Chew culinary heritage in Singapore, a dialect group less commonly represented in the local food scene compared to Hokkien, Teochew, or Cantonese establishments.

In 1999, the restaurant relocated to its current premises at Automobile Megamart in Ubi, where it continues to serve authentic Fuzhou dishes under the stewardship of Mr. Tang Zhong Ning, the third-generation proprietor. This generational continuity has ensured that traditional recipes and cooking methods remain largely unchanged, offering diners an authentic taste of regional Chinese cuisine that is increasingly rare in modern Singapore.

Significance in Singapore’s Culinary Landscape

Lee Do is recognized as one of only two remaining Hock Chew restaurants in Singapore, making it a critical repository of this specific culinary tradition. The restaurant’s longevity—spanning nearly six decades—speaks to both the quality of its offerings and the dedicated patronage it has cultivated over the years. For food enthusiasts and cultural preservationists alike, Lee Do represents an essential destination for experiencing authentic Fuzhou flavors before this culinary heritage potentially fades from Singapore’s diverse food landscape.

Ambience & Atmosphere

Location & Accessibility

The restaurant is conveniently situated at 61 Ubi Avenue 2, within the Automobile Megamart complex, approximately a three-minute walk from Ubi MRT Station. This strategic location makes it easily accessible via public transportation, while also providing ample parking for those who prefer to drive.

Address: 61 Ubi Avenue 2, #01-13, Automobile Megamart, Singapore 408898
Operating Hours: Tuesday to Sunday, 11:30 AM – 3:00 PM, 5:30 PM – 10:00 PM (Closed Mondays)
Contact: 6742 2181

Interior Design & Seating

Lee Do Restaurant embraces a classic, old-school aesthetic that evokes nostalgia for traditional Chinese dining establishments. The interior is characterized by:

Spacious layout with generous spacing between tables, ensuring privacy and comfort
Large round tables designed for family-style dining and group gatherings, accommodating parties of 8-10 comfortably
Smaller rectangular tables for intimate meals or smaller groups of 2-4 diners
Traditional Chinese restaurant decor with minimal modern embellishments, maintaining authenticity
Bright, functional lighting that emphasizes practicality over ambiance

Atmosphere & Dining Experience

The atmosphere at Lee Do is decidedly casual and family-oriented, eschewing pretension in favor of genuine hospitality and food quality. The restaurant exudes a welcoming warmth that comes from decades of service to the community. During peak hours, particularly during festive seasons like Chinese New Year, the restaurant buzzes with animated conversation and the clinking of chopsticks against porcelain—a testament to its popularity among locals.

The service style is traditional Chinese restaurant service: efficient, practical, and focused on ensuring diners are well-fed rather than elaborate presentations or theatrical service. Staff members demonstrate knowledge of the menu and can offer recommendations, particularly for first-time visitors unfamiliar with Hock Chew cuisine.

Reservations & Peak Periods

Reservations are strongly recommended, especially during festive occasions such as Chinese New Year, when the restaurant experiences its peak season. The popularity of Lee Do among families celebrating special occasions means that walk-in diners may face extended wait times during these periods. For regular weekday lunches or dinners, walk-ins are generally accommodated, though calling ahead remains advisable for larger groups.

In-Depth Dish Analysis

Claypot Red Wine Chicken Soup (红糟鸡汤) – $16 (Small) / $30 (Large)

★★★★★ SIGNATURE DISH – 9.5/10

Visual Presentation: This dish immediately commands attention with its striking crimson hue, an almost jewel-like deep red that seems to glow from within the traditional claypot. The color alone tells the story of the red wine lees—ang chow—imported directly from Fuzhou, which forms the foundation of this extraordinary broth. Steam rises lazily from the surface, carrying with it the intoxicating aroma of fermented rice wine mingled with herbal notes.

Textural Components:

Silky rice vermicelli noodles that maintain remarkable integrity despite prolonged immersion in the hot broth, offering a delicate, slippery mouthfeel
Tender, fall-apart herbal chicken pieces, infused with the wine-based broth throughout, offering yielding, moist meat
Plump button mushrooms providing earthy, meaty bite with slight resistance
The broth itself possesses a rich, almost velvety consistency—neither too thin nor overly thick—coating the palate luxuriously

Flavor Profile: The initial encounter with this soup can be intimidating—the fermented aroma is pronounced and unfamiliar to those unaccustomed to Chinese wine-based dishes. However, the actual taste defies expectations in the most delightful way. Rather than the anticipated bitterness or overwhelming alcoholic punch, the soup reveals a complex sweetness layered with herbaceous notes. The red wine lees contribute a subtle boozy warmth that never overwhelms, while ginger and other traditional Chinese herbs provide depth and medicinal qualities prized in confinement cooking.

Cultural Context: This dish holds special significance in Fuzhou culinary tradition, particularly as a confinement food for new mothers. The red wine lees are believed to promote blood circulation, aid in postpartum recovery, and warm the body—principles rooted in Traditional Chinese Medicine. Beyond its medicinal properties, it represents the comfort and nourishment of home cooking, passed down through generations.

Recommendation: This is Lee Do’s crown jewel and an absolute must-try for any visitor, regardless of whether you are familiar with Fuzhou cuisine. Approach it with an open mind, and you will be rewarded with one of the most unique and satisfying soups in Singapore’s culinary landscape.

Fuzhou Steamed White Cabbage (福州蒸白菜) – $20

★★★★☆ HIGHLY RECOMMENDED – 9/10

Visual Presentation: This deceptively simple dish arrives at the table as a mountain of translucent, jade-white cabbage leaves, their edges tinged with the faintest cream color from the prolonged steaming process. Scattered throughout are dark wood ear mushrooms and shiitake mushrooms, providing visual contrast against the pale backdrop. The entire composition glistens under a glossy coating of fragrant scallop sauce.

Preparation Method & Textural Impact: The transformative magic of this dish lies in its preparation—the cabbage undergoes over two hours of gentle steaming, a process that completely alters its character. What begins as crisp, raw cabbage emerges as something entirely different: tender leaves that practically dissolve on the tongue, releasing natural sweetness intensified by the long, slow cooking process. This is cabbage elevated to its highest potential, demonstrating the Chinese culinary philosophy of drawing out the intrinsic qualities of humble ingredients through patient technique.

Flavor Profile: The scallop sauce is the maestro conducting this symphony of flavors. It delivers a profound umami savoriness—that elusive fifth taste—that amplifies the natural sweetness of the cabbage without masking it. The sauce possesses a delicate brininess reminiscent of the sea, characteristic of dried scallops, which have been reconstituted and likely slow-cooked into the sauce base. Each mouthful is intensely savory yet somehow light, encouraging repeated tastings.

Recommendation: For skeptics who believe cabbage is boring, this dish will be a revelation. It is a masterclass in how traditional Chinese cooking techniques can transform the ordinary into the extraordinary. Perfect for those seeking vegetable dishes that deliver as much satisfaction as meat-based options.

Lee Do Prawn Rolls (虾卷) – $18 (Small) / $33 (Large)

★★★★☆ SIGNATURE APPETIZER – 8.5/10

These golden-brown cylinders arrive piping hot with beautifully bronzed exterior promising crispness. The dual-texture nature is its greatest triumph—the exterior skin shatters with satisfying crunch, giving way to succulent prawn interior. The prawns are consistently sweet with characteristic oceanic flavor marking quality seafood. The filling is minimally seasoned, allowing natural prawn sweetness to dominate.

Fuzhou Fried Noodles (福州炒面) – $12 (Small) / $24 (Large)

★★★★☆ TRADITIONAL STAPLE – 8.5/10

A generous mound of thick, flat noodles bathed in lustrous dark brown gravy, interspersed with octopus and clams. The noodles possess remarkable springiness, maintaining their bite even when thoroughly coated. The gravy is deeply savory with classic Chinese flavor building, while crispy fried shallots add crucial aromatic dimension. This represents Fuzhou comfort food at its finest—rustic, robust, and deeply satisfying.

Fragrance Crispy Duck (香酥鸭) – $30 (Half) / $55 (Whole)

★★★☆☆ MIXED RESULTS – 6.5/10

While the skin achieves remarkable crispness—flaky, brittle, and shattering delightfully—the meat suffers from extended roasting, tending toward dryness. The marination with eight herbs and spices provides complex aromatic profile, but the dryness issue is only partially mitigated by the accompanying sour plum sauce. Consider this for those who prioritize crispy skin texture over meat succulence. Pre-order required due to limited daily quantities.

Yam Paste with Gingko Nuts (白果芋泥) – $4.50

★★★★★ EXCEPTIONAL DESSERT – 9/10

Lee Do’s rendition achieves ideal consistency—smooth and creamy without being overly thick, possessing luxurious, almost mousse-like quality. The paste showcases natural earthy sweetness of taro enhanced by coconut milk drizzle. The gingko nuts are remarkably soft and tender with light sweetness, making them integral rather than something to push aside. At $4.50, exceptional value and perfect conclusion to a Fuzhou meal.

Traditional Recipe Reconstructions

Note: The following recipes represent educated reconstructions based on traditional Fuzhou cooking methods and ingredient analysis. Exact measurements and specific techniques remain proprietary to Lee Do Restaurant. These recipes are intended for home cooks seeking to explore Fuzhou cuisine and should be viewed as interpretive guides rather than exact replications.

Claypot Red Wine Chicken Soup

Serves 4-6 | Preparation: 30 min | Cooking: 1.5 hours

Essential Ingredients:

1 whole chicken (1.2-1.5 kg), cut into pieces
200g red wine lees (ang chow/红糟)
150g rice vermicelli noodles, soaked
200g button mushrooms, halved
50g fresh ginger, sliced
6-8 dried red dates
10g dried wolfberries
3 tablespoons sesame oil
2 tablespoons Shaoxing wine
1.5 liters chicken stock
2 tablespoons rock sugar
Salt to taste

Detailed Cooking Instructions:

1. Blanch chicken in boiling water for 2-3 minutes. Drain, rinse, pat dry.

2. Mix red wine lees with 200ml warm water, strain through fine-mesh sieve.

3. Heat sesame oil in claypot, fry ginger until fragrant. Sear chicken until golden.

4. Add Shaoxing wine, let sizzle. Add red wine lees mixture and stock.

5. Add dates, wolfberries, rock sugar. Bring to boil, reduce to low simmer.

6. Cover and simmer 45-60 minutes until chicken is very tender.

7. Add mushrooms, cook 15 minutes more.

8. Add soaked noodles, cook 3-5 minutes. Season with salt.

9. Serve immediately in claypot while piping hot.

Chef’s Notes: Quality of red wine lees significantly impacts the final dish. Seek ang chow from Fuzhou if possible. The distinctive crimson color should develop naturally—avoid food coloring.

Fuzhou Steamed White Cabbage with Scallop Sauce

Serves 4-6 | Preparation: 20 min | Cooking: 2.5 hours

This dish requires patience and extended steaming time (2+ hours) to transform ordinary cabbage into meltingly tender perfection. The scallop sauce is made from dried scallops slowly simmered in stock, then thickened and enriched with oyster sauce and sesame oil. High-quality dried scallops are essential for pronounced umami flavor.

Delivery Options & Takeout Services

Current Delivery Availability: Lee Do Restaurant does not offer proprietary delivery services but dishes are available for takeout. Check major platforms (GrabFood, foodpanda, Deliveroo) for current delivery partnerships.

Recommended for Takeout:

Excellent: Claypot Red Wine Chicken Soup, Fuzhou Steamed White Cabbage
Good: Fuzhou Fried Noodles, Yam Paste
Consume Immediately: Prawn Rolls, Crispy Duck (crispy elements soften during transport)

Pricing Structure & Value Assessment

Dish	Price Range	Value Rating
Claypot Red Wine Chicken Soup	$16 – $30	Excellent
Fuzhou Steamed White Cabbage	$20	Good
Lee Do Prawn Rolls	$18 – $33	Good
Fuzhou Fried Noodles	$12 – $24	Excellent
Fragrance Crispy Duck	$30 – $55	Fair
Yam Paste with Gingko Nuts	$4.50	Exceptional

Overall, Lee Do’s pricing reflects quality traditional restaurant positioning. While some items may appear expensive, portion sizes, ingredient quality, and labor-intensive preparation justify the cost. A meal for four typically ranges $80-120, positioning it as moderate to upper-moderate dining suitable for special occasions.

Final Recommendations & Conclusion

Who Should Visit

Food enthusiasts exploring regional Chinese cuisines beyond common offerings
Families seeking authentic traditional Chinese dining for special occasions
Those with Fuzhou heritage reconnecting with ancestral cuisine
Diners appreciating slow-cooked, traditional preparation methods
Cultural preservationists documenting Singapore’s culinary heritage

Must-Order Dishes

Claypot Red Wine Chicken Soup (essential first-timer experience)
Fuzhou Steamed White Cabbage (transforms perceptions of vegetable dishes)
Yam Paste with Gingko Nuts (exceptional value and quality)

Concluding Thoughts

Lee Do Restaurant represents more than just a dining establishment—it is a living museum of Fuzhou culinary traditions, maintained with remarkable dedication across three generations. In an era where traditional Chinese restaurants increasingly face challenges, Lee Do’s 58-year survival speaks to both cuisine quality and patron loyalty.

The restaurant’s strengths lie in unwavering commitment to authentic preparation methods—two-hour steaming of cabbage, careful sourcing of ingredients from Fuzhou, traditional recipes passed down through generations. While not every dish achieves perfection, the overall experience is one of authenticity and quality.

Final Verdict: 7.5/10 – Highly recommended for those seeking authentic traditional Chinese cuisine with historical significance. Some dishes may not appeal to all palates, but the overall experience is culturally enriching and culinarily satisfying.

Visit Information

Restaurant Name	Lee Do Restaurant
Address	61 Ubi Avenue 2, #01-13, Automobile Megamart, Singapore 408898
Operating Hours	Tuesday – Sunday: 11:30 AM – 3:00 PM, 5:30 PM – 10:00 PM Closed Mondays
Contact	Tel: 6742 2181
Nearest MRT	Ubi MRT Station (3-minute walk)
Halal Status	Not halal-certified

LEE DO RESTAURANT