Located on a quiet side street off Newton Circus flanked by towering apartment blocks is a very unlikely building. The structure is a sight to behold: through an ancient Chinese gateway with giant roaring lions guarding either side of its doors lies the Chui Huay Lim Club. Founded in 1845 as a place for prominent Teochew families to meet, you wouldn't guess the site's 166-year history from the brand new building that just opened in October.

The home of Singapore's oldest Teochew community club, you can be sure that dining at Chui Huay Lim Teochew Cuisine restaurant is one of the most authentic Teochew experiences possible. Run by the JUMBO Group of Restaurants, the food here has been refined to perfection by the keen eyes of generations of critical Teochew matriarchs. Classic dishes range from Cold Crab to Braised Duck, but for variety you'll also find some familiar favourites like boiled live prawns and chilli crab. The seafood comes from tanks lining the restaurant, and was some of the best steamed pomfret the Chope Team has ever had. The house specialty though is clearly the Teochew Style Roasted Suckling Pig, which multi-generations seem to flock to the restaurant for day after day.

Chui Huay Lim Teochew Cuisine offers traditional cuisine in a comfortable and tasteful setting - a must-try dining experience for your entire family, and you don't even need to be a member of the club!

"try the Teochew Puning steamed kampong chicken with fermented beans and spring onions (half, $15); nongamey liver rolls ($8 for six); and, if you’re in a big group, the charcoal-roasted suckling pig (whole, $168) stuffed with a spring-onion bean paste under the skin." -Time Out Singapore

Teochew Style Roasted Suckling Pig is the signature dish at Chui Huay Lim Teochew Cuisine. Crispy skin layered on sweet pork crackling, it's hard to find a more authentic or delicious version out there. We've seen tables order one, devour it, and order another!

We also loved the rich and flavourful Fish Maw Soup with Crab Meat followed by the Teochew Braised Duck. Slices of tender and meaty duck are placed on a plate of soft tau kwa (beancurd) and drizzled in a fragrant dark sauce.

The Deep Fried Ngoh Hiang is flavourful and juicy, while two dishes – Claypot Braised Beancurd with Seafood, and Braised Conpoy with Eight Vegetarian Treasures are hearty. Wash down the food with a choice of bespoke or regular pu-erh teas.

Then, end off the meal with dessert: a must-try is the famous Teochew delicacy – Orh Nee or yam paste. The restaurant serves two kinds, one with gingko nuts and the other with hashima. They also serve excellent Sugar Encrusted Deep Fried Yam Sticks.

"Re-opened in the clubhouse of the 166-year-old association of the same name (chui huay lim means ‘drunk flower forest’), the restaurant now resides in a modern black-and-white space rendered grey in some areas by blue lights. The fare is traditional Singaporean-Teochew, with influences from Chaozhou, China. While the Teochew steamed pomfret ($9.80 per 100g) is a standard order, try the Teochew Puning steamed kampong chicken with fermented beans and spring onions (half, $15); nongamey liver rolls ($8 for six); and, if you’re in a big group, the charcoal-roasted suckling pig (whole, $168) stuffed with a spring-onion bean paste under the skin." -Time Out Singapore