From outside, Lee Kui (Ah Hoi) looks every bit like a seafood restaurant, especially the crab logo on their signboard. But it is actually a 100% old school Teochew restaurant. The phrase "old school" here means that there is no fusion food here, only the good old taste and cooking methods from the 1980s or earlier.
Even though it was a quiet Monday evening along Mosque Street at Chinatown, but the restaurant was already 70% packed when we arrived around 8pm.
I specially took a photo of their open fridge. Braised duck, braised sea cucumber and steam fish, all authentic Teochew delicacies. I cannot remember when I seen this display in any restaurant or eating place.
Since this is an "old school" restaurant, the decor, chairs and tables are all of old design too. They are new, just that the designs looks old and outdated.
Our first dish was the S$25 cold crab. Crab was small, but there was a lot of crab roe goodness inside. The flesh was sweet and fresh. I am not sure how they steam their crab, but everything was done perfectly.
Hae Cho, or prawn rolls. Can taste the crunchy prawns and pork inside the rolls. Really addictive.
Instead of rice, we ordered white porridge. Went well with the fried stuffs. Porridge was pipping hot and the rice bits were soft but not mushy.
Glutinous Rice wrapped in pig intestine. This may sound gross to some, but there is not bad smell and taste. I like how the sticky rice had a QQ wrapping due to the intestine. I find it really nice, especially with the fragrant shallot oil on top. This is something you will have a difficult time finding in Singapore.
This got to be one of the best Oyster Omelette. Big fresh juicy oysters which are added seperately onto the egg omelette. The egg was well fried. Great with their porridge.
Teochew Siew Mai (Suo Bee) - I find this so-so. Can taste fresh minced pork and prawns and none of those Khong Guan siew mai quality. But the taste was really average.
Ended the meal with Orh Nee (Mashed Taro). Like the sinful pork lard oil on top of the mashed taro. The pork lard oil made all the difference to the mashed taro!
Really traditional Teochew food with the home made taste to it. I find this Teochew restaurant having some Hokkien influences to it, but wil encourage you to go try and see if you like this old school Teochew restaurant.
Lee Kui (Ah Hoi) Restaurant
8/9/10 Mosque Street