A 100% Teochew Ah Niah’s Take on the New ‘Muay’ Menu at Zui Yu Xuan Teochew Cuisine

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As a 100% Teochew girl, you can be sure I know my Teochew muay (that’s porridge) well. So when I heard that Zui Yu Xuan Teochew Cuisine was launching its own take on the classic Teochew muay experience—previously only available at its sister restaurant Chui Huay Lim Teochew Cuisine—I knew I had to make the pilgrimage.

Muay Elevated

Available exclusively for weekend lunches from 12 July 2025, the new muay set at Zui Yu Xuan is a love letter to Teochew comfort food. The 6-course set (S$112++) for four pax isn’t just about plain porridge. It’s about what you pair with it.

You start with unlimited porridge (yes, unlimited!), and then you get to choose four types of preserved vegetables from a line-up that includes spicy preserved radish, fermented beancurd, and mustard greens. But that’s just the beginning.

Among the standouts, one dish had me going back for seconds (and thirds): the Teochew Puning Fermented Bean Free-Range Chicken. This isn’t your average chicken dish. The free-range chicken is gently simmered in a heady mix of Puning soybeans, ginger, spring onions and pandan leaves—infusing the meat with a beautifully aromatic savouriness. I have a confession to make – I don’t usually like Teochew dishes (despite being Teochew) because they tend to be mostly cold. But, this Puning Chicken was layered and full of flavour that hot or cold, I kept reaching for it.

Teochew Puning Fermented Bean Free-Range Chicken. Photo © Zui Yu Xuan

Of course, the Teochew Braised Platter deserves a mention too—a heady mix of pig trotters, large intestines, goose web, goose wing and squid, all lovingly braised in a master stock simmered with more than 20 ingredients. It’s a dish that speaks to the heart of traditional Teochew cooking – robust, earthy and intensely satisfying.

Teochew Braised Platter. Photo © Zui Yu Xuan

For those who like a bit of heat, don’t miss the house-made Hae Bi Hiam. Fragrant, spicy and utterly addictive, it’s a must-have condiment that instantly lifts every spoonful of porridge. And the unexpected part? This Hae Bi Hiam comes with chunky bits of crisp pork lard that brings it to a whole new level. I even suggested to the folks at Jumbo Holdings (which owns Zui Yu Xuan) that they should consider bottling the Hae Bi Hiam and sell it.

Then came the Cod Fish Steamed with Aged Preserved Radish – delicate, buttery cod paired with the umami-packed complexity of aged radish. The result? An elegant balance of richness and salinity, with a lingering sweetness that rounded it off perfectly. This was hands down one of my favourites of the afternoon.

Cod Fish with Aged Preserved Radish. Photo © Zui Yu Xuan

Zui Yu Xuan’s new ‘muay’ menu isn’t just another nostalgic throwback—it’s a thoughtful, modern tribute to Teochew heritage. The Puning Chicken and Steamed Cod were standouts for me, not just because they were delicious, but because they felt like dishes born from a deep respect for tradition. As someone who grew up on these flavours, I left with a full belly and a full heart. Whether you’re Teochew by blood or just have a deep appreciation for soulful, elegant Chinese cuisine, this meal is one you won’t want to miss.

Zui Yu Xuan Teochew Cuisine 
130/131 Amoy Street
Far East Square
Singapore 049959

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About Author

Katherine Goh is the managing editor and co-founder of Asia 361. On days when she is not writing, she spends her time dreaming of becoming a travel photographer. For editorial matters, she can be reached at email: [email protected].

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