Da Niu Chao Shang Hai Xian 大牛潮汕海鲜 is a new restaurant on Kampung Bahru Road that specializes in Chao Shan (Teochew) cuisine.
Chao Shan is in the eastern region of Guangdong and it is where Chaozhou or Teochew cuisine originated from. It is the eastern seaboard of Guangzhou, hence seafood is a prominent ingredient in Chao Shan cuisine.
Da Niu Chao Shang Hai Xian 大牛潮汕海鲜 focuses mainly on seafood but there are meat and vegetable dishes as well.
The braised meats arrived first, probably because it is the easiest to prepare.
Da Niu Chao Shang Hai Xian 大牛潮汕海鲜 offers 4 types of braised meats – Braised Duck 卤鸭 [Small S$15, Medium S$22, Large S$30], Braised Pig’s Trotters 卤猪脚 [Small S$14, Medium S$18, Large S$22], Braised Pork 卤猪肉 [Small S$10, Medium S$15, Large S$20] or Collagen Pork Jelly 猪脚冻 [Small S$14, Medium S$18, Large S$22].
This is Twin Combination 双拼 [Small S$16, Medium S$22, Large S$26] of Braised Duck 卤鸭 and Braised Pork 卤猪肉. There is also Four Combination 四拼 [Small S$20, Medium S$28, Large S$36] if you want to try a little of everything.
After the strong-tasting meats, cleanse your palate with the wholesome Tofu Cabbage 豆腐白菜 [Small S$10, Medium S$13, Large S$16]. This is dry version where the tofu and cabbage is served in a hot ceramic pot. The sweetness from the cabbage marries well with the dry tofu.
Clams in Sha Cha Sauce with Pickled Vegetables 酸菜沙茶花蛤 [Small S$16, Medium S$26] is a classic dish in Chao Shan region. The sourish pickled vegetables gives the sweet clams an interesting contrast.
The staff recommended Fried Kway Teow (Dry) 干炒粿条 [Small S$10, Medium S$15, Large S$20] but it’s not that great. The kway teow has some wok hei but tastes rather bland. There is no much ingredients, just a few pieces of kai lan.
You can’t go wrong with the classic Stir Fried Squid with Celery [Small S$20, Medium S$28, Large S$38]. The squid is tender with slight chewiness while the celery gives the dish some nice crunch.
The prawns in Steamed Prawn with Garlic 大虾蒜蓉蒸 [S$6/100g) are sweet and succulent but the best part is actually the vermicelli below the prawns. The vermicelli has fully absorbed the juice from the prawns during steaming and it is downright delicious.
Chao Shan Pickled Blood Cockles 潮汕生腌血蛤 is an off-menu dish that the owner treated us to because my colleague is his friend. Blood cockles are a delicacy in Chao Shan that is only eaten during festivals and special occasions.
The cockles are blanched and mixed with ginger, garlic, dark soy sauce, light soy sauce and Chinese parsley.
These juicy reddish-colored cockles are small in size but have a crunchy texture. The aromatic sauce gives it a sharp and delightful flavor. I think it will make the perfect accomplishment for beer.
Come down to Da Niu Chao Shang Hai Xian 大牛潮汕海鲜 for some Chao Shan seafood dishes that is sure to leave you craving for more.
Da Niu Chao Shang Hai Xian 大牛潮汕海鲜
Address: 61 Kampung Bahru Road, Singapore 169368
