Best Chiu Chow 正潮樓 @ Hong Kong

What can you expect when the name of your restaurant is the Best Chiuchow?

Best Chiu Chow 正潮樓 is a baby on the block (opened in 2024), but has quickly gained a reputation for really good Teochew cuisine. The dishes are prepared by Executive Chef Chen Zejia, a highly experienced national-level Teochew cuisine master chef from Swatow. Chef Chen comes from a family of chefs and formally began his apprenticeship at the age of 19. Since his debut, he has studied under many top famous Teochew cuisine masters, including He Guozhong, Luo Rongyuan, and Li Jinxiao.

He has recreated many Teochew classics thought to be lost like double boiled eel wrapped in lotus leaf 清燉荷包鱔, “pomegranate” crab 富貴石榴蟹 (crabmeat parcels resembling pomegranate) and cabbage pillows 玉枕白菜 (pork, shrimp, mushroom wrapped in cabbage). And also some really rare Teochew delicacies like braised old goose head 三年以上滷鵝頭, charcoal grilled giant conch 炭烧响螺 (above). These dishes required at least 4 days advance booking for them to source and prepare the ingredients. I will leave them for the next time. Now for regular programming.

Braised Goose Blood Curd 鵝紅

Her Godfather specially picked this restaurant because Princess wanted to eat blood curd, and this restaurant was the only one he could booked for the weekend at such short notice that served this dish. She actually wanted the Sichuan mala version that is cooked in a spicy sauce with garlic chives. But I still think this is very high quality blood curd.

Braised Goose Neck (Deboned) 鵝頭頸（去骨）

The name card for any good Teochew restaurant must be the braising liquid used for its goose and other meat. The braise was slightly sweeter than the ones we do at home, and I like the fact they deboned the goose neck before serving, which makes them very good eats.

Braised Goose Intestines 鵝腸

The same braising liquid was used for blanching the goose intestines. I loved the crunchy texture, and Princess loved the braised peanuts especially.

Teochew-style Marinated Raw Mud Crab 生醃膏蟹

The chef marinates fresh crabs for three days with a mixture of raw garlic, chili, coriander, salt, soy sauce, fish sauce, and sorghum liquor to preserve the seafood’s freshness to the greatest extent possible, making it delicious without being fishy.

Wok-fried Nanao Squid with Garlic 油泡南澳鮮魷

My mom always said she craved for the squid dish in Hong Kong that she ate many years ago (60s) when she came to Hong Kong with my dad. That’s why I always order the stir-fry squid dish to see if that’s the one dish that she remembered. This squid was very delicious, cooked perfectly and retained the right temperature without sacrificing the doneness. It would have been the one but it was served with a tangy Thai lemongrass chilli sauce that disqualified it from being it.

Deep-fried Puning Tofu 普寧炸豆腐

普寧豆腐 Puning Tofu is another classic tofu dish not available in Singapore. Puning 普宁 is a town famous for its excellent mountain water and therefore great tofu. Served with a salt water with chives dip, the slightly smokey tofu is deep fried until the external skin is crispy and tasty.

Poached Congee With Fresh Oyster and Dried Fish 方魚蠔仔粥

I prefer the baby oyster porridge 蠔仔粥 from another restaurant as this version is missing or had too little of the dried sole fish 铁脯 which is essential for the umami. I guessed it’s because the chef is from Swatow and so the flavours have been adjusted from the Hong Kong influence Teochew food that I came to be familiar with.

Swatow Oyster Omelette 汕頭蠔洛

Swatow is a port and a business city so the seafood food there is outstanding. Many Teochew diaspora came from Swatow or left from Swatow. But the simplest item of them all – the oyster omelette – is something that every Teochew would remember and order whenever they can. This version is crispy yet the oyster has not been cooked to death. Very flavourful with Teochew fish sauce 鱼露, it was great with the porridge.

Poached Green Bean Paste In Sweet Soup With Yam Balls 清心丸綠豆爽

This dessert is known as tau suan in Singapore, and the only different is the addition of those translucent yam balls called 清心丸. It is mainly made by mixing tapioca flour or sweet potato flour with boiling water to form a dough, steaming it, and then cutting it into small pieces. Its most distinctive features are its translucent appearance and extremely chewy texture.

The food was really good, and the service was fantastic (something I was surprised this trip that we have received such great service generally.) I would love to come back to try their special dishes given the quality and flavours of the dishes we tried tonight. Be warned – the glass panel on the front door has been cleaned so well that I bumped right into it. Not only I left with great impressions of the food and service, I left with a bruised right eye as well.

Best Chiu Chow 正潮樓
Ground Floor B, Phase I, China Taiping Building, 8 Sunning Road, Causeway Bay
銅鑼灣新寧道8號中國太平大廈第一期地下B舖
Tel : +852 2116 5519

Visited May 2026