Just the sight of egg tarts is usually enough to get our mouths watering instantly. A glistening circlet of golden custard, nestled within a crisp, buttery crust – what’s not to love? Whether you like yours Portuguese or Hong Kong -style, encased in shortcrust or flaky puff pastry, we can all agree they’re worth travelling and even queueing for. Sink.
Call us sweet tooths, but the pinnacle of Teochew cuisine doesn’t lie in its congee, pao fan, or even braised duck. That crown belongs to the humble orh nee, or steamed yam paste – a warm, silky purée that’s simply served in coconut milk along with ginkgo nuts and pumpkin. While old-school orh nee will never go out of style,.