Minimal seasoning allows fresh taste from sea to shine through KEEPING it simple and natural are perhaps the most distinct characteristics of Teochew cuisine. Traceable to the eastern part of China’s Guangdong province, the cuisine’s light and delicate flavours with minimal use of seasoning brings freshness to the fore. This is especially important when cooking seafood, which is popular in Teochew cuisine.
While Teochew food is no stranger to the Malaysian dining scene, finding a place dedicated to this classic cuisine is by no means an easy feat. That is until Upper Palace Teochew opened its doors at The Exchange TRX Kuala Lumpur. Upper Palace Dining Group founder Datuk Henry Yip said his restaurant was the first in Malaysia to serve modern Teochew cuisine.
Yip (right) pictured with Lee, has mastered the art of Chinese tea. “Here, Hong Kong Teochew-type cuisine is the highlight where the cooking method is modernised, simply because our Hong Kong chefs are exposed to Western cooking techniques,” he said. To mimic a Hong Kong dining experience, Yip partnered with Hung Delicacies Hong Kong to feature some of its top-notch braised dishes.
Renowned for its braising technique, Hung Delicacies has held on to the one-Michelin star for five consecutive years. “Braising is important in Teochew cuisine,” said Yip, highlighting that Hung Delicacies relied on its own aged braising stock for its duck, chicken, tofu and pig’s feet dishes. “So, we worked with Hung Delicacies.
