First time visiting Fu Yuan Dining with my parents for dinner. We had most of the signature dishes and were all very impressed! The food came out a little too fast, and with limited table space, we felt a bit rushed to finish. Overall, it was still a great experience. Would definitely recommend and be back to try their dim sum menu! 🙇🏻♀️✨
Missy Bella
4
We had an early Father’s Day celebration at Fu Yuan, located at Block A, Clarke Quay (just next to the taxi stand).
We ordered several of their signature dishes, including:
• Pan-fried oyster omelette
• Braised platter
• Marble goby (Teochew style)
• XO scallop with asparagus
• Crabmeat tofu
• Grilled Kurobuta black pork
• Chilled drunken yellow roe crab
Every dish was well-executed and made with fresh, high-quality ingredients. A standout for us was the pan-fried marble goby served in shark cartilage soup—the broth was incredibly rich and flavourful; we could’ve happily sipped it on its own!
I also really enjoyed the chilled drunken yellow roe crab—super creamy with a texture and taste that reminded me of ice cream. An unexpected delight!
The total bill for 5 pax came to around $480++. As a bonus, there was a special promotion: a complimentary lobster in creamy pumpkin sauce with a minimum spend of $200—a generous and delicious addition to an already satisfying meal.
Toh Bing Cheng
5
I had my ROM hosted here, and the restaurant was super accommodating! We managed to fit up to 16 people at one table in a private room. The food was so good that we'd eaten some dishes before taking pictures, and the room has a KTV set, which really helps with the mood! Their service is professional and excellent, making the whole event and lunch very enjoyable for me and my wife's family. Really recommend this restaurant to everyone! Will come back to try other dishes as well.
The pork with red alcohol pear was delicious. Their signature eggplant dish is a must-try as well! The shark fin soup was full of collagen.
Choy Cheng-Zhen
5
One of the finest Chinese dining experiences I’ve had, where sumptuous Teochew cuisine is served with a touch of elegance.
The meal begins with a tender Black Kurobuta Char Siew, perfectly paired with sweet red wine pear, a refined start that awakens the palate.
Then came one of the highlights: the Crispy ‘Bing Chuan’ Brinjal, beautifully crisp on the outside, moist and sweet within.
The Teochew Pan-Fried Oyster Omelette is fried to golden perfection, with juicy, fresh oysters tucked inside. Be sure to dip it in the tangy chilli sauce. It elevates every bite.
Next, the Chilled Drunken Yellow Roe Crab: the sweet, tender meat and rich roe shine through, beautifully enhanced by the house-brewed Hua Diao wine sauce.
The humble Preserved Radish Hor Fun surprises with depth, a perfect balance of flavour and wok hei that won over everyone at the table.
Then came the creative twist: Pumpkin Boston Lobster. The succulent lobster is coated in a velvety pumpkin sauce that’s unexpectedly delightful, a bold, modern take done right.
My favourite was the comforting yet complex dish that followed: the Double-boiled Salted Vegetable Pig’s Stomach Soup, stuffed with French poulet. Every sip was layered with savoury richness and luxurious warmth.
We ended on a classic note: the all-time favourite Orh Nee, rich, smooth, and soul-satisfying.
A meal that impressed at every turn. I’ll definitely be back to explore more of their signatures!
Shirley Mei Fei Lim
5
Being Teochew, we decided on this restaurant for a homecoming celebration. It was a good choice as the staff were considerate and helpful. There were 18 of us, and we were given a private room with a very large round table. Being our first time there, the staff guided us through the menu. We decided on a mix of their signature dishes, some with multiple portions, like the Grilled Kurobuta Black Char Siew, two Fish dishes cooked in different styles, Live Prawns, Double-Boiled Salted Vegetable Pig's Stomach, Steamed Fu Yuan La Tofu with Superior Soy Sauce, Braised Meat Platter, Seafood Yuan Yang Hor Fun, and various appetisers like Large Blood Cockles (super yummy!), Marinated Jelly Fish with House Special Garlic Sauce, Crispy Bing Chuan Brinjal, and Marinated Duo-Coloured Lotus. For desserts, we tried the Orh Nee (Mashed Taro with Pumpkin and Gingko) and Chilled Mango Sago with Pomelo. Without a doubt, our favourites were the appetisers! They were unique, especially the large, super delicious cockles and the crispy brinjal, which left us craving for more! We will definitely visit again on our next trip back.
PS The private room on the second floor was accessible for one of our guests in a wheelchair via a guided route.