Tee Soon Loong Chan Teo Chew Seafood Restaurant Review

Fried leeks: I have eaten the best vegetables, except Hong Kong Yuji soup leeks, just count this, clear fried can be fried into this is not simple. Golden melon taro mud white fruit: taro mud is very powdery and smooth, sweetness is moderate and a little salty. Durian ice: is to use durian pulp plus cream and other ice up, thawed after eating, full of durian meat.

This is a very good, Chaoshan seafood restaurant in Malacca. It is divided into indoor and outdoor parts. In the lively Malacca night market, this business is super hot. There are full of guests inside and outside. The Chaoshan seafood here is very in place. The authentic Cantonese seafood practice is to the extreme. It is really not worse than the Michelin restaurant. It is super affordable and delicious.

Very traditional Chaozhou cuisine, the boss is Chaozhou, Guangdong, the roast suckling pig inside is a must, that is, seven people eat a bit too much, other dishes are not ordered, the classics are not ordered, can not eat.

This seafood restaurant was opened by the local Teochew Chinese and is a favorite seafood delicacy among the locals in Malacca. Butter crab, raw prawn noodles and fried squid are all the signature dishes here. The rich butter aroma is matched with the fresh crab meat, the river prawns are fat and big, and the shrimp juice is delicious.

Chao Shun Long Qian Nostalgic Chinese Restaurant, taste a delicious variety of locally cooked Chinese dishes, fresh South African abalone, lotus root stir-fried with three vegetables, spicy fresh shrimp, and tin foil steamed Malay chicken and so on. Enjoying these delicious dishes worked up my appetite while experiencing the flavor of Malacca in this classical building.

The authentic Chinese food is not to be missed. It is cooked by the local Chinese in traditional ways. The Teochew-style dishes whetted my appetite. I ordered butter shrimp, starlight tofu, stir-fried kale and hot and sour steamed turtle, which were delicious.