Tee Soon Loong Chan Teo Chew Seafood Restaurant

Stir-fried radish: This is the most delicious vegetable I have ever eaten, except for the amaranth in soup from Kun Kee in Hong Kong. It is not easy to stir-fry it like this. Pumpkin taro puree with ginkgo: The taro puree is very powdery and smooth, with moderate sweetness and a little saltiness. Durian ice: It is made by freezing durian pulp with cream, etc., and eating it after thawing, your mouth is full of durian pulp.

This is a very good Chaoshan seafood restaurant in Malacca. It is divided into two parts, indoor and outdoor. In the bustling Malacca night market, this restaurant is extremely popular. The inside and outside are full of customers. The Chaoshan seafood here is very well done. The authentic Cantonese seafood method brings out the freshness of the ingredients to the extreme. It is really no worse than a Michelin restaurant. It is super affordable and delicious.

Very traditional Teochew cuisine. The boss is from Chaozhou, Guangdong. The roast suckling pig is a must, but the portion is a bit too big for seven people. We didn't order many other dishes, not even the classic ones, because we couldn't finish it.

Chaozhou cuisine restaurant, originally had to book in advance to have a place, but in the end, the boss also freed up an empty table for us. The boss also politely gave us some good dishes, suckling pigs, noodles, especially the sauce. I really feel delicious. Taro mud makes a dessert after dinner, and eats well. But the service may be diligent, will disturb the guests, or time should not be too frequent for the good.

The first time I came, I came with the idea of exploring the store and ordered a special drink. It was quite pleasant and worthy of praise.