Typical Chinese restaurants have you choose between the twin pillars of Southern Chinese cooking – either Teochew or Cantonese cuisines. Instead, San Shu Gong presents a menu that seamlessly blends signature dishes from both culinary traditions. This approach stems from the family’s desire to realise their third uncle’s dream of owning a restaurant that celebrates the best of both worlds.
San Shu Gong pays close attention to authenticity and detail, insisting on making its own tofu instead of ordering from a factory, as well as brewing its own vinegar without additives. Each dish is served with a homemade chilli sauce meticulously crafted to perfectly complement its unique flavour profile.
We recommend the braised whole chicken stuffed with pig’s stomach ($138) – a rich and nourishing peppery broth and an old-time favourite. Do note that this dish must be ordered at least 24 hours in advance.
Other table favourites include the pan-fried oyster omelette ($16) with a delightfully crispy underbelly, the deep-fried sea cucumber ($32) for its interesting texture, and the wok-fried cai pu kway teow with homemade XO sauce (from $14). And for seafood lovers, the Teochew cold yellow roe crab marinated with Shaoxing wine ($16 per 100 grams) is a must-order for sweet, glistening morsels of crab meat bursting with roe, beautifully deshelled and plated for your convenience.
