Fu Yuan Teochew Dining (馥苑) is a Teochew and Cantonese restaurant at Clarke Quay, Singapore, serving classic Chinese dishes and fresh live seafood with new and creative cooking styles that add boldness and vibrancy to every plate. The menu honours the kitchen's culinary roots, using quality ingredients and long-standing Teochew recipes guided by the head chef's deep respect for tradition.
Standouts include the Chilled Drunken Yellow Roe Crab with house-brewed Hua Diao wine sauce, Wok-Fried Preserved Radish 'Hor Fun' and the Teochew Style Pan-Fried Oyster Omelette. At lunch, a handcrafted dim sum range with a modern Hong Kong flair takes over — from siew mai and bolo char siu buns to egg tarts and century egg congee — with classic Teochew desserts like silky orh nee to finish.
Originally in the heart of Clarke Quay and now joined by a smaller sibling at Greenwood, the Clarke Quay flagship offers a main dining hall, private dining rooms and versatile event spaces — cosy alcoves to elegant rooms — for everything from family gatherings to refined business lunches. Reservations are open daily by phone, WhatsApp or online.
Fu Yuan Teochew Dining (馥苑) sits along the Singapore River at Clarke Quay, where heritage shophouses, riverside promenades and the city skyline meet. Its tagline — 馥香四溢，团圆在苑, fragrance filling the air as reunion gathers in the garden — captures what the restaurant is about: Teochew and Cantonese cooking served in a warm yet sophisticated setting, made for gatherings with friends and loved ones.
A Teochew and Cantonese restaurant through and through, Fu Yuan serves classic Chinese dishes and the freshest seafood, presented with new and creative styles that add boldness and vibrancy to each plate. Time-honoured techniques meet contemporary interpretations, and the menu honours long-standing Teochew recipes guided by the head chef's deep respect for tradition. Originally located in the heart of Clarke Quay and now joined by a smaller second home at Greenwood in Bukit Timah, the Clarke Quay outlet remains the flagship — complete with a main dining hall, private dining rooms and spaces for events of all sizes.
Three dishes define a first visit. The Chilled Drunken Yellow Roe Crab — the house's marinated raw roe crab — is made with fresh crabs so the meat stays sweet and tender with no fishiness, carefully chilled and best enjoyed with the restaurant's house-brewed Hua Diao wine sauce, a must-try recipe refined to excellence. Each bite lingers, balancing flavour and texture.
The Wok-Fried Preserved Radish 'Hor Fun' is a comfort classic pulled from the Teochew cooking archives and elevated with refined technique. Old preserved radish, chosen for its deeper fragrance compared to the regular kind, is stir-fried through silky rice noodles, lending savoury depth and a slight crunch to every mouthful.
Then there is the Teochew Style Pan-Fried Oyster Omelette, a classic favourite: fresh, plump oysters folded into a golden, crispy omelette that masterfully balances crunch and softness so the oysters' natural sweetness leads. Simple, heartfelt and full of flavour.
Dim sum is a lunch-only affair here, and a celebration of Chinese tradition with a touch of modern Hong Kong flair. Every piece is handcrafted in the kitchen — from signature Siew Mai with delicate skin to nostalgic Bolo Char Siu Buns with buttery crusts and sweet pork, golden Egg Tarts, Steamed Rice Rolls with Crispy Shrimp and the comforting richness of Century Egg and Pork Congee. For a more indulgent table, there is Braised Duck and the exquisite Braised Shark's Fin with Conpoy and Crab Meat. The selection keeps evolving, which is part of why regulars keep returning.
Drinks are thoughtfully curated to complement the food: the soothing warmth of traditional Chinese tea, crisp draught beer, red and premium red wine, white wine, champagne, soju, Chinese liquor, whisky and cognac — enough range for a business toast or a family banquet alike.
Dessert stays proudly Teochew. Orh Nee, the silky yam paste perfected over generations, heads the list, alongside the delicate warmth of Teochew Style Sweet Soup with Peach Gum and the cool, velvety Chilled Mango Pudding. Every meal ends as beautifully as it begins.
The Clarke Quay space is designed with different moments in mind — cosy alcoves for intimate dinners, elegant rooms for refined business lunches, and versatile private dining spaces for celebrations of all sizes. Bespoke experiences come with tailored menus, attentive service and impeccable details, whether it is a grand dinner or a quiet moment with loved ones.
Lunch runs 11:30am to 3:00pm (last order 2:30pm) and dinner 5:30pm to 11:00pm (last order 9:45pm), Monday to Sunday. Reserve online, or call or WhatsApp +65 88020101; private events and large group bookings are handled via [email protected]. Getting there is easy: Clarke Quay MRT (NE5) and Fort Canning (DT20) are about five minutes' walk away, City Hall (NS25/EW13) about ten, with buses 54, 32 and 195 serving the area. Drivers can park at Clarke Quay @ CQ Block E, and taxi stands sit on River Valley Road (C01) and Tan Tye Place (C04). Delivery and takeaway are available through the restaurant's online store.
Whether you come for the drunken crab, a handcrafted dim sum lunch or a bowl of orh nee to finish, Fu Yuan offers a meal that is both rooted and current — a Teochew table where tradition is honoured and every plate still manages to surprise.