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Bringing together the best of Teochew and Cantonese cuisines, this spot serves up rich, time-honoured flavours rooted in tradition, all under one roof. At San Shu Gong, it’s clear – great food starts with great ingredients, and everything else follows.
Appetisers
For a refreshing starter, order the Chilled Cherry Tomato Marinated with Sour Plum (S$13), especially good as a palate cleanser before the rich, heavier mains. A personal favourite was the Deep-fried “Ngoh Hiang” Roll (S$16) and the Braised Goose Liver (S$38), which paired well with the Braised Tofu and tangy chilli dip.
Mains
Indulge in the Braised Superior Shark’s Fin Soup (S$62), beautifully galatinous with a silky texture, or if you enjoy the delicacy of Fishmaw, opt for the Teochew Shark’s Fin & Fishmaw in Peppery Soup (S$68). Don’t forget to add a dash of vinegar for a robust flavour profile.
A classic done right and must-order is the Braised “Kampung Chicken” Seasonal and Marinated with Superior Soya Sauce (from S$22). The savoury depth from the marination brought out the meat’s natural flavour, and the chicken was braised till perfectly tender. If you’re looking for a nostalgic dish that suits the taste buds of younger or picky diners, order the atas Sweet & Sour Iberico Pork (S$30), better known as the popular cai peng (economy rice) dish, Gu Lou Yok, but make it fancy.
Regulars often pre-order chef’s specials like the Pekin Duck (S$138), Roasted Whole Suckling Pig (S$338), and other dishes not on the standard menu, so it’s worth checking with the restaurant on what’s available when you book.
We only ordered a Medium portion of Wok Fried “Cai Pu” Kway Teow with Homemade XO Sauce (S$24). A distinct smoky fragrance hits you the moment the plate arrives, and the noodles carry a light wok hei at the edges, balancing out the umami notes. For portions like this, it should comfortably feed at least 4 pax.
Seasonal Vegetables
Turns out the best part of a zucchini isn’t the zucchini at all. A highly recommended dish is the Deep-Fried Zucchini Flower with Fisherman-Style (S$30), which was definitely the star of the show. The taste is much more subtle than the zucchini itself, with a faint vegetal sweetness. The crumbs (shaved almonds and small dried shrimps) were so addictive that this plate of goodness was devoured in seconds.
Another no cap(page) best veggie dish was the Braised Tianjin Cabbage Roll with Yellow Crab Roe & Meat Stuffing in Spinach Broth (S$14). A refined, comforting dish that balances richness, proving that vegetables can absolutely hold their own on a menu full of bold, savoury dishes.
Desserts
Are you really in a Chinese restaurant if you leave without ending your meal with Chinese desserts? Leave some space in your stomach and try the Steamed Yam Paste with Gingko Nut & Pumpkin (S$5) or Teochew “Tau Suan” with Gingko Nut & Flour Fritter (S$5).
Lunch seatings are available at 12pm, 12.15pm, and 12.30pm, while dinner seatings are at 6pm and 8pm. Do note that some dishes require one day’s advance order, so it’s best to check with the restaurant ahead of your visit if there’s something specific you’re hoping to try!
Experience San Shu Gong yourself at New Bahru today! Click here to check out their extensive menu. As the restaurant is popular, walk-ins may not be recommended. Early reservations are essential; secure your seats here.
San Shu Gong Private Dining
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📍 46 Kim Yam Road, New Bahru, #01-01, Singapore 239351
🕚 12pm – 2.30pm (Mon to Fri), 11.30am – 2.30pm (Sat to Sun), 6pm – 11pm (Mon to Thu), 5.30pm – 11pm (Fri to Sun)
Photos by Adoncia Ho