Fu Yuan Teochew Dining Greenwood brings Teochew fare with creative flair to Greenwood Avenue

SINGAPORE – Greenwood Avenue has a new addition in the form of Fu Yuan Teochew Dining Greenwood. The 70-seat eatery is the smaller sister outlet of the sprawling 250-seat Fu Yuan Teochew Dining Clarke Quay, which occupies 8,000 sq ft over two levels in Clarke Quay.

The Greenwood outlet, opened on Dec 22, 2025, offers live seafood and handmade dim sum, along with familiar signatures from the flagship outlet. The menu stays true to Teochew tradition while introducing just enough creative flair to keep the dishes engaging.

Start with the Steamed Pork Dumpling “Siew Mai” with Tobiko ($9.80++ for four). Handmade daily with fresh chilled pork and prawn, each piece is plump and juicy, with texture coming from crunchy dried shiitake and bursts of tobiko. 

Deep-fried Sweet Potato Sesame Ball with Salted Egg Yolk ($8.80++ for three) is a modern spin on jin doi. Purple sweet potato is incorporated into the glutinous rice dough for colour, while the centre delivers a molten salted egg yolk core. The balance is spot-on – crisp on the outside, stretchy within and not cloyingly sweet.

For something more substantial, the Wok-fried Preserved Radish Hor Fun ($24++ for small, $48++ for large) is a carb dish worth ordering to share. The flat rice noodles are silky and lightly smoky, paired with aged preserved radish sourced from Chaoshan. The eggs are deliberately chosen for their deep yellow yolks, lending richness without heaviness.

The restaurant’s showpiece is the Double-boiled Salted Vegetable Pig’s Stomach Soup stuffed with French Poulet ($108++), suitable for six to eight diners.

A whole French chicken is stuffed into a pig’s stomach, then simmered in a pork and chicken stock boiled for up to eight hours, resulting in a gently gelatinous texture. Pumpkin and carrot give the soup its golden hue, while crunchy salted vegetables and Chinese celery add contrast. The peppery warmth of white peppercorns is present but restrained.

The pig’s stomach and chicken are deboned and portioned tableside before being ladled into individual bowls.

Also worth splurging on is the Chilled Drunken Yellow Roe Crab ($88++), which features Sri Lankan crab cooked in a gentle medley of Chinese herbs and served in a house blend of rice wine, lightly sweetened to complement the richness of the yellow roe rather than mask it.

End on a comforting note with the Mashed Taro Orh Nee ($7++), which is smooth and fragrant, cooked in shallot oil and pork lard, and paired with pumpkin and ginkgo for a clean, lightly sweet finish.

Where: 24 Greenwood Avenue
MRT: Tan Kah Kee
Open: 11am to 3pm, 5.30pm to 10.30pm daily
Tel: 8980-2424
Info:

fuyuandining.sg