Twin stone lions, a small koi pond and potted plants shroud the restaurant with a rustic and inviting aura. Established in 1958 and well into its third generation, Ban Seng never fails to dish out traditional Teochew fare at affordable prices. Light on the tongue and refreshing on the palate, the quality of the food left us spellbound. The starter of deep-fried prawn rolls was surprisingly light and well -complemented by the sweet chili sauce. Make it a point not to miss the sambal crayfish infused with a piquant yet delicate aroma. If you’re looking for a more hearty concoction, the seafood treasures claypot, with scallops, clams, prawns and sliced fish cooked in a thick, starchy broth is absolutely heavenly. {loadposition content_adsensecontent} The traditional shao mai is given a creative twist, as its Teochew cousin comes filled with minced pork, mushrooms, and water chestnuts, which are served with ginger slivers. We rounded up our meal with the traditional Teochew dessert: yam paste with ginkgo nuts and minced pumpkin, thick, sweet and oh-so-sinful, it is among the best we had ever tasted. – Ban Seng Restaurant, Riverwalk Apartment, 20 Upper Circular Road, Tel: +65 6533 1471, +65 6533 4995