Clover Kitchen: A Neighborhood Gem near Bishan That Deserves the Hype for Affordable Teochew Zichar

While exploring lunch spots near Bishan, I came across Clover Kitchen, a cozy zichar eatery tucked away in the quiet streets of Clover Way. Specializing in affordable Teochew-style dishes, it was a hidden gem amidst an area filled with factories and offices.

Growing up with Teochew cuisine, I’ve always loved its delicate flavours—think steamed pomfret and hearty braised duck. Naturally, Clover Kitchen caught my attention. Affordable Teochew food is a rare find, and this is where Clover Kitchen truly shines: it brings the comforting flavoUrs of Teochew cuisine to a casual, welcoming setting without breaking the bank.

I’ve already been to Clover Kitchen twice (okay, maybe three times). It’s now become my go-to for hearty lunches and the occasional dinner when I don’t feel like cooking at home. Here are a few dishes that have won me over:

Hei Zou, or prawn rolls, are a quintessential Teochew appetizer, but Clover Kitchen takes it up a notch with their deep-fried charcoal hei zou. The black hue from the charcoal adds visual intrigue, but the real magic lies in the taste. Crisp on the outside, the rolls are stuffed with a mix of minced prawn, pork, and water chestnuts, creating a delightful medley of textures. It’s crunchy, savoury, and utterly addictive—perfect as a starter or a snack to share.

Hot Plate Chilli Prawn Tofu immediately reminded me of the bold, sweet, and spicy flavours of chilli crab sauce—but with an added twist. It’s served sizzling on a hot plate, and just when you think it couldn’t get any better, a raw egg is poured over the sauce. The egg cooks in the residual heat, making the sauce creamier and richer, perfect for spooning over rice. The prawns were fresh and juicy, while the silky tofu absorbed the sauce beautifully. It’s a dish that brings the excitement of chilli crab into a simpler, more accessible form.

Pumpkin Buttermilk Deshell Prawn is as indulgent as it sounds. The prawns, already deshelled for convenience, are coated in a luscious pumpkin buttermilk sauce that strikes a perfect balance between sweet and savoury. The sauce is creamy yet light, with the natural sweetness of pumpkin complementing the buttery richness. It’s one of those dishes that makes you want to wipe the plate clean with your rice—or even better, with your fingers.

A bold, tangy dish that’s ideal for sharing, Clover Kitchen’s Assam Curry Fish Head is a treat for the senses. The fish head is cooked to perfection, with tender, flaky meat that absorbs the vibrant assam curry. The curry itself is a balance of sourness from the tamarind and spiciness from the spices, making it an irresistible choice for curry lovers. Paired with rice, it’s a hearty and satisfying dish that’s sure to leave you craving more.

At Clover Kitchen, the Red Grouper Pao Fan isn’t just a dish—it’s an experience. Prepared with table-side service, it begins with ginger slices sautéed in fragrant sesame oil, filling the air with an irresistible aroma. The seafood broth, rice, and fresh red grouper are then added, left to simmer until the flavours meld perfectly.

The result? A comforting, flavorful broth with tender fish and rice that absorbs all the richness of the soup. Crispy rice is added just before serving for an irresistible crunch. This table-side preparation elevates the meal, making it both a feast for the stomach and the senses.

A true classic in Teochew cuisine, Chai Poh Kway Teow is deceptively simple but packed with flavour. The preserved radish (chai poh) lends a crunchy, savoury edge to the smoky kway teow, creating a perfect balance of texture and taste. It’s fragrant, flavourful, and perfect for when you want something comforting but not too heavy.

No Teochew meal feels complete without Steamed Pomfret, and Clover Kitchen’s version is simple yet satisfying. The pomfret is cooked to perfection, its tender, flaky flesh infused with the delicate flavours of a light, aromatic broth, and a touch of tangy preserved vegetables, making each bite a perfect balance of savoury and slightly sour notes.

By the way, they also served braised duck but you got to make 2 days advance booking.

Clover Kitchen’s Kong Bak Pao features tender, braised pork belly that’s melt-in-your-mouth delicious, served with soft, pillowy steamed buns. The pork is cooked to perfection, with just the right amount of fat for that rich, indulgent bite. The accompanying sauce is savoury and slightly sweet, complementing the meat and buns perfectly.

Claypot Emperor Spring Chicken is a showstopper both in presentation and taste. The spring chicken is cooked whole and stuffed with a hearty mix of chestnut, yam, and other aromatic ingredients. The result? Tender, juicy meat infused with the sweetness of the stuffing and the earthiness of the yam. It’s a dish is perfect for sharing with family and friends.

One of Clover Kitchen’s standout dishes is the luxurious Lobster Bee Hoon. This dish is a true showstopper, featuring succulent, fresh lobster served on a bed of silky bee hoon soaked in a rich, umami-filled broth. What makes this dish truly special is the depth of flavor in the broth, simmered with seafood, ginger, and aromatics to create a base that perfectly complements the sweetness of the lobster. The bee hoon absorbs all that goodness, ensuring every bite is bursting with flavour.

As it’s made with the freshest lobsters, this dish requires a 2-day advance booking, making it an exclusive treat worth planning for. Whether you’re celebrating a special occasion or just want to indulge, the Lobster Bee Hoon is a must-try.

Even though Clover Kitchen is located in a quieter part of Bishan, it’s worth the trip. What I love most about Clover Kitchen is its unpretentious charm. The space is welcoming and the prices are reasonable. They’ve managed to make Teochew cuisine more accessible, and I can already see myself bringing my family here for weekend dinners.