Cover Dishes at The TeoChew Club are meant to be eaten atop steaming bowls of sweet potato porridge (Photo: The TeoChew Club)
Dishes at The TeoChew Club are meant to be eaten atop steaming bowls of sweet potato porridge (Photo: The TeoChew Club)
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At a time where modern gastronomy takes centre stage, The TeoChew Club offers diners a return to their roots
Do you have memories of the quiet comfort of late-night porridge, eaten roadside under flickering lights? At The TeoChew Club, chef-patron Su Kim Hock and the team from Restaurant au Jardin revive a vanishing tradition of recipes passed down generations of street vendors, one soulful ladle at a time.
Visit this George Town supper spot, open from 4pm to 1am, and you’ll bump into familiar faces—from chefs and bartenders to locals with their families.
Above Su Kim Hock
Above The devil is in the details, echoing old-school roadside porridge spots
Su Kim Hock
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At the heart of its concept is braising—slow, deliberate, and full of heart. Dishes like braised yam and duck, taukwa and leek, and salted vegetable egg top steaming bowls of sweet potato porridge, served in porcelain bowls carrying the weight of memory with red-combed roosters and faded blue florals.
Start with the nostalgic Malaysian snacks while waiting for your bowls of porridge, a nod to the simple joys of childhood.
Above Braised yam stew
Above Sticky sugar-glazed braised pork
Braised yam stew
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Co-owned by Su and his team, the restaurant echoes a co-operative model seen in his other ventures, from Shokudo Niban to Sincere Co. It is a platform not just for preserving culture, but empowering chefs to co-create and lead.
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Images: The TeoChew Club
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Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
