Lee Do Restaurant

The family-owned and operated Lee Do Restaurant has been a bastion of Fuzhou (Hockchew) cuisine since 1964, a rarity in Singapore’s bustling food scene. Initially tucked away in a (now demolished) HDB coffeeshop off Bendemeer Road, it has upgraded to a restaurant found in a swanky automobile shop in the heart of Ubi.

Lee Do was born out of the late Mr. Tan Seng Eng’s culinary passion and is famed as thepioneer of cold crab, a Fuzhou delicacy. The restaurant’s other signature dishes include red wine chicken soup, a savoury and warming concoction made from fermented rice and red lees; fried pig’s liver, and fish ball with meat fillings soup typically reserved for special occasions.

Beyond just serving delectable food, Lee Do endeavours to preserveheritage and traditions passed down from generation to generation. This is where a taste of history, quality dishes and casual dining truly converge. By Hazel Tang