First & foremost, this restaurant will required at least two weeks in advance for reservation on weekends and/or public holiday. Other days, it's good if you give the, a call before going there to avoid disappointment. Strategically located in the heart of Jonker street community & they have introduced open kitchen concpet at the entrance before many high end eateries adopting it! We have a table of ten and was greeted by their fifth generation, Tan jr. Signature dishes were suggested and it takes a while before the food is served. Once the first dish arrived, the rest are pretty prompt. We had the braised oyster noodle as a start, taste pretty unique but you must add in the black vinegar to brings up the flavour. Braised TeoChew duck with tofu, Braised bitter gourd with pork ribs, steamed fish TeoChew style, steamed TeoChew dumpling, Deep fried meat dumpling & stirred fried dragon beard vege are in our order list. Reasonable portion and taste good. Finally is the classic house dessert, yam paste with Ginko nuts and pumpkin, absulautely delicious ...highly recommend. The senior Tan once said " if any of you didn't eat at Teo Soon Loong Chan, you've not been to Melaka! "
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.