Teochew City Seafood Restaurant is led by Master Chef Tong Yu Chou, who has more than 25 years of culinary experience in Cantonese and Teochew cuisine.
 
Born in Guan Dong, China, Chef Tong had a passion in food preparation from young. He was trained in food preparation for Cantonese and Teochew cuisine in Hong Kong Mei Xin training school. After graduation, Chef Tong worked in several restaurants in Hong Kong.
 

In 1993, Chef Tong joined Teochew City Seafood Restaurant as Head Chef. In 1994, Chef Tong was awarded a medal for his master culinary skill with Les Amis d’Escroffier Society in Hong Kong. He was also placed top 3 in the Singapore Gourmet Hunt 2006 for the ‘Best Dish Award’, organised by Mediacorp.

One of his signature creation is Teochew City Four Treasures which includes Teochew Cold Crab, Teochew Braised Goose, Teochew Steamed Pomfret and Teochew Claypot Shark’s Fin Soup.