Fu Lin Bar & Kitchen

Fu Lin is synonymous with the freshest ingredients that make up the delectable dish, the yong tau foo. With its newly renovated outlet of Telok Ayer St, Founder and Director of Fu Lin, Ms Karen Teoh, who says that “Fu Lin’s transition to a ‘social bar’ is an exciting one.”

“We are aware of the popular collaboration between ‘old and new’, but we have an edge for being the first yong tau foo tapas bar in town. I enjoy the
social aspect of the bar culture, drinking, small bites and chatting with friends, so am happy that Fu Lin can provide that experience.”

Spearheading the dinner menu is Head Chef Warren Poh who spent his formative years training and learning about Spanish cuisine at Barcelona’s
Mercat De la Boqueria, and Beijing’s Migas. With 7 years of industry experience under his belt, which includes commendable restaurants such as Catalunya, he was then headhunted by Karen to prepare and curate the tapas menu for Fu Lin Bar & Kitchen.

Fu Lin has been serving bowl after bowl of its yong tau foo – 20 years later, and 6 outlet strong islandwide, the appeal clearly has not wavered. Fu Lin Bar and Kitchen happens from 5pm – this is when the delectable sharing plates are made available to order - with favourites such as the Asian-infused Crab Risotto, served with spanner crab, salted egg cream,
tobiko and leek, and Dali’s Pork Fee, slowcooked
and fried to perfection, with a teriyaki glaze.

The coveted Inka oven churns out authentic and
mouthwatering chargrills such as the Iberico Steak, served with cucumber salad, toasted sesame, and fleur de sel, and Grain-Fed US Beef, served with alfalfa sprouts, onion jam, and a red wine jus.

Fu Lin also prides itself on its special in-house cocktails such as the compelling Young Tau Foo, a special in-house concoction comprising of pressed beancurd, and Snow Leopard vodka and an array of specialty sakes such as the Imayotsukasa Fortune Junmai Gold Leaves.