San Shu Gong, or 3rd Uncle, as he was affectionately known to family and relatives, was a businessman. But his passion was good food – hearty, traditional Teochew and Cantonese cuisine. He dabbled in cooking as a serious amateur and regarded many of the top chefs of his generation as his good friends. A foodie ahead his time, his favourite food haunt was the Teochew Street and Boat Quay area of the 70’s and 80’s where the precursor of the zhi-char food concept was peddled via push carts.
His lifelong dream was actually to open his own restaurant where his favourite Teochew and Cantonese dishes could be perfected and shared with everyone. But due to business demands and circumstance of life, he never realised his dream within his lifetime. But that dream has now been realised by his daughter, who has launched San Shu Gong, in honour of her father. Because her father’s favourites were Teochew and Cantonese dishes, the restaurant faithfully presents both cuisines.
Together with leading Cantonese chef, Roy, and leading Teochew chef, Chan KC, she has curated her father’s favourites within each cuisine to offer an unforgettable dining experience that straddles both cooking styles.
Heritage recipes like Braised Goose and Salted Soft Bone & Mustard Leaf Soup are lovingly recreated and proudly featured in our extensive menu as homage to the namesake of San Shu Gong.