Chicken and vegetables soup makes a yin-and-yang symbol. (JP/Triwik Kurniasari)

Indonesian foodies wishing to experiment different types of cuisine are not only spoilt for choice in the city, with a variety of regional dishes on offer such as West Sumatra's spicy nasi Padang and Yogya's sweet gudeg (well-cooked jackfruit), but they can also chose to sink their teeth in many other regional dishes from China.

Teo Chew, one of China's famous regional cuisines originating from the country's easternmost area, Guangdong, is traditionally known for its seafood dishes, particularly fish and lobster, goose and for using natural ingredients.

These days, food lovers in town don't have to go far to get authentic Teo Chew dishes. Located in Pluit, North Jakarta, Teo Chew Palace Restaurant offers the rich flavors of Teo Chew cuisine.

The restaurant is dedicated to rediscovering the traditional essence of the Teo Chew dining experience, offering conventional yet delicious dishes with a particular flair in texture, aroma and flavor.

"Unlike most other Chinese cuisines, the flavor in Teo Chew food is lighter and relies on the freshness and quality of the ingredients," said Rick Loo, Teo Chew Palace Restaurant's general manager.

Teo Chew cooking is famous for using additional flavoring and seasonings such as sugar and salt sparingly, to let the natural taste of the ingredients seep into the palate.

Oil is not often used in large quantities either, and there is a relatively heavy emphasis on poaching, steaming and braising.

Teo Chew Palace is home to four highly trained chefs from Hong Kong, each specializing in a different skill, from cutting ingredients to making dim sum or cooking barbecue dishes.

In typical Teo Chew fashion, you will be served a strong bittersweet tea in a tiny cup as you are seated at your table. The tea can increase the appetite, Rick said.

Try the steamed or fried dim sum after having your tea, as dim sum is customarily served as an appetizer.

You can opt for steamed clear wonton with diced chicken, shrimp and peanuts. At first glance, the dish looks like hakao, a kind of clear dumpling with a shrimp filling.

If you are a big fan of fried food, sink your teeth into the ham sui kok filled with dried shrimp.

Don't forget to dunk your dim sum in the chili sauce, salted vegetables and Teo Chew special sauce (a mix of crushed green chili and yansui leaves).

Once you have sampled the dim sum, take a gulp of the refreshing white and green soup made from chicken, white egg and chopped vegetables. Avoid feeling guilty as you dip your spoon in the soup and destroy the beautiful ying-and yang pattern.

Another Teo Chew Palace signature dish is the sliced goose cooked with tofu and marinated in a special vinegar, sliced red chili and chopped garlic sauce.

Not only is the goose dish tender, it also doesn't smell fishy.

The steamed chicken with mushroom wrapped in white egg is a must, although it tastes more like a dim sum with gravy sauce made from broth.

Another option is the chicken served with chinjew sauce, which combined with fried sliced Chinese kale is a perfect match.

Teo Chew restaurant, unlike other Chinese eateries, offers a selection of desserts, such as sweet mashed taro with ginkgo seeds or the steamed sweet crystal dumpling (red bean paste and lotus seed pur*e bun). Taro-based dishes are the most famous desserts in Teo Chew cuisine.

"Desserts are a Teo Chew specialty. People often say you cannot claim to be a Teo Chew restaurant if you don't have this kind of dessert on your menu," said Rick.

The sweet mashed taro is so filling you may want to order a smaller main course or give your stomach a break before eating it.

Teo Chew Palace

Pluit Village
Jl. Pluit Indah Raya, North Jakarta
Festival Walk- Ground Floor G109 - G115
Phone: (021) 668 3688

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