Recognized as one of the first Indo-Chinese restaurants in the country, the still-standing corner eatery of Eau Chew gained its popularity by using the fashionable pull of exotic Chinese foods combined with non-threatening familiar flavours of chili, curry, and corn starch, to attract and keep-on customers.
The success of Eau Chew, one of the first Indo-Chinese restaurants in the country, can be attributed to its unique approach: blending the exotic appeal of Chinese cuisine with familiar elements like chili, curry, and cornstarch. This combination proved successful in attracting and retaining customers.