Singapore (singapore)
food
Last Updated: August 12, 2021
Oh the beguiling call of comfort a porridge brings, especially when you’re feeling sick, is a simple joy that instantly brightens up your day, no matter the occasion. And so for all my fellow comrades, I have piled up a list of porridge spots in Singapore to enjoy this simplistic meal.
Also, for the record, the porridge I’m referring to is commonly associated with congee as well. And yes, there is the Teochew porridge, which isn’t what I’m after here, well because there’s already a list of best Teochew porridge. Neither am I talking specifically about frog porridge which we’ve also covered previously.
Instead, I’m going for the Canton-styled congee, one with the soft and creamy grains that will send warmth to your soul and usually mixed with minced pork as well as century egg. So hold on tight and get ready to melt into a soft putty, with these 19 eateries that serve the heartiest porridges.
Top of my list is Zhen Zhen Porridge at Maxwell Food Centre, because it delivers simple and heartening comfort at such an affordable price.
While some porridges might need the addition of soy sauce and pepper, the ones here are very well seasoned on their own and rich in ingredients.
Though they only serve fish and chicken porridges, these two choices are enough for anyone because they are absolutely delectable in their own ways. The Chicken and Century Egg Porridge ($5.50) is very creamy and comforting, doesn’t get watered down after stirring and the condiments add extra fragrance to the otherwise already flavourful porridge.
The century egg portions are chunky and when combined with the julienned ginger, thoroughly comforts my being.
1 Kadayanallur Street, #01-54, Singapore 069184
Wed, Fri to Mon: 5.30am – 2.30pm
Closed on Tue & Thu
When something takes people to the far-flung east of Pasir Ris, you know it’s got to be good. Reimondo Seafood Congee boasts of comforting porridge filled with snazzy condiments of seafood fried in fiery woks.
Nothing encapsulates this better here than their Seafood Congee (S$6.90 for small, S$12.90 for large), a mix of seafood-y treasures like crabstick, salmon flakes, wok-tossed prawns and scallops and lala. Savour this chock full of goodness and relish in savoury and smoky bouts of flavour with this one.
110 Pasir Ris Central, Pasir Ris Central Hawker Centre, #02-07, Singapore 519641
+65 9125 5748
Daily: 12pm – 3pm & 5pm – 8pm
Closed on Thu
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Run by ex hotel-chef Chef Charlie Chang, Weng Kiang Kee Porridge carries on the legacy of Joe Pork Porridge, the previous occupant of the stall that Chef Charlie avidly supported. Quality is at the fore here, and the premium rice grains used in their signature thick porridge is a testament.
A Signature Porridge (S$4.50) is a bowl that looks unassuming but tastes of hidden treasures. Beneath the smooth and savoury mix of porridge and egg, lie salty and succulent ingredients that await you.
You get a meaty and seafood-y bowl of mixed pork with sweet intestine, liver, fish, cuttlefish and century eggs. Imagine the wealth of textures going on—you’ll want to dig right into it. Also, if the gamey tastes of intestines tick you off, rest assured, the ones here are clean, subtly sweet and addictive. If you’re a fan, opt for the Premium Porridge (S$5.50), which has all the same ingredients as the Signature Porridge but with additional ‘birth intestines’ (fallopian tubes) and abalone.
335 Smith Street, Chinatown Food Complex, #02-082, Singapore 050335
Wed to Sun: 8am – 1pm
Closed on Mon & Tue
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Hoang Hau’s kitchen is helmed by a Vietnamese chef, who cooked up storms at Empress Kitchen. You know it says a lot about his culinary flair, when the owners opened Hoang Hau, allowing him to showcase his brilliance in his hometown fare.
Hoang Hau’s Freshwater Eel Porridge (S$18.80) is enough to entice one to head down to Bukit Merah. This dish is usually avoided by many eateries due to its tedious preparation process, but the chef truly stares down at the challenge and perfects his rendition. Slices of Indonesian yellow eels pair amazingly with the light and fluffy porridge mixture, serving you bold and potent textures and flavours. Topped with crispy fried shallots, Chinese parsley, and roasted peanuts, it’s a must-have that truly showcases the chef’s finesse.
146 Jalan Bukit Merah, #01-1090, Singapore 160146
+65 96221077
Tue to Sun: 11am – 3pm & 5pm – 8.30pm
Closed on Mon
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With over 20 different types of porridges to choose from, one you can’t miss at Sin Heng Kee Porridge is their Signature Porridge (S$5). Their thick yet smooth porridge is mixed with an abundance of ingredients. From minced chicken, meatballs, sliced pork and fish to pig liver and organs, there’s a wealth of delectable treasures for you to unearth in it.
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Stocking a wide selection of flavours, 88 Congee boasts meatball porridge, cuttlefish, and more.
The porridge is smooth in texture and exceedingly creamy, which remains consistent throughout. The Chicken and Century Egg Porridge (S$3) contains chunks of chicken slices and it’s a pretty generous serving considering how affordable it is.
It is well seasoned, and as for the meatballs, there’s chye poh inside, adding an interesting touch.
127 Lor 1 Toa Payoh, #02-29, Singapore 310127
+65 9475 2678
Tue to Sat: 7am – 3pm
Sun: 7am – 2pm
Closed on Mon
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Oh, the ever famous charcoal cooked Ah Chiang’s Porridge. In their extensive menu lies the Chicken and Century Egg Porridge with Salted Egg (S$6), a smooth and well-bodied bowl of porridge that’s just what you need for comfort.
These two fish soup stalls are ever so famous at Amoy Street Food Centre, Piao Ji and Han Kee. On a less busy afternoon, I still had to queue for a whooping hour before I could take away my Fish Porridge (S$12.20 for takeaway), so you can imagine the lunch crowd. I’d suggest getting down early to avoid that calamity I faced.
Piao Ji uses only pomfret fish, hence the steeper price. But it’s a brilliant choice because the flesh is chunkier and sweeter, retaining its essence in the broth of the porridge.
If you prefer a lighter and more herbed porridge, head to Piao Ji, if not, head to Han Kee for that extra decadent and intense fish porridge.
7 Maxwell Road #02-100, Singapore 069111
Tue to Sun: 11am – 3.30pm
Closed on Mon & Thu
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Han Kee‘s Sliced fish porridge (S$5 for small, S$7 for medium, S$9 for large) needs no introduction because we are all well aware of these two powerhouses inside Amoy Food Centre. Han Kee’s broth is richer and more umami than Piao Ji’s, which can be overpowering to some.
If you’re looking for a lighter yet equally comforting bowl of fish porridge, head over to Piao Ji to get your fix.
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In Clementi Food Market, lies Soon Lee Porridge serving up hearty bowls. Its porridge is smooth in texture and makes for a light meal when you’re not feeling the usual decadent hawker fare.
In the bowl of Chicken Porridge with Egg ($4.50), chives and chye poh add fragrance, while the shallots give crisp. A simple yet satisfying meal, do add an egg for some creamy and savoury goodness.
448 Clementi Avenue 3, Singapore 120448
Mon to Fri: 6am – 7pm
Sat: 6am – 4pm
Closed on Sun
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While the price is definitely steeper than the usual, the ingredients used are exquisite and fresh, attested to in the Sliced Abalone and Carp Fillet Porridge ($20). It is definitely heavier than the usual porridge; extra luscious since it’s simmered in a superior broth.
The pieces of youtiao are very crisp and this bowl of porridge right here needs no extra seasoning at all, because it is on point. Such a simple yet heartening dish.
2 Orchard Rd, #B3-17 ION Orchard, Singapore 238881
+65 6509 8283
Daily: 11am – 9pm
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I know, porridge in a Bak Kut Teh shop? Yes, you read that right. If you’re sceptical, their bowl of Mixed Pig’s Organ Fried Porridge (S$5) will be sure to get you moving.
Each bowl is pre-cooked with dark soya sauce and fried to extract its flavours upon each order, resulting in its bold and potent flavours that you’ll enjoy in a ceramic bowl. A variety of offals and bits of tau kwa cubes stir-fried separately from the porridge lies beneath the grains, deliciously waiting to be uncovered. When you do, each mouthful of wok hei-infused flavour will not disappoint, and you’ll be begging for a return soon.
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Hong Kee Porridge at Commonwealth Crescent Market and Food Centre serves up basic bowls of porridge that have tastes you can’t find just anywhere, tastes that’ll make you truly appreciate the phrase, comfort food.
Their Pork Porridge With Century Egg (S$4) is a heft bowl of velvety porridge with chunky quarters of century egg and slivers of pork and liver. Look no further for a great bowl of pork porridge, the one here is a robust bowl of meaty flavours that’s lip-smackingly satisfying.
On a lighter but also flavourful note, the Sliced Fish Porridge (S$4) owes its deliciousness to the mild sweetness of the fish which blends well with the thick and smooth porridge. It’s definitely what you’ll want on rainy days.
31 Commonwealth Crescent, #02-89, Singapore 149644
+65 9067 5755
Daily: 6am – 2.30pm
I know, the sudden appearance of Crystal Jade but don’t we all agree that they serve one of the most creamy and luscious bowls of porridge? Have it takeaway if you do not want to squeeze with the Orchard crowd.
The scallops in this bowl of Scallop Porridge ($13.70) are plump and fresh, with a subtle sweetness that combines well with the porridge to give a well-seasoned bowl of happiness.
The porridge is exceedingly thick, much thicker than those you would find in usual hawker stalls, making for a denser meal that still warms the soul nevertheless.
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As one of the oldest and famed porridge stalls of Singapore, Johor Road Boon Kee Pork Porridge’s offerings warrant early risers. The early birds catch their porridge before they’re sold out by early afternoon. Here, you can mix and match ingredients with the four they have: Pork, Chicken, Sliced Fish, and Cuttlefish.
For a more indulgent bowl, get the Large Pork Porridge With Egg and Century Egg (S$4.50) which really does its ingredients justice. Tender pork slices and century egg make for the savoury and toothsome bowl that easily gets you addicted, while the freshly cracked egg coats your palate with creaminess. It’s not what you can have everyday, for health’s sake, but surely one you’ll want when you go big on porridge.
638 Veerasamy Road, Yi He Eating House, Singapore 200638
+65 6296 9100
Tue to Sun: 6.45am – 2pm
Closed on Mon
Happy Congee stands out with its offerings of steaming bowls of Cantonese congee with interesting ingredients. Yes, I’m talking about the Black Iberian Pork Congee (S$5).
An eye-catching number, the black Iberian pork is cooked perfectly, tender, meaty, and aptly seasoned, which complements the smooth porridge to a tee. For a splash of colour and texture, add a freshly cracked egg (S$0.80) to the mix.
The Hong Kong Boat Congee (S$6) derives its moniker from the ingredients of toman fish (snakehead) and dried cuttlefish strips. Just imagine being on a wooden boat out at sea, relishing your day’s catch with tastes of fresh seafood, alongside crunchy peanuts and dried scallop. It’s a bowl of clean, umami-laden and savoury goodness that does its crustaceans justice.
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Amidst the wide selection of yummy dishes in Toa Payoh, lies Gen Shu Mei Shi Shi Jia, a humble and affordable homely porridge stall that will satisfy. Just look at this bowl of Porridge ($3), filled to the brim with ingredients. Sometimes, simplicity is the best sort of gratification.
74 Lorong 4 Toa Payoh, #01-03, Singapore 310074
Thu to Sun: 6am – 1pm
Closed on Mon to Wed
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We can’t have a listicle on the best porridge in Singapore without Mui Kee Congee, which has earned praise in Hong Kong and Singapore. It’s not dubbed as the famous Cantonese porridge concept here for nothing, as its heft congee selection suggests. From sliced beef, pork and garoupa to congee with Alaskan crab legs, it’s porridge haven here.
But let me bring to your attention this bowl of Sliced Threadfin (S$16) congee, which takes a whopping five hours to prepare. Raw rice grains are first mixed with mashed century eggs, followed by adding pork bones and fish stock into the mixture, then stirred every five – 10 minutes. On the other hand, the threadfish slices are first tossed in the wok and then sealed in a clay pot. The attention to detail here is astounding, reaping a flavourful bowl of wok hei infused fish porridge. Doesn’t this work up your appetite?
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