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While searching for a new Teochew Porridge in Singapore to give a try, I discovered Teo Heng Teochew Porridge at Amoy Street Food Centre during a recent visit.
God only knows how anxious I felt on my way there, considering it was my second attempt after finding the stall closed during my previous trip down. I have an aversion to stalls without phone numbers or social media links since visiting them becomes a risky gamble: you either strike gold or leave empty-handed and hungry.
The stall is operated by Mr Teo and a kind aunty, though I neglected to probe about their relationship. They graciously agreed to pose for a photo with my camera.
Curious, I asked Mr Teo, “How long has this stall been in operation?”
He responded, “Approximately 69 years, but if we factor in my father’s era, it would be about 70-odd years.”
Among the assortment of classic Teochew porridge ingredients, what particularly piqued my interest were the stuffed tau pok. Reminiscent of my Peranakan grandmother’s tau kwa pau, a dish I have also mastered (yes, a humble brag), I couldn’t resist the temptation to sample it with the twist of using tau pok instead.
What I tried at Teo Heng Teochew Porridge
Let’s begin with the foundation: the porridge itself. The meticulous calibration of the rice-to-water ratio resulted in a perfectly balanced bowl of goodness. Each individual grain managed to remain intact.
I started with something simple yet super comforting: Fish Cake (S$1 each). Unable to decide between the steamed and fried version, the aunty recommended that I get both.
The fried fish cake was great but it was the steamed one that astonished me. Its remarkable softness surpassed any fish cake that has ever graced my taste buds.
There was a small dish of chilli dip that contained a generous amount of minced garlic and vinegar. Dipping any ingredient into this zesty concoction bestowed it with an instant burst of vibrancy and character.
With anticipation, I moved on to the next plate of ingredients: Egg (S$1 each) and Tau Gua Bao (S$2 each). Mind you, the eggs are not your normal braised eggs which are sometimes cooked to death. It’s actually ‘lava’ or ramen eggs which you’ll normally find in a bowl of Japanese noodles.
The intriguing fusion of Japanese and Chinese ingredients was something refreshing. The silky egg with its gooey yolk harmonised really well with the comforting porridge.
Zhen Zhen Porridge: Most flavourful Cantonese porridge sold in unassuming stall at Maxwell
I was a little puzzled when the menu stated Tau Gua Bao but they used tau pok instead; not that I was bothered by the change, though. It was stuffed with mini bits of braised pork, fish cake and Japanese cucumber.
It was a miniature Chinese ‘hamburger’ filled with a myriad of textures. I admired Mr Teo for his hard work and dedication as I know that this dish is labour-intensive.
The braised mustard greens contained just the right amount of salt and I enjoyed having it with the muted flavours of the porridge.
The braised Duck Meat (S$4 onwards) and Pork (S$4 onwards) were resting on a bed of sliced Japanese cucumber and braised soya gravy.
The duck was bursting with flavours and was extremely tender. I could discern the delicate nuances of the spices that had infused the braising liquid.
Although it had a promising appearance, the braised pork belly didn’t quite meet expectations. The anticipation grew as I observed its glistening exterior, but alas, the reality was a tad disappointing. The skin, regrettably, had a tough texture, while the meat itself seemed to lack flavour.
Final thoughts
The whole meal at Teo Heng Teochew Porridge came up to S$29 for the 3 of us, which we felt was excellent value. Hawkers like Mr Teo serve as an exemplary example of unwavering dedication and passion to their craft.
If you happen to be in the Chinatown vicinity, you can also swing by their other branch at Hong Lim Market & Food Centre which is run by Mr Teo’s younger brother.
The next time I have a Teochew porridge craving, they will definitely be my numero uno!
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