White House Teochew Porridge: Late night supper spot with over 28 freshly-prepared items since 1996

Much like the uneven twists of a thrilling roller coaster, every business encounters its fair share of ups and downs. White House Teochew Porridge at 1096 Serangoon Road is no stranger to this unpredictable journey.

The establishment started way back in 1996 at a humble kopitiam stall at 262 Serangoon Central before moving over to Kovan in 2007 where they continued running for 11 years. Due to rental issues, the porridge establishment then moved once again to their current location in 2018.

We had the privilege of chatting with the bubbly 28-year-old Darryl, who, in 2022, took the reins from his father as the owner of White House Teochew Porridge.

“Throughout the years, my dad wanted to give up this business a number of times due to various factors including his health. We were also badly hit during the COVID19 pandemic. When he introduced me to a family of 4 generations who have been fans of our porridge since day 1, I was inspired and committed myself to master the business intricacies and preserve the cherished flavours of my childhood,” Darryl shared.

At White House Teochew Porridge, the motto is ‘serving simple and comforting food cooked from the heart,’ a principle Darryl wholeheartedly embraces. He says, “Every dish is freshly prepared daily and we do not serve leftovers from the day before.”

All the sauces are crafted in-house, without the use of pre-made, over-the-counter ones.

During peak periods, not every dish may be available immediately. “I appreciate customers’ understanding as we work to enhance our processes,” he says.

He even taught his current kitchen crew (who were originally waiters) how to cook the dishes. Why waiters, you may ask? “That’s because they will not question your cooking methods— I’m afraid to hire chefs!” Darryl commented candidly.

Darryl’s 2 aunties lend a hand in the kitchen, aiding with food preparation.

What I tried at White House Teochew Porridge

As an aficionado of Otah (S$7), my eyes were naturally drawn to the huge, enticing orange pieces resting atop the large banana leaf.

As I indulged in the pillowy morsel, I realised that it wasn’t the typical floury kind with sparse bits of fish. Each piece my chopsticks lifted revealed abundant chunks of embedded mackerel.

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Torn between the Braised Pork Belly (S$6) and the 1/4 Braised Duck (S$13), both equally enticing, I opted for the former. The pork belly, chopped into pieces, arrived with a delectable pool of soy gravy underneath.

The flavours of the pork belly were spot-on, and the fat was well rendered. However, I wish the meat had been braised longer for a softer texture, falling short of the peak tenderness I’ve experienced before.

Shifting the spotlight to the Porridge (S$0.70) for a moment. Much like a classic white t-shirt in a wardrobe, this bowl of perfectly-cooked ivory-hued grains complements anything.

I shamelessly reached for the pork belly and blended its dark braised gravy with my porridge. It took the flavour up a notch with its slightly-savoury notes. For a 10/10 experience, pair it with a piece of pork belly and be transported to wonderland for a brief moment— pure bliss!

Opting to explore their steamed fish, freshly-prepared upon ordering, we observed a chiller housing an array of chilled fish. Clearly marked with prices, these fish were purchased during the morning trip to the wet market at 4am.

Darryl recommended the Threadfin (S$25) and we chose the Puning Bean Paste style. White House Teochew Porridge also does their fish in Teochew & Cantonese flavours. The fish was covered in a golden-hued sauce topped with tau cheo, fried garlic, ginger strips, coriander and chilli strips.

The fish flesh effortlessly pulled apart, showcasing a fresh and firm texture. Enhanced by slightly savoury tau cheo and crispy fried garlic, the fish attained a depth of flavour. It genuinely stood out as one of the freshest fish experiences I’ve ever had.

We also ordered Mustard Vegetables (S$3), which effectively cut down the richness. Its effect was akin to having a serving of lime sorbet, cleansing the palate.

You’d typically associate Mustard Vegetables with a salty or sapid taste, but I was pleasantly surprised that the version here was slightly sweet, which somehow worked well, too. It contained strips of chilli as well as garlic bits.

We concluded our porridge feast with the Chai Poh Omelette (S$3). Although it was just a simple egg omelette filled with bits of sweet and sour preserved radish, it paired really well with the plain porridge.

Dipping the Chai Poh Omelette into the accompanying chilli added bursts of garlicky and tangy notes, giving it a much more appealing taste.

Final thoughts