Hawker Eats × Congee 粥

Hawker Eats × Congee 粥

Featuring 126 搵到食 (Sims Avenue), Mui Kee (Shaw Centre), Ah Chiang's Porridge (Tiong Bahru), Treasures Yi Dian Xin (Paragon), Sin Heng Kee Porridge (Hougang), Dynasty Fried Porridge, Johor Road Boon Kee Pork Porridge, Chai Chee Pork Porridge (85 Fengshan Centre), Soon Lee Porridge (Clementi 448 Market & Food Centre), Old World (Tampines)
Triffany Lim
Triffany Lim

Flavourful seafood congee cooked in Japanese style with fresh seafood and stir-fried over high heat to achieve a good amount of smokiness. Each bowl of seafood congee is loaded with deshelled prawns, scallops, smoked salmon flakes, clams, smoked snow crab leg and crunchy you tiao then drizzled with prawn-infused oil on top. The congee is thick and velvety, packed with umami and smoky flavours. I ordered the large-sized bowl for sharing which comes with double the ingredients 》$12.90

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Smooth and thick fried porridge with slices of meat, taro and shrimp, topped with fried shallots and pork lard. The porridge is wok-fried and then scooped into a claypot to serve. It has a deep and smoky wok-hei aroma. The flavours of the porridge were strong and not too salty. This is a comforting bowl of porridge that’s perfect for the rainy day 》$7 / small

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Soon Lee has been serving authentic Hainanese porridge in Clementi since 1980. Hainanese porridge is traditionally thicker and grainier than Cantonese and Teochew porridge. The former is boiled till the rice is broken but still retains a grainy texture while Cantonese congee is boiled to a smooth paste.

A simple bowl of porridge that is simple, heartwarming and comforting. The pork porridge comes with sliced pork, liver and minced pork ball, topped with sesame oil, salted vegetables, spring onion and fried shallots that help to bring out more flavours 》$3.30

This stall attracts a constant crowd and is often sold old before its closing time. We waited more than 45 mins upon ordering at 8am just to get our hands on these comforting and satisfying bowls of thick Hainanese porridge on a rainy weekend morning.

The porridge has a thick and grainy texture which gives a homely feel. There are four main ingredients to their porridge - pork, chicken, cuttlefish and sliced fish with an additional option to add an egg or century egg. The standard pork porridge comes with a generous amount of minced pork, lean meat, pig stomach, liver, tung choy (preserved Chinese cabbage), fried shallots and dough fritters while their ‘all in’ option has additional ingredients such as chicken, cuttlefish, sliced fish, century egg and egg.

Pork Porridge with Century Egg 》$4.50 / Big
All In 》$5.50

Century egg and minced pork porridge garnished with scallions and fried shallots. The century egg here does not come with a strong pungent which may appeal to more people while the addition of fried shallots does bring some texture and fragrance to the dish 》$3

The porridge is pre-cooked with dark soy sauce and fried upon order where the original flavours are enhanced with umami and savoury flavours and wok hei. It is simply flavourful and comforting to have this especially on a rainy and cooling night.

The mixed organ porridge comes with generous servings of lean meat, small & big intestines, liver, tau kwa cubes then topped with fried shallots and spring onions.

The lean meat is very soft and tender while the braised big intestines are well cleaned with a flavourful and springy texture. If you are not a fan of innards, you can go for the sliced pork fried porridge instead 》$5

Smooth, thick and almost gooey congee with meatball and pork slices, topped with crispy you tiao, spring onions and white pepper. Both the meatball and pork slices are well seasoned and tender with a chewy bite. Not the best but still one of my favourite porridge stalls for a comforting late-night supper 》$4

This place serves Cantonese style porridge which meant it was cooked to an absolute smoothness without any signs of boiled rice grains. Our bowl of porridge came piping hot with a smooth texture. It was rather bland to our taste buds so we added some soy sauce and pepper to suit our taste. The raw fish (salmon) was thinly sliced with not much taste other than sesame oil. I was hoping that it could be a little spicier for some kick. The price is slightly on the high side considering their serving is smaller than other places that serve congee. Overall not too bad for cold, chilly weather over a warm, healthy and hearty meal.

Sliced Fish Century Egg Porridge 》$7.50
Sliced Meat Century Egg Porridge 》$5.50
Raw Fish (Salmon) 》$5.50

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Huang Hong Ji has been serving Cantonese congee since 1976 and they are now located in the heartland of Punggol with just a 10mins walk from Punggol MRT station. We decided to pay them a visit on a rainy morning for a hearty breakfast fix.

Signature Porridge (a mix of fish, pork, cuttlefish and fried intestines) 》$4.50

Minced pork with century eggs porridge 》$3.80

Came on a weekday for lunch at 1.30pm and there isn't any queue 😎 Without hesitation, I ordered the parrot fish belly congee after looking through all those raving reviews.

The congee is ultra fine and flavourful. It is recommended not to stir but to start scooping from top to bottom. The fish came with some wok-hei however I personally feel the flesh is slightly thick 》$11.80

Although their congee was good, it was too fine and thick (sticky) for my liking. I need some rice grains for the texture 》$10.30

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I'm in a relationship with food. Why can't we just declare our never ending love and vows towards some food item? I'm sure that would not result in divorces.

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