12 Must-Try Congee In Singapore
From Sin Heng Kee, Ah Chiang’s Porridge, Zhen Zhen To Chai Chee Pork Porridge
It must be the gradually-cool weather in Singapore that made me crave for some good-old comforting congee.
Congee, called ”chog” in Cantonese, is a Chinese rice porridge dish added with ingredients such as meat, fish, eggs, peanuts and even seafood. While there are many variations such as the Teochew muay, this food guide will focus on the thicker Cantonese style.
A smooth, delicious bowl of congee is the perfect food that warms the belly. Here are 12 places in Singapore where you can relish some of the best congee around:
- Zhen Zhen Porridge 真真粥品 - There are several stalls famous for congee at Chinatown and Maxwell Food Centre, such as Tiong Shian Porridge Centre and Hoe Kee Porridge, but many have a soft spot for Zhen Zhen Porridge.
- Sin Heng Kee - When I did a poll on the most recommend congee in Singapore on IG Stories, Sin Heng Kee easily came up tops.
- Ah Chiang’s Porridge (Tiong Poh Road) - Ah Chiang’s Porridge at Tiong Bahru (not the Toa Payoh branch, which is…) has been my regular favourite since the good-old days, though I must say they used to be better – say 2-3 years back when there was visibility more ingredients.
- Xian Ji Porridge - This is quite an under-rated congee stall, though it is frequently sold out early in the morning.
- Mui Kee Congee Singapore 妹記生滾粥品 - Known for its Cantonese style congee, Mui Kee Congee 妹記生滾粥品 from Hong Kong) has opened a permanent space at Shaw Centre under the Les Amis Group.
- Yin Ji 银记肠粉店 - Yin Ji 银记肠粉店 which originated in Guangzhou in the 50s, has set up its Singapore flagship at Far East Square.
- Ri Ji Porridge - This congee stalls goes back to 1976. It was first started by Mr. Wong, and the family recipe has been passed down since then with innovations and improvements to bring its regular patrons the best-selling Cantonese porridge in the area.
- Chai Chee Pork Porridge - Chai Chee Pork Porridge is one of those stalls that you would usually find people queuing at the 85 Fengshan Market.
- Li Fang Porridge 丽芳粥品 - Li Fang Porridge has a number of shops around Singapore. The main outlet is at Queen Street Albert Centre, with other branches at 20 Ghim Moh Road, ABC Market, 115 Bukit Merah View, 407 Ang Mo Kio Ave 10, 293 Yishun Ring Road, 207 New Upper Changi Road and 208D New Upper Changi Road.
- Congee 88 - 88 粥品 (88 Zhou Pin) at Toa Payoh serves up a familiar yummilious taste of Hong Kong styled congee, the quality kind that you would find along the roads of Nathan Lane. On a fine breakfast outing, the single bowl relieved my cravings for Kowloon street food.
- Johor Road Boon Kee Pork Porridge - A slightly under-the-radar stall (at least on the social media sphere), but don’t be deceived as this Hainanese porridge stall attracts a constant crowd and often sold out way before closing time.
- Canton Paradise Marina Bay Sands - The consistency of this Cantonese style Handmade Meatball Congee ($9.80) should stand out. As I scooped up a spoonful, I could tell by appearance that it had a velvety smooth and silky texture.
10 Congee Porridge Stalls In Singapore
- Happy Congee - If you happen to be in the Bendemeer area, do drop by Happy Congee for hearty bowls of porridge and unique chee cheong fun creations to go along with. Those preferring the classics can opt for the Black Iberico Pork Congee ($5), while those looking to splurge a bit can go for the Seafood Abalone Congee ($8).
- Soon Lee Porridge - Those preferring their porridge to be more gao should try Soon Lee Porridge, serving theirs Hainanese-style at Clementi Market And Food Centre. Some say simplicity is the ultimate sophistication, and this stall embodies that in their Pork, Fish, and Chicken Porridge. Starting from an affordable $3, do pay them a visit if you’re looking for a no-frills dining option.
- Congee Legend Hot Pot - Unlike your conventional steamboat restaurants, Congee Legend Hot Pot is a unique place for porridge in Singapore as they offer a congee-hotpot hybrid. They use mainly Guangdong cooking influences, with a congee-based broth that’s lighter on the palate.
- Weng Kiang Kee - Opened by an ex-hotel chef with numerous years of experience, Weng Kiang Kee focuses on using traditional cooking methods to preserve the high-quality standards of Hainanese-style porridge,
- Botak Delicacy - Don’t let their humorous name fool you, Botak Delicacy actually specialises in Cantonese-style congee and is run by a family of hawkers in Our Tampines Hub Hawker Centre.
- Sin Heng Kee - If you love being spoilt for choice, check out Sin Heng Kee’s extensive porridge menu, including claypot options too. Regulars favour their Signature Porridge ($6), which comes with a multitude of ingredients like cuttlefish, fish, chicken, pig’s liver, pig’s intestines, sliced pork, minced pork, and century egg.
- Chai Chee Pork Porridge - Yet another asset coming from Bedok 85 Fengshan Food Centre, Chai Chee Pork Porridge, is ideal for satisfying your late-night hunger pangs with their tummy-warming congee.
- Zhen Zhen Porridge - If you happen to be part of the office crowd scouring the CBD for lunch options, consider Zhen Zhen Porridge in Maxwell Food Centre for an appetising bowl of porridge.
- Mui Kee - A corner stall success in Hong Kong, Mui Kee has brought their third-generation congee recipe into Singapore, setting up shop at Shaw House in Orchard. Perennial favourites include their Parrot Fish Belly ($11.80++) and Dace Fish Balls ($9.80++) congee, which are highly-acclaimed.
- Xian Ji Porridge - Apart from the never-ending series of cafes popping up in Tiong Bahru, Xian Ji Porridge’s old-school and no-nonsense approach to their Cantonese porridge are what makes them tick. A crowd favourite is the Century Egg Minced Pork Porridge With Watercress ($7), due to the abundance of ingredients making it filling enough for most people.
Teochew Congee Rice Porridge
Congee (/ˈkɒndʒiː/, derived from Tamil கஞ்சி [kaɲdʑi]) is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish and pickled vegetables.
Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.
In Singapore, Teochew porridge or Singapore-style porridge is a version of Singapore congee. In Singapore, it's considered a comfort food for both breakfast and supper. Teochew porridge dish often accompanied with various small plates of side dishes. Usually, it's served as a banquet of meats, fish egg and vegetables eaten with plain rice porridge. The recipes that early immigrants prepared in Singapore have been modified over the generations to suit local tastes. Singapore Teochew style porridge is usually consumed with a selection of Singaporean Chinese side dishes like Nasi Padang. There is no fixed list of side dishes, but in Singapore, accompaniments typically include lor bak (braised pork), steamed fish, stir-fried water spinach (kangkong goreng), salted egg, fish cake, tofu, omelette, minced meat, braised tau kway, Hei Bee Hiang (fried shrimp chilli paste), and vegetables.
Teochew Muay 潮 州 糜 in 1950s
Authentic Teochew Porridge That Even Grandma Would Approve of
The humble bowl of porridge Teochew Muay 糜 (蘪) and its accoutrements sit unassumingly on the table, akin to an earnest, honest everyday salary man that usually blends into the background and goes unnoticed. However, at “ChaoZhou Porridge”, porridge takes on a new life. It assumes a starring role. It is the pièce de résistance, perfected over 10 years of dedicated study.
ChaoZhou Porriage’s head chef devoted a decade of his life to teasing out every secret and nuance of its preparation. He pursued this consuming passion to the very source itself, seeking out various Teochew chefs in Chaoshan, China to learn from. On his travels, he picked up authentic recipes and honed his technique. Preparing the large spread of dishes requires consummate skill in all styles of cooking, from braising to steaming to deep frying. Now, back to Singapore, one can join him and discover the simple pleasure of tucking into a bowl of porridge and its accompanying assortment of tasty dishes.
The main course items are:
- Steamed Minced Meat with Salted Fish Set
- Fragrant Minced Meat Set
- Braised Delights Set
- Braided Duck Set
The side dishes are:
- Preserved Radish Omelette
- Stir Fried Broccoli
- Stir Fried Pumpkin with Preserved Radish
- Stir Fried Pork Belly with Preserved Vegetable
- Fried Vermicelli with Cabbage and Golden Mushroom
- Braised Tau Pok
- Beancurd Fried Garlic
- Stir Fried Long Bean with Preserved Radish
Teochew porridge (Chinese: 潮州糜)
A Teochew rice porridge dish is often accompanied with various small plates of side dishes. Teochew porridge is served as a banquet of meats, fish egg, and vegetables that is eaten with plain rice porridge. It may be simply prepared plain (i.e. without toppings), or include sweet potatoes. The rice grains, while softened from cooking, are still whole and not in an overly starchy state. Because the porridge is served plain, it is suitable to accompany salty side dishes. The recipe originated in Chaozhou and was later modified by early immigrants prepared in Malaysia and Singapore over the generations to suit local tastes.
In Singapore, Teochew-style porridge is usually consumed with a selection of Singaporean Chinese side dishes like nasi Padang. There is no fixed list of side dishes, but in Singapore, accompaniments typically include lor bak (braised pork), steamed fish, stir-fried water spinach (kangkong goreng), salted egg, fish cake, tofu, omelet, minced meat, braised tau kway, Hei Bee Hiang (fried chili shrimp paste), and vegetables. Teochew porridge dishes emphasize simplicity and originality, and every dish is cooked with minimum seasoning to retain its original taste. Teochew is famous for steamed fish, which is usually only seasoned with light sauce, spring onion, slices of ginger and a sprinkle of freshly crushed red pepper, so that the freshness and sweetness of the seafood can be fully appreciated.
Teochew porridge is considered a comfort food that can be eaten for both breakfast as well as supper. Singapore Airlines has since 2016 introduced Teochew cuisine on board its flights, which includes Teochew porridge.
