Soft rice porridge is flavoured with an array of ingredients like seafood, meat, raw fish and century eggs. They boil the grains in stock and the Cantonese version is smoother and creamier while the Hokkiens have their grains a little coarser but no less delectable. Toppings like crispy you tiao fritters and a raw egg over the hot porridge are popular too. The Teochews merely pour a clear and flavourful fish stock over steamed rice.
Porridge / Rice Porridge
Johor Road Boon Kee Pork Porridge
638 Veerasamy Rd #01-101 (Map) 7am – 2pm Mon
They had been street food icons since their days along the now defunct Johor Road (transvestite row) over 40 years ago. This is among a handful of authentic Hainanese porridge masters at work. We can only count no more than 10 among the almost 30,000 hawkers in Singapore. The grains come looking a little grungy and rough but are actually soft and smoothened and cooked with its own pork stock. The classic pork porridge comes with lean meat, intestines, liver and meatballs topped with slices of dough fritters or you tiao and punctuated with winter pickles. They make them less salty these days and you salt it up that ubiquitous little soy and pepper holder...at your own peril. They also offer fish, cuttlefish, chicken and even century egg renditions. Take a number here and expect a 30- minute wait at peak hours, as the singular cook does only two bowls at a time.
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