Sin Hock Heng Teochew Porridge
701 Geylang Rd (Map) 8.30am – 3.45am Daily
Covid-19 has seen some eateries around them, including an erstwhile competitor nearby, shuttered up, but they still wok on. They offer about 50 freshly made exacting items by lunch each day to feed the hungry hordes. It is overwhelming just to decide what to order. The dishes are comforting, and many are hard-core regulars out for a simple meal. The freshly braised duck comes sans the ducky pong (it’s what they use in the soy braise). And those fish cakes embedded with pickled lettuce and vegetables are all handmade. The braised tau kwa comes gently perfumed with sesame oil and it was a joy to tear in. The snapper fish is simply steamed then blanched and warmed in the simmering salted vegetable stew to up the savoury and umami quotient. We are seeing less of such stalls of late and worse, many of such dishes are now provided by mass production suppliers. The art of this meal culture will soon be lost in Singapore, in our opinion.
(Click to watch video)
439|Page
Jump to food category
Powered by FlippingBook