Dawn Yeo writes about food, travel, and anything her mind conjures up to escape the realities of life. When she's not writing, you can find her struggling through university and eating too much for her own good.
Located discreetly in a corner of Chinatown Food Complex, Weng Kiang Kee Porridge (02-082) is just a two-minute walk from Chinatown MRT, very convenient and in close proximity to landmarks like Chinatown itself and various religious temples. The store is run by Chef Charlie Chang, a seasoned hotel chef with experience in prestigious five-star establishments both locally and internationally.
Chef Charlie's journey to establish this stall began when the original owner of the space, Joe Pork Porridge, decided to cease operations. Being a devoted fan of Joe's porridge, Charlie was keen to carry on the legacy in the authentic Hainanese style. Fast forward a few months later, Weng Kiang Kee Porridge came into existence, with Charlie and his wife Philo at the helm.
They take pride in using premium rice grains to craft their signature thick porridge. The couple's dedication is evident as they start their day at 5 am to prepare the porridge base from scratch. Each bowl of fresh porridge is meticulously cooked in its own pot over their six stoves. Such commitment to quality means they consistently sell out by around 1 pm, well before their official closing time, as they don't keep any leftovers for the next day.
At first glance, the Signature Porridge (S$4.50) seemed unassuming, adorned with the customary garnishes of ginger, spring onions, you tiao (fried dough), and fried shallots. However, the initial appearance belied the multitude of flavours lurking beneath the surface.
The porridge comprised mixed pork with sweet intestine, liver, fish, cuttlefish, and century eggs. The pork meatballs and lean meat was tender and savoury, the well-seasoned fish chunks were juicy, and the slender cuttlefish pieces contributed an additional layer of texture and chewiness.
The intestines were meticulously cleaned, leaving behind a subtle sweetness that was surprisingly addictive. The liver was cooked just right, sporting its unique robust taste. The porridge's consistency was perfect, neither too thin nor too thick — I couldn’t stop eating. The amalgamation of these ingredients created a delicious medley of textures and tastes, all the things you would want in a bowl of porridge.
Their Premium Porridge (S$5.50) was more of the same, with the addition of 'birth intestines' (fallopian tubes) and abalone. The birth intestine offered a subtle crunch and a sweet, clean taste. On the other hand, the abalone, tender and slightly chewy, released its distinctive briny flavour, elevating the dish further.
Another speciality among Weng Kiang Kee's trademark porridges is the Triple Egg Porridge (S$4), aptly named due to the inclusion of three distinct types of eggs—poached egg, salted egg, and century egg. The eggs are arranged on the surface of the porridge, presenting a tri-colour treat that immediately catches the eye.
The century egg, presented in generous slices rather than small chunks, asserted its bold and pungent profile, skillfully cutting through the thickness of the congee. Its earthy flavours harmonized beautifully with the creamy porridge once the poached egg was blended in, while the salted egg contributed its distinctive and sharp salty essence, creating a delightful interplay of flavours.
Lastly, I sampled the Century Egg With Lean Meat Porridge (S$4), a simple yet equally gratifying option featuring just these two ingredients. Notably, this porridge demonstrated a thicker consistency compared to the other bowls. The generous portions of century egg and lean meat were a treat for the palate, with the tender meat and the robust character of the century egg combining harmoniously.
In conclusion, the remarkable combination of fresh, unique ingredients, and a hearty congee base makes Weng Kiang Kee Porridge a big hit. The savoury goodness of each component is perfectly balanced by the creaminess of the porridge. For an extra dose of creaminess, I highly recommend adding an egg (S$0.50) to your porridge.
Image credit: https://sethlui.com/weng-kiang-kee-porridge-singapore/
*Disclaimer: This article was originally written by Dawn Yeo and is reposted here with explicit permission from the author.
