Choon Seng Teochew Porridge – That Plate of Minced Pork with Fermented Black Beans is…

A rainy week calls for some simple and soothing Teochew porridge at Choon Seng Teochew Porridge. Choon Seng’s items are well laid out, there are many colour-coded buttons at the counter, each representing the dishes available. Instead of taking the orders using pen and paper, the staff will collect the buttons according to your order and send it to the kitchen. To be honest, the dishes are not extensive but the popularity is steady as many of their dishes are honest, home-cooked food.

I have heard that this place sells a plate of steamed Soo Mei for $60. My friends wanted to order it but it wasn’t available (HENG AH!). So we had the steamed red garoupa done two ways – one in teochew steamed version, while the other in preserved soy bean. The fish is served with pieces of tofu and strips of salted vegetables that don’t overpower, and still retaining the freshness of the fish. Just drinking the soup from the steamed fish is a joy. If you do not have a big group, there is option for just ordering half the fish, where you can choose with the head or the tail.

The stew items were ordinary. We had a platter of duck slices together with tofu and pig’s skin. The duck slices were not extremely tender but the rice, stained black with pork fat, was delicious. Dip the flesh into the chilli sauce.

The highlight of our meal was the minced pork with fermented black beans. It’s intense and packed with umami, probably from the addition of luncheon meat. It tastes so good with porridge and even as I am typing this, I am salivating. We ordered two portions to share. The stall also sells a very unique prawn omelette that I have seldom seen at other places. The plain porridge is prepared using the traditional earthen pot and in smaller portions.

Teochew porridge is simple but after pairing with soothing dishes, it can taste good. And I am sure now you know where to relive those childhood memories.

If you love Teochew porridge, this is the place to go. The trick is to get there at about 11.30am, just after they open. Because they will be sold out by 2pm, so don’t bother to go for a late lunch.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.