Feng Xiang Bak Kut Teh @ Beauty World Centre – The Wok Hei is Strong in This Fried Porridge!

To me, fried porridge has always been an underrated dish in Singapore, but only because it’s not as readily available as other beloved hawker dishes. Some might even be questioning what it really is, as fried dishes are usually associated with your typical crispy oil-and-batter goods. All I can say is be prepared for one heck of a flavour bomb. 

Feng Xiang Bak Kut Teh was started by Malaysian-born chefs from Klang who wanted to bring a taste of home to the local crowd here. Their recipes are all authentic and passed down from generation to generation within the family. One of the star dishes is their herbal bak kut teh, a KL-style favourite that differs from the peppery broth we’re typically used to. 

They sell both soup and dry bak kut teh, as well as Vinegar’s Pork Trotter ($5.90) and Stir-Fry Pork Liver ($5.90). Then we have the fried porridge, with a total of eight variations such as Mixed Pig’s Organ ($5.90), FX Pork Cutlet ($6.90), Seafood ($9.90), and Abalone ($9.90). 

They also have a series of side dishes to go with their bak kut teh, fried porridge or just plain rice ($0.70). There’s Braised Dongpo Pork ($4.90), Braised Large Intestine ($4.90), Feng Xiang Pork Cutlet ($6.90) and Fried Large Intestine ($5.90). 

Out of the many fried porridge options presented to me, I went for one of the recommended ones on the menu: Sliced Fish Fried Porridge ($6.90). The piping hot dish was still gently bubbling and emitted a wonderful, smoky fragrance. It came topped with large pieces of lard, dried cuttlefish, fried shallots and spring onions for an extra boost of umami. 

The wok hei was undeniably strong here — every spoonful of the thick, smooth porridge was imbued with flavour. The fish slices weren’t too fishy but other than that, they didn’t stand out too much. 

The Herbal Bak Kut Teh (Soup) ($6.90 for small, $11.90 for medium) was a bubbling claypot of ingredients simmering in an aromatic broth that had seen long hours of brewing with quality herbs, ingredients and zero MSG. 

I’m usually more inclined towards the strong, peppery notes of our local-style bak kut teh, but this was a soothing change of pace that went well with the stronger flavours of the other dishes I ordered. While the herbal tones from the soup could stand to be stronger, there was a gentle sweetness to it. 

The ribs themselves were pleasantly tender with no overwhelming “porky” taste and the meat was easy to pull apart with just chopsticks alone. The small pork belly pieces had more fat than meat and would have been nice if they were a little more balanced. I did like how the tau pok and enoki had managed to soak up all the essence of the herbal broth. 

The Braised Pork Trotters ($5.90) is also worth a go, having been braised well in a gloriously dark savoury-sweet sauce. The fatty chunks will definitely have you addicted, though the meat itself was a tad too firm for my liking. 

Talk about comfort food with explosive flavours! With this being Feng Xiang Bak Kut Teh’s second outlet in Singapore, I can see why it’s so popular among patrons, especially with the many choices they have to offer. But if there’s one thing you have to get here, it’s no doubt the fried porridge!

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

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