White House Teochew Porridge – From Braised Duck to Chilli Lala, You Can Expect Comforting Teochew Flavours

I have always loved listening to young hawkers share their stories and experiences about taking over family businesses. Every conversation has taught me so much about resilience and perseverance, and provided much insight into the values that form the backbone of their journeys. Recently, I had the opportunity to sit down with Darryl from White House Teochew Porridge, who has taken over the reins from his father. Located along Upper Serangoon Road, this humble eatery has been serving comforting bowls of Teochew porridge and braised duck for close to a decade. However, its history runs way longer and deeper than most people know about.

Darryl’s father, Mr. Peh, started Soon Soon Teochew Porridge over three decades ago in Serangoon. The business later moved to Kovan, and continued amassing a loyal following for its authentic dishes. Just before COVID-19, Mr. Peh decided to retire and he sold the brand, thinking it was time to hang up his apron. But months of staying at home proved too mundane for him. Fueled by renewed passion, Mr. Peh returned to the food scene, much to the delight of his ardent fans, and opened White House Teochew Porridge.

However, challenges soon mounted. COVID-19 struck, long-time staff resigned, and Mr. Peh had to undergo knee surgery, forcing the shop to close for months. The business lost momentum and customers. Darryl, who was running his own mookata business, saw his father’s struggles and made a difficult yet heartfelt decision—he gave up his ventures to help his father rebuild the family business.

One of the secrets to White House Teochew Porridge’s enduring appeal is their unwavering dedication to freshness. Darryl shared how his father still wakes up at 5 AM every morning to personally visit the Serangoon market, carefully selecting the freshest ingredients for the day’s menu. “The menu changes daily, depending on what catches his eye at the market,” Darryl explained.

By 6 AM, the elder Mr. Peh is already at the eatery, starting the labor-intensive prep work. To maintain the high quality of their dishes, the family ensures that food is cooked in small batches throughout the day. “Do you know why we cook twice a day?” Darryl asked. “It would be easier to cook everything in the morning and reheat it as needed. But we throw away any unsold food from lunch and prepare fresh dishes for dinner. That’s how we maintain the quality.”

Taking over White House Teochew Porridge wasn’t easy for Darryl. He had to learn how to prepare every single dish from scratch—chai poh omelette, salted vegetables, and the all-important braised duck. “My dad didn’t have a recipe book,” Darryl shared. “Every seasoning was added by feel and estimation. I had to document everything and set up SOPs.”

It took Darryl nearly a year to master the ropes, but his hard work has paid off. Today, he has streamlined workflows and hired workers, allowing his father to step back and enjoy a well-deserved break. “Last time, my dad had to be at the stall every day. Now, he can even go on holiday,” Darryl says with a smile.

But White House remains a true family business. Mr. Peh still visits the wet market every morning, and his sister works full-time at the shop, chopping ingredients and washing dishes.

When I visited White House Teochew Porridge on a rainy afternoon, the warm bowl of porridge and hearty side dishes felt like a hug on a plate. Darryl’s story added another layer of warmth to the meal. “Here, there is no secret recipe. Everything is cooked with heart, just like how your mother cooks for you at home,” Darryl shared.

The porridge itself is a labor of love, cooked entirely from scratch. I peeked into the kitchen and saw Darryl’s aunt tirelessly stirring the pot of porridge, which is made from raw rice grains slowly boiled to a thick, smooth consistency.
To pair with the porridge, I ordered the braised duck—a must-try. The duck is tender and flavorful, with a rich soy-based gravy that has the perfect balance of savory and sweet notes. Every bite melted in my mouth, leaving an indelible impression.

Another highlight was the hae bee hiam (spicy dried shrimp sambal). Packed with umami and a hint of spice, it was the perfect accompaniment to the plain porridge, elevating each spoonful with its bold flavours.

The chai poh omelette was another delight. Darryl explained that it’s one of the hardest dishes to prepare, requiring precise fire control to prevent burning, and skilled flipping techniques to achieve its beautiful golden-brown. Darryl also served us a big plate of salted vegetables—the first dish he ever learned to cook. “Other people’s salted vegetables are really salty. Ours has a good balance of sweetness and savouriness,” he said. He skillfully combined garlic, chili, and white vinegar to create a dish that was refreshing yet rich, a perfect pairing for the porridge.

Beyond these classics, White House Teochew Porridge also serves an array of dishes that are popular among regulars. We enjoyed the rice and aromatic curry chicken which had tender pieces of chicken, the firm and springy fish cake made from fresh fish, the addictive black bean minced pork and comforting sesame oil chicken. For seafood lovers, the chilli lala which offers a tangy and spicy kick, is a must-try. The expertly-cooked stingray is not to be missed as well. As I finished my meal, savouring the warm porridge and hearty sides, I couldn’t help but feel inspired by Darryl’s story.

White House Teochew Porridge isn’t just about the food—it’s about family, memories, commitment to quality, and the familiar and heartwarming taste of home.

This post is brought to you in conjunction with White House Teochew Porridge.