Teo Heng Teochew Porridge: A 72-Year-Old Teochew Porridge Gem in Singapore

Exploring a Historic Teochew Porridge Spot

During my recent search for a new Teochew porridge spot in Singapore, I stumbled upon Teo Heng Teochew Porridge at the Amoy Street Food Centre. I must admit, I was a bit anxious about visiting, as this was my second attempt after the first time they were closed. Places without a contact number or social media presence can feel like a gamble: you might hit the jackpot or leave empty-handed and hungry.

The eatery is run by Mr. Teo and a gentle auntie, though I didn't delve deep into their relationship. They were incredibly friendly and even agreed to take a photo with me. When I asked Mr. Teo, "How long has this place been running?" he replied, "About 69 years, but if you count from my father's time, it’s over 70 years."

Signature Ingredients of Teochew Porridge

Among the familiar ingredients of Teochew porridge, what caught my eye was the stuffed tau pok. Reminiscent of my grandmother's Peranakan tau kwa pau, this dish is a cherished culinary memory for me. I couldn't resist the temptation to try the stuffed tau pok.

Let’s start with the base: the porridge. The rice-to-water ratio is meticulously adjusted to create a perfect bowl of porridge. Each grain of rice retains its shape, providing a delightful texture. I began with the fish cake (S$1 each), torn between steamed and fried, and the server suggested I try both. While the fried fish cake was delicious, the steamed one truly surprised me. Its softness exceeded any fish cake I had ever tasted.

Special Dishes at Teo Heng

Accompanying the fish cake was a small bowl of chili sauce packed with minced garlic and vinegar. Dipping any ingredient into this tangy sauce delivers an instant explosion of flavor. Next, I moved on to the eggs (S$1 each) and tau gua bao (S$2 each). Here, the egg isn’t your typical boiled egg but rather a 'lava' egg, or ramen egg, commonly found in Japanese noodle bowls. The unique blend of Japanese and Chinese ingredients was refreshing.

The creamy egg with a runny yolk melded beautifully with the warm porridge. Although I was slightly puzzled by the menu listing it as tau gua bao while using tau pok, it didn’t bother me much. The tau pok is stuffed with braised pork, fish cake, and Japanese cucumber, creating a mini Chinese 'hamburger' with an exciting mix of textures. I truly admire Mr. Teo for his dedication, knowing this dish requires significant time and effort to prepare.

Other Dishes and Overall Impressions

The stir-fried bok choy had just the right amount of salt, and I enjoyed it alongside the mild flavor of the porridge. The braised duck (from S$4) and pork (from S$4) are served on a bed of sliced Japanese cucumber and soy sauce. The duck was rich and tender, while the pork, though visually appealing, fell short of expectations. The pork skin was quite tough, and the meat lacked flavor.

A Culinary Journey at Teo Heng

The total cost for a meal at Teo Heng Teochew Porridge for three people was S$29, which felt incredibly reasonable. Vendors like Mr. Teo exemplify dedication and passion for their craft. If you ever find yourself in Chinatown, you can also visit their other branch at the Hong Lim Market and Food Centre, run by Mr. Teo's brother. The next time I crave Teochew porridge, this will undoubtedly be my top choice!

Article reference and editing from source: Seth Lui Food