Daniele Sperindio, Group Executive Chef, Il Lido Group

“Teo Heng is definitely one of my favourite Teochew porridge places in town. I love the homemade fish cake that is pillow-soft and very delicate in texture. And the fish is perfectly poached in a salted vegetable broth, which is well balanced.” This heritage stall has been serving authentic Teochew specialities including robust braised dishes for more than 60 years.

Yeo Kai Siang, chef-owner, Chez Kai

“I used to live nearby and frequented the place very often as it opened till late. I’m a bit of a purist so I liked their braised pork (including belly and intestines) for the fat and gravy and salted vegetables. Braised meats are representative of Teochew cuisine and one of my earliest memories of having Teochew porridge was with my dad when I was five years old. He ordered braised pork belly along with it. I remembered not liking the porridge because I grew up with thick, flavourful Cantonese-style porridge and called Teochew porridge “watery rice” back then! Since then I have grown to appreciate this Teochew version of porridge, especially the dishes that go along with it.”

Ye Lai Xiang is also a favourite of chef Pang Kok Keong of Hakkapang and Supercurry. “I like their dark soy sauce pork belly, steamed pork ball, hae bee hiam, and braised cabbage with preserved beancurd.”

Chi Pin Han, chef-owner, Ki Teppan & Rogama and Ishinomaki Grill & Sake 

“My family loves to go to Sin Chao Gardens at River Valley. It’s a heritage Teochew culinary institution run by a Teochew owner. The prices are fair and you can also dine in air-conditioned comfort. We will always have the pomfret of course. They serve it with pride here, and most times, it’s steamed to perfection with the classic slices of pork fat beneath the fish. Another must-have is the Teochew fish cake, which is full of flavour and has just the right bounce and bite, unlike other more commercialised versions.” 

Willin Low, chef-restaurateur, Wild Rocket group

Low enjoys visiting Soon Soon in the Hougang or Kovan area for his Teochew porridge fix. “I like almost everything here. They used to serve a tofu with minced meat which I love, and the pig’s skin which was my mom’s favourite. When I’m there I would definitely order the hae bee hiam.” This place serves barbecued seafood items at night too.

Willin also enjoys the Teochew porridge at Heng Long, located at Upper Serangoon Road. Heng Long has four Teochew porridge branches around Singapore and also runs mixed vegetable rice and kway chap eateries.