Quintessential Teochew comfort food.
After all that rich, spicy food, let’s have something easy on the tummy. How about some old-fashioned Teochew muay (porridge)?
Total damage: S$7.30.
It looks bland and blah, but there’s something strangely comforting about Teochew porridge, especially after an excess of rich, oily food.
On the contrary, the mindboggling array of side dishes at Teochew porridge stalls is colorful, and some, like braised pig trotters, can even be artery-clogging stuff. But today, I shied away from the richer meat dishes, going for the less greasy ones instead.
Steamed fish.
There were a few kinds of fish available, ranging from the more expensive pomfret to cheaper ones like rabbitfish. Don’t know what the above one is. I just pointed randomly.
The flesh was very soft and delicate, but not as sweet as I thought it’d be. By the side is a basket of condiments like vinegary chilli sauce and preserved soy beans, which I used for the fish.
Chye buay (stewed salted mustard green).
This is one of my favorite dishes with porridge. Kiam chye (salted mustard green), on its own, is salty and crunchy, but this is stewed till soft, sweet, and not too salty. The taste was perfectly balanced here. Very nice.
Beancurd braised in soy sauce.
The braised tau kwa (firm beancurd) was good too. It was lightly infused with the flavor of the braising sauce, but still smooth in texture.
Well, I was stuffed, but happily so. The porridge was perfect: the rice water wasn’t overly watery and the grains were still al dente. I also enjoyed the chai poh (preserved radish) omelette. Like the beancurd and stewed pickles, it had just the right amount of salt. I’ll definitely be back.
The entire meal, including a glass of fresh brewed barley drink, was S$7.30.
Joo Seng Teochew Porridge & Rice
14 Cheong Chin Nam Road (opp. Bukit Timah Shopping Centre)
Tel: 6463 0768
Opening hours: 10 a.m. to 4 a.m.
cheers!
Hear Julia on radio every Thursday at 11:10am & 12:10pm as she shares a Foodie Lunch Pick on 938LIVE's Lunch Box with hosts Howie Lim and Desmond Wong. 
Heh. It must be congee fever as I’ve gone through a congee phase as well.
A bargain meal. So much food. I have to say, though, that I’m still not used to teochew porridge. I like my rice all disintegrated into smithereens =)
Love teochew and Cantonese Porridge all the same. I must say the pictures looks delicious. Being the unhealthy person i am, i normally order and stuff myself with all meats and fats with the porridge.
Hi Julia,
You know how much I love Teochew porridge…mmm! I’ll be back in S’pore in a month! YIPPEE!
Hi Helen,
I wasn’t used to congee at first, but now I love it too.
For some, Teochew porridge is an acquired taste.
Hi elle,
Me too, though if I have to choose, I’d probably choose Teochew porridge.
Hey Reid,
That’s great! Let me know when you’re coming. Maybe we can go for Teochew porridge together?
This stuff does offset the spicy stuff nicely. Hunter Cashdollar
Ah Teo Chew porridge, reminds me of the time when I was young when my aunt cook Teochew porridge using charcoal fire. The rice is not too soft you still can taste the distinction between rice and broth.The broth also not so thick .Overall it gives a simple taste. Teo Chew porridge is awesome