A comfort bowl of hot, grainy Hainanese porridge on a cooling day.
It’s filled with generous amount of chunky, well-seasoned pork balls, pork liver and toppings such as fried shallots, spring onions, dong cai [a.k.a. preserved vegetable], bits of pork lard and an add-on raw egg for extra creaminess! 🫶🏻
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Visually — This plate is a glorious mess of thick gooey blobs of starch and egg with fairly large and plump oysters.
Not one of the best oyster omelette we have had, but good enough to satisfy our cravings.
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Ordered the Bedok Chwee Kueh which people has been talking about the changes in size. Now they served it in 2 big minimum ($2.40).
The white dough is quite delicious and the cai poh is not that oily.
Ordered the $4.50 pig porridge as it looks small when I see the $3.50 one in the stall is small.
When the porridge came, I was surprised how huge the bowl is and there is lots of pork inside it. I like how they have cai poh in it to give the savoury taste.
Really old school porridge and worth the value with the amount of ingredients
Was surprised to see such a dark coloured fish soup and this is really packed with flavour!
I got the double fish soup ($5.50) with ee mian and it came with quite a few pieces of fried and fresh fish slices. The soup itself is robust and you can taste the fish flavour extracted from boiling the bones for some time. It is also heavily flavoured with the fried egg added, giving this soup an extra savoury flavour.
The fresh fish slices were very fresh and bouncy, and I loved them with the dipping sauce made from fermented soy beans! Fried fish slices were pretty huge and meaty too. Absolutely lovely if you like your fish soup quite heavy tasting!
Teochew Fish Porridge
Braised to tender, melt in your mouth Dong Po Rou (Braised Pork Belly), restaurant quality, hawker price. Their Sesame Oil Chicken and Curry Chicken are equally good too. Just look for unit #01-08 as there are only photos, no name on the signboard.
Location: 麻油鸡,羊肉汤 Clementi 448 Market & Food Centre, Clementi Ave 3, #01-08, Singapore 120448
Absolutely delicious. Succulent chicken, and a unique sauce that's thick and viscious, but smooth. It's got a commendable complexity with a dominant sweetness.
Their curry rempah is very interesting, it's basically the exact same as otah. Portion was pretty generous too
Update:had it again and it's even better when the old lady is cooking. She's the head chef here apparently
There's no name to this stall, even paylah gives Clementi Soc whatever that stands for. It's the stall with 排排站查查看
The dongpo meat was very tender, it's quite sweet though. Not too bad. The eggs go at a very reasonable 0.7 per egg and 2nett for 3
The Fried Carrot Cake was fried with generous amounts of oil and eggs which gives out a nice garlicky aroma. You can taste the savoury and spiciness of the chilli after first bite.
The crispy burnt of the eggs garnished with the preserved radish, all caramelizing well together with the carrot cake cubes. The cubes were really soft and fried into very small sizes which you can almost melt them in the mouth.
Surprisingly, it was not too oily or salty and I emptied it in minutes as they are simply irressistible.
Address: Blk 448 Clementi Ave 3, #01-45, S120448, Clementi Food Centre
Operating Hours: 6am to 6pm ( Closed on Monday )
The minced pork noodles is nicely done and garnish with minced pork, braised mushrooms and pork balls. The texture of the Mee Pok was springy, smooth and chewy. The rest of the soup, braised mushroom and pork ball were pretty decent. The Braised mushroom would definitely make a different if braised slightly longer with more aromatic fragrant.
The food are a bit pricy as I ordered their signature Pork Chop with eggs and long beans for $4.20. The coconut curry gravy was rather thin and spicy, added flavour and savoury to the plain rice. Signature Pork Chop was tender and succulent, with sweet and sour sauce on top. While the eggs and long beans were pretty normal. Overall, I do find the dishes pretty decent if you want a quick fix for your curry craving.
I have ordered both slices and fried fish soup with rice for $6.50. The fish soup was really flavourful and delightful, with added milk for its creamy taste. Dish was enhanced with salted vegetables, bitter gourd, tofu, tomatoes, and garnished with fried egg floss and spring onion. Batang fish slices were fresh and succulent, while the fried batter fish was crispier with thicker exterior. Both placed nicely in the bowl to soak up the aromatic and savoury broth. Gently dipped the fish meats with light soya sauce and chilli padi for greater enjoyment.
You must try their Lor Mee whenever you visit this stall as they are quickly sold out before 1pm.
The starchy gravy was eggy, thick and flavourful. Enhanced it with the right amount of vinegar, minced garlic and chilli for your Beehoon to soak up the incredible unami flavour. The Yellow Noodles was slurpy and nicely garnished with pork belly, brised egg, fried meatballs, and fish cake slices. Their Fried meatballs are the best as it is nicely marinated and fried into small flavourful bombs when you pop them right into your mouth.
Boon Kee Wanton Noodle serve their wanton noodle in an old traditional ways with dark soy sauce, sesame oil and chilli. The ingredients were pretty decent with Veges, Char Siew, one Fried and two wet wanton. The char siew is a bit dry but chewy. The wet wanton are soft and delicate, and the Fried wanton is crispy.
The biggest attraction is the robustic, aromatic flavour of their dark sauce and springiness of their noodles.
Clementi Market has many good food and this is one of the must have. They first fried the radish cake with chye poh till fragrant before transferring to another flying pan, adding lots of eggs and black sauce before serving.
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Location: Clementi 448 Market & Food Centre, #01-45, Singapore 120448
My default order at the market! The queue can get quite long but it moves quickly. Love the flavours of their minced meat noodles ($3) - generous splash of vinegar and a chilli so spicy that it leaves your lips burning.
This reminds me of old school porridge. Thick, gooey yet had a bit of sweetness to the porridge, as comforting as what grandparents can cook. On top of that, pork balls were handmade and well seasoned.
