2 Braddell Road
Singapore 359895

(open in Google Maps)

05:00pm - 02:00am

05:00pm - 02:00am

05:00pm - 02:00am

05:00pm - 02:00am

05:00pm - 02:00am


05:00pm - 02:00am

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From the Burpple community

Located in a pretty secluded corner, this frog porridge restaurant is popular to many, and I can understand why. The claypot frog legs (3 for $16) was pretty meaty and had a good strong flavour from dried chilli sauce. Paired with porridge, this is one hearty meal. They have grilled stingray ($16 for medium portion) as well, and it's pretty sizeable. We got the garlic version of it, which is uncommoy seen 😂 Although the umami from the garlic comes through, we still preferred the dish prepared with sambal. We all agreed that this place is better than the one at geylang 😛

Very yummy, 3 frogs is enough to share between two people. I personally prefer the spicy version over the non-spicy one, but both are delicious in their own right. Price is also reasonable, $16 for the 3 pc


Fried rice is my guilty pleasure. I don’t even like glass prawns but the fact that this fried rice has big fried ikan billis inside made it so tasty and perfect. There’s lots of wok hey and they really don’t stinge on the ingredients so every bite is just as satisfying. Eating it with the slightly sweet sauce from the ginger spring onion frog makes it even better. I love it!

This frog porridge is always super crowded even though parking here is quite the nightmare. And for good reason! Their frog porridge is really good and they give really chunky frogs at a cheaper price than other places. I like the ginger and spring onion version the best because the gloopy sauce is super tasty with warm plain porridge. You can also get other stuff like their BBQ stingray and other seafood, although the squid we tried wasn’t that great.

Hong Chang is an unassuming eating house located along Braddell Road that serves very delectable Kung Pao Claypot Frog Legs. The frog legs were succulent & tender, while the fragrance of the sauce went really well with the smooth texture of the porridge.

Favourite sambal stingray because the meat seems thicker and pretty tender compared to some others I've tried (where the layer of chili is almost as thick as the layer of meat below...)