Weng Kiang Kee Porridge – Top-Notch Hainanese Porridge Made With Premium Rice Grains

Charlie Chang, 58, was a hotel chef for more than 3 decades before he opened this stall 3 months ago. When asked why he ventured into specifically porridge, he admitted that he loves porridge. Using only special premium rice grains, Charlie explained that the starchiness of these grains helps bind the grains together.

We managed to learn some eating tips from Charlie too. He taught us that porridge shouldn’t be stirred too many times, especially if there’s a lot of meat within. 5-6 stirs will do the magic. This is so that the moisture from the meat doesn’t dissipate into the porridge. And always always stir from the side, not from the centre.

Charlie believes that every spoonful of porridge should have a variety of ingredients. Thus, the creation of Premium Porridge (only $5!!) which is his specialty. The bowl promises mixed pork, intestine, liver, fish, cuttlefish, century egg and abalone. No soya sauce was needed because the mixed pork was well-marinated. The fish, cuttlefish and abalone added a slight sweetness too. The star ingredient was the chewy intestine which was extremely clean, with no stench at all. This premium bowl was filling and worth every penny!

Another special creation was the Triple Egg Porridge ($3.50). Charlie came up with the idea of incorporating a poached egg, century egg and salted egg yolk (first steamed, then flattened to a round shape by a hammer) into a piping hot bowl of porridge. The dish looked so good and I couldn’t wait to dig in! In terms of flavour, this was more palatable than the Premium Porridge. This was how I did it — I broke the poached egg to mis the runny yolk into the porridge, cut the century egg up with my spoon, and mashed the salted egg yolk such that every spoonful had this grainy texture. We all know that eggs are amazing. They are simple but delicious. And you can really see how brightly the eggs shone in this comforting bowl of goodness.

The Century Egg with Vinegar and Ginger ($2) was appetising and good for sharing!

There are more than 300 other stalls in this food centre and Charlie realised that this green zone, also known as 幽灵山庄, is a ghost town at the end of lunch time. Hence, Weng Kiang Kee Porridge only operates from 7am to 2pm daily.

When we went at 1pm, he had to reject orders after us because his porridge has been sold out by then. Lucky us! So, remember to come early to avoid disappointment!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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