Clementi 448 Soon Lee Hainanese Porridge 顺利粥

You know..., I don't have any special way of looking for good eats in hawker centres. I just walk up to the nearest unker (same pattern, pudgy, middle age type like me) and say in an earnest but nonchalant manner, "这里有什么好吃? Here got what nice food to eat?". "Lor mee, fried carrot cake, wanton mee, porridge" rolled off the tongue of the first unker I asked at Clementi 448 food centre. Usually, it is double confirmed by long queues at the stalls. So easy. But, of course, the ultimate test is in the eating.

Stall name: Soon Lee Porridge 顺利粥

Address: 448 Clementi Ave 3=, stall #01-50, Singapore 120448 (Clementi 448 Market & Food Centre)

Nearest MRT: 5 minutes walk from Clementi station

Hours: 6:00am - 7:00pm (close at 4pm on Sat | Sun off)

🤔 How come there's no queue at Soon Lee Porridge (the other stalls unker mentioned all had long queues).

I ordered my porridge anyway.

After I placed my order, lady boss said I can go sit at any table with soy sauce and pepper - she will bring my porridge to me. Ah.... no wonder there was no visible queue 😄

I got the pork porridge with raw egg drop for $3.60. They also have chicken and fish porridge.

Didn't wait very long before my porridge came while I sat comfortably at my table (it's 8:30am on a Thursday).

Soon Lee is generous with their ingredients - there's ample fresh pork slices, handmade minced pork balls and liver slices topped with chai poh (preserved radish), scallion, cilantro, fried shallot and even lard crouton.

The texture of Soon Lee's porridge is between Cantonese congee and Teochew porridge - quite smooth with almost-dissolved rice grains visible. This is often referred to as "Hainanese". The family running Soon Lee Porridge is, indeed, Hainanese and the stall was started by their grandmother who came to Singapore in the 1940s.

Nice thick comforting gruel with layers of savoury and sweet flavours from all the pork and rice plus a bit of egginess, umami from chai poh, aromatics from fried shallot and lard crouton. The scallion and cilantro added a bit of green taste and fragrance. Flavoursome and aromatic oil and sauce complete the dish, holding all the flavours together.

The meat and liver were a little stiff from stewing in the hot gruel (while I took my time taking photos). Next time, I shall eat up the porridge as soon as it is served 😄

Pro-tip: Get some you char kway (Chinese crueller) from the Chinese fried snacks stall to eat with your porridge. If you like, get a glass of soya bean milk from the tau huay chui stall to complete your meal 😄

    

       

                     

             

             

               

               

             

           

           

           

                         

           

             

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            A post shared by Tony Boey Johor Kaki (@johorkaki)          

       

     

            

Written by Tony Boey on 10 Dec 2021