Weng Kiang Kee Porridge Review: Traditional Hainanese Porridge By Ex-Hotel Chef At Chinatown

But Weng Kiang Kee Porridge is here to set the gold standard for traditional Hainanese porridge. Fueled by their love for porridge, husband-and-wife duo—Charlie and Philo Chang—kicked off this humble stall in Chinatown Food Complex late last year.

This came to him naturally, since he had years of experience under his belt as a hotel chef, with his last stint at Grand Millenium, Beijing. 8 Chinatown Complex Food Stalls To Visit Including $2 Laksa And Beef Rice Bowls Food at Weng Kiang Kee Porridge Ordering is made simple at Weng Kiang Kee Porridge as their limited menu offers congee with various elements. Sweetness seemed to be a running theme across the various seafood, as the chewy cuttlefish and tender toman fish slices were all naturally sweet.

Thanks to a partnership with his food supplier, Charlie is able to order fresh and premium elements at a lower cost. This was the most flavoursome porridge out of the three as the savoury and thick congee was elevated by the mix of fresh-tasting meat and sweet seafood. Smashing in this powdery yolk provides a textural contrast to the smooth and gummy congee.

On the other hand, mixing in the poached eggs adds creamy notes, making the thick congee even more velvety. Going to My favourite part of this porridge was the chunks of century egg which, bold and earthy flavours to the porridge. These three eggs mingled in harmony and complemented the porridge’s robust flavours, resulting in an earthy taste profile.

Even though they were individually rich in taste, the dish as a whole was not jelak. In addition to the generous serving of porridge, Charlie is also liberal with the assortment of toppings such as crispy you tiao and zesty ginger slices.

The thick slices of toman fish were tender and sweet, thanks to Charlie’s efforts of buying fresh fish every day. Thoroughly mix in the aromatic fried shallots, fresh spring onions, and preserved radish in the congee to bring out the simple, savoury flavours of Charlie’s secret stock. This type of grain is high in gluten, allowing him to achieve a starchy and smooth congee.

Ambience at Weng Kiang Kee Porridge Weng Kiang Kee Porridge is found in a quiet corner on the second level of Chinatown Food Complex. Given that we arrived in the morning, most of the customers were older residents getting their fill of breakfast from this porridge stall. The verdict Weng Kiang Kee Porridge is another food gem that adds vibrancy to the old-school enclave of Chinatown.

Their delectable congee is a testament of Charlie’s years of experience in the food sector. You definitely get a bang for your buck with the high quality of porridge and elements at such an economical quotation point.

Even though their stated closing time is at 2pm, they tend to sell out even before 1pm.