Yeo Kai Siang, chef-owner, Chez Kai

“I used to live nearby and frequented the place very often as it opened till late. I’m a bit of a purist so I liked their braised pork (including belly and intestines) for the fat and gravy and salted vegetables. Braised meats are representative of Teochew cuisine and one of my earliest memories of having Teochew porridge was with my dad when I was five years old. He ordered braised pork belly along with it. I remembered not liking the porridge because I grew up with thick, flavourful Cantonese-style porridge and called Teochew porridge “watery rice” back then! Since then I have grown to appreciate this Teochew version of porridge, especially the dishes that go along with it.”

Ye Lai Xiang is also a favourite of chef Pang Kok Keong of Hakkapang and Supercurry. “I like their dark soy sauce pork belly, steamed pork ball, hae bee hiam, and braised cabbage with preserved beancurd.”