Chef Lamley Chua, Head of Japanese Culinary Development, 1-Group

Chef Lamley's favourite place for Teochew porridge is located in Maxwell Food Centre. “The stall was recommended by a friend more than 10 years ago and I’ve been going back there for comfort food ever since.” This popular stall has been around for four decades and consistently dishes out authentic and traditional Teochew porridge. “The stall owner, ‘granny’, who recently turned 85 years, old personally cooks all the dishes. Must-haves to be paired with the piping hot bowls of plain porridge are the braised pork belly, steamed whitebait and stir-fried minced pork.”

Daniele Sperindio, Group Executive Chef, Il Lido Group

“Teo Heng is definitely one of my favourite Teochew porridge places in town. I love the homemade fish cake that is pillow-soft and very delicate in texture. And the fish is perfectly poached in a salted vegetable broth, which is well balanced.” This heritage stall has been serving authentic Teochew specialities including robust braised dishes for more than 60 years.

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.”

Chi Pin Han, chef-owner, Ki Teppan & Rogama and Ishinomaki Grill & Sake 

“My family loves to go to Sin Chao Gardens at River Valley. It’s a heritage Teochew culinary institution run by a Teochew owner. The prices are fair and you can also dine in air-conditioned comfort. We will always have the pomfret of course. They serve it with pride here, and most times, it’s steamed to perfection with the classic slices of pork fat beneath the fish. Another must-have is the Teochew fish cake, which is full of flavour and has just the right bounce and bite, unlike other more commercialised versions.”