Seah Soon Teck Teochew Porridge – A Spread worth Spreading Around

1 04 2012

*This meal was sponsored by Seah Soon Teck Teochew Porridge

I sometimes get questions on why I rarely feature hawker stalls on my blog. It’s definitely not because I only eat at restaurants! The truth couldn’t be more far off, since I spend bulk of my meals at Kopitiam or Koufu when in SMU. I think the main reason is that restaurants often have an underlying theme or dining philosophy that they want to bring across, which is often showcased in the decor or food presentation. On the other hand, there is hardly anything to comment about for a plate of freaking orgasmic chicken rice, plus lugging a dslr to a coffee shop to snap a picture of chicken rice does make one seem really touristy.

So when I do blog about a hawker stall, I make sure that there is really something extra special about it that warrants a blog post and I got to say that Seah Soon Teck Teochew Porridge does possess such qualities.

I was invited down for a tasting when it opened for business at its present premises in March this year. I was glad to get the opportunity to sample a potential place where I can do my future takeaways since I live around the area.

The manager Alvin was very generous and gave my friends and I quite a spread but I will focusing purely on what I feel is worth ordering if you do take the chance to visit.

Prior to this meal, I had never heard or eaten Pig Aspic, also known as Pig Trotters Jelly. It’s a delightful appetizer that is served chilled, best eaten with a douse of chili sauce. I also liked the Shark Aspic, which had significantly less gelatin and more shark meat. I have have shark meat elsewhere before but it was always too tough and chewy for my liking. The shark meat here is significantly more tender, with a texture reminiscent of sting ray meat, albeit slightly chewier. It might be a little bland so for a flavour boost, dip it with the accompanying sesame peanut plum sauce.

The squid is excellent too. It is fresh and not overcooked, leaving the sotong meat springy, soft and creamy.

I am very distrusting of economic rice stalls’ pork belly dishes. I love pork belly and cai fan stalls always seem to screw them up somehow. Fortunately, Seah Soon Teck’s pork belly dish is competent, though it would be better if the braising sauce was more robust.

I recently did a community involvement project in a rural China village and I witnessed the whole process of how a pig is slaughtered, how it is skinned and “prepared”. “Prepared” is a nicer way of saying cutting an incision along the middle front of the pig (from the mouth to where your belly button will be), where the tongue and all the organs will just spill out, waiting to be cleaned. I used to be a fan of Kway Chap, but after seeing how pigs intestines are cleaned, I haven’t had it in over a year. Although the partially processed poop is squeezed out of the intestines, I don’t see how one is able to clean the insides of the intestine thoroughly. However, I made an exception today and I’m glad I did, the large intestines were flavourful and devoid of any questionable odours, not to mention it had a melt in your mouth texture. I ended up finishing almost half the plate.

Now one thing definitely worth ordering here is the Braised Duck. I swear this is one of the best braised ducks I have ever eaten, and in my opinion can possibly match up against Lim Seng Lee Duck Rice, which is a braised duck stall that many of my NUS friends swear by. A key difference between the two duck rice stalls is that the duck here is more chunky, providing more bite (compared to Lim Seng Lee which is more tender), and also more flavourful as the braising sauce has been fully infused into the duck.

Last but not least, you have also got to try their homemade meatballs, which look a little like fishcakes made with a visible combination of prawns, meat and fish. While I have eaten similar fishcakes at a couple of economic rice stalls, the one here takes the cake and goes extremely well with the plain porridge.

Special thanks to Seah Soon Teck Teochew Porridge for the meal invitation! With the current quality it is dishing up, I’m sure a revisit from me is just around the corner.
PS: Anyways, just visited them again today to da pao dinner home coz I’m down with the flu. Realized I might have been a little to quick to say that their duck is better than Lim Seng Lee’s but going back as a paying customer this time, I can at least confidently say now that the food is good and portions are generous. Dad’s a fan too.
Seah Soon Teck Teochew Porridge
283 Changi Road
Tel: +65 6749 0668

Pepperoni Pizzeria (Frankel Avenue Outlet) – Possibly the Best Pizza!

7 11 2011

Go to any online forum with a discussion thread on “Where to find the best pizza in Singapore?” and I’m absolutely positive the name Pepperoni Pizzeria will pop up. Operated by the Les Amis Group, Pepperoni Pizzeria‘s Frankel Avenue outlet is the newest of their 3 outlets, the other 2 being located at Binjai Park and Greenwood Avenue, both around the Bukit Timah area. Given the popularity of the place, reservations are highly recommended.

If there’s one appetizer worth ordering here, it’s got to be the Fried Potobello Mushroom with Chicken & Red Wine ($18++). With a portobello the size of both my palms combined, the fried batter manages to remain crisp despite the excessive local humidity. The  red wine sauce is spectacular, rich, fatty and robust and comes with diced bacon, just my kind of gravy.

The Aglio Olio & Peperoncino ($18) or Spaghetti tossed with Garlic and Red Chili in Olive Oil is awesome as well, though priced rather steeply for something so simple. The garlic isn’t that intense despite it’s chunky look and the spiciness is well tuned. Feedback from friends HH and JH is that the other pasta dishes available here pale in comparison, so I’d suggest sticking to the Aglio Olio if you are a first timer here.

The Pizzas here are thin-crusted and come in 3 main sizes, Medium (9 inches), Large (12 inches) and Family Size (21 inches). Personally, apart from the novelty factor of having a crazily huge pizza,there really isn’t any perks in ordering a family size since it will typically be less evenly cooked. Hence, we ordered a large Salmon (Fresh Salmon, Caramelized Onions & Capers) and Frutti Di Mare (Prawns, Clams, Scallops, Squid Rings & Fish) Pizza ($23++). Yes you can have your pizza half and half here 🙂 My favourite pizza at Pepperoni’s is the salmon, whose flavour has somehow been infused within the pizza. Not sure how they do it but it’s devilishly good.

If you prefer your pizzas on the salty side, go for the Pancetta (Pancetta, Diced Tomato & Soft Egg), Prosciutto Crudo di Parma (Parma Ham & Rocket Salad) ($23++). 

So is Pepperoni the best Pizzeria in Singapore? Very possibly, I’d say.

Bon Appetit!

Pepperoni Pizzeria

 95 Frankel Avenue

Tel: +65 6445 5661


2 04 2010

You know how the saying goes that the best things in life are free? Well, I beg to differ. The guy who said that probably hasn’t tried the Katong Laksa or Carrot Cake at Kopitalk, a small humble coffeeshop located at the junction between Changi Road and Telok Kurau Road. You can call me lucky, but I have been living just a stone’s throw away(literally) from here for the past 15 years, depending on the Laksa and Carrot Cake here for sustenance on occasion. Kudos to my dad in doing such a fine job of purchasing a domicile in such an ideal location!


Having undergone a recent renovation, most of it’s previous stalls still reside within Kopitalk, with the exception of the Zi Char stall which has now been taken over by Rajah’s Curry, a seemingly famous Indian stall plastered with the numerous articles featuring it but we shall cover more of that on another day. We must focus on today’s mission, the carrot cake and laksa!

Most people don’t know this but the Katong Laksa in Koptitalk is actually the orginal Katong Laksa(with authentic stall certificate from the 1980s)! I had only recently found out about this interesting fact after reading a post on this laksa stall by Dr Leslie Tay(aka ieatishootipost). Anyway, having eaten both this and the laksa now located at Katong, somehow I prefer the one here. The gravy boasts a rich and robust flavour from lots of coconut milk and the white noodles are intact with the right amount of chewiness. No Tau Pok(fried beancurd) is put in the laksa, only fresh prawns, cockles and fishcake. Yes, this will definitely satisfy your laksa cravings…


 Various food shows have rated Golden City Carrot Cake as the best carrot cake stall in Singapore and that is despite a slight fall in standards(from perhaps 10 years ago) after the uncle running the stall passed on. When I was there today, his son had taken over the family trade with his mum standing by. The most notable difference between this carrot cake and others is that lots of chye poh(preserved radish) and ikan bilis are fried in the carrot cake which enhances both the taste and smell. They do serve black carrot cake too but it’s not as popular as the white ones. Die die must try!


There is also a chicken rice stall within Kopitalk and what it dishes up is pretty average. If you do patronise it, stick to the white chicken instead of the roasted ones.   

So now we know, the best things in life actually come at an unostentatious charge of between $3-$5.

Bon Appetit!





TEL: +65 6440 4585

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