126 Wan Dou Sek

I heard about this dim sum outlet in Geylang but never actually been there. Until now. As per the grapevine, there was a long queue outside the small little shop. Thank goodness a friend was there earlier and he queued up for us first.

The place is a tad too small with long table instead of the usual round tables. But while the place is certainly no fancy restaurant, it makes up for it with character and a super long menu comprising dim sum of all sorts and even chilli crab!

Ordering was simple. We just write down what we want from the menu onto a plain piece of paper and one of the staff takes it away and before we can even warm the seat, everything is on the table. The food comes quick and fast I suppose so that we can eat and get out fast.

We ordered a lot of dim sum for the 8 of us and surprisingly our bill came to a round $126 the same as the address of the place. Too bad we didn’t strike any 4-D or we will be back. Food is so so but certainly very reasonably priced.

Fried wantons

Century egg pork porridge

Kong Bak pau – one of their signature dish

Fried chee cheong fun

Fried intestines

Kong bak pau and siew mai

Teochew Porridge

There is this stall in Ang Mo Kio Ave 1 opposite the Bishan Park that I loves to go for my Teochew porridge. The only problem with this stall is that it opens only in the evening and 1 hour before opening, a queue has already formed up and the wait can be up to 1 hour.

So what is so special about this stall? First, it has to be the porridge. There are porridge and there are porridge and this one is cooked the traditional Teochew way. Watery and yet thick enough with the rice grain just “fluffed” out nicely. Just the way I love it.


 Every good Teochew porridge stall will have steam fish and this stall is no exception. It has all sort of steam fish. Not for them the steam and then air dried fish but big freshly steam fish with ginger, cut chilli and kiam chye. Very traditional. And the best thing about this? Compared to my other favourite Teochew porridge stall Teo Heng, this is so much cheaper!
Their other speciality is the braised duck but I prefer my duck from the specialised duck stall so I haven’t try those here yet. But they have no the usual Teochew stuff – like steamed sotong, pickled vegetables, steamed minced pork…..

So if you are at Bishan Park in the evening, why not cross the road and try this. But do be prepared to queue up.

Teo Heng Teochew Porridge

My absolute favourite Teochew Porridge. But unfortunately, one that I can only get to eat once in a while because like all typical Teochew porridge, it’s is quite pricey. There are 2 stalls, one at Hong Lim Complex and another at Amoy Street.

Amoy Street
Hong Lim. Signboard changed after the upgrading of the hawker centre

Unlike the other Teochew Porridge stalls which has a wide variety of foods, what Teo Heng has is less limited but it more than make up what it lack in  quantity with quality! The food they served can be divided into 2: Black and White. The white are the fishcake, fishball, sotong, tofu and their specialty taukwa pok.
The black are the duck, braised pork and inards, and the best semi-hard boiled eggs in the whole world! They way they do the egg, the york is not hard and dry but a bit runny and it taste wonderful. They used to use duck eggs before switching to chicken egg which is not quite as good but still wonderful!

They also serve a mean salted vegetables which is usually served over a steam fish. Talking about fish, the fish they served is a must try but be warned – it can be pretty expensive.
A typical lunch for me (as picture above) without fish is about $5.00 to $6.00 and with fish, it is usually at least $10.00 per person which is why I only patronise the stall like once every 2 weeks. But judging from how early they sold out, I don’t think they miss my business. 

Tew Chew Street Tew Chew Porridge

I loves to eat porridge and I have it for lunch almost like 3 times a week. This is one of my favourite Teochew porridge stall but also the one I frequent the least due to its distance from the office.

With a very unoriginal name, the name itself can tell of its origin. Tew Chew Street presumably is a street in old Chinatown where the Teochew stays. Anybody know which exact street is it? So anyway, this stall is now in Chinatown Smith Street Food Centre. To find it, you got to look hard because it is quite non-nondescript and dinky. There is only a small display case unlike the other normal Teochew porridge stall in say Geylang or Havelock Road with its long array of food.

But what it lacks in look and variety, it more than make up for with its very original porridge and fares. The porridge here is not the watery type. The rice grain are cooked till it is soggy but yet firm enough. It is almost sticky like glue. Apparently according to a newspaper report some time ago, only this stall cooks the porridge this way! The porridge are kept in an earthen pot and ladled out upon order. And this is absolutely the best porridge ever. 
Of the limited food available, there are the usual steamed yet kept until cold fish, fish cake, squid, cabbage, haebihiem(spicy dried shrimps0 and minced meat. Its specialities include the 3 layer meat but this is served not braised but steam/boiled with a generous helping of chincalok. It also has the black soya shark meat which is my absolute favourite. Oh and did I mention the pig trotter? 
There is usually a steady stream of customers, mostly old fogeyies like me, and the food sells out fast. Best to go before 12.30 pm to get to pick from more varieties. And yes, one final difference with the modern day Teochew porridge stall. It is cheap!