12 Best Congee and Porridge Places in Singapore (2026)

Porridge in Singapore is really three different meals. Cantonese and Hainanese congee is a thick, smooth bowl cooked down until the grains melt, usually eaten for breakfast. Teochew porridge is thin and plain, served with a spread of braised and steamed side dishes you pick at the counter. Frog porridge is a claypot supper dish, built around ginger, spring onion or dried chilli. This guide groups twelve stalls and restaurants by those styles, so you can match the bowl to the occasion. Hours at hawker stalls change and some sell out early, so check each place's latest posts before you travel.

Fat Fat Food is a young Cantonese congee stall in Woodleigh Village Hawker Centre. Coverage from HungryGoWhere describes owner Jim Chia as having learnt the craft from relatives at Botak Porridge, and says the stall cooks a blend of three types of rice into a velvety base. Its menu centres on classics such as century egg with lean meat, sliced fish, pork liver and chicken, plus a mixed seafood bowl and an all-in-one signature with handmade meatballs. Food writers frame it as honest, no-frills congee rather than a gimmick. The stall is also reported to have a second branch at Buangkok Hawker Centre. It is an easy pick if you want a smooth Cantonese bowl in the north-east, and early mornings tend to suit best.

Woodleigh
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Xian Ji began in 1989 in the Tiong Bahru area and, after a closure scare, reopened in October 2022 in a coffeeshop along Jalan Bukit Merah. Reports from food bloggers describe a stall run by two sisters who stir the pot for hours before opening, and who serve for only a short window each morning. Its porridge is Cantonese in style, peppery and rich, with a handful of Chinese watercress added, which writers single out as a distinctive touch. Bloggers also note that there appears to be no printed menu and that the stall seems to take cash only. Arrive early, since a stall that opens for just a couple of hours can be done before the late-morning crowd gets there.

Tiong Bahru
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Weng Kiang Kee sits on the upper level of Chinatown Complex Market and Food Centre and is run by a husband-and-wife team. Food writers describe the cook, Charlie Chang, as a former five-star hotel chef, and say he chooses premium rice grains for their starchiness so the porridge binds smoothly. Reviewers classify it as Hainanese-style, and its premium bowl is reported to combine mixed pork, intestine, liver, fish, cuttlefish, century egg and abalone. Several reviews warn of a queue, with waits that grow at weekends, and note that the stall can sell out before its stated closing time. Go in the morning, and expect it to be closed one day a week according to listings.

Chinatown
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Soon Lee is one of the longer-running porridge names in the west, serving Hainanese-style bowls from Clementi 448 Market and Food Centre. Its menu is deliberately short, according to reviews, built around three types: pork, chicken and fish. Writers describe a thicker, grainier bowl finished with chives, preserved vegetables and fried shallots for fragrance and crunch, and ordering an egg is a common choice. Recent coverage reports that the family has opened a second stall at Old Airport Road Food Centre, while the Clementi original continues to operate. Because opening days vary between listings and the stall closes on Sundays at the original site, confirm before you go. It suits anyone who prefers a simple, old-school bowl without long ingredient lists.

Clementi
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Ye Lai Xiang is a Bukit Merah View favourite for Teochew porridge at almost any hour, with listings and reviews describing opening until about 4am. Writers say taxi drivers and supper crowds keep it busy, and that the display counter carries well over fifty homestyle dishes. Frequently mentioned choices include the braised duck, a preserved radish omelette and braised pork belly, all meant to be eaten with plain, watery porridge. Reviewers say a table of several people can order ten dishes without the bill becoming heavy, which makes it a sensible group stop. Because the counter is self-selected, build your meal around one braised dish, one steamed or fried item and a vegetable, and share everything at the table.

Bukit Merah
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Joo Seng is a restaurant-style Teochew porridge shop on Cheong Chin Nam Road, near Beauty World, and has been described by reviewers as a supper staple in the Upper Bukit Timah area. Its dishes sit behind a clear panel for you to point at. The braised duck leg, cooked in sweet soy until it is tender, is the item most often singled out, alongside pork intestines, fishcakes, chilli lala and otah. Listings give late opening hours, running into the early morning, which makes it useful after a film or a late dinner. Writers describe the room as clean, with well-spaced tables. Allow for a short wait at peak times and order a few dishes to share.

Upper Bukit Timah
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Teo Heng is a long-established Teochew porridge stall at Amoy Street Food Centre, described by food writers as a heritage business of more than seventy years. Reviews highlight its lava-style braised eggs and a stuffed tau pok filled with braised pork, fishcake and cucumber, along with braised duck, handmade fishcakes and simmered vegetables. It is a lunch stall rather than a late-night one, with listings showing weekday daytime hours and a closure on weekends, so plan it around office hours. A relative reportedly runs a separate Teo Heng stall at Hong Lim Market and Food Centre, so check which branch you are heading to. Go before the lunch queue builds.

Tanjong Pagar
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Tian Tian Fatt is a Teochew porridge and rice stall at Toa Payoh Lorong 8 Market and Food Centre that works evenings into the early morning, according to listings. Reviewers describe queues starting around dinner and a cook who prepares dishes fresh at night so they are still warm when served. The counter is known for steamed pomfret, black bean minced pork, stewed tofu skin, braised pork belly, braised intestines, black sauce chicken wings and a thick fried egg, with most plates priced modestly. It is closed on Sundays according to listings. Because the stall opens late in the afternoon rather than the morning, it fits a casual family dinner or an after-work porridge meal in the Toa Payoh area.

Toa Payoh
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Geylang Lor 9 is one of the best-known names for claypot frog porridge, serving from a food centre in the Geylang area through the night. Guides describe an award-winning brand that has been trading for decades and that has grown beyond its original site, including an outlet in a Jurong West coffeeshop that opened in January 2024. The usual order is frog porridge, or plain porridge with a separate frog dish, and menus list dried chilli and ginger spring onion preparations plus sides such as sambal clams, stingray and kang kong. Opening times differ between sources, and the Geylang branch is generally described as a late-evening to early-morning place. It is built for group suppers, so bring friends and order several dishes together.

Geylang
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G7 sits on Lorong 3 in Geylang and, according to its own site and reviews, has been serving frog porridge since 1999. It has since grown into a fuller zi char and live seafood restaurant, which makes it a good choice when a group wants porridge and larger shared dishes in the same meal. Guides describe a two-storey venue with air-conditioned dining and the option to reserve, which is not typical of the area. Listings give a late-afternoon opening and an early-morning close, with last orders shortly before closing. Pair the claypot frog porridge with a seafood dish or two, and check pricing on the day since live seafood is usually charged by weight.

Geylang
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Tiong Shian is a long-running porridge house on New Bridge Road in Chinatown, open from morning until about 4am according to listings. Its menu is wide, covering pork, fish, chicken, cuttlefish and century egg porridges along with simple zi char, but claypot frog porridge is the dish most guides single out. That makes it a rare place where you can order a plain bowl and a frog dish at nearly any hour. Recent public reviews from 2025 and 2026 are mixed, with some diners praising the taste and others finding frog meat tough or the price high, so treat it as a convenient central option rather than a sure thing. Try the porridge and a milder claypot first.

Chinatown
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No. 5 is a two-storey frog porridge restaurant on Cheong Chin Nam Road, a short walk from Beauty World MRT station, and one of the few well-known frog porridge stops in the west. Reviewers say it uses bullfrogs, which they describe as meaty, and menus list preparations in ginger and spring onion, dried chilli and gong bao style, with the plain porridge acting as a base for the dark, savoury sauces. Listings show it open from late morning until about 3am, so it works for both lunch and supper. Portions are described as generous. Order a pot of porridge and one or two frog dishes for a table, and ask whether bullfrog is sold by the piece.

Upper Bukit Timah
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