The Dead Cockroach: Weng Kiang Kee's Triple Egg Porridge @ Chinatown Complex Market & Food Centre

singapore,triple egg porridge,food review,chinatown complex market & food centre,weng kiang kee porridge,荣强记粥品,335 smith street,hawker centre

Weng Kiang Kee Porridge is just next door to Fatty Ox at Chinatown Complex Market & Food Centre. I have been to Fatty Ox a couple of times but I have not noticed Weng Kiang Kee Porridge there before.

There were a couple of customers sitting around in front of the stall, waiting for their orders thus I decided to join them to see what the hype was all about.

The stall adopts an electronic queue system. When an order is placed, you will be given a number tag which you have to wait for the corresponding number to flash on the screen in order to collect your porridge.

After glancing through the menu, I decided to order something that I have not eaten before - triple egg porridge ($3.50).

As its name implies, it consisted of three different kinds of eggs: a poached chicken egg, three wedges of century egg, and a piece of salted egg yolk. On the side are some pieces of you tiao and garnishes like spring onion, fried shallots and julienned ginger.

Taking centerstage in the bowl is the flattened salted egg yolk. I am not too big a fan of cooked yolk be it chicken egg or duck egg as I dislike that grainy and crumbly texture. However, I did not expect myself liking this particular one.

Perhaps the yolk has become more compacted due to the hammering thus did not have that mouthfeel I disliked. Surprisingly, the salted egg yolk was not as salty as I had thought to be.

Instead of cracking a raw chicken egg into the porridge, the stall took the trouble to turn it into a poached egg. The whites are just firm enough on the outside to contain an oozy, golden yolk within.

The century egg is my favorite egg to have in porridge. I absolutely adore the creamy yolk and gelatinous 'white'.

The porridge base is adequately flavored without the need for additional seasonings.

I like the consistency of the porridge which is not too watery nor too thick. At some places, the rice has been cooked till it fully disintegrated resulting in a overly gooey texture but at Weng Kiang Kee Porridge, the grains are still there.

The stall sells a variety of porridge like fish porridge, mixed pig's organ porridge, boat porridge, etc from $3.50 while their most expensive bowl, the "premium porridge" with abalone, costs only $5.