The Dead Cockroach: Johor Road Boon Kee Pork Porridge @ Blk 638 Veerasamy Road

柔佛律文记猪肉粥,johor road boon kee pork porridge,singapore,food review,food review,porridge,hainan,hainanese,hainanese porridge,pork porridge,blk 638 veerasamy road,

About two Saturdays ago, I was left stranded at Rowell Road during a heavy downpour while out hunting for murals. Despite taking shelter under a HDB block, the strong wings carried the rain in.

Shivering from the cold, I suddenly recalled that Johor Road Boon Kee Pork Porridge was located just nearby at Blk 638 Veerasamy Road.

What perfect weather to have a bowl of hot porridge! I almost gave myself a pat on the shoulder for my quick thinking.

I braved the rain and ran over but when I reached the coffee shop, I realized I was not the only one toying with that idea. Not only is the premise full with no empty tables, there were long snaking queues at all the stalls.

With the porridge stall, Mui Siong Minced Meat Noodle and Victor Famous Fried Chicken Wing Rice under the same roof, I was naïve to not have expected that outcome especially on a weekend.

With no hot porridge to warm my belly on a rainy day, I hung my head in shame. I continued to wait out for the rain to end and hatched a plan to return on another day.

The best time to come is on a weekday morning. I arrived just slightly before eight and there were plenty of empty tables around.

There are different combinations of pork, chicken, sliced fish and cuttlefish with a basic bowl (no egg) starting at $3.50.

I ordered the pork porridge and added-on both an egg and century egg for $4.50. After making payment, I was given a slip of paper with a number on it. I sat at a nearby table and waited for the corresponding number to flash on the digital screen to pick up my order.

The number I got was 19 while the number on the screen is 16. It took about five minutes for my order to be ready.

My bowl of porridge came topped with youtiao, spring onion, and fried shallots. Other than the egg and century egg, I discovered pork slices, pig's liver and even two precious slices of pig's stomach below.

Being a typical bowl of Hainanese porridge, the grainy texture is thus not as smooth as Cantonese porridge but the richness of the egg yolk gave it some creaminess.

Taste wise, the porridge is well-seasoned without the need for more seasonings. I even tasted tung choi (preserved vegetable) in it. Light soya sauce and pepper are provided in squeeze bottles but I did not touch them.