The Dead Cockroach: Redhill Pork Porridge V2.0 - Reopened By Miss Tam Chiak @ Redhill Market & Food Centre

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My last visit to the popular Redhill Porridge at Redhill Market & Food Centre was two years ago. I was taken aback to learn that the owner, Mr Han, has recently retired and the stall already shuttered.

But as stunned as I was by its sudden closure, news of the stall reopening soon reached my ears. The stall has been taken over by a new operator who turned out to be non other than... Miss Tam Chiak!

I thought she was pulling my leg when she informed me about it. She is already juggling multiple roles as a writer, photographer, food stylist, entrepreneur, wife and mother. Now, we can add on "hawker" to that list.

As it turns out, her family used to run a porridge stall so when she learned that the previous owners were bowing out, she seized the opportunity and took over.

A change in ownership bring new changes. The fish option which was previously available has been taken off the menu so this is now solely a pork porridge stall. Also, there is the inevitable price increase but do expect better quality ingredients.

After all, this is a partnership with celebrity chefs Cao Yong and Kenny.

This morning was the first day of their opening. The stall was previously named Redhill Porridge. Miss Tam Chiak has renamed it Redhill PORK Porridge. I would like to call it Redhill Porridge V2.0.

I arrived at about 7am to show my support. A short queue of customers were already waiting in line to place their orders.

I joined the queue as well and ordered a small bowl ($3.50/$4.50) of mixed pork porridge. I added an egg for 50¢.

Tung choi (preserved vegetable) that used to be part of the condiments is nowhere to be seen. This is just the first day, so I am uncertain if it will be made available again. What is new, however, is super crispy youtiao which is not found in Mr Han's version. The youtiao here reminds me of the one from Porridge Master!

My mixed pork porridge included ingredients such as sliced pork, pig's liver and pork balls.

The marinated pig's liver is thickly sliced and cooked till tender without streaks of blood leaking into the porridge. This is something that I find repulsive.

As for the pork balls, they are handmade at the stall. The minced pork are first seasoned (a little birdie told me that diced mushroom and tee po goes into the mixture) then hand beaten till gelatinous before being shaped into balls.

The pork balls are moreish but I wish they come in a bigger size for a more substantial bite.

Being a Cantonese myself, I preferred the texture of Hainanese porridge more than the Cantonese jok which is too smooth for my liking. Although Hainanese porridge are not exactly the smoothest in texture, the addition of an egg does make it creamier.

As with all new businesses, the first few couple of days are bound to have hiccups so be patient with them as they iron out the issues.

This video is from a second visit to the stall. The porridge is more gao (thick) this time but the liver has become thinner, the pork ball even smaller, and the youtiao is not the crispy type from the first day.

Good news is that tung choi has returned.