Johore Road Boon Kee Porridge

Wow was really a shock! There was no queue literally but the waiting time was so long! I reached and only ordered a bowl just to be told waiting time was an hour, but I eventually waited for 1.5hrs. The moment I was there collecting the porridge people who were ordering were told to wait 2 hours. They actually close at 2 (I believe) but they stopped taking orders around 12. Was it worth the wait? I would say pretty much yes. I would seriously have preferred the congee style but this was good too. I loved it that the porridge actually had some natural sweet taste from the pork and it really tasted very well. I would have wanted to return back for more but I keep thinking about the waiting time and not sure maybe some day will try visiting again on a weekday.

The queue for a pipping hot bowl of porridge can be long! Reached the stall just before 7.30am on a Sunday morning, there were many patrons seated, some tucking in and others still waiting for roll call. Ordered the basic small pork porridge bowl without egg. Tasty porridge which is smooth and easy to take in. All the condiments like spring onions, pepper and preserved vegetable (冬菜) are offered. Liver still tender, meat balls fairly lean and sliced pork not over-cooked. Fried dough is reasonable, but not crisp. Not easy to find a decent bowl of honest porridge these days. This is good. Revisited stall on 3rd week of June 2022 and prices have been upped by 50 cents, across the board. This time round, we ordered the big bowl of pork porridge without egg at $4.50. Besides minced pork, tender pork slices and liver, 2 pieces of pig stomach gets thrown in. A pleasant surprise.

At $4 for the small mixed pork porridge with egg, it felt slightly expensive. It was later when I struggled to scoop for porridge from my bowl that I discovered the justification for the price. It was filled with plenty of assorted pork parts/meat. An unexpectedly good ratio of meat to porridge here. The meat while pretty good, did not stand out in terms of taste. Rather it was the salted vegetable bits that littered the dish, which provided the kick every few mouthful. So I recommend laying off the soy sauce until you've tasted the porridge after mixing it about. Also note that the porridge isn't exactly congee (utterly mashed rice grains in a viscous fluid). The grains are mostly distinct, but in a mixture that is more viscous than teochew porridge.

Best porridge in sg, traditional Hainanese style where the porridge is thick n silky. Flavourful n not too salty. I ordered pork porridge with additon of liver, stomach n egg, they are great combi. The pig stomach is well cleaned has light hint of pepper which goes well with the porridge. Waited for half an hr on a week days 9am plus.