Die-hard fans of Feng Xiang Bak Kut Teh | Fried Porridge, who frequented their Beauty World Centre outlet, were surely disappointed when it shut down. But take heart, fellow Westies, they have recently relocated to Jurong East, laying roots at JEM.
To find the stall, simply head up to level 5 via the escalator and you’ll discover Kopitiam Food Hall @ Jem.
Feng Xiang Bak Kut Teh | Fried Porridge is located right next to 鱼众不同 and faces Haven Teppanyaki. Similar to their Parkway Parade branch, the JEM outlet exclusively offers Claypot Mee Tai Mak as well as Claypot Stir Fried Mee Tai Mak, alongside their signature offerings.
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What I tried at Feng Xiang Bak Kut Teh | Fried Porridge, JEM
I can vividly recall the moment I first savoured their fried porridge— an experience that left me captivated. Few places offer this unique dish and Feng Xiang does it really well.
I eagerly awaited, filled with delight, as the chef expertly prepared the porridge in a scorching wok, the towering flames appearing to overshadow my petite 1.6m frame.
The Sliced Pork Fried Porridge (S$7.50) made its entrance in a piping-hot claypot, with scrumptious pieces of pork lard, crispy fried shallots, sliced spring onions and a dash of white pepper adorning the velvety, light-brown porridge.
With a gentle stir, I sampled the porridge in its pristine state. A smile naturally graced my face as the familiar wok-infused smokiness enveloped my palate. The sinful richness of lard, combined with crispy fried shallots, introduced delightful layers of flavour and texture to the dish.
I must mention that the pork slices were decently tender as well.
I wholeheartedly recommend that you help yourself to their special chilli sauce, readily available at the counter, and pair it with your fried porridge. I generously added this fiery condiment and stirred it in.
The outcome? A subtly tangy and smokey porridge, culminating in a delightful, spicy kick at the end; yummy! I was pleased to find that the quality and consistency were unchanged from my previous visit.
The Herbal Bak Kut Teh Soup (S$8.50 for small) is made from a broth simmered with 16 types of herbs and ingredients, slow-cooked with pork ribs for hours. The result is a soup that delicately carries a gentle bitterness from the herbs and is balanced by its inherent savouriness.
The pork ribs were unctuous and offered a commendable meat-to-fat ratio that enhanced their overall succulence.
The meat effortlessly yielded to the gentlest tug, and my teeth encountered no resistance while I relished its tenderness.
I had prepared a concoction on the side (my usual style) by combining dark soya sauce, minced garlic, and slices of chilli padi; perfect for dunking my pork ribs. The 3 ingredients worked hand-in-hand to form the perfect collaboration which is a blend of garlicky, spicy, and subtly sweet notes— absolutely delicious!
My colleague, Dean, hailing from Malaysia, shared a tip by adding a touch of light soya to the mixture to enhance its savoury depth of flavour— I learn something new everyday!
In addition to the enoki mushrooms, which contributed a delightful chewy texture, the tau pok and beancurd skin acted like sponges, eagerly soaking up and imparting the rich essence of the herbal broth.
We tried the Claypot Stir Fried Mee Tai Mak (S$6.90 for regular) next. The strands of lao shu fen are stir-fried in a blazing wok separately, before the rest of the ingredients are sauteed together.
Resembling moonlight hor fun, a popular Malaysian dish, the Claypot Stir Fried Mee Tai Mak also had a pretty egg yolk resting in the centre together with a sprinkling of pork lard and fried shallots.
Prodding the egg yolk with my chopsticks was satisfying to watch as I mixed everything together, letting the luscious liquid coat all the ingredients.
Not only were the chewy strands of mee tai mak creamy and rich from the infusion of the yolk, but it also had a subtle wok hei smokiness from the cooking process. The pork lard, fried shallots and green veggies injected bits of crunch in between bites while the fishcake and pork slices were the perfect touch to this dish.
For those who prefer a slightly moist rendition, similar to hor fun, give the Claypot Mee Tai Mak (S$5.90 for regular) a go.
I could taste the viscous, eggy gravy coating the noodles and various ingredients which made each spoonful luxuriously decadent. The smokey flavour was less pronounced than the claypot stir-fried version, but it was still delicious in its own way.
The golden nuggets of pork lard served here were executed well, crispy and extremely robust in flavour. It helped to enhance the overall experience of the dish.
There are also a range of sides like Fried Large Intestines (S$7.50) and Feng Xiang Pork Cutlet (S$8.50). The JEM outlet is also the only branch that offers Salted Vegetable (S$2.50) which helps cut down the richness of the fried porridge and bak kut teh.
With Feng Xiang Bak Kut Teh | Fried Porridge coming to Jurong East, Westies can finally savour the authentic taste of Malaysian dishes.
For those who haven’t patronised them before, I urge you to give them a try and let me know if you share the same thoughts as me.
Expected damage: S$6 – S$15 per pax
*This post is brought to you in partnership with Feng Xiang Bak Kut Teh | Fried Porridge.