Sin Hock Heng Teochew Porridge owner steps out of retirement, reopens business in Sims Ave
For the regulars of Sin Hock Heng Teochew Porridge, do you find it odd that you don’t spot Uncle Sim at Geylang Lorong 37 anymore? You might even find that the hae bee hiam doesn’t look quite the same. That’s because the establishment has relocated to KS21 kopitiam at 205 Sims Ave.
When I arrived, I found the place familiar and soon realised that this was actually the same premises that Koung Wanton Mee had once occupied.
I met Uncle Sim, 67, who was warm and friendly. He even posed with ‘The Finger heart’ for me, jokingly exclaiming that he had just learnt it a few moments ago— how adorable!
In June this year, Uncle Sim had planned to retire but after 3 months of being at home, he found the relaxed lifestyle very unappealing and got back into the porridge business.
“Some of my workers who had followed me for 8 to 10 years lost their jobs when I decided to retire. They also urged me to find another location so that they could work under me again,” he said.
Mr Sim has been in the Teochew Porridge business for 45 years running. Due to his recent retirement, he had rented his old premises to another vendor who also sells Teochew porridge. Unfortunately, the new tenants are operating under the same name.
The issue arose because Mr. Sim didn’t carefully review the contract terms, which allowed the new vendor to continue using the “Sin Hock Heng” name, leading to confusion among some customers. Thankfully, the contract ends in 1.5 years.
Although there were around 40 dishes on offer, some bore similarities to those typically served at other cai fan stalls. Mr Sim mentioned that I had visited a week too early (at the time of writing). He plans to expand the offerings to include up to 60 dishes.
Together with my dining partner, we selected Tau Pok (S$3 for 2 pieces), Braised Pork Belly (S$6 for 2 pax), Hae Bi Hiam (S$2) Chai Buey (Mustard Green Stew) (S$3), Handmade Meatballs (S$2 per piece), Steamed Red Snapper (S$6) and Stir-fried eggs (S$1.50).
The Braised Pork Belly managed to hit the sweet spot, possessing a strong hint of star anise and drenched in a dark, viscous gravy.
The Steamed Red Snapper was topped with carrots and mustard veggies. Even before I tucked into the meat, I already had reason to believe that the flesh was on the dry side. I was right! The flesh was somewhat tough and the marination hadn’t fully permeated the meat.
Though the Chai Buey possessed the perfect texture, it was slightly under-seasoned and I wished there was a bit more oomph.
The handcrafted meatballs had a combination of fish and meat. Though the chilli within the ball was tiny, it packed a fiery kick. For a tangy, spicy experience, dunk them into the chilli dip.
I found it funny that initially, I had mistaken the Hae Bee Hiam for a really dark bak chor.
According to Mr Sim, the rendition here uses pure dried shrimp and is slow-cooked for several hours. It tasted good on its own, but I also enjoyed mixing it together with my bowl of porridge. It was robust and had a multitude of flavours.
I shared my feedback with Mr Sim, and I hope that when you visit Sin Hock Heng, your experience will be better than ours, particularly regarding the disappointing dishes we encountered.
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