Savour homestyle porridge and delectable snacks this weekend.
Run by Hokkiens who are originally from Xiamen, Mei Xiang Porridge dishes out hearty bowls of porridge six days a week. The quality of the porridge and ingredients used can rival and even surpass those of certain restaurant chains. At Mei Xiang, you will not find issues of fish and pork with smelly odours.
Prices start at $3 for a basic bowl of peanut porridge. Scratch that, and go for the signature porridge – Ting Zi Porridge , which is boat congee. It comprises succulent strips of cuttlefish, slices of toman and braised peanuts. The bowl is topped with finely julienned ginger, spring onion and fried shallots. Chunks of youtiao adorn the bowl.
Mr Chow says: “We tried sourcing yam cake from suppliers, but after trying a number, the taste of the yam cake did not meet our criteria. Either the texture was not what we wanted or there were not enough ingredients in the yam cake. The dish is topped with a light golden shower of fried shallots, which are also prepared in-house. Spring onion, red finger chilli and toasted white sesame seeds lend colour to the dish.The Fried Bee Hoon , simply topped with cheerful strips of omelette, shallots and spring onion, comes with a dollop of XO sauce on the side too. While springy in texture, the beehoon could do with more flavour.Chow Zan Dessert’s Otah Bun is pan-fried.
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