Porridge Parade at Tiong Bahru
It may be a while before Tiong Bahru becomes the next Greenwood Avenue or even Dempsey, but this once sleepy neighbourhood is getting a new lease of life with eateries and gourmet stores sprouting like mushrooms. A spanking new boutique hotel, converted from old housing blocks also add to the buzz.
Tiong Bahru's charm lies in the harmonious co-existence of the old and new. You can be queuing for Hainanese curry rice at a dingy old coffeeshop one moment and then sipping wine poured from a barrel at a wine shop just next door.
Recently, you'll see not only modern cafes staking a claim on the Tiong Bahru food scene, but tranditional food stalls are also hopping onto the bandwagon.
Lending a touch of nostalgia is a new porridge stall in a small old coffeeshop, where I used to eat chicken rice at many years ago as a kid.
While there may be several other old-time stalls selling porridge at Tiong Bahru as well, the owner of this stall (Chang Fa Zhou Pin, in Mandarin) is banking on her trump card - a certain Fong Che (Big Sister Fong, in Cantonese).
Fong Che in action
Known by many of her old customers as one of the pioneer chefs from the Chinatown popular porridge shop along New Bridge Road, Fong Che finally agreed to cook for the public again after years of persuasion.
Customers, old and new, can now taste her signature silky smooth porridge and deep fried crispy intestines. You can eat the latter either on its own or as a porridge topping, in place of the usual "you tiao".
L-R: Sliced Fish Porridge; Crab Roe Porridge
On the menu are 20 different types of porridges. For simple breakfast fare, go for the Sliced Fish Porridge. I thought the porridge tasted the best when paired with the slices of fresh fish.
If you prefer a more decadent treat, opt for the Crab Roe Porridge ($10) or Abalone porridge ($8). Typically only available in restaurants, these two lavish concoctions can now be savoured at an affordable price. The chunks of crab roe gave the white porridge a pale orange hue and a rich flavour, sans any fishy smell. But the roe was a tad too hard though.
There are other side dishes too, which you can order to make up a more fulfilling meal. The Jellyfish with special sauce ($4) uses fresh whole jellyfishes, sliced into chunks, instead of the thin strips we are used to.
Not to be missed is the Claypot Frogs Leg in Kung Po Sauce ($8). Fans keep emphasising to us that it tastes "exactly" like the famous one you can find at a Geylang eatery. Indeed, the rich gravy goes perfectly well with a bowl of plain porridge.
We were told that the stall only cooks two large pots of porridge per day. But fret not if you reach there and find that supplies have run out. The stall also sells specialty steamboat at night, with Fong Che's unique soup bases, like an original herbal soup base and compoy soup base.
ADDRESS:
Chang Fa Zhou Pin (Fong Che Porridge & Steamboat)
Blk 71 Seng Poh Road
#01-49 (opposite Tiong Bahru Market carpark entrance)
Singapore 160071
http://www.can.com.sg/content/neocan..._porridge.html 
Porridge Parade at Tiong Bahru 
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