I am not a big fan of porridge. Really. I have always considered porridge boring, tasteless and something which I’d only eat when I am sick. Some sort of a food therapy for the unwell. But, a porridge stall off Petaling Street managed to change my perception towards porridge, which is Famous Hon Kee Porridge 汉记靓粥. It has been around for decades and had garnered good reviews from food bloggers in the past. Now, it includes me.
I had a bowl of minced meat porridge with century egg, which is also known as ‘Pei Dan Sau Yuk Zhuk’ in Cantonese. The ginger adds a touch of spice while the chives add some sweetness and pleasantness to the porridge. And of course, you can’t go wrong enjoying porridge with yau zhar guai. Simply one of the best combinations!
For me, a good bowl of porridge must have the gluey and thick texture. It must not be too watery and the rice must be neither too soft nor hard. It’s obvious Hon Kee has managed to perfect the way of cooking porridge, just from the looks of it. The flavor packed minced meat is made from pork and moulded into round shapes, to liven up the dish.
For Sang Yu Zhuk (raw fish porridge), the raw fish slices come in a separate plate topped with parsley. As soon as they are added into the hot porridge, they are cooked instantly. This is brilliant as cooking a big pot of fish porridge would cause the fish meat to overcook and crumble. And by adding them fresh you get the best flavor too. Although both taste great, the fish porridge is the nicer one.
The easiest way to find Hon Kee is to look for Hong Leong Bank in [tag]Petaling Street[/tag]. [tag]Hon Kee[/tag] is directly opposite the bank. Come early! Or end up standing at the side waiting for seats. If you happen to take a bus from Pudu bus station in the morning, do try the [tag]porridge[/tag] here for breakfast. Highly recommended.