*Update (August 2021) - Soh Kee Cooked Food managed to get onto the 2021 Bib Gourmand list - Congratulations and well-deserved!
During the rainy seasons, I turn to hotpots, soups or porridge as my go-to comfort food. For the latter, one of my favourite is the porridge from Soh Kee Cooked Food.
Back when raw fish was still on the menu, the stall was already doing brisk business with long, snaking queues for its porridge, poached chicken and raw ikan parang (西刀鱼) combo. The freshwater fish ban in December 2015 due to the GBS infection meant all porridge stalls everywhere took a big hit on their business. Nevertheless, Soh Kee's silky-smooth porridge and fresh poached chicken were still a huge draw for customers and they have been going strong for many years now. These days, they serve jellyfish yu sheng in place of the raw fish dish.
Prices have increased - a single person set costs $4, while a two-person set is $8; half a chicken sets you back $11.
One thing I really like about the porridge, apart from its smoothness, is how scalding hot it is. To me, there's nothing more disappointing and anti-climatic than a bowl of lukewarm porridge. The stall uses chicken stock as the base to cook the porridge; with the combination of simple condiments like sesame oil, shredded lettuce, spring onions and white pepper as its condiments, the outcome is a delightful bowl of old-school goodness that rolls back the years.
Soh Kee's chicken is moist, firm and tender. On good days, if you look closely, there is a small layer of jelly under the skin - evidence that the chicken had been plunged into an ice bath to improve its texture. The chopped chicken is drizzled with a concoction consisting of chicken oil, sesame oil and soya sauce that enhances the flavor of the meat.
Saturdays 8am to 7 pm
Sundays 8am to 1 pm
Date of Last Visit: 16th March 2022
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