Feng Xiang Bak Kut Teh Review – Fried Porridge Is A Smoky, Savoury Surprise

Feng Xiang Bak Kut Teh, located at Stall 10 in Lau Pa Sat, is known for its Malaysian-style bak kut teh, a herbal version that’s richer and more complex than the peppery broth typical in Singapore. But in my humble opinion, what really sets Feng Xiang apart isn’t just their hearty soups—it’s their fried porridge. This dish, much like their bak kut teh, has bold flavours and uses traditional ingredients cooked with a twist.

Fried porridge? The first time I heard about it, I had a similar reaction: Isn’t porridge supposed to be soupy and mild? Yet, somehow, Feng Xiang manages to give it a wok-fried spin. This dish is almost an oxymoron. It feels like something your grandmother might make when she’s trying to clear out leftovers but accidentally creates a new comfort classic. And, judging by the queue at the stall, I wasn’t the only one intrigued by this curious combination.

For this review, we headed to Feng Xiang Bak Kut Teh’s Lau Pa Sat outlet.

^{Feng Xiang Bak Kut Teh – Fried Porridge}

First Impressions – When the bowl arrived, the first thing I noticed was its color. The porridge wasn’t the pale, grainy rice mush that you might associate with congee or Teochew porridge. Instead, it had a caramel-brown hue, the result of stir-frying in a wok with dark soy sauce, which instantly hinted at the smoky flavour I was about to experience. A sprinkling of fried shallots on top added a nice finishing touch, giving it an appealing crunch just from its appearance.As I dug into the bowl, the texture was the next thing that caught my attention. This porridge isn’t the watery, smooth variety, nor is it thick like oatmeal. It sits somewhere in between, almost gluey but still with discernible grains of rice that had been caramelized from the frying process. You can see where the wok had kissed the porridge, giving it that coveted wok hei flavour that every good stir-fry aspires to achieve.

^{Feng Xiang Bak Kut Teh – Fried Porridge}

Now, onto the taste – The first spoonful was both comforting and surprising. You immediately get hit by that deep umami taste, a combination of pork broth, soy sauce, and possibly a splash of rice wine or sesame oil. But what elevates this dish is the smokiness imparted by the high heat of the wok. The fried shallots, scattered generously on top, provide crunch and little bursts of sweetness in every bite. There’s a certain char that lingers on your palate—not burnt, but the kind of char you crave from a good fried rice or a perfectly grilled steak.

The pork slices scattered throughout the porridge were tender, although not particularly game-changing. Still, they provided a much-needed contrast to the softness of the rice, as did the bits of fried shallots.

^{Feng Xiang Bak Kut Teh – Fried Porridge}

WWhat makes this dish really stand out, though, is the mouthfeel. You’ve got the rice grains, each slightly chewy but coated in a luscious, starchy broth that’s been thickened by the stir-frying process. It feels rich without being cloying, the stickiness balanced out by the crispy bits of shallots and the occasional soft, slightly bouncy bite of pork. There’s a lot happening in each spoonful, but it’s all cohesive, with every ingredient playing its part in the overall experience.

^{Feng Xiang Bak Kut Teh – Fried Porridge}

The wok hei—the smoky flavour that comes from stir-frying over high heat—is really the star here. It lingers in every bite, making this dish feel more substantial than your typical congee. You get a subtle bitterness from the soy sauce and char that plays beautifully against the natural sweetness of the rice and pork. While the broth-based porridge might be soothing, this fried version feels like a cozy blanket on a chilly night, with just enough heft to leave you feeling satisfied but not weighed down.

If I had to nitpick, I’d say that the dish could use a bit more pork or cuttlefish. While the flavours were spot-on, I found myself searching for those little extras to break up the porridge’s density. A little more contrast in texture would elevate this dish from good to great. And while I enjoyed the smoky flavours, I can see how someone expecting traditional porridge might be thrown off by how much of the wok-hei flavour dominates the dish.

^{Feng Xiang Bak Kut Teh – Fried Porridge}

Feng Xiang Bak Kut Teh Review

In a hawker center filled with so many options, Feng Xiang Bak Kut Teh’s fried porridge stands out because it’s not something you come across every day. It’s an ingenious combination of comfort food and wok mastery, perfect for those looking for something familiar yet different. I wouldn’t necessarily crave this dish in the same way I would crave a hearty bowl of bak kut teh or char kway teow, but when I’m in the mood for something that warms me up with an unexpected twist, this fried porridge would definitely hit the spot.

The next time you find yourself at Lau Pa Sat, skip the usual suspects and give Feng Xiang Bak Kut Teh‘s fried porridge a try—it might just surprise you.

Food: 4/5
Ambience: 3.5/5
Shiokness: 4/5

Price:From $7.5

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Feng Xiang Bak Kut Teh

Stall 27, Lau Pa Sat (Google Maps)
18 Raffles Quay, Singapore 048582

Operating Hours
Daily: 10.30am – 9.30pm

Feng Xiang Bak Kut Teh Outlets

Fernvale Hawker Centre & CC
21 Sengkang West Ave #03-01,
Fernvale Hawker Centre & CC, Singapore 797650

Food Republic @ Breadtalk IHQ
30 Tai Seng Street, #01-06,
Food Republic @ BreadTalk IHQ, Singapore 534013

Food Republic @ VivoCity
1 HarbourFront Walk, #03-01,
Food Republic @ VivoCity, Singapore 098585

Food Republic @ Parkway Parade
80 Marine Parade Road, Level B1,
Food Republic @ Parkway Parade, MR04, S449269

Michelin Selected or Bib Gourmands At Lau Pa Sat

1. Lixin Fishball Noodles
2. Jian Bo Shui Kueh
3. Warong Pak Sapari
4. Pin Wei Chee Cheong Fun
5. Nasi Lemak Ayam Taliwang