Kwang Kee Teochew Fish Porridge 2.11

Kwang Kee Teochew Fish Porridge have been around since 1952 when is founded by Tan Cheng Khim. It started at the old Tanglin car park when it first opened and slowly gain its popularity till now.

It have grown in 63 years and is been passed to the 2nd generation of family where the brothers took over and it is still operating. Their father insists on heading out alone each morning at 2am to Jurong Port to select the fish. The brothers say he is very particular about choosing fresh fish that is smooth, moist and tender to provide customers with only the freshest catch, together with fish bones, goes into the fish stock.

They are awarded:

-The Map of Singapore award;
-City Beat award by MediaCorp Channel 8
-Singapore Tourism Board

With its popular demand of fish porridge, local celebrities, ministers and chefs have come to have a taste of it and people from different places in singapore come to check out their food.

Why it’s good:
Only the freshest catch, together with fish bones, goes into the fish stock. Noodles or rice are added to the stock, and then the finished product is topped with lettuce, fried shallots, dried seaweed and tongue-singeing chilli.

Why it’s still around:
Jason and Daniel decided to take over their father’s fish soup business because they’d been hanging around and helping out since they were young. ‘We thought of pursuing other careers,’ says Jason. ‘Daniel even went to Australia to work, but came back to help our father instead because we liked doing what we did. We get a sense of satisfaction when we see our regular customers.’