影片
招牌菜
Have always thought this was a teochew porridge stall, although the signage did have a frog in front, it was too high for it to be noticeable whenever i drove pass. Turns out this is actually a frog leg porridge and bbq seafood stall. located at the same row as yeo keng nam chicken rice, it has a small carpark which allows may parking up to 15 cars, private parking here so no coupons required. its very much coffee shop style with tables lined up outside the shop. But i like the fact they provide box tissues for diners instead of charging for the wet ones. Ordered 2 dried chilli frogs $13 with small porridge $2 and sambal tapioca leaves. Was particularly impressed with the sambal tapioca leaf $6 as it was prepared the same style as bbq seafood, pan fried on a banana leave. They also have other vege available like smelly beans and also kai lan. Likewise they also serve sambal sotong, stingray, lala etc and all looks pretty nice. It should be based on how well this tapioca leave is done. The frog leg porridge was above average as well with green onions aplenty provided. Also i think the default taste is not overly spicy, do rem to remind them if you would like it more fiery hot. The porridge was smooths and went very well with the suace. i almost poured all my remaining porridge into the claypot of frog Overall a good eat and i'm sure to return soon to try the bbq seafood.
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For full details: http://www.dairycream.blogspot.sg/2012/12/hong-chang-eating-house-sambal-and.htmlGeylang is usually the place we head for for our durians and frog leg porridge. But of course that does not imply that other places do not offer equally good frog leg porridge. But my target of that day was actually the sambal seafood and not the frog leg porridge.the killer Sambal stingray with the Chincalok caused an ulcer after swomping down the entire plate. Sambal paste was awesome but just wished that it could be further grilled for some burnt edges and aroma.PorridgeThe congee is not totally plain in taste and resembles more of a watery version which has been cooked for long hours. Dunk it with ladles of gravy and it"ll be hard to stop at one bowl.Frog Leg Porridge Spring Onion and Ginger/ Spicy with dried chilliIt has huge chunks of fresh and tender frog leg. It was served boiling hot with the bubbles fuming furiously in the claypot. The brownish black gravy of the Dried Chilli (宫宝) version seems to be less spicy than the geylang version but one thing good is that the amount of MSG tasted here is relatively lesser but it still gives that umami punch. Hong Chang eating house is one of the shophouse on Bradell Road that seems to have a consistent flow of customers. However, parking spaces are limited and taken up very fast during peak dining hours.
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