The Food Dossier

Fei Lou Porridge

Manned by an overtly misanthropic father-son duo who can always be seen donning dull, vacant expressions ie resting dick faces whilst dealing with customers, Fei Lou Porridge (肥佬粥品) is best known for its creamy hot Cantonese gruel as well as, that's right, fried boneless chicken wings. Folks not partial towards a congee-nial affair needn't fret though, because they could still pick from various macaroni soups or economic bee hoon, further augmenting with sides which include fried tofu, fried fish skin, cuttlefish with cabbage and braised beancurd with pig stomach.

Fei Lou was named amongst Shiok Shiok Makan's "Top 50 Favourite Food Stalls" (Radin Mas Constituency) in 2015.

Despite scant words exchanged between them, these two odd duck hawkers got things real down pat; when one cooks the other automatically serves, both constantly playing switcheroo at the drop of a hat. After all Elvis the King himself too preferred "a little less conversation, a little more action, please". Okey dokes then.

Fei Lou Porridge opens daily from 5.45pm-9pm except Wednesdays.

Sampling and thoughts:

The Ham + Century Egg Porridge ($3.50) attempted turned out only borderline satisfying, never quite plumbing the depths of a smiting, soul-stirring lushness as prognosticated, niggardly oddments of ham and preserved ovum be damned. The Boneless Chicken Wings ($1.30/pc) likewise fell short - passably crispy, but marred big time by some cryptic pepperiness dithering through bedraggled, effluvious fowl flesh.

Boy oh boy, how we crave for Crystal Jade this very moment.

Note: Prices subject to change without prior notice. Kindly clarify with stall before visiting or ordering.

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Score: 5.6/10