Hong Chang Frog Porridge is a traditional Chinese restaurant specialising in frog porridge and stingray along Braddell Road. Though it’s a shophouse located between Serangoon and Woodleigh, you’d be surprised at the number of people visiting the place. An establishment of many years, you’ll see many regulars here, queuing to have a go at their frog porridge.
Frog porridge is made by boiling frog legs in a savoury broth along with spices and herbs. Packed with protein, vitamins and minerals, frog leg porridge is mainly cooked in gong bao sauce or ginger and spring onion sauce. As you approach the place, you’ll be hit with the aroma of their signature dish, the gong bao frog leg porridge.
BBQ Stingray Large ($20)
Being known for their sambal BBQ stingray, we ordered a large serving of stingray and it came with a layer of stingray sauce and limes. The big serving came in two large slabs of stingray and they were both grilled.
The sauce was thick and flavourful with a very strong hae bi (dried shrimp) taste that lingered and pierced through the tangy lime juice. The stingray seemed to be cooked at the same rate, with the sauce clinging onto the meat with a complex flavour. The thicker piece was soft and tender whilst the thinner piece ended up being a little overcooked and was a little dry and tough.
Gong Bao Frog Leg – 4 frogs ($24)
The signature dish was the claypot gong bao frog leg which came in a claypot with various sizes ranging from one to four frogs. There were multiple chillies within and a healthy topping of spring onions in the claypot.
The sauce was spicy and savoury, with a fragrant aroma that filled the air. The frog legs were soft and tender with the texture feeling similar to that of a chicken. Whilst the frog legs were nice, the frog innards had a strong aftertaste that might not be suitable especially for first timers who’ve not tried frog legs before.
Ginger Spring Onion Frog Leg – 2 frogs ($15)
For the non-spicy eaters, fret not as there’s also a non-spicy version. We ordered the ginger spring onion frog leg which had a less intense flavour. The sauce was similar, just that it’s slightly milder and less salty so it would be good for people who prefer lighter dishes.
Plain Porridge Large ($3)
The plain porridge is ordered separately and comes in a claypot with the serving size large enough to easily fill two to three people. The porridge was smooth and creamy, with the grains being fluffy whilst not too soft that it disintegrates. The gong bao frog leg sauce went really well with the porridge, forming a creamy and savoury dish.
Ginger Spring Onion Lala Large ($15)
The lala (clams) were cooked with ginger and spring onions, being a light and gentle dish which was light on the tongue. The lala was not fishy and was properly desanded with a light seafood taste to it. The seafood taste provided a very stark contrast to the frog leg sauce which went well to provide a different mouthfeel and taste to the meal.
Sambal Kang Kong Large ($10)
The sambal kangkong was stir-fried with the strong sambal belachan flavour. The hae bi (dried shrimp) taste coated the kangkong pleasantly and gave it depth. The spice was a little on the strong side with it being more spicy than the sambal stingray.
Cai Po Omelette ($7)
The cai po (preserved radish) omelette was charred and yet fluffy. The cai po served to give the omelette a contrasting flavour by being salty and sweet at the same time. It also gave the egg a crunchy texture that changed the texture of the omelette. Being sweet and savoury as well as crunchy yet fluffy, the cai po omelette was a great accompanying dish that went well with the other dishes.
Garlic Kailan Large ($10)
The kai lan was clean and refreshing, it helped to cleanse the strong tasting flavours of the other dishes. The dish was simple yet flavourful, with a mild bitterness from the kai lan complementing the savoury notes of the sauce. The garlic added a depth to the dish, while the slightly sweet sauce combined everything together nicely.
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Hong Chang Frog Porridge
With Chomp Chomp being the most well known supper place in the area near Serangoon, many people might pass over this small little shophouse on the other side of Serangoon. As a supper location, the frog porridge and other dishes are delicious and flavourful with the gong bao frog legs, the stingray and the lala being noteworthy dishes. The atmosphere is relaxed and welcoming, being a cozy shophouse style eatery. The staff are able to help recommend dishes with the appropriate portion size as well. If you’re looking for great frog porridge, Hong Chang Frog Porridge is definitely a worthy challenger and is totally worth a visit.
Price:
BBQ Stingray Small/Large – $10/$20
Gong Bao Frog Leg 1/2/3/4 frog – $9/$15/$18/$24
Ginger Spring Onion Frog Leg 1/2/3/4 frog – $9/$15/$18/$24
Plain Porridge Small/Large – $2/$3
Ginger Spring Onion Lala Small/Medium/Large – $9/$12/$15
Sambal Kangkong Small/Large – $7/$10
Cai Po Omelette – $7
Garlic Kailan Small/Large – $7/$10
Hong Chang Frog Porridge
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📍 2 Braddell Rd, Singapore 359895
🕒 3pm–2am (Daily, Closed on Mondays)
