Moo Station – Phuket-Style Dry Rice Porridge Found on Crawford Lane (First of Its Kind in Singapore!)

As someone who’s never been to Phuket before, the idea of khao tom haeng (dry rice porridge) had me confused. Was it supposed to be a version of porridge that had its starchy broth drained? My quest to educate my clueless self led me to Moo Station in Crawford Lane, a newly-opened stall that specialises in this Thai-style dish, helmed by husband-and-wife team Pilaiporn Boonchoo aka Sandy and David Ang. 

Born in Southern Thailand, Sandy was a former freelance tour guide in Phuket who often took her guests to a Michelin Bib Gourmand restaurant that is famed for selling khao tom haeng. Inspired by this unique offering, she decided to bring a taste of it to Singapore and sought to recreate and refine her recipe after an arduous six weeks of experimentation. 

Deciding on what to order has never been easier with their Signature Pork Dry Rice Porridge in two sizes ($5 for small, $7 for large). There’s also a hearty Pork Porridge ($4) that is specially available for the early-birds during breakfast, as well as a handful of sides such as Crispy Pork Belly ($6) and Fried Pork Skin ($1.50). 

My go-big-or-go-home way of life had me going for the larger version of the Signature Pork Dry Rice Porridge. Not only is the portion bigger, but it also comes laden with extra goodies of kidney, intestines, and crispy pork belly alongside standard ingredients of pork rib, lean meat, meatball and stomach. For an additional $0.80, you can also top it all off with an onsen egg. 

Don’t be deceived by the pristine Thai Jasmine rice; the grains have been cooked in a pork broth with a mix of spices, yielding a savoury and fragrant aroma that comes through with every bite. 

I’m not usually a fan of organs but when it came to the innards, they were fresh and thoroughly cleaned so there wasn’t any funkiness left behind. Albeit a little tough, the pork rib was still easy enough to eat, with the meat falling off the bone with just a little tug. I absolutely loved the juicy pork belly with its commendable ratio of meat to fat. In fact, I’d recommend ordering a side of it because the amount in the bowl is in no way enough. 

Their homemade Thai chilli sauce is also worthy of praise; the sweetness was met with a sharp spiciness and paired well with every cut of meat and offal. 

The accompanying bowl of soup was surprisingly light, yet full of umami. Full-bodied, it doesn’t clash at all with the jasmine rice.

No seasoning, no frills – just plain ol’ Fried Pork Skin. Switch things up with this crunchy side dish! 

This is definitely something of a rarity and new in Singapore when it comes to authentic Thai cuisine. All those weeks that the owners dedicated to creating this khao tom haeng have 100% paid off. I suppose I can curb my desire to head to Phuket for a little while longer.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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