Soh Kee Cooked Food: Michelin-Approved Chicken Congee at Jurong West

It was 3 PM, way past lunchtime, on a humid January afternoon, and Jurong West 505 Market & Food Centre was much quieter than usual. Some of the popular stalls had already started washing up, and I was on the lookout for a late lunch. I hadn’t been back to this hawker centre for a while since I’m not a Westie. The only stall I vividly remember from my last visit a few years ago was the popular wanton mee stall. With not much hope, I wandered around until I saw a table filled with green plates of poached chicken and porridge.

Excitedly, I realized that Soh Kee Cooked Food was still open! It was a pleasant surprise because, according to Google, they usually close on Wednesdays. I hurriedly walked over and asked the uncle, “You’re open today! I thought Wednesday is your off day!” He replied with a smile, “Nothing to do, so we opened on Wednesday lo. And since Chinese New Year is coming, we will be taking a break for a few days.”

I actually love late lunches like this—the stall owners have already survived the lunch rush and are much more relaxed, making them more open to casual chats. If you’re unfamiliar with Soh Kee, this is the Michelin-approved chicken congee stall. Their porridge comes in three different flavours: Chicken Porridge ($2.50), Fish Porridge ($3.50), and Cuttlefish Porridge ($3.50).

But the must-order dish? The Poached Chicken with Porridge ($4.50 for a 1-pax set). Think of it like chicken rice—but with porridge instead of rice.

Honestly, January’s humid weather hasn’t been too kind, and if you’ve followed me long enough, you’d know that porridge isn’t usually my go-to dish. But Soh Kee’s porridge is light and easy on the stomach, creamy yet slightly watery, making it easy to finish even on a hot day. I appreciate how it’s soft and smooth while still retaining some grainy texture. Topped with a drizzle of sesame oil and soy sauce, their old-school porridge is simple yet comforting.

As for the poached chicken—it was tender and juicy, with a good balance of meat and skin. The stall drizzles the chicken with a light soy sauce and aromatic oil, enhancing its natural flavors without overpowering it. The meat was smooth and flavorful, absorbing the sauce beautifully. For those who prefer a bit more punch, the chicken rice chili is a game-changer. Sour, spicy, and salty all at once, it provided a much-needed boost of flavor, elevating the dish to another level.

If you’re feeling nostalgic, you might recall that old-school porridge stalls often paired their porridge with yusheng. However, in 2015, a series of food poisoning cases linked to raw freshwater fish led to an NEA ban on raw fish dishes.

At Soh Kee, they’ve adapted by offering yusheng made with canned abalone instead of raw fish—a thoughtful way to bring back the classic pairing. The dish comes with a drizzle of sesame oil and soy sauce dressing, topped with sesame seeds, chili, ginger, and scallions, making it a refreshing accompaniment to the warm porridge. I noticed the uncle grabbing a handful of crispy crackers from a plastic bag and asked, “Did you make them yourself?” His face lit up as he proudly replied, “Yes, I fry the crackers myself. A lot of work!”

Sitting there, enjoying my porridge alongside the poached chicken and abalone yusheng, I couldn’t help but feel a sense of nostalgia. It reminded me of the good old days when porridge with raw fish was a staple meal. If you’re ever in the area, Soh Kee Cooked Food is definitely worth a visit—one of my top choices at Jurong West 505 Market & Food Centre!