Porridge Process

We only use pork that are fresh and carefully mix the appropriate amount of fat to lean meat ratio to create that spectacular mouthfeel. Our pork balls are hand made daily and marinated in house for the best tasting pork ball you have ever tasted.

We use only fresh indonesian pork for our lean sliced pork. they are also marinated daily which is why our slice pork taste so bouncy and tasty with no foul odour.

We choose the best quality sutchi fillet from vietnam and although many would say that the sutchi fillet has a taste of its own, we find that it absorbs marination and has a better mouthfeel to it. we marinate our fish giving it a spectacular taste of its own. Try it to believe!

Our Minced chicken has the perfect mixture of thigh to breast and fat ratio also marinated daily for the best consistency and taste.

Before our pork intestines can be served, it has to go through fat trimming to ensure it is not overly fatty. The pork intestines will then be soaked in sea salt to wash off all impurities and odour before braising in our home made spices and broth. Our intestines are also hand cut to ensure consistency and quality is met. All rejected parts are thrown away and only the best is served in our stores!

Our pork liver has to go through a tough process of flushing blood out until it is pale and clean of any abnormalities and coagulated blood. This process is painstakingly long and is often skipped by vendors. We take this process very seriously to ensure our pork liver has no foul odour to it. Our pork liver is then hand sliced and marinated in wine before serving.

We go through hundreds of eggs a day peeled by hand daily as the century egg is highly perishable. All eggs have to be of a certain age and those that are different in color or smell would be discarded and only the top quality eggs are chosen to be used at our stores which is why our century eggs are a big hit!

Our cuttlefish are one of the highest grade in the market, you will not see such good quality cuttlefish in the market as they are very expensive and usually snapped up by vendors. These cuttlefish demand a high amount of skill level to process them. The cuttlefish have to be washed to get rid of any smell and than carefully hand picked to ensure the size, thickness of the cuttlefish is of our standards. They are then individually skinned piece by piece to ensure that our customers only taste the best of the best. After removing the skin of the cuttlefish each cuttlefish has to be hand sliced and washed again before delivering to our stores!

These ingredients make up the back bone of Sin heng Kee Porridge. At our local stores, high quality new crop rice are used to brew the perfect congee consistency. The ingredients are than added to the porridge and cooked on demand only. *Note* Our congee are made to order individually and we do not pre cook our food.