Goldleaf New Taiwan Porridge Restaurant

Porridge has always been my number 1 comfort food. What better option than Goldleaf Restaurant to step into on a cold rainy day along Amoy Street? Here you not only get to warm your bellies with porridge scattered with huge chunks of sweet potato, but also a plethora of homely dishes to accompany.

Sweet Potato Porridge

Porridge here comprises a mixture of Jasmine rice and Calrose (Japanese) rice, cooked till soft enough to swallow without chewing, but with grains that are still slightly distinguishable in that thickened murky water. Porridge comes unseasoned, which calls for additional orders of side dishes.

Braised Pork with Preserved Vegetables ($10)

What I highly recommend to accompany the porridge would be the Braised Pork with Preserved Vegetables (Mei Cai Kou Rou). Pork belly has been marinated for an entire day, and braised for half a day, resulting in tender and tasty perfection. Let no gravy go to waste –soil the pearly white porridge with all that savoury goodness.

Chye Por Omelette ($6)

3-Cup Chicken with Basil ($12)

The boldly flavoured 3-Cup Chicken will excite those with a heavy palate. Coated in thick dark gravy, flavour contributors include star anise, ginger and basil.

Volcano Beancurd with Kong Poh Diced Chicken ($14)

The Volcano Beancurd comes with a choice of prawn, fish or chicken.

Can’t get enough of that beancurd bowl that’s crisp on the outside and possesses a texture similar to mashed potato inside –why else would I be so addicted!

Cod with Specialty Sauce ($9 per 100g)

There’s a familiar flavour to the Cod with Specialty Sauce. No chance of finding out the exact ingredients in that Specialty Sauce, but we’ve got clues that two of which are rock sugar and pandan leaves.

Oyster Mee Sua ($10)

Having visited Taiwan twice last year, Oyster Mee Sua is one of my favourite Taiwanese street foods. The one served here pales in comparison to the ones I had in Taiwan. The oysters are missing the flour coating.

Fresh Cockles ($8)

I’ve never dared to eat cockles as a kid. I’d always have char kway teow without ‘hum’. It was only when I grew older that I started to step out of my comfort zone. My first bite of cockles was a pleasant one –and my fondness for it grew ever since.

For those who dare, the Fresh Cockles that’s served with an invigorating sauce is a must-try. As its name spells it all, the cockles are fresh without a doubt. They’re sizeable, plump and juicy. The sauce packs a spicy punch –you’ve been warned.

Lime Juice and Plum Juice ($2 each)

Foreground: Homemade Yam Paste with Gingko Nuts ($4); Background: Green Tea Jelly and Red Tea Jelly

For desserts, go for the sweet and rich Homemade Yam Paste with Gingo Nuts, or the palate-cleansing tea jellies.

Goldleaf New Taiwan Porridge Restaurant
#01-00, 110 Amoy Street
Singapore 069930


Opening hours: 11.30am – 2.30pm, 6pm – 11pm daily