Sompong Teochew Porridge

Wanting to skip an unsatisfying meal in Bangkok’s run-of-the-mill malls, P and I walked along Chalerm Prakiet Ratchakan Road after our visit to Suan Luang Ror 9 (Rama IX Park) to see which roadside restaurant would catch our fancy. We traipsed for a good 20 minutes before we stumbled upon Sompong, a shophouse-restaurant that sells Teochew porridge. P initially hesitated because Chinese porridge is like “bland food for the sick” to his strong flavours-inclined palate. I, however, was craving for Teochew muay. And of course, P gave in and into Sompong we went.

At the food display counter, we were excited by the many different types of fish available. It took us several minutes before we decided on plaa krapong neung si ew, or sea bass steamed in soy sauce, as well as braised pork intestines with tau pok (fried beancurd) and asparagus with mushrooms to accompany our porridge meal. I wanted to try chap chye (braised mixed vegetables) but decided against it as three dishes should be enough to fill our two bellies. P and I overeat very often so we’re currently trying to exercise restraint during our meals.

Though the sea bass wasn’t the best nor freshest we’ve tasted in Thailand, but it was quite delicious and worth the price (180B). We finished every morsel—me gobbling up the meaty bits while P scoured the cheeks and eyeballs—leaving behind a plate of cleaned fish skeleton. When I was younger, I didn’t like fish for I think it was very cumbersome to pick the meat from between the bones. But I’m very happy that, under the influence of P, I’m taking a liking to—and with a growing appreciation of—fish dishes. After all, I want to be a real food lover with a discerning and easy-going palate. 😉

Cheng Sim Yi – Sweet Confessions

As a Singaporean Chinese of Hokkien-Hakka descent, I simply love looking for similarities and differences between Chinese food across Southeast Asia. In Bangkok where I now reside, it never fails to amaze me the vast extent of Chinese culinary influence on the Thai street food culture.

One evening, after finishing an extremely fulfilling Isan meal at Udomsuk Road, I chanced upon this stall ‘Cheng Sim Yi’, which sells Teochew-style desserts. Meaning 清心丸, or ‘refreshing pill’ in Chinese, this stall ran the full gamut of ingredients needed for Chinese desserts, including water chestnuts, grass jelly, yam cubes, sliced lotus stems, red dates, attap seeds, etc. The colourful spread gave the stallfront an tantalising look that beckoned to passer-bys. Well, mr;p and I finally succumbed to one bowl of poei sian* (八仙) and tau terng** (豆汤). These iced, sugary desserts were refreshing indeed. Cheng Sim Yi has a few franchises in town, with the most famous branch situated in Talaat Suan Luang, so I’m planning to visit it soon!

* Known as Ba Bao Tang (八宝汤), or Eight Treasures Soup in Singapore.

** Known as Qing Tang (清汤), or Clear/Refreshing Soup in Singapore.