- From a Roadside Stall to a Farrer Park Landmark
When you walk through the bustling lanes of Farrer Park, the aroma of simmering rice porridge, fresh fish, and sizzling eggs greets you long before you spot the modest stall sign: Choon Seng Teochew Porridge.
Founded more than 90 years ago, Choon Seng’s story began on a dusty roadside in the 1930s, where customers would squat on the pavement, ladle a steaming bowl of plain rice porridge, and garnish it with salty vegetables and tau pok (fried tofu). It was simple, honest food that fed laborers, schoolchildren, and anyone who needed a warm bowl at an affordable price.
“Customers would squat beside the roadside stall and eat very simply. Porridge, with salted vegetables and tau pok—that’s enough to make them happy!” – Thomas Tan, co‑owner
That humble beginning would soon be tested by two massive upheavals that threatened the very existence of the stall.
- The First Upheaval – War and Displacement
When the Japanese invaded Singapore in 1942, the Tan family made the painful decision to temporarily close the stall and flee to Malaya (now Malaysia). For a generation, the clatter of wok and the hum of the rice cooker fell silent.
After the war, the family returned, revived the porridge, and rebuilt the business from scratch. The resilience displayed then set the tone for every challenge that followed.
- The Second Upheaval – Hawker Centre Relocation
The 1970s brought another turning point. The Singapore government’s drive to move street hawkers into purpose‑built hawker centres meant Choon Seng had to leave its beloved roadside spot.
“We shifted to a stall on Beach Road. There were constant renovations, no car park, and the foot traffic was erratic. We thought about closing a few times.” – Janet Tan, co‑owner
Financial strain grew, but the family held on. In 1998, Choon Seng found a new permanent home at Farrer Park, where it still serves the next generation of Singaporeans.
- Meet the Modern Keepers – Thomas, Janet & Jeremy
Thomas Tan – The Third‑Generation Guardian
At 33, Thomas took over the reins from his father in 2000. He’s the one you’ll see arriving at the stall at 5 am, after a sleepless night hunting for the freshest fish at the wholesale market.
“On a fish‑buying night I’m at the market at 11 pm, wait for the catch, return home at 3 am, then back to the stall at 5 am.” – Thomas Tan
His dedication is the engine behind the stall’s signature dishes.
Janet Tan – The Heartbeat of the Business
Janet’s keen eye for customer trends has helped Choon Seng evolve. She notes a shift in the clientele: more professionals and higher‑spending diners, eager to try dishes like Steamed Grouper, a luxury that was unheard of during the Beach Road days.
Jeremy Tan – The Fourth Generation (Soon to be Fifth)
Dressed in a Nike dry‑fit tee and wet‑market boots, Jeremy looks every bit the modern Singaporean. When asked why he chose to stay in the family trade, he answered without hesitation:
“Because I am proud of it.”
Jeremy is currently studying Culinary Arts at SHATEC and already helps out during peak hours. In an era where many youngsters shy away from hawker life, his enthusiasm is a beacon of hope for Choon Seng’s continuity.
- The Menu – Tradition Meets Contemporary Palates
Dish Why It’s Special
Steamed Fish (Red / Humpback Grouper) Sourced nightly by Thomas; the freshest catch makes the broth sing.
Prawn Omelette Thin, densely packed, with juicy prawn bits; reviewers call it “unique”.
Minced Pork (肉燥) A spicy, savoury kick that transforms plain porridge into a flavor explosion.
Classic Teochew Porridge Silky rice porridge served with salted vegetables, tau pok, and a side of sambal.
“If you’re new to Teochew muay, mix in our minced pork. It’ll change the whole experience.” – Thomas
The menu reflects the core promise of Choon Seng: simple, wholesome, and deeply flavourful food—yet it’s flexible enough to accommodate today’s diners who crave seafood and richer proteins.
- Loyal Customers – The Soul of the Stall
One of the most touching stories is that of a regular nicknamed “十三岁 (13 years old)”. She started eating at Choon Seng when she was 13, and today, at 80, she still orders the same bowl of porridge.
“When we run a stall for so long, we get to see our customers grow old with us. Eventually, they bring their children, then their grandchildren to the stall. This is one of the most satisfying things about the business.” – Janet
Such relationships are the lifeblood of hawker culture and the reason the stall perseveres despite economic storms.
- The Future – A New Generation Takes the Lead
The succession plan is already in motion. Jeremy, armed with formal culinary training, is learning the night‑market runs, the perfect porridge consistency, and the art of seasoning the minced pork.
“A lot of our customers say we are lucky that he is already helping us with the stall.” – Janet
When Jeremy is ready, Thomas has promised to step aside gracefully, ensuring the legacy continues unbroken.
- Why Choon Seng Still Matters
In a city where food trends come and go, Choon Seng stands as a living museum of Singapore’s hawker heritage. It reminds us that:
Resilience can survive wars, relocation, and market shifts.
Family can be the strongest business partner.
Food is more than calories—it’s a thread that weaves generations together.
🍜 Want to Taste History?
Head over to 31 Farrer Park, Level 1 (near the MRT exit). Order a bowl of porridge, a side of minced pork, and a steaming plate of grouper. Take a moment to thank the Tan family for keeping a slice of pre‑war Singapore alive today.