EMINENT FROG PORRIDGE

明辉田鸡粥
An In-Depth Culinary Study & Review
Michelin Bib Gourmand · Est. 2004 · 323 Geylang Road, Singapore 389359

1. Establishment Overview
   Eminent Frog Porridge (明辉田鸡粥海鲜煮炒店) has occupied the corner lot at 323 Geylang Road, Lorong 19, since 2004. Situated in the heart of Singapore’s most culinarily fertile—and culturally complex—neighbourhood, the establishment operates from 5 PM to 4 AM daily, positioning itself as a canonical late-night supper destination. Since 2018, it has been recognised by the Michelin Guide with a Bib Gourmand designation, awarded to restaurants offering ‘good quality, good value cooking,’ and it has retained this recognition through the 2025 edition of the guide.
   The restaurant occupies an open-air coffeeshop-style layout beneath fluorescent strip lighting, with plastic tables and chairs crammed into a compact floor plan. The physical environment is deliberately unpretentious: bare-top tables, no tablecloths, communal seating. Ventilation is adequate but inconsistent, and the heat of a Singapore evening, combined with the steam from dozens of claypots, creates an immersive if sometimes uncomfortable sensory environment. This is hawker culture at its most unmediated—a space defined entirely by the quality of what arrives at the table.
   Service operates on an assertive, transactional model characteristic of traditional Singapore zhi char (煮炒) establishments. Orders are taken at the kitchen counter or by passing staff; there is no ceremony and little patience for indecision during peak hours. Despite perennial complaints regarding service brusqueness, returning customers and food critics alike conclude unanimously that the food justifies the experience. Queues of 45 minutes to over an hour are common after 7 PM on weekends.
2. Cultural & Historical Context of Frog Porridge
   Frog porridge (田鸡粥, tiānjī zhōu, literally ‘field chicken porridge’) is a distinctly Singaporean Chinese institution, its roots tracing back to Cantonese immigrant cooking of the early 20th century. The Cantonese term 田鸡 (‘field chicken’) reflects the animal’s resemblance, in taste and texture, to chicken—a comparison virtually every diner and reviewer has independently arrived at. The bullfrog (Lithobates catesbeianus), introduced as an agricultural species in Southeast Asia, became the predominant variety due to its large, meaty hindquarters.
   Geylang’s association with frog porridge emerged organically from its role as a nocturnal working-class district. Night-shift labourers, market vendors, and taxi drivers required cheap, protein-rich, hot meals into the small hours. Frog porridge—nutritious, inexpensive, and restorative—filled this niche. By the 1980s and 1990s, the dish had achieved iconic status; the area’s three flagship frog porridge establishments (Eminent at Lor 19, G7 Sin Ma at Lor 3, and the Lor 9 variant) evolved into unofficial culinary landmarks that outlasted multiple rounds of urban redevelopment.
   Folk belief has layered additional meaning onto the consumption of frog: eating ‘field chicken’ is popularly held to improve one’s jumping ability (pace the Singapore Army’s Standing Broad Jump test), and more broadly connotes health and vitality in traditional Chinese dietary philosophy. The dish sits at the intersection of everyday sustenance and cultural ritual.
3. Full Menu & Pricing
   — Signature Frog Preparations —

Buy-2-Get-1-Free promotion available: 3 frogs for SGD 16.00 (same cooking style). Pricing: SGD 8 per frog.

Dish Description / Notes Price (SGD)
Gong Bao / Dried Chilli Frog
(宫保田鸡) Stir-fried with dried red chillis, dark soy sauce, scallions. Claypot served. House bestseller. $8 / frog; $16 / 3
Ginger & Spring Onion Frog
(姜葱田鸡) Braised in fresh ginger slices, spring onion, soy-based sauce. Classic Cantonese preparation. $8 / frog; $16 / 3
Garlic & White Pepper Frog
(蒜白胡椒田鸡) Eminent exclusive. Punchy white pepper heat balanced with mellow roasted garlic and soy. Notably spicier profile. $8 / frog; $16 / 3
Special Homemade Chilli Frog
(特制辣椒田鸡) Eminent exclusive. Chilli crab-style sauce base—sweet-spicy-savoury with tomato and egg notes. $16 / frog (from); $16 / 3
Frog Boiled in Porridge
(田鸡粥) Frog submerged and simmered directly in congee. All-in-one preparation; broth infuses porridge. $8 (single serving)
Chicken Essence Herbal Frog
(鸡精田鸡) Nourishing herbal broth with goji berries, added bottled chicken essence. Restorative, mild. $8 / frog; $16 / 3
Chinese Herb Soup Frog
(药材田鸡) Traditional TCM herbs—red dates, wolfberries, dried longan. Clear, sweet-savoury broth. $8 / frog; $16 / 3
Fried Crispy Frog
(脆炸田鸡) Flour-coated, deep-fried to golden brown. Finished with garlic and spring onion. Crunchy exterior. Market price

— Zi Char Side Dishes & Supporting Menu —

Dish Description / Notes Price (SGD)
Plain Porridge (Congee) Three sizes. Silky, slow-cooked rice congee with sesame oil and spring onion. Canvas for sauces. $2 / $3 / $4
Stir-Fried Kai Lan (芥蓝) Wok-fried Chinese broccoli with oyster sauce and garlic. Popular accompaniment. ~$10
Stir-Fried String Beans Wok-hei string beans with dried shrimp or garlic. ~$10
Yang Zhou Fried Rice Classic Hokkien-style fried rice with egg, char siu, prawn, spring onion. ~$8–$10
Salted Egg Yolk Prawns Butter-fried prawns glazed with salted egg yolk sauce. Market price
Chilli / Black Pepper Crab Live seasonal crab in classic Singapore chilli crab or black pepper sauce. Market price
Sambal Stingray Grilled stingray fillet topped with belachan-based sambal. Banana leaf optional. ~$18+
Sweet & Sour Pork Ribs Cantonese-style pork ribs in tangy sweet-sour glaze. ~$12–$14
Hot Plate Tofu Silken tofu on sizzling iron plate with minced pork and XO sauce. ~$10
BBQ Chilli Squid / Petai Grilled squid with petai (stink beans) in chilli sauce. ~$12
Ginger Sesame Oil Chicken Wings Fried wings finished with julienned ginger and sesame oil. Highly recommended. ~$10–$12
Vegetables with Oyster Sauce Seasonal vegetables sautéed with oyster sauce, garlic, and light soy. ~$8–$10
Fried Oyster Egg (蚝煎) Crispy oyster omelette with tapioca starch, egg, and bean sprouts. ~$10 (small)

4. In-Depth Dish Analysis
   4.1 The Plain Congee (白粥)
   The porridge at Eminent is the structural and philosophical foundation of the meal. It is prepared using long-grain jasmine rice cooked in a ratio of approximately 1:10–12 (rice to water) over sustained heat. The grains are simmered until they break down into a homogeneous, semi-solid mass in which individual grain outlines have all but dissolved. The result is what Cantonese cooks call a ‘silk’ (絲) texture: glossy, viscous, and yielding without being watery.
   Texture Profile
   On the spoon, the congee displays a moderate gel consistency—neither the thin gruel of Vietnamese cháo nor the gelatinous solidity of a Teochew preserve. It holds its shape momentarily before flowing slowly. The grains have been cooked to near-complete starch gelatinisation, yielding a mouthfeel that is smooth, slightly glutinous, and extraordinarily comforting. Chewing is minimal; the porridge essentially dissolves on the palate.
   Hue & Visual Character
   The congee presents as an opaque ivory-cream, a shade slightly warmer and more yellow than pure white due to the natural starches released during long cooking. A drizzle of sesame oil creates amber-gold rivulets across the surface. Scattered spring onion rings introduce small points of vivid green against the pale background. When the dark, glossy frog sauce is spooned over or alongside, the visual contrast is striking: deep mahogany meeting creamy ivory, separated by a slow-spreading gradient where the sauces bleed into the porridge at the edges.
   Flavour Architecture
   Alone, the porridge is subtly flavoured—mild rice sweetness, faint earthiness, a background umami from the long reduction. It is deliberately understated, engineered to amplify rather than compete with the companion proteins. This neutrality is a feature, not a deficit: each frog preparation has a fundamentally different flavour profile, and the porridge must accommodate all of them.

4.2 Gong Bao / Dried Chilli Frog (宫保田鸡) — The Signature
This is the undisputed flagship and the dish by which Eminent is most frequently judged. The Gong Bao (Kung Pao) preparation at Eminent departs from the Sichuan original—which features Sichuan peppercorn, peanuts, and a numbing-spicy profile—in favour of a Singaporean-Chinese adaptation built around dried red chillis, dark soy sauce, and an intensely caramelised, savoury-sweet sauce.
Colour and Appearance
The dish arrives at the table in a claypot, still audibly simmering. The sauce is a deep, nearly black mahogany-brown—the colour of dark molasses—with viscous, glass-like surface sheen. Bright red dried chillis punctuate the liquid at intervals, their skins having softened during cooking but retained their vivid crimson hue. The frog pieces, arranged irregularly throughout, are coated in this sauce and appear almost lacquered. Generous heaps of spring onion, added at the final moment, provide a contrasting pale chartreuse-green, wilting slightly in the residual heat. The colour composition—black-brown, crimson, and green—is visually arresting and signals intensity before the first bite.
Texture of the Frog Meat
The frog meat, sourced live and prepared to order, is the primary textural protagonist. The hindquarters are the most substantial sections: thigh and drumstick separated by a small, clean bone. The flesh is white and fine-grained, analogous to chicken wing meat but distinctly softer—a consequence of the amphibian’s lower connective tissue density. When properly cooked (3–5 minutes in the claypot), the surface proteins seize and the exterior develops slight firmness, while the interior remains intensely juicy and almost gelatinous near the bone. Overcooking creates rubberiness; undercooking leaves the meat translucent and slippery. At Eminent, the timing is generally well-calibrated.
The ritual of sucking the sauce from the small bones is a culturally embedded component of the eating experience—a technique that maximises flavour extraction from surfaces inaccessible to cutlery, and one that reviewers consistently note as one of the dish’s most pleasurable idiosyncrasies.
Flavour Analysis
The Gong Bao sauce is a study in controlled imbalance: it tilts toward the savoury-sweet register with a trailing, building heat from the dried chillis. The dark soy provides the foundational umami depth and the mahogany colour; a small addition of sugar or oyster sauce introduces sweetness; the dried chillis contribute an earthy, dried-fruit heat rather than the immediate assault of fresh chilli. The net sensation is richly complex—warm, deeply savoury, with a retronasal sweetness and a heat that accumulates slowly through the meal.
When the sauce is ladled over the congee, the two components enter a flavour dialogue: the sauce’s intensity is modulated by the porridge’s neutral creaminess, the spice becomes more manageable, and the congee takes on a faint caramel-soy warmth. This integration is the core pleasure of the dish’s composition.

4.3 Garlic & White Pepper Frog (蒜白胡椒田鸡) — The House Exclusive
Eminent’s proprietary creation and arguably the most distinctive dish on the menu. No equivalent preparation exists at competing frog porridge establishments, and it draws dedicated repeat customers who rank it above the Gong Bao.
Colour and Appearance
Visually, this dish presents in markedly lighter tones than the Gong Bao. The sauce base tends toward a pale amber or honey-gold, the product of lightly coloured soy (or a mixture of light and dark), garlic, and the cream-white bloom of white pepper. Roasted garlic cloves—caramelised to a warm golden-brown at their edges—are scattered throughout. There is no dominant dark element; instead the visual character is of warmth and translucency.
Flavour & Spice Architecture
White pepper (白胡椒, Piper nigrum, harvested pre-ripening and hulled) delivers a fundamentally different heat profile from its red or dried counterparts. Where dried chilli heat is posterior—felt at the throat and building slowly—white pepper heat is anterior, immediate, and nasal. It creates a sharp, pungent, almost floral bite at the front of the palate and in the nasal passages, with moderate lingering. Combined with the mellowing sweetness of roasted garlic and the background soy, the result is a sauce of considerable complexity and memorable force. Multiple reviewers describe it as ‘more complex and longer-lasting’ than the Gong Bao.

4.4 Special Homemade Chilli Frog — The Divisive Exclusive
The second Eminent exclusive, this preparation deploys what is effectively a chilli crab sauce base—a Singaporean culinary touchstone—adapted for frog. The sauce is tomato-forward, egg-enriched (producing a characteristic slightly curdled, silky texture), and sweet-spicy rather than savour-dominant. Its scarlet-orange hue is notably brighter than the Gong Bao’s mahogany, and its consistency is looser, more gravy-like than lacquer.
Critical reception is polarised. Fans appreciate the innovation and the sweetness of the chilli crab flavour in the frog context; detractors find it redundant (essentially dressing the frog in another dish’s sauce rather than developing a frog-native preparation). The pairing with porridge is considered less successful than the Gong Bao or White Pepper versions, as the sauce’s relative thinness fails to impose itself on the congee’s density.

4.5 Ginger & Spring Onion Frog (姜葱田鸡) — The Classic
The most traditional preparation and a benchmark of Cantonese cooking technique. Julienned fresh ginger and spring onion are sautéed in wok oil until fragrant, the frog pieces are added and tossed over high heat, and a sauce of light soy, Shaoxing rice wine, and oyster sauce brings the dish together. The result is clean, bright, and restorative—a counterpoint to the darker intensity of the Gong Bao.
Colour and Aromatics
The sauce here is a lighter amber-brown, relatively translucent. Julienned ginger—pale yellow, semi-translucent—and spring onion segments (bright green at the top, white-gold at the base) are prominently visible. The aromatics are high and forward: the ginger’s citrus-spice, the onion’s grassy sweetness, and a background of toasted sesame oil. The visual impression is of freshness and simplicity.

4.6 Chicken Essence Herbal Frog — The Restorative
A preparation oriented toward health rather than purely flavour-forward eating. The base is a clear herbal broth enriched with goji berries (wolfberries), red dates, and dried longan; a commercial bottled chicken essence (BRAND’s or equivalent) is added during cooking, providing additional amino acids and deepening the umami base. The frog simmers in this liquid, absorbing the herbal sweetness while contributing its own proteins to the broth.
Visually, the soup is a translucent amber, dotted with the jewel-red of goji berries and brown-black of red dates. The frog pieces appear pale, barely coloured, their texture more delicate than in sauce-based preparations. This is the mildest of the available styles and appeals to diners seeking nourishment rather than intensity—students before examinations, those recovering from illness, or late-night diners wanting sustenance without stimulation.

5. Recipe & Cooking Instructions
   The following reconstructed recipes are derived from culinary analysis, ingredient observation, and cross-referencing of published reviews and standard Chinese restaurant techniques. They approximate Eminent’s preparations for home replication.

5.1 The Congee Base (白粥)
Ingredients — Serves 4
Ingredient Quantity Notes
Jasmine rice 200g (1 cup) Rinse 3× until water runs clear
Water or light chicken stock 2.0–2.4 L Stock adds umami depth
Fresh ginger 3 slices (5mm) Bruised with flat of knife
Spring onion 2 stalks For garnish; sliced on bias
Sesame oil 1 tsp Finish drizzle only
Salt To taste Add in final 10 min
White pepper Pinch Optional, for background warmth

Method

1. Rinse rice until water is clear. Combine with cold water/stock and ginger in a heavy-bottomed pot or clay pot.
2. Bring to a rolling boil over high heat, stirring occasionally to prevent sticking.
3. Reduce heat to the lowest possible setting. Cover with lid slightly ajar to allow steam to escape.
4. Simmer 45–60 minutes, stirring every 10–15 minutes. The grains should fully break down and the congee thicken to a ‘flowing’ consistency that coats the spoon.
5. Adjust liquid: if too thick, add hot water and stir. If too thin, increase heat briefly and stir constantly.
6. Season with salt in the final 10 minutes. Remove ginger slices.
7. Finish with a drizzle of sesame oil and garnish with spring onion rings. Serve immediately alongside claypot frog dishes.

5.2 Gong Bao / Dried Chilli Frog (宫保田鸡)
Ingredients — Serves 2–3 (3 frogs)
Ingredient Quantity Notes
Whole frogs, cleaned & jointed 3 (approx. 250g each) Fresh, not frozen. Hindquarters and torso only.
Dried red chillis 8–12 pieces Rehydrate 10 min in warm water; deseed for less heat
Dark soy sauce (老抽) 3 tbsp Provides colour and savoury base
Light soy sauce (生抽) 1 tbsp Seasoning balance
Oyster sauce 1.5 tbsp Umami and body
Shaoxing rice wine (绍兴酒) 2 tbsp Deglazes wok; adds depth
Sugar 1 tsp Balances saltiness; aids caramelisation
Garlic 4 cloves, sliced thin Wok aromatic
Fresh ginger 5 slices Wok aromatic
Spring onion 3 stalks White parts for wok; green parts for finish garnish
Vegetable oil 3 tbsp, high smoke-point For wok frying
Cornstarch slurry 1 tsp cornstarch + 2 tbsp water Optional; for sauce thickening
Sesame oil 1 tsp Finish only

Method

1. Pat frog pieces dry with paper towel. Season lightly with a pinch of salt and white pepper. Set aside 10 minutes.
2. Heat wok over maximum flame until smoking. Add oil and swirl to coat.
3. Add garlic, ginger, and white spring onion segments. Stir-fry 30 seconds until fragrant and edges begin to colour.
4. Add dried chillis. Stir-fry 15–20 seconds. Do not burn—bitter compounds develop quickly.
5. Add frog pieces. Sear undisturbed 60–90 seconds on each primary surface to develop Maillard browning.
6. Add Shaoxing wine around the edge of the wok (not directly on frog) and allow alcohol to ignite or burn off.
7. Add dark soy sauce, light soy sauce, oyster sauce, and sugar. Toss everything rapidly to coat.
8. Add 100ml water or stock. Cover wok or transfer to claypot. Reduce heat to medium. Braise 3–4 minutes.
9. If desired, add cornstarch slurry and toss over high heat 30 seconds to thicken sauce.
10. Finish with green spring onion and sesame oil. Transfer to claypot for service. Serve immediately.

Critical Technique Notes
⦁ Wok hei (镬气): The ‘breath of the wok’—the caramelised, slightly smoky flavour produced only at extremely high heat—is non-negotiable. A domestic stove cannot replicate a commercial wok burner’s BTU output; to compensate, work in smaller batches and ensure wok is maximally preheated before adding ingredients.
⦁ Live frogs: Eminent keeps live stock for maximum freshness. Home cooks should source the freshest possible frogs; pre-cut frozen pieces lose structural integrity during wok cooking.
⦁ Sauce ratio: The dark-to-light soy ratio is approximately 3:1, producing a sauce that is more coloured and deeply savoury than salt-forward.

5.3 Garlic & White Pepper Frog (Eminent Exclusive)
Ingredients — Serves 2–3
Ingredient Quantity Notes
Whole frogs, jointed 3 Same prep as above
Garlic 8–10 cloves 6 whole roasted; 4 minced
Ground white pepper 1.5–2 tsp Freshly ground preferred—aroma is significantly superior
Light soy sauce 2.5 tbsp Lighter colour base for this preparation
Oyster sauce 1 tbsp Background umami
Fish sauce 0.5 tsp Optional; adds saline depth
Shaoxing rice wine 1.5 tbsp Aromatic deglaze
Spring onion 2 stalks Garnish
Sugar 0.5 tsp Minimal; this sauce is peppery, not sweet
Vegetable oil 3 tbsp Wok frying
Sesame oil 1 tsp Finish
Cornstarch slurry Optional For sauce body

Method

1. Roast 6 garlic cloves: toss in oil, wrap in foil, roast at 180°C for 25–30 min until golden and soft. Set aside.
2. Follow Gong Bao method steps 1–4, substituting minced garlic for sliced garlic and omitting dried chillis.
3. After adding rice wine, add white pepper. Toss vigorously—the pepper will bloom in the oil and aromatics, releasing its nasal-forward volatile compounds.
4. Add soy sauce, oyster sauce, and optional fish sauce. Add roasted garlic cloves whole.
5. Braise 3–4 minutes. The sauce should remain lighter in colour than the Gong Bao—avoid dark soy in this preparation.
6. Finish with spring onion and sesame oil. Serve immediately.
7. Comprehensive Sensory Analysis
   6.1 Olfactory Profile
   The aroma of Eminent’s frog dishes is composed in distinct temporal layers. On approach to the table, the first wave is the high, bright aromatics: sizzling ginger and spring onion, a signature of live wok cooking. As the claypot is set down, a deeper olfactory signature emerges—dark soy caramelisation, dried chilli’s earthy heat, the faint mineral note of fresh frog. Beneath these, the congee contributes a warm, starchy-sweet background note, like fresh bread but more liquid and neutral.
   6.2 Textural Contrast & The Dining System
   The meal at Eminent is designed as a textural system rather than a collection of independent dishes. The silken congee provides the soft, smooth, yielding baseline. The frog meat introduces a secondary register: firm at the exterior, tender-to-gelatinous within, punctuated by small resistant bones that guide the mouth toward a sucking-and-pulling technique rather than a bite-and-chew one. The dried chillis in the Gong Bao add a slight chewiness, their softened skins offering minimal resistance. If a vegetable side dish is ordered—stir-fried kai lan or string beans—the wok-cooked vegetables provide a third register of crisp-tender bite, their char-edged surfaces introducing the only truly crunchy element in the meal.
   6.3 Colour Palette of the Full Meal
   Component Primary Hue Visual Detail
   Plain Congee Ivory-cream / off-white Pale gold with sesame oil; green spring onion specks
   Gong Bao Frog Deep mahogany-black sauce Crimson chilli, chartreuse spring onion, cream-white meat exposed
   Garlic White Pepper Honey-amber sauce Gold roasted garlic, pale frog flesh, white pepper cream
   Ginger Spring Onion Translucent amber Pale yellow ginger, vivid green and white onion, cream meat
   Herbal Soup Frog Clear amber broth Red goji berries, brown-black dates, pale frog, green garnish
   Special Homemade Chilli Tomato-scarlet orange Bright, glossy, loose. Egg ribbons in sauce surface
   Stir-Fried Kai Lan Deep forest green Garlic-cream sauce specks, dark green stems, bright green crowns

6.4 Taste Complexity — Sauce by Sauce
The flavour architecture of each preparation can be mapped across the five primary taste dimensions:

Dish Umami Sweetness Freshness Bitterness Heat / Spice
Gong Bao Very High High Moderate Very Low High (dried chilli, building)
Garlic White Pepper High Moderate Low Very Low Very High (nasal-forward, immediate)
Ginger Spring Onion Moderate Low–Mod High Very Low Low–Moderate
Special Homemade Chilli Moderate–High High Moderate Very Low Moderate
Herbal Soup Low–Moderate Very Low High Moderate Very Low
Congee (plain) Very Low Very Low Very Low Very Low None

7. Critical Verdict
   Eminent Frog Porridge occupies a genuinely important position in Singapore’s culinary ecology. Its Michelin Bib Gourmand recognition—sustained across multiple consecutive years—reflects not a single extraordinary dish but a consistent, rigorous adherence to quality in an inherently difficult ingredient category. Live frog cookery demands freshness protocols, timing precision, and sauce calibration that many competitors have allowed to degrade as tourist volume increased. Eminent has, for the most part, maintained its standards.
   The Gong Bao preparation remains one of Singapore’s most satisfying single-dish experiences: deeply savoury, perfectly matched with the congee, and expressive of a cooking tradition that privileges intensity over refinement. The Garlic & White Pepper exclusive is arguably the more intellectually interesting dish—its nasal-forward heat profile and the sweetness of roasted garlic create a sauce with genuine originality that rewards repeat visits.
   The institutional atmosphere—plastic tables, fluorescent light, assertive service, perpetual crowds—is either a feature or a barrier depending on the diner’s preferences. For those who understand that Singapore’s hawker culture operates in a register fundamentally distinct from restaurant dining norms, the environment enriches the experience: it situates the food within a living social system rather than extracting it into a performance of gastronomy.
   The primary criticisms are structural rather than culinary: limited seating, long waits during peak hours, service inconsistency, and a physical environment that prioritises function over comfort. These are, to varying degrees, features shared by all frog porridge establishments in Singapore and are unlikely to change given their role in the dish’s cultural identity.

7.1 Ratings Summary
Category Rating Comment
Food Quality ★★★★½ Consistent, technically accomplished. Gong Bao and Garlic White Pepper exceptional.
Value for Money ★★★★★ Buy-2-Get-1-Free pricing makes it outstanding value. Porridge pricing is fair.
Originality ★★★★ Two house-exclusive preparations distinguish it clearly from competitors.
Atmosphere ★★★ Authentic hawker environment. Functional, not comfortable. Part of the experience.
Service ★★½ Fast during off-peak; erratic and brusque during peak. Order-at-counter model.
Overall ★★★★ A canonical Singapore supper institution. Essential dining for any serious study of local food culture.

8. Practical Dining Guide
   Address: 323 Geylang Road (corner of Lorong 19), Singapore 389359
   Operating Hours: Daily, 5 PM – 4 AM
   Contact: +65 9842 2941
   Nearest MRT: Aljunied (EW9), Exit A — walk straight approx. 10 minutes along Geylang Road
   Parking: Extremely limited. Taxi or ride-hailing strongly recommended.
   Halal Certification: Not halal-certified. Pork products are present on the menu.
   Alcohol: No alcohol served. BYOB not standard; adjacent provision shops may be available.

Ordering Protocol (Local Method)

1. Assess group size. Rule of thumb: 2 frogs per adult diner for a satisfying serving.
2. Choose cooking styles. The Gong Bao and Garlic White Pepper are the recommended starting points. Avoid duplicating styles unless the group is large.
3. Order one size of congee per 2 persons. Medium ($3) serves 2 comfortably; large ($4) for those who intend to use the sauce generously over the porridge.
4. Add one or two zi char side dishes: stir-fried kai lan or string beans are the most compatible companions.
5. Eat while hot. Frog meat toughens rapidly as it cools, and the claypot retains heat for approximately 10–15 minutes.
6. Mix sauce into porridge incrementally rather than all at once, to modulate intensity across the meal.