The Porridge Stall will take over the space after Kokoyo closes. Staying at the same spot is a practical decision – their existing lease runs until February 2027.
He settled on seafood porridge after visiting eateries in Malaysia in search of a new concept. He describes his version as Guangdong-style porridge, with a consistency somewhere between thick Cantonese congee and the looser Teochew style.
The base will be a broth made with chicken and pork bones. The opening date has yet to be confirmed.
Ang hopes the switch will help the brothers reach a wider customer base.
“I just want to go for a very mass market dish. I don’t want to go for something very niche like Nyonya food anymore,” he said. “I believe for many people in Singapore, porridge has a childhood connection.”
He also saw a gap in the mall’s food offerings. According to him, there are four nasi lemak sellers, including Kokoyo, but no dedicated porridge stall.
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