Geylang Lor 9 Fresh Frog Porridge To Open Jurong Outlet In Jan 2024

Geylang Lor 9 Fresh Frog Porridge is opening in Jurong West

While Geylang Lor 9 Fresh Frog Porridge and its three outlets across the country are some of the more popular supper spots around, the lack of an outlet in the West makes it pretty inaccessible to Westies. That is about to change come 2 January 2024, when the frog porridge eatery opens its fourth outlet in a Jurong West coffeeshop.

Located in BK Eating House, Geylang Frog Porridge at Jurong will open till 3am each day. Most diners will undoubtedly be there for the frog porridge, which can be had in two ways. You can simply order the Frog Porridge (from $9), which has frog meat inside a pot of warm porridge.

Image credit: @foodie_wife322

Alternatively, you can get the Plain Porridge (from $2), and then further order some Dried Chilli Frog (from $9) or Ginger Spring Onion Frog (from $9), which gets you a pot filled with juicy, savoury frog meat. We recommend the dried chilli version for an extra spicy kick that goes well with the congee, or go with the gingery, soy sauce drenched-meat if you’re not good with spice.

Image credit: @foodvibes_diary

While the full menu of this Jurong West branch has yet to be made known, we can expect the sides from other Geylang Frog Porridge outlets to be offered here as well. These include the Sambal Clams, Stingray, Kang Kong and more. Should you be a Westie looking for your next supper spot, be sure to drop by BK Eating House come 2 January 2024 to get a taste of this famous frog porridge.

For more great frog leg porridge places to check out, read our 10 best frog leg porridge in Singapore listicle. For more supper spots, read our 20 best 24-hour restaurants in Singapore listicle.

Address: 491 Jurong West Avenue 1, #01-173, BK Eating House, Singapore 640491
Opening hours: Daily 3pm to 3am
Website
Geylang Lor 9 Fresh Frog Porridge is not a halal-certified eatery.

Feature image adapted from @fahcharoenpong and @foodie_wife322.

Enze Kay

Enze is a Singapore-based food writer with over five years of experience, having written for the first iteration of HungryGoWhere before joining Eatbook. He enjoys noodle dishes from around the world, but local classics such as bak chor mee, wonton mee, and hokkien mee hold a special place in his heart.