This Zi Char Place Opens Till 2AM In Serangoon, Has Frog Porridge, Gong Gong And More

Hong Chang Frog Porridge has zi char supper in Serangoon

Porridge is one of the most comforting dishes to Singaporeans, whether we have it in the wee hours of the morning or when it’s rainy outside. Shredded chicken and minced pork porridge aside, here’s a special shout-out to frog leg porridge—this dish makes for the perfect supper to have with your friends and family. Hong Chang Frog Porridge and BBQ Fish is one for the books as they open till 2am, with offerings such as claypot frog leg porridge and their signature BBQ sting ray. 

Image credit: @kirrayamato

The eatery is best known for its frog porridge as the base is said to be smooth and silky, while the frog meat is plump and juicy. You can either get the Frog Leg Mix With Porridge (from $9.60) or get the meat and porridge separately. There’s also the Claypot Frog Leg (from $9.60), which is cooked with either dry chilli or ginger and spring onion.

Image credit: @samba.eatz

Equally succulent and delicious is the BBQ Stingray (from $14.40), where you can choose between sambal or garlic sauce. The sambal style is a crowd favourite as the sauce is not too spicy and complements the other dishes well. 

Image credit: Jasmine Hui 

The restaurant also offers Gong Gong ($10.80) AKA sea conch, another popular supper snack! We recommend dipping the sweet flesh in their chilli, which is said to be punchy.

FYI, Hong Chang Frog Porridge and BBQ Fish is an eight-minute walk from Woodleigh MRT Station. For those driving, do note that parking space is limited here, so come early to avoid the huge crowd! 

For more porridge-related news, read about the newly opened Geylang Lor 9 Fresh Frog Porridge. Or if you are in the area, read our Serangoon food guide for Korean braised spicy chicken and champagne spare ribs.

Address: 2 Braddell Road, Singapore 359895
Opening Hours: Tue-Sun 3pm to 2am
Website
Hong Chang Frog Porridge and BBQ Fish is not a halal-certified eatery.

Feature image adapted from Sherman TBH, @gohsiokpeng and @samba.eatz