Congee at Sin Heng Kee

When we were hungry but not having any sort of giant cravings at mid-day, lunch was to be casual. It was blazing as hell, nobody thought it was weird to go to an equally humid non-air-conditioned food center in the middle of Toa Payoh to eat hot congee. LOLOLOL 

It was 34°C. And we had been outdoors all morning. This is as Singaporean as it gets I suppose. Well, we were rather sweaty to begin with, so nobody minded perspiring more!

We trooped off to Sin Heng Kee (新興記) for congee. Its Toa Payoh Lorong 6 outlet was the most convenient to us that day. This is a spot that is packed out from 11.30am to 1.15pm. Go at 1.30pm if you don't want to spend time waiting for seats. We turned up at 1.30pm and easily got a table for four.

Everyone chose different ingredients for their congee. I opted for a no-brainer sliced pork and century egg congee. Wow, they're really generous with the century egg, which came in cubes. I still added more century egg. Oof. The table also shared boiled pork and prawn dumplings.  

The congee is quite delicious lah — the home-cooked chunky type rather than the smooth blended versions the restaurants serve up. But some might say Sin Heng Kee's congee might be a tad salty. Of course one could request for less salt, but I don't know if I'm okay with the sodium levels though.