Ye Lai Xiang Teochew Porridge – Breakfast, Lunch, Dinner, Supper Your Way, Authentic Teochew Style Fragrance After Dark, Comfort Food All Day

Mysterio returns to his roots—with porridge that feeds not just the belly, but the heart.

At the corner of Kim San Leng (Henderson) kopitiam, Ye Lai Xiang Teochew Porridge 夜来香潮州粥 glows against the night like a beacon for the hungry. Open daily from 10am to 4am, it lives up to its name—“fragrance comes at night”—with queues that stretch even past midnight. Teochew mui is more than food. It’s tradition. Rainy days, long work nights, and comfort meals have all led back to porridge paired with salted vegetables and braised delights.

🥣 What is Teochew Mui?

Imagine cai fan—but instead of rice, you get a bowl of watery porridge with whole rice grains swimming in broth. It’s light, soothing, and made for pairing with punchy, salty sides. Cantonese jook may be thicker, but Teochew mui is the gentle cousin—one that cleanses the palate between bites and warms you from the inside out. Of course, if you are craving a hearty bowl of rice, they do have that option as well.

🔍 What Does Ye Lai Xiang sells:

They have a wide selection of dishes to choose from, more than 20 dishes, where you will be spoiled for choices.

🔍 What Mysterio Tried:

Lots of dishes, three porridge bowls.

• Braised Duck

• Nan Ru Pork Belly

• Chai Poh Omelette

• Minced Pork Patty

• Braised Tau Kee

• Braised Tau Pok

• Spicy Lala

• French Bean & Mixed Mushrooms Vegetables

• Steam Marinated Chicken

• Beancurd with Vegetables

• Eggplant cooked with minced meat in a savory sauce

No price list. No fuss. The staff (all in matching yellow tops) memorize pricing and portions—circle plates for one, oval plates for two. Everything’s fast, friendly, and flowing.

French Bean & Mixed Mushrooms – Clean, Crisp, and Comforting

This plate might not scream decadence, but it whispers freshness in every bite. The snap peas are vibrant green, clearly blanched or stir-fried just enough to retain crunch. They bring that signature grassy sweetness that lifts the palate.

The mushrooms—a blend of brown shimeji—have absorbed a glossy glaze that hints at soy sauce or light oyster seasoning. Earthy, umami-rich, and just chewy enough to feel hearty without being heavy. No frills, no flair—just good ingredients done right.

Stuffed Tofu with Minced Meat – A Hidden Hero in the Teochew Spread

On a bright yellow plate sit two modest blocks of tofu—but don't be fooled by the simple look. These pieces are golden-browned and generously topped with minced meat sauce, likely soy-based and well-reduced for depth. The tofu is soft yet firm enough to hold shape, and the sauce adds just the right amount of savory punch without overwhelming.

LaLa in Savory Sauce (Slightly Spicy) – Bold, Briny, and Brilliant

These clams, served on the signature yellow plate, arrive swimming in a reddish-brown gravy that’s thick enough to coat each shell like a gourmet hug. Garnished with bits of green—likely spring onions—they bring a splash of color and freshness.

The sauce is rich, probably loaded with garlic, soy, and maybe a touch of chili or fermented bean paste to give that deep umami base. The clams themselves are plump, juicy, and briny—playing perfectly off the savory glaze.

Visual vibe? Rustic elegance meets kopitiam comfort.

Braised Duck – Glossy, Juicy, and Surprisingly Elegant

On a vibrant yellow plate, this braised duck stuns with its deep mahogany glaze—shimmering under the light like lacquer. Sliced neatly with cilantro crowns, it’s the kind of dish that looks formal yet feels familiar.

The first bite? Soft and tender, almost melt-in-mouth. But it doesn’t fall apart—it holds its juicy, firm structure like a well-balanced duet. The skin’s edges meet the rich, soy-based sauce, which is thickened just enough to cling to the duck without drowning it.

Flavor-wise? Savory with whispers of herbal depth—possibly star anise woven into the braise. This isn’t just duck; it’s slow-cooked poetry. Definitely a must get.

Braised Pork Belly – Glazed, Generous, and Gloriously Tender

Served on the signature yellow plate, this braised pork belly steals the spotlight with its deep brown glaze—shiny enough to reflect the hunger in your eyes. The chunks of pork are thick-cut, layered with fat and lean meat in perfect harmony.

Texture-wise? This dish hits the sweet spot: soft and tender, yet still juicy and firm enough to hold together when picked up. No crumble, no rubber—just the kind of mouthfeel that leaves you nodding in slow approval.

The sauce glistens with a soy-based depth, maybe sweetened slightly with rock sugar or dark soy for richness. A few green vegetable strips peek through—just enough color to make the plate pop and balance out the fattiness.

 Chai Poh Omelette – Crunchy Meets Fluffy

Visible in the background, the chai poh omelette has crisp edges and a golden hue, likely pan-fried to perfection. Bits of preserved radish peek through—salty, slightly sweet—and pair like a classic with the mui. A comforting side with crunch in every bite.

Braised Tau Pok – Spongy, Soaked, and Savory

Two plump blocks of braised tau pok rest in a glossy, soy-based gravy—each piece soaked through like a sponge at its peak performance. The tau pok is soft and tender, yet remarkably juicy and firm, holding its shape even as it releases bursts of flavor with every bite.

The sauce is rich, slightly salty, and subtly sweet—clinging to the porous tau pok like old friends reunited. It’s simple but effective, the kind of dish that plays wingman to bolder options without fading into the background.

Mui pairing? Essential. This is the kind of gravy you want pooling in your porridge, amplifying every spoonful.

Mixed Vegetables with Tofu – Humble, Hearty, and Harmonious

A medley of leeks, carrots, leafy greens, and tofu cubes sits on that signature yellow plate—each piece glistening lightly from a gentle braise. The colors are comforting: muted greens, soft orange, and creamy tofu, all arranged like a well-rehearsed ensemble.

The tofu is the highlight—soft and tender, yet juicy and firm. It doesn't crumble under pressure, holding shape while soaking up all that savory broth. The vegetables, too, are cooked to a sweet spot—not soggy, not overly crisp—just enough bite left to remind you they’re fresh.

Flavor profile? Mild, clean, slightly sweet with savory undertones. No overpowering seasoning here—just natural ingredients doing their job.

Sliced Pork in Dark Soy Glaze – Subtle, Satisfying, and Well-Balanced

Neatly arranged on a yellow plate, these slices of braised pork bask in a glossy, dark sauce that glistens like lacquer. The portion is generous, and each piece reveals a tender inner layer beneath that savory exterior.

Texture? Exceptional. The pork is soft and tender, yet juicy and firm enough to hold shape with each pick. It’s the kind of bite that feels effortless but deeply satisfying.

The glaze is likely soy-based—rich, slightly sweet, and possibly hinting at star anise or rock sugar. It clings without smothering, making each slice a solo act worth savoring.

Peeking from the edge, a side dish of green veggies waits in the wings—ready to add freshness and crunch to the ensemble.

 Eggplant with Minced Meat – Saucy, Soft, and Soulful

The eggplant dish comes smothered in a glossy brown gravy, gently folded with minced meat that adds umami and richness. The eggplant is perfectly tender—not mushy, not chewy—and soaked up every drop of that savory soy-based sauce. It's got that signature wok aroma, maybe even a touch of fermented black bean or oyster sauce in the mix.

Dip pairing? The raw garlic soy sauce on the side gives a fiery kick that cuts through the sauce beautifully.

Minced Pork Patty with Ginger – Humble but Hearty

In the spotlight: a classic steamed minced pork patty, housed in a metal bowl and topped with slivers of ginger. The patty hits the texture sweet spot—soft and tender, yet juicy and firm. It doesn’t fall apart, and the subtle ginger spice cuts through the richness without overpowering.

The meat has that nostalgic homemade feel—flavorful, slightly peppery, and likely mixed with bits of water chestnut for extra bite. It’s the kind of dish that quietly anchors a Teochew mui spread.

Stir-Fried Pork with Scallions – Bold, Bouncy, and Brazenly Good

Forget the mushrooms—this is succulent slices of pork stir-fried with green onions in a thick, savory dark sauce that means serious business. The pork glistens in a lacquer-like glaze, promising a rich, umami-packed punch. Not too oily, not too dry—just the right sheen.

Texture? Spot on. The pork is soft and tender, with enough chew to feel juicy and firm. Each bite releases flavor held in the sauce—a blend of soy, garlic, and possibly a hint of sesame oil or rice wine for depth.

The scallions are more than garnish—they bring crunch and sharpness, slicing through the richness and elevating the entire plate.

Stir Fried Mixed Vegetables – Bright, Balanced, and Body-Friendly

On the cheerful yellow plate sits a quartet of freshness: broccoli, cauliflower, carrots, and green beans—a rainbow that whispers clean living in every bite. Each veggie appears gently steamed or blanched, preserving natural color, crunch, and nutrients.

Texture check? Spot on. The broccoli and cauliflower are soft and tender, yet juicy and firm, offering just the right bite without being mushy. Carrots add a subtle sweetness, and the green beans snap with crisp clarity. No excess oil, no gravy puddle—just wholesome greens served straight.

This is the kind of dish your porridge needs when paired with the richness of braised duck or pork belly. It resets the palate, adds texture, and makes the whole spread feel more complete.

Verdict:

💭 Final Thoughts:

Mysterio rated Ye Lai Xiang Authentic Teochew Porridge Comfort food 4.5/5 stars.

This meal was pure nostalgia—and insane value. The flavors? Familiar but done right. The space? Bright, breezy, al fresco-friendly. The carpark? Right next door. Super comfort food.

Sure, there’s no menu board. But unless you’re ordering crab or squid, prices are fixed and fair. You point, they calculate, and you eat.

“Fragrance comes at night” isn’t just a poetic name—it’s reality. If you’re chasing comfort after hours, Ye Lai Xiang is your new supper soulmate. From the rich, glossy braised pork belly to the braised duck with crisp skin and deep herbal notes, the meats impressed with tender juiciness and bold flavor. The minced pork patty topped with ginger offered nostalgic comfort, while stuffed tofu and braised tau pok soaked up savory sauces like pros. Don’t miss the stir-fried pork with scallions, packed with wok hei and a punchy glaze. For veggie balance, the snap peas with mushrooms, braised mixed vegetables, and steamed garden greens brought clean, satisfying bites to round out the spread. Each dish pairs perfectly with porridge—and earns a nod from Mysterio’s well-seasoned palate.

📍 Ye Lai Xiang Teochew Porridge 夜来香潮州粥

116 Bukit Merah View, #01-217, Singapore 151116🕙 Opening Hours: 10am – 4am daily