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| Claypot Frog Leg - Dried Chilli |
Hong Chang Eating house is located
at the corner of Braddell Road and Upper Serangoon Road. If you passed by this
area between 7 PM to 9 PM it is likely you see this area buzzing and crowded.
During the weekend, it is normally crowded until midnight.
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| Hong Chang Frog Porridge & BBQ Fish |
Hong Chang focused on Frog Porridge
and BBQ Fish. Almost every table have BBQ stingray accompanying the frog leg porridge.
It is priced between $10 to $18, depending on size. The default way of cooking
is Sambal. It is fragrant with a manageable level of spiciness (Spiciness Rating
6 of 10). Most important, the stingray is not fishy.
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| BBQ Sambal Stingray |
For those who does not take or do
not like spicy, there is garlic option. It is surprisingly awesome. As the
stingray absent of fishiness, you can truly taste the natural flavour of the
stingray. The sweetness of the garlic, together with the chopped onions and spring
onion are enough to give flavour to this dish. I think this is the first time I
really enjoy the natural flavour of the stingray. Yum Yum.
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| BBQ Garlic Stingray |
Next are the claypot frog legs ($16
for 3 pc, $22 for 4 pc). It comes in 2 versions, the dry chilli version and the
Ginger and Spring Onion. The frog legs are plump and juicy cooked in sweet and
fragrant dark soya sauce. Comparing to the 2 famous shops in Geylang, I feel
that the sauce is missing the OMPH flavour. It can be better if the gravy is
thicker and more fragrant. Otherwise, it is already good.
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| Claypot Frog Leg - Ginger and Spring Onion |
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| Claypot Frog Leg - Ginger and Spring Onion - The Frog |
For the dry chilli version, LD
feels that the level of spiciness is manageable. She decided to put some chilli
padi inside to give the spiciness level a boost until she is on fire.
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| Claypot Frog Leg - Dried Chilli |
The Porridge ($2 for small, $3
for large), is smooth, silky and aromatic. Goes well when you blend it with the
gravy from frog legs.
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| The Porridge |
A must order here is their omelette.
Cai Po Omelette ($5) or Prawn Omelette ($8). The smoky aroma from the egg is
just so enticing, you can’t stop picking it up and put in in your mouth. The
saltiness from the turnip complements the fluffy omelette, however, I prefer
the plump and bouncy prawns in my omelette as it just tastes yummier.
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| Omelette |
On a different occasion, we also
tried their boil shell / gong-gong ($8/$10/$12/$15). It is fresh and it was
easy to take out the flesh from the shell.
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| Menu P1 |
The service is friendly and
efficient. Chillies, cutleries and sauce are self-service. Although you can see queue most of the time,
you won’t need to wait for long as the turnover is very fast. They have indoor
and outdoor seating. Surprisingly, it is easier to find a seat inside.
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| Menu P2 |
Overall, Hong Chang is worth a visit
if you are a fan of BBQ fish and frog leg porridge. The food here is delicious
and it is pocket-friendly. Best of all, LD and I don’t need to travel all the
way to Geylang if we got frog porridge cravings.
Food & Drinks: 7.75/10
Value: 8.5/10
Service: 7/10
Ambiance: 6/10
Budget per Person: $11 - $25
Hong Chang Frog Porridge and BBQ Fish
2 Braddell Road
Hong Chang Eating House
Singapore 359895
T: +65 9160 3125
OH:
Tue – Sun: 17.00 – 02.00
Closed on Monday
