Temporarily closed for renovation until 28 December 2026

Est. 1939 — West Coast Market Square, Clementi

Silk, served in a bowl.

For over 85 years, Ming Kee has simmered Cantonese porridge — what many call congee — the slow way, fresh-boiled every dawn until each grain surrenders into velvet.

See the menu Find the stall

Our story · 故事

Four generations of
one honest bowl.

1939The first pot

Ming Kee begins as a humble street cart, ladling out Cantonese porridge to workers before sunrise. The recipe — rice, patience, and a rolling boil — hasn't changed since.

TodayA Clementi institution

Now settled at West Coast Market Square hawker centre, the stall draws queues from across the island — regulars, families, and the occasional public figure — most bowls still around $3.50.

AlwaysSold out by noon

We cook a fixed number of pots each morning. When the porridge runs out, we close. It's the only way to promise every bowl is at its best.

NoticedRecognised, not reinvented

Featured on Mothership — where Lee Hsien Yang and Tan Cheng Bock once stopped by for a bowl — and named a Singapore Best Foods 2024 award-winner. We didn't change a thing to earn either.

The craft · 手艺

What makes a bowl
worth queuing for.

  1. Rice simmering into the porridge base before dawn
    01

    The base, before dawn

    Rice goes into the pot in the small hours and is simmered for hours until every grain breaks down — no shortcuts, no blender.

  2. Ming Kee's owner ladling fresh porridge to order, steam rising
    02

    Fresh-boiled, to order

    True Cantonese sang gwan juk: your ingredients — liver, meatballs, cuttlefish, century egg — are rolled into the boiling base only when you order.

  3. Spring onion, youtiao and sesame oil finishing the bowl
    03

    Finished by hand

    Spring onion, crisp youtiao, a thread of sesame oil and white pepper. Simple things, done exactly right, thousands of mornings in a row.

Word of mouth · 口碑

“Reasonable price, very friendly — and the porridge arrives fast, still rolling from the boil.” — Google Reviews

Visit us · 到访

Come early.
We sell out.

Temporarily closed for renovation until 28 December 2026. Please check back after that date.

Address
726 Clementi West Street 2, #01-164
West Coast Market Square, Singapore 120726
Hours
Usual hours: Tue – Sun · from 5.30am
until the pot runs out (often before noon)
Getting here
Short bus or taxi ride from Clementi MRT
(East-West Line)
Phone
9763 7173
Catering
[email protected]
Note
We're at West Coast Market Square — a different hawker centre from Clementi 448
Open in Google Maps

Questions · 常见问题

Quick answers,
before you queue.

Is Ming Kee Porridge open right now?

No. Ming Kee Porridge is closed for renovation until 28 December 2026.

What time does Ming Kee Porridge open?

We're closed for renovation until 28 December 2026. Our usual hours are Tuesday to Sunday from 5.30am, until the pot runs out — often before noon. We're closed on Mondays.

How much does a bowl cost?

Most bowls start from S$3.50, depending on your choice of toppings.

What does "sang gwan juk" mean?

It's true Cantonese fresh-boiled congee: your chosen ingredients — liver, meatballs, cuttlefish, century egg — are rolled into the boiling rice base only when you order, not pre-cooked and ladled on top afterwards.

Do you take catering or bulk orders?

Yes — email [email protected] and we'll sort out the details.

Can I pay cashless?

Yes, we accept DBS PayLah! at the counter.

Where exactly is the stall?

West Coast Market Square, 726 Clementi West Street 2, #01-164 — a different hawker centre from Clementi 448 Market & Food Centre.