Tai Buan (Teochew) Porridge (大满清香粥) has been operating along Muntri Street since the post-WW II years. The current owner, Mr Ong, started off helping his father when he was a 15-year-old lad. He’s been running this spot for 55 years now.
There are basically two types of Teochew porridge: one is where rice grains are steeped in a flavoursome fish-based stock and garnished with fish fillets, scallions and sometimes other types of seafood like scallops or shrimps.
The second type of Teochew porridge is basically plain rice porridge, served with a plethora of side-dishes that one chooses from the serving counter. Braised duck, pig’s parts, soy-braised tofu and pickled vegetables are popular options. One finds this type of Teochew porridge wherever the Teochew-Chinese settle: Bangkok, Singapore, Ho Chi Minh City, even Sydney Chinatown.
This iconic Penang Teochew porridge institution, Tai Buan, is still tremendously popular, so come early (before 12 noon) to avoid the lunch-hour crowd. Mr Goh’s himself chops up your order: stewed pig’s trotters, Teochew-style braised duck, etc. with his trusty cleaver.
Tai Buan Porridge (大满清香粥)
173, Jalan Muntri
10200, Georgetown, Penang
Operating hours: 11:45am-5:00pm (Closed Sat/Sun)