Pig out on Thai ‘dry rice porridge’ on Singapore’s Crawford Lane

At left, Moo Station owners David Ang and Pilaiporn “Sandy” Boonchoo, and their dry rice porridge, at right. Photos: Moo Station, Carolyn Teo/Coconuts
At left, Moo Station owners David Ang and Pilaiporn “Sandy” Boonchoo, and their dry rice porridge, at right. Photos: Moo Station, Carolyn Teo/Coconuts

A Thai-Singaporean couple have brought their love for a unique dish from the kingdom to Singapore’s Crawford Lane.

Singapore is familiar with the usual pad thais, pineapple fried rices and tom yum soups, but khao tom haeng, aka dry rice porridge, might be new for some of those visiting Moo Station, a stall which opened in September at a quiet neighborhood coffeeshop.

There, owners David Ang, 35, and Pilaiporn “Sandy” Boonchoo, 36, serve a few dishes inspired by specialties at a highly acclaimed Phuket eatery called Go Benz. 

Ang told Coconuts recently that they could not stop raving about the khao tom haeng they had there in 2019 and currently intend to fly back to refresh their tastebuds when travel to Thailand opens up next week.

The niche business started when former Phuket tour guide Sandy moved to Singapore five years ago. She subsequently learned cooking from YouTube.

“My mum used to chase me out of the kitchen because I would not do anything right in the kitchen. But I had to learn cooking when I started staying in Singapore. David always enjoys the food I cook so that’s where we thought of opening a Thai food stall,” she wrote in a news release.

Moo Station’s dry rice porridge, pork skin and pork belly. Photo: Carolyn Teo/Coconuts

Within months after their Phuket trip, they opened the stall on Crawford Lane and served their first bowl in early September.

Their Signature Pork Dry Rice Porridge (S$5 for small, S$7 for large) includes heaps of meat and innards like pork ribs, lean meat, handmade meatball, liver, stomach, intestines, and their specialty crispy pork belly. It is served with their homemade Thai chili sauce and fluffy rice that has been soaked in pork broth for over two hours. Think flavorful, soggy rice.

Ang said the dish is closest to Singapore’s pig organ soup that is also strong in taste and comes with pig innards. 

Choose to add on sides like their Fried Pork Skin (S$1.50) or Onsen egg (S$0.80) to make it more sinful.

Or go for the fragrant Pad Kee Mao (S$7) made with angel hair pasta, lots of basil, crispy pork, and an onsen egg. It is a version of a common Thai hangover dish called Drunken Noodles for which people whip up a plate of noodles with whatever they have in the fridge, Ang said.

They are currently looking to expand the menu and then expand to different locations.

The Pad Kee Mao (S$7). Photo: Carolyn Teo/Coconuts
Photo: Moo Station
Photo: Moo Station

Moo Station
Block 462, Crawford Lane #01-29, Wiseng Food Place
11am to 8pm, Monday to Saturday; closed Sunday

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