Ah Pui Teochew Porridge Buffet @ Four Points by Sheraton Singapore Riverview - Savour The Comforting Flavours Of Home-Cooked Fare

In conjunction with Singapore's 60th birthday this year, Four Points by Sheraton Singapore, Riverview has launched a much-loved dining concept – the Ah Pui Teochew Porridge Buffet. Diners can now enjoy this local tradition at the hotel's Four Points Eatery, which has recently extended its service to weekends. Executive Chef Anthony has curated a line-up of home-cooked fare, featuring classic porridge options like Sweet Potato Porridge and Plain Teochew Porridge, accompanied by a spread of over 20 heritage dishes and condiments.

Teochew Braised Duck

The standouts and crowd favourites are the braised and steamed items, such as Teochew-style Steamed Seabass Fillet, Teochew Braised Duck and Braised Pork Belly.

Seabass Fillet

Braised Pork Belly

I enjoyed both the Seabass Fillet and Braised Pork Belly. The fish was flaky and tender, and the pork belly slices had a good ratio of fats and meat, which deeply satisfied. As for the duck, while the meat was succulent, some came across slightly gamey.

Prawn Paste Chicken Wings

Deep-Fried Fermented Pork

Beyond the classics, moreish treats include Deep-Fried Fermented Pork, Prawn Paste Chicken Wings, and Steamed Otah. The Deep-Fried Fermented Pork impressed with its savoury crust and unctuous meat, sliced into bite-sized pieces for the best experience.

Otah

The Steamed Otah was a delight, featuring chunks of fish meat and a well-seasoned coconut paste.

Chai Po Omelette

Braised Pork Trotter

Other dishes that exude the warmth of home-cooked comfort include Braised Pork Trotter, Curry Chicken, Chai Po Omelette, Soy Sauce Eggs, Braised Tau Pok, and Tau Kee. I adored the Chai Po Omelette, which was done with the right thickness and packed full of the umami Chai Po flavour.

Mui Choy

One particular dish that stood out for me was the Mui Choy, simmered to utmost tenderness with well-balanced flavours.

Condiments

Along the condiments counter, you'll find all the flavours that build a sumptuous bowl of porridge – from Salted Egg, XO Shrimp Sauce, and Teochew Bean Paste to Pickled Cai Xin, Pickled Cucumber, and Fermented Beancurd.

Nyonya Kueh

Glutinous Rice Dumpling in Ginger Soup

Desserts are simple yet satisfying. I ended my afternoon with a comforting bowl of Glutinous Rice Dumpling in Ginger Soup and an assortment of Nyonya Kueh. The rice dumplings were plump and chewy with black sesame. I only managed to grab two morsels before they were all snapped out! Same for the kueh, bear in mind that they are of limited quantity too.

The menu is rotated regularly. Although beverages require an additional top-up, the Ah Pui Teochew Porridge Buffet offers a warm, homely dining experience at the spacious Four Points Eatery, which overlooks the idyllic Singapore River.

Pricing
Monday to Thursday: S$21.80++ per adult | S$15.80++ per child (aged 6y – 12y)
Friday to Sunday & Public Holidays: S$24.80++ per adult | S$18.80++ per child (aged 6 – 12y)

Special Offer
For a limited time, enjoy 20% off the Ah Pui Teochew Porridge Buffet. Book directly via their official reservation platform with the promo code “APTP20”.
Terms and conditions apply. Reservation Advance reservations of at least one day prior required.
Call +65 6349 4872 or WhatsApp +65 9837 3635 Email at eatery@fourpointssingaporeriverview.com

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Four Points Eatery
Four Points by Sheraton Singapore, Riverview
1st Storey
382 Havelock Road
Singapore 169629
Tel: +65 63494872
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 9pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 4. Walk straight down Havelock Road. Walk to destination. Journey time about 6 minutes. [Map]

Rempapa @ Park Place Residences at PLQ - A Final Taste of Heritage Peranakan Recipes Before the Move

I am back at Rempapa at Park Place Residences at PLQ before it closes its door on 03 October 2025, ahead of its move to its new home at National Gallery Singapore in late October. For this final stretch, the restaurant is offering a limited-time menu of heritage Peranakan recipes. This is likely the last chance to savour their Peranakan offerings, as I heard through the grapevine that these dishes may not feature at the new outlet.

Bandung Cincau 4.2/5

A drink I always order at Rempapa is the Bandung Cincau ($8). The rose syrup brings floral sweetness, while the grass jelly adds a chewy contrast. Simple yet refreshing, it’s a cooling accompaniment to the rich dishes.

Hati Babi Bungkus 4/5

Traditionally served during festive occasions, Hati Babi Bungkus ($14) is a labour-intensive Peranakan delicacy. Rempapa’s version is made with minced pork, diced liver, shallots, vinegar, coriander, dark soya, and sugar, all wrapped in caul fat before being grilled over charcoal. Smoky, savoury, and crisp, each bite is flavour-packed with a balance of richness and acidity. The topping of pickled mustard greens cuts through the heaviness, while sambal belacan on the side takes it up a notch.

Sayur Kachang Rempah Titek 4.5/5

The heart of Peranakan cuisine lies in its rempah, and rempah titek is one of the most essential spice blends. In the Sayur Kachang Rempah Titek ($18), long beans and sweet potatoes are simmered in a prawn-stock-based gravy perfumed with this aromatic paste. The result is a dish that’s layered, earthy, and deeply satisfying, with the sweet potatoes providing a lovely rounding sweetness.

Itek Teem 3.8/5

The Itek Teem ($20) is a traditional salted vegetable duck soup enriched with preserved plums, tamarind, and pickled vegetables. Served with a whole duck leg, it is tangy and comforting, though I found the broth a little light, lacking the robust body I was hoping for.

Ayam Buah Keluak 4.5/5

An iconic Peranakan dish, the Ayam Buah Keluak ($28) is executed with respect for tradition. Each keluak nut is stuffed only with its flesh, pork fat, and salt before being stewed with chicken in a luscious, aromatic rempah, coconut milk, and tamarind juice. It’s soulful and rich, a dish that speaks of heritage and generations of culinary wisdom.

Papaya Masak Rempah Titek 3/5

The Papaya Masak Rempah Titek ($22) was a first for me. Semi-ripened papaya is stewed with rempah titek, salted fish, shallots, and dried shrimp. The flavours were bold and unique, though the papaya lacked the sweetness I was expecting. It grew on me as I ate more, but it may be an acquired taste.

Kueh Kosui 4.5/5

A meal at Rempapa would not be complete without their Kueh Kosui ($18). This steamed tapioca kueh with gula melaka, dusted with grated coconut, has been perfected by Chef Damian over the years. Soft, chewy, and fragrant, it’s the ideal sweet ending.

With the move to National Gallery Singapore, it remains to be seen what direction Rempapa’s menu will take. For now, this limited-time menu is not just a meal but a farewell to the Peranakan flavours that have been at the heart of Rempapa’s identity.

Note: This is an invited tasting.


Rempapa
2 Paya Lebar Road
#01-01/02/03
Park Place Residences at PLQ
Singapore 409053
Tel: +65 94591603
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Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Mon-Fri: 1030am - 1030pm
Sat-Sun, PH: 930am - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Avenue. Cross the road. Walk to Park Place Residences. Walk to destination. Journey time about 3 minutes. [Map]