Taiwanese Porridge restaurant Goldleaf is known for its old-school Taiwanese cuisine, located at Katong Square, 88 East Coast Road.
Due to lease issues, they will not be renewing their lease at Katong Square after 6 years there.
Its last date of operations will be 18 September 2022 (Sun).
They are currently looking for a brand new location to move to.
Being the first Singapore restaurant to offer Taiwanese Porridge since 1971 (that is older than many of us), Goldleaf Restaurant had relocated several times, from Oxley Road at Orchard area in the 70s, to its current location at Katong Square – right next to i12 Katong.
They have been around for 51 years.
During the early days in the Orchard area, Goldleaf Restaurant was the go-to places for many local and overseas celebrities such as Zoe Tay and Li Nanxing for their comfort food.
While most of us are familiar with Teochew Porridge, the main difference between a Teochew Porridge and Taiwanese Porridge is the addition of sweet potatoes and the classic accompanying dishes in the latter.
All the items are cooked ala minute upon order, and thus you will be assured of freshness and piping hot dishes.
An advocate of healthy eating, Goldleaf does not use any added MSG in its dishes.
Also, the sauces that accompanies the dishes are all made in-house, including the sambal sauce, original chilli sauce, Thai chilli sauce and XO sauce.
The Goldleaf signature dishes include Braised Pork Belly with Preserved Vegetables aka ”Mei Cai Kou Rou”, Steamed Pork Patty with Salted Fish, Omelette with Chye Poh, Sambal Kang Kung, and Cold Japanese Beancurd with Pork Floss.
Here are some of the Goldleaf favourites:
Omelette with Chye Por ($11.90)
One of my favourites. Huge omelette deep-fried till golden, when cut apart would reveal that steamy quality and soft fluffiness with enticing eggy aroma.
My grandma used to cook ”Chye Por Neng” with (egg with salted preserved radish) very often, and this gave a warm, comforting feeling of nostalgia.
The Chye Por used here is marinated in-house, adding a certain crunch to the combination.
Steamed Pork Patty with Salted Fish ($14.90)
Make it a point to order this first, as the Steamed Pork Patty with Salted Fish is served in limited quantities daily.
That is because making the dish is labour-intensive, requiring a manual method of “throwing” the patties, without any use of tenderizer, resulting in meat pieces with that springy quality.
Topped with quality salted fish, the Pork Patty was a juicy, savoury favourite.
Meicai Kourou (Braised Pork Belly with Preserved Vegetables) ($22.90)
The sauce used for this dish uses a decade old recipe which includes a special blend of herbal ingredients imported directly from Taiwan
The “Mei Cai” (preserved vegetables) added is also stewed in-house.
For 51 years, Goldleaf Restaurant has been known for its good-old Taiwanese porridge, a place to dine with parents and grandparents to relieve their past memories and get some family bonding.
Hope they will be back soon.
Goldleaf Restaurant
Katong Square, 86 East Coast Road, #01-02, Singapore 428788
Tel: +65 6346 1088
Opening Hours: 11am – 3:30pm, 5pm – 10pm
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* Written by Daniel Ang @DanielFoodDiary and Nicholas Tan @stormscape.
