The age-old Oasis Taiwan Porridge Restaurant has re-opened for business after undergoing a month long major overhaul of its kitchen. The iconic establishment, the only porridge restaurant in Singapore and Southeast Asia that ‘floats’ on water, is housed in the Oasis Building that sits regally on the Kallang river basin. From the windows of the restaurant, one can feast on the

The eatery retains its old charm and ambience when you step in. Waiters on duty, the hustle and bustle, along with 7000 square feet of uncluttered dining space greet you as you enter. Staff shuffle expediently between tables, kitchen and cash registers to serve its diners with clockwork efficiency. The informal atmosphere, characterised by the cacophony of background noise of diners’ chitchat, punctuated occasionally by outbursts of laughter, reminds one of a traditional dim sum restaurant. Dining booths line the restaurant windows that give a magnificent view of the river basin, shared only with upmarket condominiums in the Tanjong Rhu locale.

For 34 years, and still counting, Oasis’ mainstay has been the humble Taiwan porridge, a traditional staple for many Asians. Patrons old and young have downed countless mouthwatering bowls of pearlie white rice grains boiled to perfection with chunks of fragrant sweet potatoes. The piping hot gruel is light, fat-free and easily digested; sweet potatoes easily hail as the King of low glycemic index. The nutritious combination, offered ‘free flow’ at Oasis, makes a perfect complement to the myriad delectable dishes whipped up by its experienced chefs, many whom have been with the restaurant since its inception decades back.

With the recent month long revamp, the chefs work out of a swanky state-of-the-art kitchen, fully equipped with new utensils. They churn out hot favourites at an even more alarming pace, with no compromise to food quality.

While the restaurant has introduced interesting new cuisine to cater to diners’ need for new tastes and textures, the traditional signature dishes remain. The Pomfret drenched with Bean Sauce made from a secret recipe. Choice cut pieces of pork, stewed traditional Taiwanese style. Bean sprouts lightly stir-fried with salted fish for its unique aroma and hint of flavour. The ubiquitous Sambal Kangkong, also known as water convolvulus stir-fired with red-hot chilli paste, for that fiery taste. Lean minced meat marinated with golden brown salted egg yolk and picked cucumber, steamed to perfection. Chyepoh Omelette and raw cockles served with special chilli dip. The list goes on.

Despite the recent renovations, customers need not worry about a pricier dining experience, as Oasis will keep to its original price. Each value-for-money dish is still costs S$3.50 onwards. The restaurant is opened from 11am to 3pm for lunch, and 6pm to 4am for dinner and supper, at 50 Stadium Boulevard. Call 63464418 for reservations or enquires.

It is 5-10 minutes from the city by car and a short distance from Kallang MRT station. It is also a stone’s throw away from popular amenities like the Kallang Theatre and Singapore Indoor Stadium for that after show feasting or indulgent midnight supper.