When it comes to Cantonese-style porridge (a.k.a. congee or "chok"), there are only two places I would have it at: Ah Chiang's in Tiong Bahru and Imperial Treasure Noodle & Congee House. Pictured above is my standard order at the latter which is the "Congee with Three Treasures".
I always get their ultra-smooth porridge cooked with lean meat (which comes in long, tender strands), pig liver and intestine.
Another reason why I enjoy their porridge so much is because they garnish with crunchy fried dough sticks, fresh spring onions and ginger.
It's comforting to spoon up bit by bit of everything, slurping until the bowl is scraped clean.