By Anne Das
Frog porridge is the kind of dish that instantly divides a table.
Some people freeze at the word “frog.” Others start craving it immediately.
In Chinese supper culture, however, frogs have long moved beyond novelty. It has built a loyal following among diners who swear by its tenderness, flavour and old school comfort.
My first memory of frogs as food did not begin in a restaurant.
Growing up, my Indian grandmother would occasionally return from the market with fresh frogs for my brother, who suffered from asthma as a child. In her generation, food and healing were deeply intertwined.
Whether medically proven or not never seemed to matter much. It was half tradition and half instinct. The tendency passed from one generation to another through kitchens and market bags.
Sun Shi Sheng Claypot Porridge is a newer addition to the Taman Ipoh Permai neighbourhood. The family run business opened this second outlet following the popularity of its first branch in Pengkalan.
The frogs are the draw, of course. But the porridge is what makes the meal comforting.
The porridge here arrives in small claypots, still hot enough to demand patience. It is smooth, subtly seasoned and designed to support the stronger flavours of the frog dishes rather than compete with them.
Customers can order according to portion, from one frog at RM15 to five frogs at RM65, making it suitable for solo diners, curious first timers or families sharing an evening meal.
Frog comes four ways here: porridge, dried chilli, ginger spring onion and soup. For first timers, the dried chilli frog is the dish to order, served separately with plain porridge so every spoonful can catch that rich soy-based gravy.
Taste wise, frog is milder than many expect. It is often compared to chicken for its slightly sweet, tender meat. Cooked well, it absorbs flavour beautifully, especially when paired with ginger, spring onion and dried chilli.
Each dish here is made to order, which means diners should expect a wait of about 20 minutes. The kitchen does not rush the process. Customers keep coming back for freshness and consistency.
The open air kopitiam atmosphere is part of the appeal. At 66 Curry Noodles Cafe, diners can sit outside when the weather permits, beneath the open night sky as claypots arrive still steaming at the table.
It feels casual, local and wonderfully unpretentious.
The health beliefs surrounding frog meat also add to its intrigue. Frog meat is lean, high in protein and widely regarded as nutrient rich. In some Malaysian households, it is traditionally often associated with strength, recovery and general well-being.
For diners still unsure about frog, the menu here offers plenty of familiar ground.
Sun Shi Sheng Claypot also serves a wide selection of meat and seafood dishes, including Black Bean Sauce Ribs, Ginger Spring Onion Clams, Dried Chilli Abalone, Three Cups Sauce Chicken, Duck with Bean Curd Sticks, Prawns, Fish Maw and Scallops.
Still, the frog remains the conversation starter.
Once the claypot lands on the table, out come the grandmother stories, the curious questions and that familiar family instruction: “Just eat. It is good for you.!”
Details:-
📍 Sun Shi Sheng Claypot Porridge
🏠 1, Laluan Ipoh Permai 1, Taman Ipoh Permai, 31400
Ipoh, Perak (https://maps.app.goo.gl/zvUfuACEPHWdct2D6?g_st=aw )
🕓 Open daily: 6pm to 1am
📞 Contact: 011 2878 0203 / 010 506 6228
📘 Facebook: 新狮城砂煲活田鸡粥
