Congee is one of those dishes which emerged from times of famine in history as a way to stretch the rice supply to feed more people. Now we enjoy the soothing food therapy value of this warm overcooked rice ‘porridge’ for breakfast, lunch and dinner. In fact happy hour we find is pretty popular and line goes out the door!
I like the shredded pork in mine, Ed goes for fish belly and pork innards. We also shared a refreshing bowl of white carrot soup in broth with braised beef belly. Always great with traditional HK milk tea. Total damage for the meal : $7.50 USD. yum.